Our story
About Loaf & Crumb
Two people, one oven, and a belief that Hanley deserved better bread.
How it started
From a home kitchen to Piccadilly
We both worked in kitchens around Stoke for years — different places, same frustration: bread was an afterthought. Wrapped, delivered, days old by the time it reached the table.
So we started baking at home. Sourdough, mostly. Gave it to friends, neighbours, the guy at the corner shop. People kept asking where they could buy it. Eventually, we found a small unit on Piccadilly and decided to give it a proper go.
We opened in summer 2025. No big launch, no press release — just a hand-painted sign and a lot of flour.
What we believe
Simple, honest baking
No shortcuts. No packet mixes. No freezing the dough overnight and calling it fresh in the morning. Every loaf that leaves our counter was mixed, shaped, and baked that day or the night before. That's it.
We use locally milled flour where we can, British butter, free-range eggs. Our gluten-free range is baked with the same care — separate equipment, dedicated workspace, because coeliac-friendly shouldn't mean compromise.
We're small. We sell out most days. That's not a marketing line — it's just how a two-person bakery works. Come early if you want a cinnamon bun.