From Digital Design to the Art of the Loaf

Copper & Crumb began in the quiet, early morning hours of Aaron Jorgenson’s home kitchen. While building a successful career as a designer, Aaron found a different kind of creative fulfillment in the slow, meditative process of sourdough fermentation. What started as a personal quest to master the mahogany crust and airy interior of a perfect loaf soon outgrew the domestic oven. The name itself reflects this duality: Copper for the enduring, heat-conductive tools of the traditional baker, and Crumb for the intricate, soft soul of the bread.

The Artisan Process: Science Meets Soul

Our philosophy is built on the belief that baking is a sensory design project where time is the most critical ingredient. We don’t rush; every loaf follows a 24-to-48-hour cold fermentation timeline that maximizes both flavor complexity and digestibility. By sourcing heirloom grains from regional stone mills, we prioritize the biodiversity and nutrient density that industrial flours lack. This “Slow” approach ensures that every jar of Blackberry Infused Hot Honey or bag of Orchard Harvest Granola carries the unmistakable fingerprint of authentic craft.

Sourcing and Aesthetic Intent

Every product at Copper & Crumb is a testament to the “Micro-Bakery” model, where staying small allows us to stay honest. We work closely with regional orchardists and apiaries to ensure the distance from the soil to your table is as short as possible. This commitment to quality is matched by our visual identity; our packaging utilizes kraft paper textures and copper accents to bridge the gap between rustic tradition and modern elegance. For us, the experience begins with the tactile feel of the wrap and ends with the first bite.