Hand-shaped sourdough, stone-milled grains and single-origin coffee — brought to the heart of the city by a small team that still does it the long way.
Every loaf begins with a 48-hour fermentation cycle and a starter that's been alive in our kitchen for over a decade. We source our flour from single-origin mills that respect the land and the grain.
It's not the easy way — but it's the only way we know how to honor the craft. Slow, patient, considered. The way bread used to taste.
Curated pastry boards and artisanal sandwiches for creative studios, weddings and private gatherings.
Supplying the city's finest restaurants and hotels with daily fresh sourdough and heritage grains.
Monthly masterclasses on wild yeast maintenance, lamination and high-hydration dough techniques.
“The texture and depth of flavor in their sourdough is unmatched in the city. A true artisan gem — every loaf feels considered, professional and made with extraordinary care.”
Elena Vance
Culinary Critic, The Plate Journal
“Crust & Crumb catered our gallery opening and people are still talking about the heritage grain pastries. Flawless execution from inquiry to plating.”
Julian Marks
Director, Marks & Field Studio
“I order their bread subscription weekly. The morning buns are honestly the best thing I eat all week — warm, layered, perfect every single time.”
Sofia Rivera
Cookbook Author
Our main bake comes out of the ovens at 7:30 AM. For the full selection we recommend arriving before 10:00 AM, as we bake in limited daily batches.
Open seven days a week, 7:00 AM – 6:00 PM. Walk-ins welcome — for catering inquiries please reach out below.