The loaf you wanted is still warm.

A starter named Doris, and a lot of early mornings.

We started Crust & Crumb in 2017 with one wood oven and a sourdough starter we still feed every day. No improvers, no shortcuts — just stone-milled flour, sea salt, water, and a 36-hour ferment that gives our bread its deep, tangy crumb.

The croissants are laminated by hand with West Coast butter, and the cakes come from recipes Nomsa's grandmother wrote down in pencil. Everything leaves the oven before you wake up.