Crumbs Down the Layne

Crumbs Down the Layne Made to order sourdough bread, focaccia, cookies, cinnamon rolls!

This thin, crackly, blistered crust and chewy, moist, crumb makes this bread perfect for every meal.
09/19/2026

This thin, crackly, blistered crust and chewy, moist, crumb makes this bread perfect for every meal.

Today’s baked goods are some of my favorites! Pillowy soft Cinnamon Rolls, Fudgy Sourdough Brownies, and Sea Salt Chocol...
09/18/2026

Today’s baked goods are some of my favorites! Pillowy soft Cinnamon Rolls, Fudgy Sourdough Brownies, and Sea Salt Chocolate Chip Cookies!

A pile of warm, pillowy, sourdough donut holes with a vanilla bean glaze to start Labor Day!
09/07/2026

A pile of warm, pillowy, sourdough donut holes with a vanilla bean glaze to start Labor Day!

My kids call these “cookie muffins.” Perfect for lunchboxes, little hands, or just when you need one more bite! Made wit...
09/01/2026

My kids call these “cookie muffins.” Perfect for lunchboxes, little hands, or just when you need one more bite! Made with sourdough and baked fresh in small batches.

These half size loaves are my favorite to bake! The perfect for soup bowls, a snack, or smaller households. $7 each
08/24/2026

These half size loaves are my favorite to bake! The perfect for soup bowls, a snack, or smaller households. $7 each

Back in town just long enough to bake ten loaves and a few dozen chocolate chip cookies!
08/24/2026

Back in town just long enough to bake ten loaves and a few dozen chocolate chip cookies!

NEW to the Crumbs Down the Layne menu!Meet our Long-Fermented Pizza: a crisp, golden crust with that irresistible chewy ...
08/08/2026

NEW to the Crumbs Down the Layne menu!

Meet our Long-Fermented Pizza: a crisp, golden crust with that irresistible chewy center.

Made with a long-fermented crust, topped with a bright Italian plum tomato sauce, fresh basil, creamy fresh mozzarella, and finished with a generous sprinkle of Parmigiano-Reggiano. Then baked until bubbly, blistered, and beautifully golden. 🤌🏼

Simple ingredients. Slow fermentation. Big flavor.

Made to share. Meant to savor.

What do I make with an extra loaf that’s four days old? Slice it, toast it, rub garlic, sprinkle salt, and top with mozz...
07/29/2026

What do I make with an extra loaf that’s four days old? Slice it, toast it, rub garlic, sprinkle salt, and top with mozzarella, tomato, basil, olive oil and balsamic vinegar. How do you eat your sourdough bread?

Some things just can’t be rushed.This loaf spent hours fermenting, rising, and baking to develop its rich flavor, crackl...
07/22/2026

Some things just can’t be rushed.
This loaf spent hours fermenting, rising, and baking to develop its rich flavor, crackling crust, and soft interior. Slow food is always worth the wait.
Message me to claim your own for $10

The crackly top with a soft center. 👌🏼
07/17/2026

The crackly top with a soft center. 👌🏼

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Lakeland, FL
33801–33815

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