Bread your body
can trust.
36-hour fermentation. House-cultured starter. Low-FODMAP flours. The sourdough that finally kept its promise.
The crumb tells
the whole story.
"Exceptional open structure. Audible crust."
We write tasting notes for our bread the way a sommelier writes them for wine — because fermentation is fermentation, and a 36-hour retard deserves the same attention as a 36-month barrel.
Tangy, yeasty, warm caramelised wheat
Deep mahogany — blistered, crackling, audible
Open, irregular, glossy-walled alveoli
Long ferment sweetness, mild acetic finish
Zero fructans. Maximum satisfaction.
"For the first time in seven years, I ate bread at dinner and wasn't afraid of what morning would bring."
Every hour earns
its place.
The Feed
Autolyse beginsOur house starter — named Margot, three years old — gets her morning feed. Equal parts stone-ground spelt and filtered water. She doubles in four hours.
The Mix
Low-FODMAP flours onlySpelt, sorghum, and oat flour — all tested below the FODMAP threshold — are mixed by hand. No shortcuts. No commercial yeast. No fructooligosaccharides.
The Fold
Fructan breakdown beginsFour sets of stretch-and-folds over three hours build the gluten network. The dough learns its shape. The bacteria start their long, slow work on the fructans.
The Shape
Cold retard — 38°FEach batard is shaped with practiced tension, seam-side up, into a floured banneton. Into the cold retarder at 38°F for an overnight proof.
The Score
The score — one slashA single confident slash with a lame. The ear forms in the oven — that signature lip of blistered crust that tells you everything went right.
The Bake
36 hrs total fermentDutch oven, 500°F, lid on for 20 minutes. Then lid off — the crust takes colour. The hollow knock at the bottom tells you it's done. Total ferment: 36 hours.
Each one is a
discovery.
We don't list what's missing. We explain what's here — and why each ingredient earns its place in a loaf built for sensitive guts without apology.
Stone-Ground Spelt
Fermented past the fructan threshold — what starts as a moderate-FODMAP grain becomes safe after 36 hours with our starter.
Garlic-Infused Oil
Fructans live in the water-soluble fraction of garlic. Oil captures only the flavour compounds. Your gut never meets the FODMAP.
Sorghum Flour
Gluten-free, nutrient-dense, and tested below the threshold at any serving size. It adds a gentle sweetness the spelt doesn't.
Margot — Our Starter
Named after the baker's grandmother. Fed twice daily, 365 days a year. She's the reason a 36-hour ferment is possible — and the reason it works.
"I refer patients to Crumb because the fermentation science is documented, the ingredients are traceable, and — critically — it actually tastes like bread."
Dr. Anjali Singh, RD
Gastroenterology Dietitian, Boston
Bake it yourself.
Eat it warm.
Every first and third Saturday, we open the bakery to 8 people who want to understand why this bread is different — and feel the difference with their own hands.
Bake a full loaf from scratch
Mix, fold, shape, score, and bake your own batard under our guidance.
Eat it warm from the oven
Your loaf, your hands, your first safe bite. We provide the butter.
Take home a starter jar
A 50g portion of Margot — active, fed, and ready for your kitchen.
Leave with a recipe folio
Our 12-page guide: flour ratios, ferment schedules, and FODMAP notes.
Not local?
We'll find you.
We're building our national shipping programme. Join the waitlist and be first to know when a loaf can travel to your door — still warm from the retarder.
Country Sourdough
36-hr spelt & sorghum
Seeded Batard
Sunflower, sesame, oat
Rosemary Focaccia
Garlic oil, coarse salt
"My wife has IBS-C. I drove 90 minutes each way to get her a Crumb loaf for her birthday. She cried. Then she ate three slices and didn't feel anything except full and happy."
Tom P.
Chicago, IL
"The hollow knock at the bottom tells you it's done."
Join the Ship List
Be first when we launch nationwide delivery.
No spam. One email when we're ready to ship.