Since 1982
Golden Crumb started with one oven, a rye bread recipe from my grandmother, and a storefront on Mill Street. Forty years later, the recipe hasn't changed — only the line out the door.
Bread is patient. So are we.
A neighborhood bakery · est. 1982
Bread, baked the slow way.
Sourdough, baguettes, and butter croissants made from flour, water, salt, and time. We mix by hand, we bake before sunrise, and we sell out most days by noon.
See today's bakesOur storyFrom the ovens this week
- Country sourdough$7
- Baguette$4.50
- Butter croissant$3.75
- Cinnamon roll$4.50