Crumbs & Crust

17/08/2026

I’ve recently started a new course all about the DNA of integrated flours — including rye and spelt 🌾

Maybe you’ve seen a story or two of me attending a course lately, but I realised I never actually explained what I’m learning!

So, step one: transforming my usual starter into a 100% rye starter. 🤎

And this week, I’m planning to fully immerse myself in testing recipes, experimenting with different flours, and getting to know how these grains behave.

There’s going to be plenty of baking, plenty of testing, and I’m sure a few surprises along the way! I can’t wait to share what I discover with you. 🥖✨

15/08/2026

Always with my helper by my side ! 🤩
Find our cinnamons at T’s this Sunday 🤩

The delicious sourdough cinnamon rolls from .andcrust are back again for Sunday.

These were all sold out by midday last week so don't miss out, come early.

13/08/2026

Look at those… 👀🍞

The score. The oven spring. The crumb.

These are the little moments that still make me stop and admire a loaf — even after all the loaves I’ve baked.

And if you’re just starting your sourdough journey, I hope you stick around. I’m sharing the things I’m learning along the way, the good bakes, the not-so-good ones, and everything in between.

Because sourdough isn’t about getting every loaf perfect. It’s about learning to understand your dough and getting a little better with every bake. 🤍

If you’re a sourdough beginner, follow along — we’re learning together. 🍞

📸 Beautifully captured by

What’s the first thing you look at when you cut into your loaf — the crumb or the crust? 👇

08/08/2026

So many sourdough bakers say a 50/50 loaf will never rise or perform like a classic white sourdough…

But just like people, flours are different. 🌾

We all have different backgrounds, stories, strengths and quirks — and flour is no different.

Learn your flour. Learn your process. Understand your dough. And stop comparing it to someone else’s. 🤎

50/50 can absolutely rise, perform and taste incredible — you just have to get to know it.

04/08/2026

🍞 Bake Better in 10 Seconds

One of the most overlooked parts of sourdough baking is the mixing stage.

I always start by adding the water to my mixer first. While there are many ways to mix dough, I’ve found this helps the flour hydrate more evenly and makes it easier to incorporate all the ingredients.

The truth is, great sourdough isn’t just about fermentation or scoring. Every stage matters—from mixing and gluten development to shaping and baking.

That’s why I’m starting this Bake Better in 10 Seconds series: short, practical tips to help you understand the why behind sourdough, not just the how.

💬 Is there a sourdough topic you’d like me to explain next? Leave it in the comments, and I might cover it in the next episode.

🤍 Save this reel so you can come back to it on your next bake day.

24/07/2026

Every loaf tells a story.

A dense crumb, uneven holes, a flat loaf or beautiful oven spring aren’t just results—they’re clues.

When I first started baking sourdough, I’d either celebrate a “good” loaf or feel disappointed by a “bad” one.

Now I ask myself:
What is this loaf trying to teach me?

Every bake gives you feedback about your:
🍞 Starter strength
🌡️ Fermentation
💧 Hydration
🤲 Shaping
🔥 Baking

The more you learn to read your loaf, the faster you’ll improve.

So next time you cut into your sourdough, don’t ask, “Is it perfect?”

Ask, “What can I learn from this?”

💬 What’s one thing you’re struggling with in your sourdough journey? Let me know below—I might make my next reel about it. 🤍

21/07/2026

One random Facebook post. One message. One chance… and it led to my very first market. 🥹💛

When I saw Love Local Market pop up on Facebook, I thought, “Why not?” So I sent them a message asking if they had room for one more vendor.

They said YES… and then the panic kicked in. 😅

How much do I bake?
Will anyone actually buy anything?
What if I make too much… or not enough?
(And of course, my fridge decided it wanted to cause problems too. 😂)

After a lot of baking, packing, and a little help from my brother’s unexpected salesman skills, we made it through the day…

…and we SOLD OUT in just 2.5 hours! 🤯

I’m still so grateful to everyone who stopped by, supported my little business, and made my first market one I’ll never forget.

Moral of the story? Take the chance. Send the message. You never know what might happen. 💛

14/07/2026

A little milestone for Crumbs & Crust… 🤍

I’m so excited to share that I’ll be trading at my first Love Local Market at T’s Coffee Pitsford on Sunday 19th July!

Until now, most of my baking has been for my wonderful local community and pre-orders, so this feels like a big step for me. It’s a chance to introduce Crumbs & Crust to new people, meet fellow local businesses, and hopefully share my love of artisan sourdough and homemade bakes with even more of you.

If you’re local (or fancy a Sunday morning out!), I’d love for you to come along, say hello, and support not only me but all the fantastic small businesses trading on the day.

📍 Love Local Market – T’s Coffee Pitsford (not the reservoir)
🗓 Sunday 19th July
🕙 10am–2pm

Thank you to everyone who’s supported Crumbs & Crust so far. Every order, share and kind word has helped me get to this point, and I can’t wait for this next chapter. 🤎🍞

12/07/2026

There’s something so satisfying about slicing into a freshly baked loaf. 🍞

A crisp crust, a soft crumb, and that first look inside never gets old.

Today’s loaf was sliced using my .unitedkingdom bread knife—it’s one of my favourite tools in the kitchen. 🤍

Are you judging the crust first or the crumb? 👇