Our story
Slow by design
Crumb & Co. started as a street cart with one kettle and a stubborn idea: bread should taste like the week it was made. Fifteen years later the cart is gone, but the idea hasn't moved an inch. Everything is mixed by hand before sunrise, rested overnight, and scored, baked and cooled under the same brick roof.
- Bakes per day3
- Cold ferment18 hrs
- FlourStone-milled
- PreservativesZero
Mix at 5 a.m.
Flour, water, salt, a fistful of yesterday's starter. Hands in the bowl until the dough starts holding its own shape — no later, no earlier.
Rest for 18 hours
Cold, dark, patient. The ferment does the heavy lifting all night: flavour, structure, that faint wild tang that can't be rushed or faked.
Score & steam
Three ovens, loaded in order of stubbornness. The score decides how each loaf will bloom — the part that looks accidental and never is.
Cool on the wire
Crust sets, crumb finishes baking inside. By the time the doors open, the whole street can tell we've been here all morning.
One cart, one kettle, six croissants a day on Millrace Lane.
The first brick oven goes up — 900°C and very particular.
We start our own stone mill. The flour never leaves the block.
Still three bakes a day. Still sold out by eleven on Saturdays.