Bread worth getting up early for
Crumb & Comet is a small neighbourhood bakery. We bake sourdough, croissants and cinnamon swirls every morning from 5 a.m., with flour from two local mills and butter from a single dairy.
Slow sourdough
Every loaf ferments for 36 hours. That is where the open crumb and the slightly sour taste come from.
Laminated by hand
Our croissants have 27 layers of butter and dough, folded by hand the day before they are baked.
Gone by noon
We bake a fixed amount each day. When the shelves are empty, we close the oven and start again tomorrow.
Good bread needs three things: flour, water and patience. We have plenty of all three.
The Crumb & Comet team
This week
Butter croissant – crisp outside, soft and buttery inside.
Country sourdough – our everyday loaf, baked twice a day.
Cinnamon swirl – brown sugar, cinnamon and a light orange glaze.
This is a demo site with a fictional bakery, used to test the Diffy WordPress plugin.