Long fermentation, real butter, and a crust that crackles when you walk it home. Baked in the dark, sold in the light.
Four ranges, made in small batches and restocked when they sell out.
Six pieces people come back for — small runs, honest prices.
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Flour, water, salt, wild yeast and time. Our levain is fed twice a night and the dough rests cold until the ovens are hot — which is why the crumb looks like that.
We keep the range tight so every item earns its place — nothing is here to fill a gap on the shelf.
Inside the bakeryMilled weekly from a single farm — you can taste which field it came from.
84% European butter in every lamination. No margarine, ever.
Slow dough is easier to digest and tastes like something. We refuse to rush it.
Everything on the shelf today was made today. When it's gone, it's gone.
“I queued six minutes and it was worth every one. The crust is dangerous.”
“Bought a croissant for the walk home. Turned around and bought three more.”
“Sourdough that doesn't wreck my stomach for the first time in years.”
hello@crumbandco.bakery
Orders, questions and wholesale
Tue–Sun, 07:00–15:00
Replies within one working day.
8 Mill Lane, Dublin
+353 1 000 0808
Card at checkout, or USDT (ERC-20) for larger orders. We never store payment details.
Saturday specials, holiday pre-orders and the odd recipe. One note a week.