Golden Crumb started with one mixer, one oven and a stubborn belief that bread is better when nobody hurries it. The first loaves sold out from a folding table at the weekend market.

Today the bakery has a storefront and a pastry case, but the method hasn't changed: natural leaven, long cold ferments and flour from mills we can name.

Most of what we bake is spoken for by lunchtime. If you want a particular loaf, ordering ahead is never a bad idea.