A tiny sourdough bakery on Maple Row. We mill, mix, and bake in small batches before the sun is up — so what you carry home is still warm.
4am
Ovens on
48hr
Sourdough ferment
9
Years on the row
Warm from the oven
Today’s bakes are in
Four things we refuse to rush. They’re why a Sweet Crumb loaf doesn’t taste like anything off a shelf.
We mill a portion of our flour in-house each week for flavor you can’t bag and ship.
Our loaves take their time. Slow fermentation means a deeper crust and a gut that thanks you.
French butter, laminated by hand. No shortcuts, no shortening — you can taste the difference.
The pastry case changes with the market. Peaches in July, quince by October.
Sweet Crumb began as a Saturday market stall with a borrowed proofing box and a stubborn sourdough starter named Doreen. She’s still with us — bubbling away in the back, older than some of our regulars’ kids.
We keep the list short on purpose. A handful of breads, a case of pastries, whatever fruit looked best at the market that week. Everything is mixed by hand and baked the morning you buy it. Nothing sits overnight.
— Mara & Tomas, bakers
Everything mixed by hand
4am
start, every day
Doreen says hi
“I’ve tried every bakery in a ten-mile radius. Sweet Crumb’s country loaf ruined me for grocery bread — there’s no going back.”
Priya N.
Regular since 2019
“The morning buns sell out by 9. I now set an alarm for a pastry. This is my life and I regret nothing.”
Daniel R.
Neighbor, two blocks down
“We got our wedding bread here. Mara remembered our names the next week. That’s the whole reason we keep coming back.”
The Alvarez family
Saturday standing order
We’re a corner shop with a green door and a chalkboard out front. Street parking on Maple, bike rack by the window. Pickup orders by phone the day before.