Bread, made slowly, since 1982.
Golden Crumb bakes naturally leavened sourdough the way it was meant to be made — a patient ferment, a hand-shaped loaf, a crackling crust. Small batches, baked fresh, every single day.
Baked before sunrise
Naturally leavened, shaped by hand
Four decades of dough
Golden Crumb has been fermenting and baking in Ann Arbor since 1982 — the same patient craft, every day since.
Naturally leavened
No commercial yeast, no shortcuts. Just flour, water, salt, and a starter we've kept alive since day one.
Shaped one at a time
Every loaf is folded and shaped by hand, then baked in small batches so nothing sits and nothing is rushed.
Today's bake, from our starter to your table
A rotating case of country loaves, rustic ryes, and the pastries that sell out first. Here's what we're known for.
Country Sourdough
Our flagship loaf — deep golden crust, open crumb, and a tang that comes only from a long, slow ferment.
RusticEverything Rye
Hearty rye dusted with toasted seeds and flaky salt. Built for toast, built for sandwiches, built for snacking.
Butter pastries, fresh from the oven
Morning
Butter Pastries
Laminated by hand each morning — flaky croissants, cinnamon rolls, and fruit danishes that disappear by noon.
Four decades of slow ferments in Ann Arbor
Golden Crumb started in 1982 with a single starter, a commitment to craft, and a simple idea: bread worth eating takes time. Four decades later, we still shape every loaf by hand and bake in small batches — because that's what makes the crust sing.
"Good bread takes its time. So do we."Read the full story
The morning bake sells out fast
Come by early for the warm loaves and the pastries still cooling on the rack. Check the menu for what's baking today, and follow along for daily bake updates.
See what's bakingFollow the crumb trail — daily bakes, behind-the-scenes dough, and the occasional cinnamon roll drop.