The long proof.

The beginning

It started with
a starter.

Three years ago, we mixed flour and water in a jar and left it on the counter. That jar became our sourdough starter -- and that starter became Stonecrumb.

We weren't trying to build a business. We were just trying to bake bread that tasted the way bread is supposed to taste. The kind with a crust that crackles, a crumb that pulls apart in sheets, and a flavor that doesn't need anything on top of it.

Turns out, other people were looking for the same thing.

Ingredients

Four ingredients.
That's it.

Flour, water, salt, and our sourdough starter. No commercial yeast. No preservatives. No dough conditioners. Nothing you can't pronounce.

We use organic, stone-milled flour from trusted millers. Heritage grains when we can get them. The quality of the ingredients is the quality of the bread -- there's nowhere to hide.