From a garage starter
to a community oven
Wild Crumb started in 2012, in a small garage with one starter named "Doughstoyevsky" and a borrowed oven. Our founder, Elara Chen, left a career in structural engineering to pursue something slower, more tactile, more alive.
Twelve years later, we bake 300+ loaves a day using the same principles: wild yeast, long fermentation, organic flour from regional mills, and absolutely no shortcuts. Our stone hearth oven runs dawn till dusk, and every loaf is shaped by hand — not because it's trendy, but because hands feel what machines can't.
We believe bread is community. It's the thing you bring to a dinner party, the reason your kitchen smells like home, the oldest shared food on earth. We bake to honor that.
