Bakehouse & counter22 Maltings Yard, MillbrookOvens on at 04:30
Bread, mostly. Some cake.
Naturally leavened loaves, buns that are mostly butter and a short list of things we bake well. Out of the oven three times a day, gone by mid-afternoon.
Out of the oven
- 07:00
Loaves, baguettes and the first tray of cardamom buns. The queue is friendly.
- 11:30
Focaccia slabs, savoury scrolls and whatever soup went into the tarts.
- 15:00
A last bake of sourdough for people who finish work at a normal hour.
the usual suspects
Six things we bake every single day
Hover or tap a bake and watch the inks line up. Prices per piece, counter only.
-
Country sourdough
Three-day ferment, dark crust, an open crumb that holds butter like it means it.
£5.20Pre-order
-
Seeded rye tin
Dense, sour, packed with sunflower and linseed. Slices thin, keeps a week.
£5.80Pre-order
-
Cardamom bun
Knotted by hand, crushed green cardamom, pearl sugar on top.
£3.40Pre-order
-
Butter croissant
Laminated over two days with cultured butter. Shatters, then sighs.
£3.10Pre-order
-
Rosemary focaccia
Very wet dough, a lot of olive oil, flaky salt and rosemary from the yard.
£4.50Pre-order
-
Baguette
Poolish, long cold rest, baked dark. Eat the end on the walk home; everyone does.
£2.90Pre-order
the board
This week at the counter
Specials change daily. A stamp means it went before we could chalk it up twice.
Tue Tuesday
- Country sourdough
- Seeded rye
- Cardamom buns Sold out
- Lemon & poppy loaf
Wed Wednesday
- Country sourdough
- Spelt & honey
- Croissants Sold out
- Brown butter blondies
Thu Thursday
- Country sourdough
- Seeded rye
- Rosemary focaccia
- Pain au chocolat Sold out
Fri Friday
- Country sourdough
- Baguettes
- Cardamom buns
- Rhubarb custard tarts
Sat Saturday
- Everything above
- Morning buns
- Olive fougasse
- Saturday boxes
Sun Sunday
- Country sourdough
- Cinnamon knots
- Focaccia, until 13:00
- Leftover-bread pudding
Closed Mondays. The ovens need a lie-in too.
who's in charge
“Brenda is ten years old and has never once been on time.”
Ines Vale, co-founder and head baker
Ines Vale and Joe Okafor started Crumb in 2017, selling twelve loaves a morning from a garage window on Maltings Yard. The garage is now a bakehouse with a deck oven named after Joe's nan.
The queue still forms at seven. Brenda, the rye starter behind every loaf, is fed at nine every night, Christmas included, by whoever drew the short straw.
- Loaves a week
- 1,850
- Hours from mix to bake
- 72
- Bakers, all paid properly
- 9
Saturday box
Order by Thursday, collect on Saturday.
A box of whatever came out best that morning, packed at seven and waiting with your name on it. Pay on collection, cancel any time before Thursday at 18:00.
Reserve your Saturday box
Call by Thursday at 18:00 to arrange Saturday collection. Pay at the counter.
Call to reserveelsewhere
Can't make the queue?
- The Lamp CaféNorthgate · toast & buns
- Fennel & Fig GrocerOld Quay · loaves daily
- Saltbox DeliHarbour Road · rye & focaccia
- Wilder Wine BarCastle Mews · bread with everything
- Millbrook Community FridgeStation Street · what's left, free, at 15:30
Visit Crumb Bakehouse
Find us
22 Maltings YardMillbrook MB3 7TY
Through the green gate, past the bike racks. Follow the smell.
Counter hours
- Tue–Fri
- 07:00–15:00
- Saturday
- 07:00–14:00
- Sunday
- 08:00–13:00
- Monday
- Closed
Ask us things
0161 496 0731
hello@crumbbakehouse.example
Wholesale enquiries: Joe, after 11, when he's had a coffee.