Crumb & Ember

Est. dawn — small batch bakery

Baked
at dawn.

Three bakes a day, never more. Flour, fire, and forty-eight hours of patience — pulled from the oven while the street is still quiet.

Batch № 047 Dawn sourdough boule on cream linen

01 — Today's bakes

Three, no more.

Counter, 5:40 AM Bakery counter at dawn

02 — Proof

Small on purpose.

  • — 48-hour cold fermentation, every loaf, no exceptions.
  • — Stone-milled regional grain, milled weekly.
  • — Baked once daily; sold until the shelf is empty.

03 — From the table

“The boule has a crust you can hear from across the room. I've rearranged Saturday mornings around it.”

— M. Okafor, regular since the first batch

04 — The bench

Scored by hand,
before first light.

Every dough is shaped and scored by one pair of hands at a single wooden bench. No timers replacing instinct, no shortcuts in the cold room — just flour, water, salt, and a fire lit at four.

Our story →
Bench № 1 Hands scoring dough on a wooden bench

05 — Questions

Asked at the counter.

When do you bake? +

Once daily. Doors open at 7 AM and we sell until the shelf is empty — usually by noon on weekends.

Do you ship? +

We ship the boule and babka nationwide, Tuesday through Thursday, in recycled paper packaging. Croissants are pickup only — they deserve it.

Can I reserve a loaf? +

Yes. Reserve online by 6 PM the day before and your bake is set aside under your name until close.

Is anything vegan? +

The Dawn Sourdough Boule is naturally vegan — just flour, water, salt, and time.

The morning list

First slice of news.

One email each Friday: tomorrow's menu, batch notes, and first claim on limited bakes.