Bakery & Patisserie · Est. 1987 Baking now · Open until 6:00 pm

Baked before the sun is up

Crumb & Co.

A neighbourhood bakery where every loaf begins with a starter we’ve kept alive for thirty-seven years — slow-fermented, hand-shaped, and pulled from the oven while it still crackles.

Stone-milled flour · No shortcuts

Out of the oven

06:30

First batch, every morning.

We turn the ovens on at four so the first loaves are cooling on the counter as the doors open. If you want one of these warm, come early — they rarely last past nine.

Morning · 6:30 am

Whole-Milk Baguette

Crisp, thin and crackling — baked in a single short batch so each one comes out with that fresh-from-the-oven snap.

Midday · 12:00 pm

Olive & Rosemary Focaccia

Dimpled by hand, drenched in rosemary oil and studded with green olives. Cut into squares and gone by two.

Afternoon · 3:00 pm

Pistachio & Rosewater Madeleines

A delicate afternoon treat, baked in the classic shell mould and dusted with a whisper of icing sugar.

Our Story

Thirty-seven years of flour on the floor
1987

A single oven

Mara and Theo opened with one second-hand deck oven, a hand-cranked mixer, and a sourdough starter named Grandpa’s. The line wrapped around the corner by noon.

1999

The starter travels

When the shop moved down the street, we carried the starter in a jar strapped to our chest. It has never missed a single feed since.

2011

Stone-milled flour

We switched to locally stone-milled wheat, keeping the bran and germ in for a deeper flavour — and a slower, richer ferment.

Today

Still by hand

Two generations on, every loaf is still shaped, scored and baked the same way: slowly, carefully, and with a little too much butter.

“The best bread in the county — and I’ve eaten a lot of bread.”
— The Morning Gazette, 2019