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est 2020
Crumb is a licensed, home-based microbakery in the Laguna West area of Elk Grove, California, specializing in small-batch, naturally leavened sourdough breads and thoughtfully crafted baked goods.
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About
Hi, I’m Jill—the heart and hands behind Crumb. I took my first sourdough class in 2016, and that’s where it all began.My wild sourdough culture (I call her Laverne) was born from flour, water, and weeks of slow, natural fermentation—constant feeding and discarding until she came to life. Years later, she’s still going strong and continues to power every loaf.I quickly became a voracious baker, and when the pandemic hit, I found the perfect outlet for sharing the abundance—baking and giving away loaves each week to neighbors and friends. Their encouragement to turn this into something more is what led to the start of Crumb.My hope is that each loaf finds its way to a table where people can gather, slow down, share about their day, and nourish both body and soul—simple, 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 breads.Crumb is a permitted Cottage Food Operator (CFO) through the Sacramento County Environmental Management Department (Permit No. PR0138217-A) and holds a current Food Handler certification.All products are made in a home kitchen with lots of love and care.
My breads:
Whole. Clean. Pure
At Crumb, every loaf is handcrafted in the tradition of true artisan sourdough, using only a natural wild culture—never commercial yeast, conditioners, or preservatives.I am deeply intentional about my ingredients, sourcing exceptional flours from trusted mills and freshly stone-milling whole grains for each batch.The dough is given time to develop—fermenting slowly for at least 16 hours—before being baked in a stone-lined oven. From start to finish, each loaf reflects a 36-hour process rooted in patience and care.
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Menu
A rotating selection of freshly baked artisan breads, focaccias, pizza shells, scones, muffins, cookies, and other treats is offered each week—made with thoughtfully sourced ingredients and a focus on quality. Whenever possible, ingredients are sourced locally.Curious what’s available? Take a look at current and past offerings on the Hotplate site.
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Contact
Email: [email protected]
Phone or Text: (916) 719-5070
Instagram: @crumbsourdough
Facebook.com/crumbsourdough
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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.
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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.
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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.
