Flour, water, time.
Crumb & Co began with one borrowed oven, a jar of starter and a stubborn belief that good bread takes as long as it takes.
A tiny bakery with a big oven
Nell started baking sourdough in her apartment kitchen in 2012, handing loaves to neighbours in brown paper bags. Two years later the neighbours were queueing, and Crumb & Co opened in a former print shop on Mill Street.
We still bake the slow way: long, cool ferments, local stone-ground flour, cultured butter and seasonal fruit from farms we know by name. Nothing is frozen, and whatever doesn’t sell goes to the community fridge by 4pm.
Crumbs along the way
- 2014
The red door opens
Four loaves, two pastries and one very nervous baker.
- 2017
Remy joins the team
Croissants arrive — and so does the queue.
- 2020
Neighbourhood deliveries
Bikes, baskets and 300 loaves a week during lockdown.
- 2024
Cakes & classes
June and Theo launch celebration cakes and Saturday workshops.
Our baking promises
Slow by default
Every loaf ferments at least 24 hours for flavour and digestibility.
Local first
Flour from Camas Valley Mill, eggs and fruit from Lane County farms.
Zero waste
Day-old bread becomes croutons, bread pudding or a gift to the community fridge.
Warm bread is waiting.
Pop in for a loaf and a flat white, or pre-order a celebration cake — we need just five days’ notice.