About
A microbakery that runs on time, not shortcuts
True artisan sourdough, naturally and slowly fermented for classic taste and a rustic finish.
“Golden crust. Crackly outside. Soft, chewy crumb inside.”
How a loaf gets made
Every Holy Crumb loaf starts with a live sourdough starter rather than commercial yeast. The dough is mixed, folded, left to ferment slowly and then baked — about 2 days from start to cooling rack. That long, cool fermentation is what produces the crackly crust and the soft, chewy, open crumb inside.
It also explains how ordering works here. Because the bake is planned around the orders that come in, the list has to close before mixing starts — wednesday afternoon; recent facebook posts specify 3 pm. Nothing sits on a shelf waiting for a buyer.
Small batches, by hand
Loaves, cinnamon buns, bagels, buns, cookies and pizza dough are all made in small batches in a home kitchen in Terrace. Quantities are confirmed rather than promised: when you send an order request, Holy Crumb replies to confirm what is available, the final total, and when and where to collect it.
Residential pickup in Terrace near Canadian Tire. The exact address is provided after an order is received. Saturday morning delivery is offered as an option when you order.
Where to find Holy Crumb
This week’s bake, new flavours and cutoff reminders get posted to Facebook and Instagram first. You can also text or call 250-641-2110 or email holycrumbdough@gmail.com.
The starter
One jar does all the lifting
The starter is fed, watched and kept alive between bakes. It is the reason a Holy Crumb loaf tastes the way it does — and it is not something on the menu.