Preorder request · Logan Square, Chicago

Tell the baker what to set aside

Crumb & Ember bakes Saturday and Sunday morning in a Logan Square home kitchen. Pick what you would like held for you, choose a pickup window, and leave a note — the baker confirms every request by email before anything goes in the oven.

This weekend’s bake

Six things come out of the oven this weekend. Choose up to 6 of each — if the bake runs short, the baker says so in the reply.

Bread

  • Country Sourdough

    Naturally leavened · 900 g loaf

    Fresh-milled wheat and a long cold proof. Blistered crust, open crumb, a little tang at the finish.

    $12

  • Seeded Rye

    Rye and caraway · 800 g loaf

    Dark rye with toasted sunflower, flax and caraway. The loaf that holds up under cold butter and sharp cheese.

    $13

  • Olive & Rosemary

    Castelvetrano olives · 700 g

    Green olives folded through a soft white dough with rosemary from the back stair. Baked dark on the bottom.

    $14

Pastry

  • Butter Croissant

    Laminated over two days

    All butter, nineteen layers, baked the morning of pickup so it shatters when you tear it open.

    $5

  • Cardamom Bun

    Knotted by hand

    Soft enriched dough, cracked cardamom and pearl sugar. Best within an hour of pickup, honestly.

    $5.50

  • Buckwheat Chocolate Cookie

    Dark chocolate · flaky salt

    Buckwheat flour and brown butter with big shards of 70% chocolate, finished with flaky salt.

    $4.50

When to pick up

Pickup is at the kitchen door in Logan Square, Chicago. Choose the window that suits you and the baker confirms the exact time in the reply.

Pickup window

Saturday morning is the first bake out of the oven; Sunday is the quieter, smaller batch.

How to reach you

The baker replies to confirm — nothing is baked for you until you have that reply.

Who the baker should look for at the door.

Where the confirmation reply goes.

Only if you would like a text when the bake comes out.

An allergy, a birthday, a slice request — it all helps.

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Baking it yourself? The Sourdough Starter Field Guide is a short digital guide to keeping a starter alive and working through this bread at home — it is its own thing, for the days you would rather bake than buy.

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