Crumb and Butter Bakery

09/02/2026

French bakeries are forever my muse. The Tartine cookbook is what guided me through learning sourdough and still one of my favorite books. The bakery itself is a must do if you’re in San Fransisco. Best pastry and turkey sandwich! And the bread…c’est le meilleur ✨ Tartine Bakery Tartine Manufactory SF

08/31/2026

Sundays are for slowing down and enjoying a little sweetness to prepare for the week ahead.

Apple cinnamon sourdough + panache figs + cream cheese all drizzled with a little maple syrup (because it is second breakfast, after all) and sprinkled with sea salt. Simple. A little elegant. Completely satisfying. The Crumb and Butter • Shannon Brodnik way! I hope you took a moment to slow down today….even better if it involved sourdough! XOXO ✨

Cream cheese: St Môret US
Maple syrup: Crown Maple
LOTR bread knife: Dalstrong®
Hobbit salt dish: etsy

08/30/2026

August was abundant. Three events; 90 loaves, 132 crumb tarts, and 160 scones were lovingly baked and shared. Incredibly grateful to be ending this month’s events in such a beautiful space! The you pick flowers are open weekends and I highly recommend! Thank you for a beautiful day!

September is jam packed with more events, more bread, lots more pastry, and the start of the best season, fall! See y’all soon! XOXO ✨

08/25/2026

Happy PSL day! What’s better than the favorite fall beverage?! A Crumb and Butter • Shannon Brodnik pumpkin spice latte sourdough scone, naturally! I will have these at Iris garden in Loomis CA: Mary Ann, Doug and Lori this Saturday and through November! 😉🎃

08/24/2026

My go to sourdough bagel recipe!

350g bread flour The Central Milling Company
150g whole wheat Sunrise Flour Mill
120g peak starter
260g water
20g honey
10g salt

For boiling:
8 cups water
3 tbsp barley malt syrup Eden Foods
3 tbsp baking soda

Combine all ingredients and mix until fully combined. Rest dough 30 minutes. Knead until dough is a smooth ball and bounces back when poked, about 10 minuets. Once dough has risen about 75%, put it into the fridge to cold proof. Alternatively, let double then proceeds as follows. The next morning, separate dough into 6 or 8 portions, depending on how big you want your bagels. Roll into balls, let rest for 10 minutes, poke a hole in the center and stretch them slightly to form their shape. The hole should be about the size of a quarter. Prepare boiling water…I prefer to boil mine in a combination of barley malt syrup and baking soda (this makes them nice and chewy)! Boil 40 seconds per side. Place on baking sheet. Leave plain or spray with water and dip in topping of choice. Bake at 425 for 20-28 minutes until deep golden brown. Enjoy! 💚 sourdoughbagel

08/23/2026

Slowing it down again for sourdough Sunday! Sometimes the best moments, and meals, are found in the simple. Homemade sourdough bagels, fresh raspberries from farmers market, creamy French cream cheese, and a little honey. Real foods elevated with whole ingredients. Slow and simple in an increasingly fast paced world are just where I want to be. You can find St Môret US cream cheese at Costco HIGHLY recommend! ✨🥯

08/21/2026

Loaf appreciation and recipe post! There’s just something about this flavor combination I can’t quit! Roasted garlic, sweet dried basil, and olive oil. Available tomorrow at THE FEATHERED NEST | Interior Decor & Design Services 🌿

390g old world bread flour The Central Milling Company
100g whole wheat Sunrise Flour Mill
10g rye Sunrise Flour Mill
380g water
80g peak starter
12g olive oil Organic Olive Oil
10 salted
3g dried basil Herb Co.
Garlic roasted in olive oil and salt (I use about 2 whole bulbs per loaf plus extra added in at shaping)
Cold ferment 24 hours
SO good!
See you tomorrow, Loomis ✨

08/19/2026

In March 2024, Laura Laura Hathaway accepted me for my very first market just two months into starting my micro bakery. A young entrepreneur with a very big mission to bring the idea of organic REAL bread to the masses. Just two years later that mission grew globally as I was invited to write an article for The Real Bread Campaign. Passion is what drives me. A passion for health, farmers, and great grains. Ancient grain. Heritage grain. Grains we are meant to eat and digest. Those passions are what cultivate REAL bread. The bread our ancestors made and loved. Bread that’s not manipulated by new age technology and fake ingredients. Water, flour, salt; just as it should be.

My sincerest gratitude always for the people that took a chance on me, believed in me, and gave me these platforms to share my knowledge, passion, and great bread. Thank you 💚✨ Real Bread Campaign

08/19/2026

So excited and honored to be a part of the mission of real bread! You can find my full article on their website as well as featured in spring issue of their magazine 💚🙏🏼

Crop to crust in Citrus Heights

'You can't make great bread without good flour, so my bread-making journey started with a deep dive into grains. I researched various species and varieties, farming techniques and styles of milling. There was so much to take in! Through this research I was pleasantly surprised to find how many milling companies exist all over the world and how many generational farms there are. I ordered as many different flours as I could, got in my kitchen and started baking. '

You can continue reading Shannon Brodnik's Crumb and Butter Bakery story in the latest articles section of the Real Bread Campaign website.