No shortcuts, no fillers — just long-fermented dough, small-batch pastry, and a bakehouse that runs on obsession.
72-hour cold ferment, baked in a deck oven for a crackling crust.
Laminated dough, folded by hand — croissants, twists, and knots.
Bold flavors, minimal sugar, maximum crumb. Made to order.
"Block & Crumb doesn't do trendy — they do correct. This is bread as it should be."