Our Story

It all started with a toaster oven... When the oven in our rental house broke down a while ago, it took our landlord some time (let's say, a long time) to replace it. Jude took a look at our toaster oven and thought: Sure, I can bake a loaf of bread in there. And, of course, he did. Not just one loaf. Many tasty loaves. The only problem was that the toaster oven wasn't quite tall enough and when the bread would rise in the oven, it often hit the top of the toaster oven, creating a... you guessed it.. black crust. We've come a long way since then and we now bake our loaves in a very nice (still non-professional) oven. No more black crust, but the name stuck (just not to the top of the oven). Here at Black Crust Bakery, we deliver great bread by starting with organic, non-GMO, high extraction flour. We combine this with an aged sourdough starter, filtered water and Himalayan sea salt. All of our bread is made by hand. In contrast to commercially made bread, we believe that bread requires a personal touch and we impart our love of baking into every loaf we make. Allowing time for fermentation provides our bread with a deep and complex flavor profile and it making it easier to digest. Our bread not only nourishes the body but all of the senses. For our customers with digestive issues (and a love for good bread!) we are proud to offer ancient grains like einkorn and kamut. Because of the minimal processing of these flours, many with gluten sensitivities are able to enjoy our ancient grain loaves. We love bringing happiness in the form of bread!