Baltic Triangle · Liverpool · Est. 2014

Bread,
built
properly.

A working bakehouse, not a gift shop. Seventy-two hour ferments, stone-milled flour, and a crumb we are frankly obsessive about.

Order breadSee the bakes
A crusty artisan sourdough loaf, cut to show the open crumb

Today's loaf

Sourdough No.2 · 82%

72hr cold ferment/Stone-milled flour/Baked from 5am/Sourdough No.2

Baked today

214

loaves out by noon

In the oven

Rye

then Campagne at 11

Flour milled

Cheshire

stone-ground weekly

First bake

5:00

am, seven days a week

The Crumb Atlas

Everything we bake, logged like specimens. Hydration, ferment, crust code.

Drag to explore

A rustic country sourdough loaf01 / NO.2

Country Sourdough

£5.20
Hydration
82%
Ferment
72h
Sliced dark rye bread on a board02 / NO.5

Dark Stone Rye

£5.80
Hydration
78%
Ferment
48h
A crusty pain de campagne on a board03 / NO.1

Pain de Campagne

£4.90
Hydration
80%
Ferment
36h
A cluster of small bread rolls04 / NO.9

Morning Cobs

£1.40
Hydration
68%
Ferment
18h
A laminated butter croissant on a tray05 / LAM.1

Butter Croissant

£3.10
Hydration
—
Ferment
26h
Chocolate pastries on a wooden board06 / LAM.3

Pain au Chocolat

£3.40
Hydration
—
Ferment
26h

The whole board

Reserve
a loaf

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No.2 · proving

The bake

One day at the oven

From a cold mix at five to an empty counter by noon. The whole thing runs on time, not on marketing.

  1. 05:00

    Mix

    Flour, water, salt, starter. Nothing else goes in.

  2. 06–08

    Shape & prove

    Divided, shaped by hand, left to rise on the bench.

  3. 08:00

    First bake

    Into the stone deck. Steam in, crust on.

  4. 09:00

    Counter opens

    Doors up. The smell does the marketing.

  5. By noon

    Usually gone

    When it is out, it is out. Back tomorrow at five.

A baker working the sourdough by hand

Specimen · the mother

The Starter

One jar of wild yeast, fed by hand twice a day since the doors opened. Every loaf we sell traces back to it. No commercial yeast, ever.

4,382

days alive

  • Established 2014
  • Fed twice daily
  • Stone-ground rye base

Bake of the week

Miso & Walnut
Sourdough

A savoury one-off. White miso folded through the No.2 dough with toasted walnuts, baked dark. Fridays only, and it does not hang about.

This week
40 loaves
Price
£6.50
Reserve one
A dark-baked speciality sourdough loaf

The Order Line

Reserve a loaf and skip the 9am scrum. Pick it up, or we will bring it round.

From the arch

Collection

  • Weekdays, 8am to 4pm
  • Saturday, 8am to 2pm
  • Reserve up to 3 days ahead
Reserve for collection

Within 3 miles

Delivery

  • Next-morning drop-off
  • Order by 6pm the day before
  • £2.50 flat, free over £15
Set up a delivery

Trade

Put our bread on your pass.

We supply 20-odd Liverpool kitchens with standing daily orders. Set quantities, one delivery run, invoiced monthly.

Start a trade enquiry

Find the Oven

Tucked under the railway arches in the Baltic Triangle. Follow the smell of baking from Bridgewater Street.

The bakehouse

Arch 12, Bridgewater Street
Baltic Triangle, Liverpool

Talk to us

0151 496 0148
hello@crumbworks.test

Counter hours

Tue to Fri, 8am to 4pm
Sat, 8am to 2pm

Good to know

Saturday bake is usually gone by 9am. Come early.

You want

Arch 12

The Mill List

Good bread is mostly good ingredients. Here is who we buy from.

Flour

Wirral Stone Mill

Butter

Ribble Valley Creamery

Honey

Sefton Meadow Apiary

Salt

Cheshire Rock

CRUMBWORKSA concept demo by AKZM Digital

This is a demo by AKZM Digital

This is a demo by AKZM Digital