The craft
A 36-hour cold ferment, every loaf
I am Eli. I started Maple and Crumb to bake the bread I wanted to eat, slow and a little stubborn. Every loaf rests in the cold for a day and a half before it ever meets the oven.
That long, cold ferment is what gives the crust its deep color and the crumb its open, custardy chew. No shortcuts and no improver. Just flour, water, salt, wild starter and time.
"We bake the kinds of loaves people plan their mornings around."
- 36 hour cold ferment
- Wild starter, fed daily
- Baked on stone
