Our story
How Clove & Crumb started
Clove & Crumb grew out of a long obsession with fermentation and the particular tang of a well-managed levain. [Owner name] opened the doors on King Street North in [opening year] with one sourdough recipe and a weekly rotating loaf. The rotation has grown since, but the approach has not: stone-milled local wheat, a 24-hour cold proof, and a short window each morning when the bread is exactly right. We are a neighbourhood bakery. You know where to find us.