Crust & Crumb

Grey Lynn, Auckland · 09 376 0015

Slow-fermented sourdough · Grey Lynn since 2021

Fresh bread for Saturday, your café, the week and toasting.

We are a two-person bakery on Richmond Road producing long-ferment sourdough, laminated pastry and seasonal bakes. Counter opens 7 am, coffee by Eighthirty.

Order a weekend bread drop →

  1. Step 01

    Mill and measure

    Our baker Liam weighs Canterbury stoneground flour and Waiheke sea salt at 4 am. The starter — a rye culture we call Ngaro — comes out of the fridge at 3:30 am so she is awake by the time mixing begins.

  2. Step 02

    Autolyse and mix

    Flour and water rest for forty minutes before the salt and starter go in. We mix by hand in a vintage Diosna bowl for six minutes, then fold four times over two hours. No machine has touched our dough since 2021.

  3. Step 03

    Bulk ferment and shape

    The dough ferments at ambient temperature for eight hours — longer in winter, shorter in a Grey Lynn February. Once doubled, Liam pre-shapes, benches for twenty minutes, then shapes into bannetons lined with rice flour.

  4. Step 04

    Score and bake

    The deck oven holds eighteen loaves. Each is scored with a curved lame and loaded onto granite stones at 250 °C with steam for the first twelve minutes. Bake time is thirty-two minutes for a country loaf, twenty-eight for a seeded.

  5. Step 05

    Cool and counter

    Loaves rest on wire racks for a full ninety minutes — cutting early collapses the crumb structure. The first loaves hit the counter at 7 am alongside Eighthirty flat whites. By ten, the wholesale run is loaded for Ponsonby and Kingsland cafés.

01 · Our breads

The board changes with the seasons. Here is what is on this week.

Showing 14 of 14 items

Sourdough loaves

  • Richmond Road white VNF$10The house loaf. Open crumb, blistered crust, mild tang. 900 g.
  • Karangahape rye VNFWG$1270 % rye with caraway and a two-day cold prove. Tin-baked, 800 g.
  • Seeded multigrain VNFWG$12Sunflower, linseed, pepita and sesame through a 50 % wholemeal dough. 950 g.
  • Pain de campagne VNF$1120 % wholemeal, 10 % rye. The forgiving sandwich loaf.
  • Buckwheat & millet VGFNF$14Gluten-free, baked first in a clean oven. Contains sesame. 700 g.

Pastry and viennoiserie

  • Plain croissant NF$5.50Lewis Road butter, 72 layers, proved overnight.
  • Pain au chocolat NF$6.50Two batons of Whittaker's 72 % dark.
  • Almond croissant$7Filled with house frangipane, flaked almonds. Contains tree nuts.
  • Seasonal Danish NF$7.50This week: tamarillo and vanilla custard.

Extras

  • Sourdough crackers, 200 g VNFWG$9Made from the discard. Rosemary and flaky salt.
  • Focaccia slab VNF$9Half tray. Kalamata olives and thyme. Weekends only.
  • Baguette, pair VNF$7Best the day they are baked.
  • Brioche loaf NF$14Free-range eggs, butter, a pinch of orange zest. 750 g.
  • Granola, 500 g VWG$16Oats, hazelnuts, Hawke's Bay apricot. Contains tree nuts.

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03 · Opening hours

Counter and café hours, plus holiday closures.

The counter and café operate from our shopfront at 87 Richmond Road, Grey Lynn. We close for two weeks over Christmas and re-open the second week of January.

  1. Mon7 am – 2 pm
  2. Tue7 am – 2 pm
  3. Wed7 am – 2 pm
  4. Thu7 am – 2 pm
  5. Fri7 am – 3 pm
  6. Sat7 am – 1 pm
  7. SunClosed

04 · How we bake

From flour to counter in thirty-six hours.

  1. Source and weigh

    Canterbury stoneground wheat from Dolamore Mills, Waiheke sea salt, filtered Auckland water. Measured at 4 am.

  2. Autolyse

    Flour and water rest for forty minutes. The gluten network begins forming before we add salt or starter.

  3. Mix and fold

    Starter Ngaro joins the dough. We mix by hand for six minutes then fold four times at thirty-minute intervals.

  4. Bulk ferment

    Eight to twelve hours at room temperature. The dough doubles. Wild yeast and lactobacilli produce flavour and gas.

  5. Shape and prove

    Divided, pre-shaped, rested twenty minutes, then final-shaped into bannetons. Into the fridge overnight for a cold retard.

  6. Score and bake

    Straight from the fridge onto granite stones at 250 °C. Steam for twelve minutes, then dry heat for twenty more.

  7. Cool and sell

    Ninety minutes on wire racks. No exceptions. The first loaves reach the counter at 7 am.

05 · Weekend delivery

Saturday bread drops across central Auckland.

Order by Thursday 6 pm for Saturday morning delivery. Minimum two loaves. We deliver by cargo bike to Grey Lynn, Ponsonby, Westmere, Herne Bay and Kingsland. Courier to Devonport and Birkenhead for a $6 fee.

Delivery time estimator

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06 · Newsletter

The weekly bake list, in your inbox every Wednesday.

One email a week: what is on the board, any seasonal specials, and the Saturday delivery cut-off reminder. No spam, no partners, unsubscribe any time.