menu
The Copper Crust Sourdough
Our flagship loaf. A 36-hour fermented blend of meticulously stone-milled bread flour and whole rye. Blistered, dark crust with a custardy, open crumb.
Heritage Grain Batard
Rotating local grains (Spelt, Einkorn, or Emmer). Nutty, dense, and deeply aromatic.
Toasted Seed & Honey
A hearty loaf packed with toasted sunflower, flax, and pumpkin seeds, finished with a hint of local wildflower honey.
Roasted Garlic & Rosemary Focaccia
Dimpled with organic olive oil and topped with flaky sea salt and garden-fresh herbs.
Manual Pour-Over
Single-origin beans roasted specifically for Copper & Crumb to highlight notes of chocolate and stone fruit.
Salted Maple Latte
Double shot of espresso, steamed milk, and real maple syrup, finished with a pinch of smoked sea salt.
The Bronze Croissant
A classic 100% grass-fed butter croissant, baked to a deep golden-brown shatter.
Seasonal Fruit Galette
Rustic, free-form pastry filled with seasonal local fruits and a touch of lemon zest. Serves Two.