Warm bread, out of the oven by seven.

One oven, one starter, up before dawn.

Crust & Crumb started in 2019 with a cranky secondhand deck oven and a sourdough starter named Doris, who is now older than the shop. We still mix every dough by hand and let it rise overnight — no shortcuts, no mixes.

Everything you see was made this morning. When it sells out, that's it until tomorrow — which is exactly why ordering ahead is the safest way to get your loaf.