Stone-Milled Country
$9Our signature. Organic wheat, a touch of rye, 72-hour cold rise for a caramel crust and custard crumb.
Est. 2016 · Portland, OR
Vibrant artisanal sourdough, baked before sunrise.
Wild-yeast breads and buttery pastries made with organic stone-milled flour. Reserve a warm loaf for pickup before it sells out.
72hr
Cold fermentation
100%
Organic flour
14
Daily bakes
7am
Fresh out the oven
From the kiln
The everyday classics we bake by hand.
Butter Croissant
$527 layers of European butter.
Seeded Rye
$10Toasted sunflower, flax & sesame.
The Pastry Case
from $4Almond twice-baked, pain au chocolat, morning buns and rotating fruit galettes — glazed while warm.
The atelier way
Wild yeast, slow time, and a lot of butter.
Every loaf begins with Rosalind — the sourdough starter we've kept alive since our first kitchen on Kiln Row. We mill much of our own grain, ferment cold for three days, and bake in a stone-deck oven at first light.
Nothing sits overnight. What we bake in the morning is what we sell that day — which is exactly why regulars pre-order.
Reserve before it sells out@crustandcrumb.atelier
Fresh from the feed
Daily crumb shots, sold-out alerts, and behind-the-oven moments.
Find us
148 Kiln Row
Portland, OR 97214
Hours
Tuesday – Sunday
7:00am – 3:00pm (or sold out)
Closed Mondays