Artisanal sourdough in Ann Arbor since 1982

Baked before dawn, gone by noon.

Slow-fermented sourdough, croissants, and crumb cake — made by hand in our brick ovens on West Liberty Street. Flour, water, salt, and time. Nothing else.

See today's bake

a rustic golden sourdough loaf fresh from the oven, crust dusted with flour, resting on a wooden cou

This morning's first loaves, still warm from the oven.

a baker's flour-dusted hands kneading sourdough dough on a worn wooden bench

Our head baker, kneading today's dough.

The same loaf, since 1982

When Golden Crumb opened in 1982, we baked one thing: naturally leavened sourdough, fermented for 36 hours and fired in a brick oven. Forty years later, the recipe hasn't changed — and neither has our 5 a.m. start.

Fresh from the oven

a bakery display case of pastries — croissants, danishes, and crumb cake

Morning pastries — croissants, danishes, and our famous crumb cake.

Reserve a box for pickup