SOURDOUGH AND LOVE

In spring 2017, we embarked on a road trip with an audiobook download of Sourdough by Robin Sloan. The author’s words inspired us to pursue baking bread together as a passion project. When you create a sourdough starter, you are encouraged to give it a name since this is something that you will need to care for on a daily basis. We came up with SAL, short for ‘sourdough and love’.

During our journey, we have had the pleasure of learning from master bread baker and author Sarah Black, renowned local pastry chef Aaron Clouse, Tom Edwards of MozzaPi at his acclaimed Artisan Bread Camp, master bread baker Wayne Caddy at his Sourdough Slingers course just outside of London, England in addition to Italian master baker Alberto Bernardi in our Panettone quest. Most recently, we staged at Ty Melin in Wales to further our bakery acumen.

In January 2022, we launched Crust X Crumb Bakehouse to take our passion for baking bread and bakes to the next level. We have participated in farmers markets in Clintonville, Upper Arlington and Worthington and have fulfilled special orders for weddings, corporate events, graduations and baby showers.

We are on a daily hunt for a commercial space that will allow us to grow our business, foster community around sourdough and have a positive impact on the neighborhood in which we operate. If you become aware of any potential space, please let us know.