About us

Crumb & Co started in 2018 in a rented kitchen in Indiranagar, with one sourdough starter called Bhaskar and a deck oven older than both of us. We baked forty loaves a morning and delivered them on a scooter before the office rush.

We still bake every morning, now with a small team of bakers and pastry chefs. Breads are fermented for at least 18 hours, butter is real and cultured, chocolate is single-origin Indian cacao, and every box lists every ingredient and allergen. Eggless versions are made on separate trays, and nothing leaves the kitchen more than a day before it reaches you.