Our story

It started with one jar of starter

Fifteen years, four ovens and a great many loaves later, the starter is still alive and still fed every morning.

From a home kitchen to Quay Street

Kettle & Crumb began in 2009 as a Saturday stall: forty loaves, a borrowed table and a queue that grew every week. Within two years we had a small shop on Quay Street, and a bakery behind it with a stone-floored oven we still use today.

We bake the way bread used to be made. Our doughs ferment slowly, for up to forty-eight hours, which gives them their flavour and makes them easier to digest. We buy our flour from a mill an hour away and our butter from a dairy along the coast.

What we believe

Time is an ingredient. Nothing is rushed.
Local where we can. Flour, butter, eggs and fruit from nearby farms.
Nothing goes to waste. Yesterday’s bread becomes today’s croutons, puddings and toast.

The night shift

Our bakers start at 4am so the shelves are full by 7. If you walk past early, knock on the window: there is usually something warm to try.