Every loaf at Crumb & Ember begins with Ember, our sourdough starter born in 2011. Slow fermentation, a screaming-hot deck oven, and flour we mill ourselves. That is the whole secret.
Our daily selection changes with the seasons and whatever inspiration finds its way into the bakery. Come early; once they're gone, they're gone.
Our signature open-crumb loaf, long-fermented over 36 hours with a blend of stone-milled white and whole wheat flours. Deep caramel crust, tangy finish.
Dense, moist, and packed with toasted caraway seeds. Made with 60% whole rye flour for an earthy depth that slices beautifully thin. Best with sharp cheese.
Slow-roasted garlic cloves folded into a country-style dough with a generous handful of fresh rosemary. Aromatic, savory, and impossible to resist warm.
An oval loaf rolled in a blend of sesame, poppy, sunflower, and flax seeds before baking. Nutty, crunchy crust with a creamy, mild crumb inside.
Rolled oats soaked overnight and folded through a lightly sweetened dough with raw wildflower honey. Soft and pillowy with a golden oat crust.
A large round miche made with 40% ancient einkorn flour. Nutty sweetness, wheaten aroma, and a blistered crust that sings straight from the oven.
Availability varies by stockist. Check with your local partner for what they carry today.
Every loaf we bake carries a piece of a sourdough culture that has been alive since a kitchen table experiment in 2011. Ember has survived house moves, a power cut, and one very ambitious attempt at rye bread. She has never been more active.