Sourdough loaves, croissants and pastries from a pre-dawn shift, savouries from a smoking oven, and the kind of cake that makes you sit back down at the kitchen table. We open at half-past seven, sell out by mid-afternoon, and start again the next morning.
An open-faced danish on our butter-rich laminated dough, with poached Yorkshire rhubarb and a touch of stem ginger. Available Thursday through Saturday this week only.
Crumbs is small on purpose. Two ovens, four staff, a stone-floored back room where the dough proves slowly overnight. Everything is mixed, shaped, and baked on site — no par-baked imports from a central kitchen, no thawed-and-finished pastries. The sourdough starts at three in the morning the day before it's sold.
We use Wildfarmed and Shipton Mill flours, local butter, free-range eggs from a farm five miles outside Sandbach, and seasonal fruit from whichever Cheshire grower has the best of it that week.
— Anne, baker, since 2019
27 High Street, Sandbach
Cheshire, CW11 1AL
Just past the cross.
Tuesday – Friday: 7:30am – 3pm
Saturday: 7:30am – 1pm
Sunday & Monday: closed