About
A neighbourhood bakery, baked twice daily.
Crumb & Ember began in 2009 as a single deck oven in a converted garage on Fenwick Lane. We still mill a portion of our own flour, still work a 20-hour levain, and still bake in two shifts so the afternoon shelf isn't the morning's leftovers.
The craft, plainly
Our levain is fed twice a day and worked cold for twenty hours, which is why the crumb is custard-yellow and the sourness arrives at the end rather than the front. We mill part of our own red fife because bought flour oxidises long before it reaches us.
Pastry is laminated over three days with cultured butter at 84% butterfat. It is slower and more expensive, and it is the only reason a croissant shatters instead of bending.
We bake twice, at 5am and 1pm, and we cap online pre-orders each day so the counter is never emptied by the internet before the neighbourhood arrives.
Since 2009
2009
One deck oven in a converted garage on Fenwick Lane. Twelve loaves a day, sold from a folding table.
2014
The mother starter turns five. We begin milling a portion of our own red fife.
2019
A second afternoon bake starts, so the 3pm shelf stops being the morning's leftovers.
2023
A dedicated gluten-free morning shift with separate equipment begins.