Naturally leavened sourdough, laminated pastry and honest cakes — baked in small batches on Žaliakalnis since 2016.
72-hour lamination, Normandy butter
Frangipane, flaked almonds, icing sugar
Lithuanian rye, a little honey, bag of six
Two batons of 70% Valrhona
36-hour ferment, stone-ground wheat
Ieva and Tomas started Crumb & Co in a garage with one deck oven and a sourdough starter called Bruno. Nine years later Bruno is still alive, and our bakers still start at 3:30 every morning so the first loaves are warm when you walk in.
One email a week: what's coming out of the oven, plus first dibs on holiday bakes.