Bread the
old way.
Wild yeast. Heirloom grains. A wood-fired oven that has been burning since five each morning. Crumb & Crust is what bread tasted like before it was a commodity.
Three loaves we never stop making.
A 36-hour cold ferment, hand-shaped on a flour-dusted bench, baked on stone. The result: an open crumb, a crackling crust, and the kind of complex sour you can’t fake.
Country Sourdough
A 70% hydration blend of stone-milled hard red wheat and Type 85. The everyday loaf, every day.
Olive & Rosemary Fougasse
Provence in a leaf-shaped loaf. Castelvetrano olives, garden rosemary, and a glug of our own pressed oil.
Whole-Grain Miche
A two-kilo wheel of stone-milled red fife and rye, ideal for thick slabs of toast and a Sunday morning.
A loaf is a 48-hour conversation.
No commercial yeast. No dough conditioners. No shortcuts. Just flour, water, salt, time, and an oven that holds its memory.
Mill
We stone-mill grain from three regional farms the morning we mix — because flour starts losing flavor the moment it’s ground.
Mix
A levain built from our 12-year-old starter goes into the dough. Hand-folded, never machine-kneaded.
Rest
A 36-hour cold ferment in cellar barrels lets enzymes break down gluten and develop the deep, lactic sour.
Fire
Apple-wood embers heat the brick oven to 480°F. Loaves bake on stone, finishing dark and blistered.
Two friends, one oven, no rush.
We started Crumb & Crust in 2018 with a converted brick oven, a stubborn starter named “Marge,” and an idea that bread doesn’t need to be perfect — it needs to be honest.
Today we bake about 200 loaves a day. When they’re gone, we sweep up and start the next round.
Read our story →“The crust crackles like dry leaves and the crumb has the cool, slightly tangy density of bread that was actually allowed to ferment. This is what sourdough is supposed to taste like.”
Bread on your counter, every Saturday.
A weekly bread subscription — your loaf set aside, your name on it, ready when you walk in. Pause anytime, cancel anytime.
One country loaf, reserved every Saturday — $32 / month.
A loaf + 6 pastries every Saturday — $48 / month.