Everything is mixed, proofed, and baked Saturday night. Reserve here, pick up at the stand Sunday morning — when it's gone, it's gone.
Rolled thick, glazed while still warm from the oven, straight from our crate at the stand. Our famous box.
Brown-butter dough with puddles of dark chocolate, boxed and sealed with our sticker — the 5-pack from the stand.
Chewy oats, melty chips, and a whisper of cinnamon. The cookie-jar staple, baked Saturday night.
One scored sourdough boule, a box of cinnamon rolls, and a cookie pack — the whole stand, in one crate. Serves a slow Sunday.
The Sunday Crumb is a one-stand bakery: no storefront, no freezer, no day-old anything. The dough starts Friday, the ovens run Saturday night, and the crate opens Sunday at nine — usually to a line.
Find the gold umbrella at the Willow Creek farm entrance, just past the oak row. Follow the smell of brown butter — everyone else does.
Doors — well, crate lids — open at nine sharp and close when the last loaf goes. Reservations are held until 10 AM.
Add your bake to the order, and we'll have it boxed with your name on the sticker. Pay at the stand — cash or card.