Our story — Batch № 001
A two-person bakery with a very early alarm clock.
Crumb & Ember began in a rented commissary kitchen with one deck oven, a sack of stone-milled flour, and the stubborn belief that a neighborhood deserves bread worth waking up for.
Every bake starts before sunrise. The sourdough ferments for 48 hours; the croissants laminate across three days. We keep the catalog tiny on purpose — three things, done properly, every single day.
What you buy online is what came out of the oven that morning. When it's gone, it's gone, and tomorrow we begin again.
What we hold to
Three rules of the bakehouse
Small means small
Thirty loaves a day, shaped by hand. We'd rather sell out by noon than bake a single loaf we wouldn't eat ourselves.
Time is an ingredient
Forty-eight hours for the sourdough. Three days for a croissant. Nothing here is rushed, because nothing good can be.
Flour with a name
Stone-milled grain from farms we can drive to. We know the millers, and they know what the oven likes.
The people
Two bakers, one oven, zero shortcuts.
Mara Ellison
Bread & fermentation
Former pastry chef turned sourdough obsessive. Mara's starter, "Ember," is older than the bakery itself.
Jonas Feld
Lamination & pastry
Trained in Copenhagen, counts butter layers in his sleep. Responsible for every croissant that shatters just right.