Crusty Crumb Bakery

Available in white, wheat, or rye. A light crispy chewy crust with a soft airy crumb. No large holes to ruin your sandwiches. Prepared with a long fermentation process to increase the health benefits of sourdough breads. Option to add Kalamata olive and sun-dried tomatoes or everything seasoning.

These sandwich loaves are perfect for any sandwich or just toast and jam.

Available in white, wheat, or rye. This loaf has a crispy chewy crust with a soft crumb. Perfect for slicing and dipping in olive oil, infused with garlic and herbs.

5-pack. These hearty rolls are moist and chewy. They make amazing sandwiches and are great with hamburgers, as a side for soup, or just with butter.

With an amazing nutty taste and smell. This hemp loaf is high in fiber and protein. It is low in gluten due to the naturally gluten-free hemp flour. Makes this loaf beneficial to the body in many ways.

Caramelized to perfection, roasted garlic adds a beautiful depth of flavor, intensified with hints of rosemary. This bread needs nothing more than a pool of rich, silky olive oil for dunking. Any leftovers make amazing toasted cheese sandwiches with a crunchy green salad on the side.

Made with a blend of whole wheat, bread flour, and rye flour, this naturally fermented loaf holds its shape and has a moist, chewy crumb. The rustic crust is deeply colored and boasts beautiful blisters!

It is earthy and honest with primal qualities, no doubt the second leavened bread made by man. This loaf is as healthy as it gets, with the seeds providing a protein hit as well as extra fiber and layers of extra flavors from the pumpkin, sesame, golden flax, poppy, white sesame, and black sesame seeds. Yet despite all this goodness and history, it’s still an everyday loaf that every member of your family will enjoy.

Made with sweet orange zest and tart fresh cranberries. This sourdough bread is perfect for French toast or just toasted with butter or a little cream cheese.

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This heavy and slightly sweet rye bread is made from a sourdough starter and ground rye. Its name comes from the German pumpern, a synonym for being flatulent, and the male given name Nickel—a form of the name Nicholas—which was commonly associated with the devil in New High German vernacular. Thus, pumpernickel literally translates to "devil's fart," which is a definition accepted by most publishers and dictionaries, however strange it may sound. The traditional German pumpernickel contains no coloring agents, but instead relies on the Maillard reaction to impart a deep brown color and a sweet, almost chocolatey and earthy flavor and aroma. Apart from being delicious, pumpernickel is rich in resistant starch which is known to aid digestion and benefit blood sugar regulation.

These plain bagels are mixed and shaped entirely by hand. They are then allowed to rise for hours to get that sourdough zing. They are then boiled and baked to a golden brown.

Generously covered in dried garlic and onion, as well as black sesame seeds and white sesame seeds and poppy seeds. The taste and aroma are very satisfying.

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These enormously giant cinnamon rolls are baked classic with slivered almonds and raisins with a delicate confectioner icing. Or you can choose one of the specialty rolls listed: Original, Cranberry Orange, or Apple Cinnamon.