Butter Croissant
$4.25Three days of laminating with cultured Normandy-style butter. 81 shatter-crisp layers.
VPlenty left
Our story
A tiny shop with a very big oven.
Crumb & Co. started as a farmers' market stall and one stubborn sourdough starter. Ten years later we've traded the folding table for a corner shop on Maple Street – but we still mill some of our own flour, still shape every loaf by hand, and still give the end-of-day bread to the Eastside Community Pantry.
We bake with organic grain from Willamette Valley farms, butter from a dairy 40 miles away, and seasonal fruit from whoever at the market has the best peaches that week.
— Rosie & Theo Alvarez, founders
10years baking
640loaves a week
0preservatives
Rosie Alvarez
Head baker & croissant obsessive
Theo Alvarez
Bread, flour & early mornings
Mina Kaur
Cake artist & sprinkle director
