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Hi, I’m Jill.  I’m the heart and hands behind  c r u m b.  I took my first sourdough class back in 2016.  My wild sourdough culture (I call her Laverne) was born from flour, water, and slow natural fermentation that took several weeks of constant discarding and feeding sessions.  Years later, she is still going strong and is what powers my bread to this day.  I became a voracious baker, and when the pandemic hit, I found the perfect outlet for getting rid of excess sourdough loaves.  I spent the better part of 2020 giving out loaves every week to neighborhood friends, who began to encourage me to start my own business…and that’s how  c r u m b was born.  My hope is that people who buy my bread will gather around their table, slow down, share about their day, and nourish their bodies and souls with slow bread for busy lives.



Not only does sourdough bread deliver a tangy flavor that's perfect for toast and sandwiches, but it's good for you, too!  The fermentation process for sourdough bread can lead to an increased number of prebiotic and probiotic-like properties, which help improve gut health. Sourdough bread made with whole grains, which are higher in fiber than processed grains, give your bread additional gut-friendly benefits.  Even though sourdough bread is not gluten-free, the fermentation process for sourdough alters the enzymes in the wheat and might potentially help counteract reactions to gluten.  I have many customers who have gluten sensitivity and can eat sourdough with no issues.



life is better
freshly baked




fresh milled grains

In addition to using premium quality organic bread flours, I blend between 15-50 percent of freshly milled organic grains into my breads.  Stone grinding these in my home mill before mixing the flours is a great way to provide unique and flavorful breads not found in most bakeries or stores.  I also blend anywhere from 10-100 percent of freshly milled whole grains into my scones & cookies, depending on the flavor.  I use predominantly hard & soft white/red wheat with the addition of ancient grains (spelt, khorasan, and/or einkorn).

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