No. 02 — Our story
Thirty years,
still on the corner.
Crumb & Co. started in a garage: Maren Kessler, a borrowed deck oven, and a sourdough starter she named Arthur, on this very corner of Alder Row. The first Saturday, the line wrapped past the mailbox. Arthur has never gone quiet since.
We still mill a little of our own rye, proof everything overnight, and fire the cherry-oak oven at 4 a.m. sharp. Nothing is frozen, nothing is rushed, and the croissant still takes twenty-seven layers — that's the math, not the marketing.
“A good loaf tells you when it's ready. We've just learned to listen.”
- 1994
The garage
Two proofing baskets, one borrowed oven, a starter named Arthur.
- 2003
The wood oven
Cherry oak, built by the Alders next door. We never went back to gas.
- 2011
The stone mill
We started milling our own rye and spelt a block away, every Thursday.
- 2019
The apprentices
Three paid seats a year. Flour on the uniform is encouraged, in fact required.
- 2025
The second floor
A small coffee bar above the case. Same ovens, same 4 a.m. alarm.