Naturally leavened · Open since 2016
We bake one thing at a time, in small batches, with flour milled this week. We open at six. We close when we sell out.
Today's bake list
Quantities are limited. If something's gone, it's gone — try us tomorrow.
Naturally leavened, 36-hour cold ferment, blistered crust, open crumb.
$9.00
Rye, spelt, oats, sunflower, flax. Hearty and toast-friendly.
$10.50
Buttery, rich, soft inside. Best the day it's baked.
$11.00
72 layers, 24-hour proof, deeply caramelized.
$4.50
Two batons of dark Valrhona inside our croissant dough.
$5.00
Yesterday's croissants, soaked in syrup, refilled with almond cream, twice baked.
$5.50
Our practice
Crumb & Co. opened in 2016 with two ovens and one starter. We mill our flour weekly from grain we trust, ferment for at least 36 hours, and shape every loaf by hand. We bake what we can sell that day — nothing carries over.
Find us
Tue–Fri · 7am–2pm Sat–Sun · 7am–3pm Mon · closed
+1 (555) 016-0021
hello@crumbandco.bread