About Marigold & Crumb

A bakehouse that does it the slow way.

Marigold & Crumb started in a tiny rented kitchen with one sourdough starter named Marigold and a stubborn belief: the things worth eating can't be rushed. We've grown into a corner bakehouse on Mill Lane, but the belief hasn't budged.

We mill our days around fermentation, not speed. Our breads proof for a day and a half. Our croissants are folded by hand. The butter comes from a farm twenty minutes north and the fruit from the Saturday market down the street. Nothing comes from a box, and nothing leaves the case that we wouldn't proudly hand to a neighbor.

What we believe

Good baking is generous, unhurried, and a little imperfect in the best way. Our job is to fill the neighborhood with the smell of fresh bread, make your celebrations taste like the real thing, and send everyone home a little happier than they came in.