c r u m b
est 2020
CRUMB is a licensed, home-based, microbakery located in the Laguna West area of Elk Grove, CA. Specializing in small batch, organic, naturally leavened sourdough breads and other baked goods.
c r u m b
About
Hi, I’m Jill. I’m the heart and hands behind crumb. I took my first sourdough class back in 2016. My wild sourdough culture (I call her Laverne) was born from flour, water, and slow natural fermentation that took several weeks of constant discarding and feeding sessions. Years later, she is still going strong and is what powers my bread to this day. I became a voracious baker, and when the pandemic hit, I found the perfect outlet for getting rid of excess sourdough loaves. I spent the better part of 2020 giving out loaves every week to neighborhood friends, who began to encourage me to start my own business…and that’s how c r u m b was born. My hope is that people who buy my bread will gather around their table, slow down, share about their day, and nourish their bodies and souls with slow bread for busy lives.
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More About Crumb
Crumb was born out of a love for sourdough. Located in Elk Grove, California, crumb is a cottage bakery specializing in naturally leavened sourdough breads. It is an approved Cottage Food Operator (CFO) bakery with a permit issued by the County of Sacramento Public Health Department and a Food Handlers license. All products offered are prepared in a home kitchen with lots of love!
My breads:
Whole. Clean. Pure
All breads baked at crumb are handcrafted artisan style sourdough and made exclusively using a wild sourdough culture. None of the bread contains commercial yeast, conditioners or preservatives. All flour is organic and whole grains are freshly stone ground for each batch. Every loaf goes through a slow fermentation of at least 16 hours to develop the ultimate flavor and is baked in a stone lined oven. The total process from start to finish takes 36 hours.
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Menu
I offer a rotating selection of freshly baked artisan breads, focaccias, pizza shells, scones, muffins, cookies, and other treats, all made with the finest organic flours and ingredients. Whenever possible, I prioritize sourcing locally.Curious about what’s available? Check out my current (and past) selections on my Hotplate site.
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Contact
Email: [email protected]
Phone or Text: (916) 719-5070
Instagram: @crumbsourdough
Facebook.com/crumbsourdough
c r u m b
thank you
Hi there!Thanks so much for reaching out – I’m happy you’re here. I aim to get back to messages within 24 hours, but in the meantime, feel free to check out my Hotplate site through the link below. You’ll find my current schedule and the menu items available for sale.Also, be sure to sign up for text alerts so you don’t miss out on any bread “drops” or "pop-up" events!Looking forward to connecting soon!
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how pre-ordering works
PRE-ORDERING | Bread, scones, cookies & other goods are currently available by pre-order only. Using the link below, please sign up for text notifications so you never miss a bread drop!PICKUP | Pickup is on the date you have selected, between 4:00 - 6:30 PM. You will be sent several text messages prior to pickup (24 hours before, 2-hours before, and 15 minutes before). You will receive pickup address and instructions.PAYMENT | All payments must be made prior to pickup via the checkout process on Hotplate.com/crumbsourdough, unless other arrangements are made. You will get a confirmation upon purchase.
c r u m b
how to store, freeze. And refresh
In the links below, you’ll find my favorite methods on how to store, freeze, and refresh your bread and baked goods so they taste freshly baked. Click on the links below to go directly to your selection.I also have some tips in my FAQ section on my Hotplate.com site. Click on the "Hotplate" link below and scroll to the FAQ section for more tips.
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Sourdough bread tips:
storing, freezing, reheating
Here are some tips to store and refresh your loaf to keep it good as new:
Freeze your loaf ASAP!
If you want to enjoy a slice at a time, I recommend slicing your loaf and putting wax paper between slices and placing them in a freezer bag, sealed, with all the air removed. When you want a slice, place it in a ziploc and let sit at room temp for about an hour.
If you're freezing the whole loaf, I recommend wrapping in plastic wrap and placing in a large freezer bag, sealed with all the air removed.
The night before use, let loaf thaw on the counter at room temp WITH the wrap still on. If you like a soft crust, you're all set!
TO REFRESH YOUR LOAF FOR A NICE CRISP CRUST:
Preheat oven to 350 degrees.
When oven is preheated, spray entire loaf on all sides with water. I promise this is an important step to getting that "just baked" crisp crust!
Place the whole loaf directly on the center rack and bake until soft and fully warmed, 15 - 20 minutes. Let cool completely before slicing and serving.
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Focaccia tips:
storing, freezing, reheating
Focaccia should be eaten the day it is baked. If saving it for later use, freeze it ASAP. Wrap it tightly in plastic wrap (with the parchment liner that it came in) and place in a freezer bag with all the air removed. When you want to use it, let it come to room temperature for several hours, WITH the wrap still on.
TO REFRESH YOUR FOCACCIA:
preheat your oven to 375ºF.
place the focaccia on a cookie sheet, with the parchment liner it came with. If you have a pizza stone, skip this step and place the stone in your oven while it is preheating.
just before putting it in the oven, lightly spray a light mist of water over the top of the focaccia — this will help keep it moist!
bake for 10-15 minutes or until heated through.
if desired, you can drizzle lightly with olive oil halfway through reheating.
focaccia does not need to be cooled completely before slicing.
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Pizza tips:
storing, freezing, reheating
Pizza shells can be stored in the fridge for up to 3 days or in the freezer for up to a month. I recommend wrapping the crust tightly in plastic wrap, followed by foil and placing it on a sheet pan so that it doesn't break when frozen. To thaw, take the shells out of the freezer the night before to defrost in the fridge.
Baking Your Pizza
preheat your oven to 450°F
top and bake on a pizza stone, or parchment lined sheet pan for 8 - 10 minutes, or until desired doneness.
c r u m b
Cookie tips:
storing, freezing, reheating
If you want to keep your cookies at optimal flavor and texture, freeze ASAP. Most cookies freeze extremely well for one or two months.
TO KEEP COOKIES AT THEIR FRESHEST:
wrap each cookie individually in plastic wrap and then place them in a freezer bag, with all air removed.
to thaw, leave wrapped cookies on the counter in a single layer at room temperature for 3 - 4 hours.
reheat cookies by placing them on parchment lined baking sheet in the oven at 300°F for 4 - 6 minutes, or just until warmed.
If you choose to microwave your cookies, only do them in 10 second increments to avoid overheating, which will make the cookies tough.
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Scone tips:
storing, freezing, reheating
Scones can be stored at room temperature for 1 - 2 days. Consume the scones within 2 days for optimal freshness, or freeze ASAP to be enjoyed at a later date.
wrap each scone in plastic wrap to preserve freshness.
reheat in a 350 degree oven for 5-8 minutes. If scones are frosted, watch carefully so frosting doesn't melt.
if freezing scones, wrap in plastic wrap and place in a freezer bag.
when ready to use, let thaw on the counter at room temperature for 2-3 hours, WITH the wrap on.
follow instruction above.
