Simple ingredients. Slow process.
Big flavor. Leave No Crumb!

Order fresh. Pick up weekly. Eat with joy…and REAL butter.

Because good bread should feel like a warm hug—with a crispy edge. And of course…leave no crumb.

Small-batch sourdough. Wildly fermented. Baked with love

(and a little obsession).

I’m a microbakery tucked inside a cozy home kitchen, where flour flies, loaves crackle, and sourdough is more than bread—it’s a way of life. Every crusty, golden beauty I bake is made slowly, naturally, and with just three main ingredients: flour, water, salt (plus time, patience, and a bit of kitchen magic).

About Crust & Crumb

This isn’t just bread. It’s a slow rise, a crackly crust, a labor of loaf.

Crust & Crumb Bread Co. began with a simple craving…for better bread. The kind that sings when you slice it. The kind you tear apart at the dinner table and eat standing up in the kitchen because you can’t wait.

What started as a home experiment (ie: flour everywhere, and lots of “is this supposed to smell like that?”) turned into a tiny, joyful microbakery tucked right into my home kitchen. I specialize in wild-yeasted sourdough—naturally leavened, lovingly shaped, and baked in small batches each week.

I believe bread should be personal. That’s why I keep things small, bake to order, and know my regulars by name (and preferred crust level). Around here, every loaf is made by hand—with intention, patience, and a touch of kitchen witchery.

At the heart of it, Crust & Crumb is about sharing something simple, honest, and delicious with our local community.

From my oven to your table - thanks for being part of the bread story.

Meet the Baker

Sharie Warren

(Owner)

Hi, I’m Sharie—the hands behind the loaves.

I’m the one up early, covered in flour, whispering sweet nothings to fermenting dough like it’s a living pet (because…it is). I started Crust & Crumb Bread Co. after falling headfirst into the wonderful, wacky world of sourdough—what began as a hobby quickly turned into a full-blown love affair with wild yeast.

I believe in the magic of a well-developed crumb, the joy of a blistered crust, and the kind of bread that makes you stop mid-bite just to say “ok…this is really good.”

When I’m not baking, I’m teaching, and when I’m not teaching, you’ll find me dreaming up new flavors, tinkering with hydration ratios, or sneaking the crusty ends of every loaf before anyone else can get to them. Running this little microbakery is a dream come true—and every order, kind word, or crumb left behind means the world. Thanks for being here, and for loving bread as much as I do.

Flour-dusted and grateful,

Sharie

(aka your friendly neighborhood dough whisperer)