This Saturday · Doors at 7am · Sourdough until it's gone
Crumb & Co. Order ahead
Neighborhood sourdough · 214 Alder Street

Saturday is sourdough day.

The oven's lit at four. The door swings open at seven. Come early for a warm country loaf, a paper bag, and the good smell on Alder Street.

See this week's bakes Hours & directions
The Crumb & Co. storefront at dawn, warm light spilling from the open green door onto a wet sidewalk
7amDoors open
Saturday
A country sourdough boule cut open on floured linen, showing an open, glossy crumb
Floury hands shaping a round of dough on a wooden bench
“Most Saturdays the racks are bare by noon.”Fair warning
Why Saturday

Thirty-six hours, start to crust.

Our starter is older than the shop. Every Thursday night we feed it, and by Friday morning the whole kitchen smells faintly of apples and yogurt. That's when we mix.

The dough rests all day, gets shaped by hand in the evening, and sleeps in cane baskets overnight in the cold. It's slow on purpose: the long rest is where the flavor comes from, and the crackle, and that open, shiny crumb.

So Saturday is when it all comes out of the oven at once. It’s the one morning we bake every loaf on the list, all at once, in the order you see it below.

  1. Thu 9pmFeed the starter
  2. Fri 7amMix, rest, fold by hand
  3. Fri 6pmShape into baskets, into the cold overnight
  4. Sat 4amOven on. First loaves out by six
  5. Sat 7amDoors open

— Ines, head baker

On the racks this Saturday

This week's bakes

Everything is naturally leavened, made with stone-milled flour from the valley, and baked the same morning you buy it.

  • Alder Country Loaf

    $9

    Our everyday boule. Deep crust, open crumb, a little tang. The one to start with.

  • Olive & Rosemary Batard

    $11

    Saturday onlyCastelvetrano olives and rosemary from the pot by our front step.

  • Seeded Rye

    $10

    Forty percent rye, sunflower, flax and toasted sesame. Dense, nutty, keeps for days.

  • Honey Oat Pan Loaf

    $9

    Soft, sliceable, a gentle sweetness from wildflower honey. Built for toast and sandwiches.

  • Sourdough Morning Bun

    $4.50

    Goes fastLaminated sourdough, orange zest, cardamom sugar. Warm from 7am until they're gone.

  • Focaccia by the Slab

    $6

    Olive oil, flaky salt, and whatever looks good at the market that week.

Wooden racks of boules, batards and seeded loaves behind a marble counter in morning sun

Bring your own bag and we'll knock 50¢ off. Loaves are best the first two days; after that, they make great toast.

Come by

Find us on Alder Street.

214 Alder Street
Two doors down from the corner, look for the green door.
Saturday — sourdough day7am – sold out
Wednesday – Friday7am – 2pm
Sunday8am – noon
Monday & TuesdayResting the starter
Hold a loaf for Saturday
A Crumb & Co. paper bag holding a batard, next to a terracotta cup of coffee on a cafe table
Order ahead

Sleep in. We'll hold your loaf.

Saturday lines are part of the fun, but if you'd rather skip them, reserve your bread and pick it up any time before 11am.

  1. Holds for Saturday open Thursday at noon.
  2. Pick your loaves. Pay when you collect.
  3. Your name goes on a bag behind the counter.