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Bakers pulling golden sourdough loaves from a wood-fired oven at Crumb & Co

Artisan sourdough · Newtown, Sydney

Crumb & Co

Slow-fermented sourdough, baked in a wood-fired oven and pulled out warm every morning since 2016.

See today's breads Opening hours

Our bakers at the oven, 5am, King Street

Baked fresh daily

Six signature breads

Every loaf is mixed by hand, rested overnight and baked to order in our wood-fired oven. When they're gone, they're gone — the tray is usually empty by midday.

Round country sourdough loaf with a deep golden, flour-dusted crust

Country White

$8.50

Our signature loaf — 48-hour ferment, crisp crust, open crumb. The one that started it all.

Our bestseller

Dark rye loaf topped with whole caraway seeds

Dark Rye

$9.50

Stone-milled rye with caraway, slow-baked for a deep, malty flavour and a dense, moist crumb.

Our most loyal following

Multigrain sourdough loaf speckled with seeds and rolled oats

Wholegrain

$9.00

Forty percent stone-ground whole wheat with sunflower, pumpkin and linseed. Substantial, nutty, satisfying.

The weekend favourite

Two slender golden baguettes with blistered crusts, dusted with flour

Baguette

$5.50

A proper French baguette — shattering crust, honeycomb crumb. Baked three times a day; best within the hour.

Baked at 7am, 11am & 3pm

Square focaccia topped with rosemary sprigs, sea salt and olive oil

Rosemary Focaccia

$7.50

Pillowy and olive-oil rich, topped with rosemary and flaky sea salt. Sliced thick and still warm.

The Newtown staple

Swirled cinnamon and raisin sourdough loaf dusted with icing sugar

Cinnamon & Raisin

$10.00

Sweet, buttery dough swirled with cinnamon and sultanas. Toasts like a dream — dangerously good with butter.

Toasted-slice favourite

Meet the team

Three bakers, one oven

Crumb & Co started in 2016 as a weekend stall at the Newtown farmers market with a borrowed oven and a single starter culture. That culture — we call her Betty — is still alive today, fed twice a day, every day, for nearly ten years.

We're a tiny crew: three bakers who mix, shape and bake everything by hand, and open the oven doors to the street every morning so the whole block wakes up to the smell of warm bread.

Maya, head baker, dusting a shaped loaf with flour

Maya Chen

Head baker & founder

Trained at bakeries in Copenhagen and Melbourne. Keeps Betty fed, the dough on schedule, and the oven at 240°.

Tom, baker, pulling a tray of golden loaves from the wood-fired oven

Tom Okafor

Baker & dough whisperer

Oversees the night ferment and the scoring. Says the best part of the job is the first crackle of a fresh crust.

Luisa, baker, folding a big batch of sourdough dough by hand

Luisa Reyes

Baker & pastry hand

Runs the morning bake and the sweet side of the counter. Bakes our cinnamon & raisin and a weekend sourdough cruffin.

Opening hours

Monday7:00 – 3:00
Tuesday7:00 – 3:00
Wednesday7:00 – 3:00
Thursday7:00 – 3:00
Friday7:00 – 3:00
Saturday7:00 – 2:00
Sunday7:00 – 2:00

Baked fresh every day — we close when the bread runs out.

Find us

142 King Street
Newtown NSW 2042
Sydney, Australia

(02) 9550 1234

[email protected]

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