Since 2013
Baked from a Small Oven
CRUMB & CO. started as a single oven in a family kitchen, delivering bread to neighbours on a bicycle. A dozen years later we're still using the same slow-fermented recipes — only now the kitchen is a little bigger and the bicycle is a fleet of vans.
We mill our own flour where possible, source dairy from local farms, and ferment every dough for at least 24 hours. Good bread simply cannot be rushed.
Taste It Yourself
