A day at Crumb

Our day starts four hours before the doors open.

Everything on the counter was flour and water at four this morning. This is what happens between then and the moment the last loaf leaves.

Rows of floured dough balls proving on a dusted worktop beside a wooden rolling pin.
Three lattes with heart foam art on a speckled stone counter in warm morning sun.
Order bread for Saturday

4am

The dough is shaped

Yesterday’s sourdough has proved overnight. The night baker divides it and shapes every loaf by hand.

7am

The ovens are full

Loaves first, then croissants and the cardamom buns, while the roaster warms up in the back.

8am

The doors open

Coffee from this week’s roast, and the first bread of the day, still too warm to slice.

12pm

Lunch goes on the board

A short seasonal menu, cooked from whatever the farms around Frome brought in that morning.

4pm

The last loaf goes

We close when the bread runs out, or at four, whichever comes first. Then we start again.