Seed rye loaf

Slow rise, big taste.

Sourdough •  Vegan  •  Organic Seeds

 

A dark, moist loaf with rye, seed mix, and a long rest time. Good with soup, stew, or toast with jam. Baked in small runs, so some days it sells out by noon.

 

  • Size 700 g
  • Best in 2–3 days

"The rye needs patience. We let it rest for 18 hours to develop that deep, earthy tang. It's the soul of our bake room."

- The Baker's Note

 

 

 

Crust & Co. is a small bake room in your block.

We like slow dough, warm ovens, and real talk with the folks who stop by.

Sun fig roll

only Sat • 4 left

This is a paragraph. You can write your own content here, and fill in the blanks. What's your story and where do you go from here? Tell the world about your business, and made this text yours. 

Herb foc

warm at 4 pm

This is a paragraph. You can write your own content here, and fill in the blanks. What's your story and where do you go from here? Tell the world about your business, and made this text yours.