Our story
Small oven. Long mornings.
Crumb started as a Saturday stall and grew into a corner shop where the dough is mixed the evening before and rests overnight. That slow rise is the whole secret.
We bake what we would want on our own table: crackly crusts, soft middles, and nothing that needs a long ingredient list.
16 hrsfermentation
4 a.m.first bake
5ingredients in the loaf