CRUMB Sourdough Microbakery

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CRUMB Sourdough Microbakery Bend’s Orig. Cottage Baker → Licensed Home Bakery
Est. 2021
Reformed OR Cottage Food Law
Founder, Foundation Builders Heritage Project
📍 Bend, OR

10/25/2026

Real bakers wear PINK! 🩷💪

October is Breast Cancer Awareness Month, and I’m adding a little extra pink to my bakery routine for a cause that matters! 💕

I’ve been using Bake with LANON silicone gloves for years, and this is my THIRD pair! When you’re baking hundreds of loaves of sourdough every week, you learn pretty quickly which tools earn their keep. These definitely have! 🙌

Food-grade, waterproof, heat-resistant, and easy to clean. And now they match my apron! 💅😂

I’m happy to support LANON’s campaign and help spread awareness this October.

🩷 Want a pair of your own?
Use code CRUMB15 for 15% off your order!

🔗 Shop through the Linktree in my bio.

Gifted by LANON | Affiliate partnership

MicroBakery WomenInBusiness CrumbSourdough

🍞 SUNDAY PUNDAY! 🤣One good bakery selfie and I’m gonna milk that sucker for all it’s worth. 🤣Your turn! Drop your best (...
10/25/2026

🍞 SUNDAY PUNDAY! 🤣

One good bakery selfie and I’m gonna milk that sucker for all it’s worth. 🤣

Your turn! Drop your best (or worst) bread pun in the comments. Let’s see who’s got the most ridiculous one! 👇🤣

Happy Sunday, friends! ❤️

Small by design. Different by choice. The Crumb Sourdough difference. 🍞❤️Crumb Sourdough is about more than making great...
10/24/2026

Small by design. Different by choice. The Crumb Sourdough difference. 🍞❤️

Crumb Sourdough is about more than making great bread. It’s about building a business with intention, staying true to my values, and knowing that bigger doesn’t always mean better.

I’m a self-taught baker who started in 2020, went from selling bread on my front porch to supplying retail partners throughout Central Oregon, and helped advocate for changes to Oregon’s cottage food laws along the way.

Today, I bake over 1,000 loaves a month from my licensed domestic kitchen, combining traditional breadmaking with efficient systems that make running a one-woman bakery possible.

I’ve learned that growth doesn’t have to mean doing more of everything. Sometimes it means doing fewer things exceptionally well.

I’m not trying to build the biggest bakery. I’m building a bakery I’m proud of, one loaf at a time.

Thank you for being part of this journey and supporting a small, independently owned Central Oregon business. ❤️

🔥 THE IRONY OF CREATING BAKING CONTENT…I was so busy filming content for social media that I completely forgot I had two...
10/24/2026

🔥 THE IRONY OF CREATING BAKING CONTENT…

I was so busy filming content for social media that I completely forgot I had two Roasted Garlic & Rosemary sourdough loaves in the oven. 🤦‍♀️😂

By the time I remembered, well… SWIPE to see what came out! 🔥

Would I sell these to my customers? I would actually love to, but no. But would I eat them myself? You bet!

Here’s where a little bread science comes in. 🧪

The Maillard reaction is a chemical process in which sugars and amino compounds react under heat, creating hundreds of flavor and aroma compounds. It’s responsible for those wonderful toasted, nutty, roasted flavors and the beautiful browning we love in bread.

Of course, there’s a fine line between deeply caramelized and downright charred. And these loaves definitely crossed it in a few places! 😂

But underneath that extra-dark crust? Beautiful, soft sourdough with an intensely roasted flavor that we actually love.

Sometimes a baking mishap makes for a pretty delicious lesson.

Now I’m curious… are you TEAM GOLDEN 🥖 or TEAM EXTRA CRISPY 🔥?

And fellow bakers, have you ever gotten so caught up creating content that you forgot you were supposed to be BAKING? 🤣

It all started with a crazy idea. ❤️🍞In 2020, I taught myself how to bake sourdough bread. No formal training, no culina...
10/23/2026

It all started with a crazy idea. ❤️🍞

In 2020, I taught myself how to bake sourdough bread. No formal training, no culinary school. Just curiosity, determination, and a whole lot of trial and error.

What started as a passion soon became something much bigger.

Along the way, I helped reform Oregon’s Cottage Food Law, advocating for opportunities for home-based food entrepreneurs. As my business continued to grow, I took the next step and became a Licensed Domestic Bakery through the Oregon Department of Agriculture.

From selling sourdough on my front porch to supplying retail partners throughout Central Oregon, Crumb Sourdough Microbakery now produces over 1,000 handcrafted loaves a month. All from my home bakery.

Six years later, I’m still the baker, the business owner, the production crew, the bookkeeper, the social media manager, the delivery driver, and occasionally the person wondering what on earth I got myself into. 😂

And along the way, I’ve had the opportunity to connect with wonderful brands like Bake with LANON , whose gloves have become part of my bakery routine. I’m also excited to support their October campaign in recognition of Breast Cancer Awareness Month. 💗 (To purchase Lanon Gloves, visit the Link in my Link tree in my bio.

Has it been easy? Absolutely not.

Has it been worth it? Yes.

Never underestimate what can grow from one crazy idea. ❤️

10/22/2026

When I started baking sourdough back in 2020, there was one question I could NEVER seem to get a straight answer to. 🤔

When does bulk fermentation actually begin?

Address

Bend, OR
97707

Opening Hours

Monday 8:30am - 12:30pm
Sunday 3:30pm - 6:30pm

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