Our story
We started with one oven and a stubborn idea about bread.
Crust & Crumb began in 2016 when Nomsa left a hotel kitchen to bake the loaves she actually wanted to eat. No improver, no rush, no bread that tastes of nothing. Today it's a small shop off Dorp Street, three bakers, one very early alarm — and the same stubborn idea.
Milled, not measured
We stone-mill our own flour and let the sourdough rise slow — 24 hours, no shortcuts. You can taste the wait.
Butter, layered by hand
Every croissant is folded, rested and rolled in the shop. 27 layers of proper French butter, laminated the long way.
Baked this morning
Nothing sits overnight. If it's on the shelf at Crust & Crumb, it came out of our oven a few hours ago.
