Small-batch sourdough · Central Connecticut

One person, one oven, and a starter fed by hand every day. A short list of loaves, mixed and shaped and scored by hand, baked once a week — and out the door the same morning they leave the oven.

Reserve a loaf Watch a loaf get made

How a loaf gets made

Feed the starter

No commercial yeast, ever. Just a starter I've kept alive and fed by hand every single day — that's the only thing making these loaves rise.

Mix by hand

Flour, water, salt, starter. Nothing else — no dough conditioners, no improvers, no shortcuts hiding in the bag.

Let it take its time

Same four ingredients, but slow it down and let it ferment properly and you get real flavour and a crust that actually cracks. That's the whole trick.

Shape and score

Every loaf shaped by hand and scored by hand. Small batches mean I can fuss over each one instead of pumping out hundreds.

Into the oven

One oven, once a week. They come out Friday morning and go straight to you — nothing ever sits on a shelf going stale.

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This week's bread

Six loaves.
Then they're gone.

Baked once a week and capped at fifteen loaves per pickup slot, so ordering early in the week is the safest bet. Everything is naturally leavened — flour, water, salt, starter, nothing else.

  1. 01 Country Sourdough The house loaf. Blistered crust, open crumb, good for absolutely everything. $12 Reserve
  2. 02 Garlic and Rosemary Roasted garlic and fresh rosemary folded through the dough. $14 Reserve
  3. 03 Seeded Multigrain Soaked seeds and whole grain. Nutty, hearty, holds up to a big sandwich. $13 Reserve
  4. 04 Salt Plain and honest, finished with flaky salt on top of the crust. $13 Reserve
  5. 05 Everything Bagel The whole everything blend baked right onto the crust. $13 Reserve
  6. 06 Sundried Tomato and Basil Sundried tomato and basil throughout — halfway to dinner on its own. $14 Reserve

How it started

I started baking for me,
then for everyone who asked.

First it was just for myself, then for friends, then for a list of people who kept asking. Now it's a standing weekly bake out of my kitchen in central Connecticut.

What hooked me was how much a loaf changes with a little patience. I bake in small batches so I can keep an eye on every loaf, and I'd rather sell out than cut a corner.

If you've had my bread, you already know. If you haven't, this is your sign.

Baked by Cara · Middletown CT

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Contact & pickup

Fridays and Saturdays,
in central Connecticut.

Payment up front holds your loaf, and I'll confirm by email before your pickup day. I'll send the exact address once your order is paid.

Reserve & pay @sol.crumb
Friday
4:00 – 6:00 pm
Saturday
9:00 am – 12:00 pm
Where
Address sent once paid
Email
info@solcrumb.com