Bread worth getting out of bed for.

Our story

Started with one stubborn sourdough starter

Naledi kept a jar of starter alive on her kitchen windowsill for three years before Crust & Crumb was a shop. We still bake the way she did back then — long, slow fermentation, real butter, and no shortcuts.

Everything you order is mixed, proofed and baked here on Adams Road. If it's on the shelf, it was made this morning.