Our Story
Ten years of flour, butter and patience.
Crumb & Co. started in 2014 as a two-person kitchen with one stone oven and a stubborn love for slow fermentation. A decade later, we're still the same small team, still measuring by feel, and still baking every single loaf in-house before dawn.
Slow food, on purpose.
Our sourdough ferments for 24 hours. Croissants take three days. We laminate butter by hand and finish every pastry with sea salt from Brittany. Nothing here is made to shortcut a queue — it's made to be worth waiting for.
We source flour from a single family mill in Oregon and dairy from a co-op an hour away. When you buy from us, you're keeping a very short supply chain deliciously in motion.
Taste the menu10
Years baking
24h
Sourdough ferment
12k+
Happy regulars
4am
Ovens on