This Is Where It Started
ABOUT
How Crumb Cult was born.
ABOUT ME
Laura
My journey with food began long before I ever stepped into a lecture hall - in my grandmother’s kitchen, where Sunday meant cooking and baking for the whole family. Those early days sparked a lifelong love for creating food that brings people together.
I went on to study B.Sc in Applied Food and Nutritional Science, deepening my understanding of the science behind what we eat. While writing my thesis on fermented foods, I became fascinated by their impact on gut health - a passion that continues to grow as I pursue my Master’s in Clinical Nutrition.
Crumbcult is where my academic knowledge meets my love for baking. Every loaf is the product of fermentation, quality ingredients, and a belief that bread should be as nourishing as it is delicious. When you take home a loaf from Crumbcult, you’re getting more than bread - you’re getting years of study, tradition, and care in every slice.
A passion for baking
Baking and cooking has been part of my life for as long as I can remember. As a child, Sundays meant tying on an apron and joining my grandmother in the kitchen, where we baked and cooked for the whole family. Those moments - the smells, the warmth, the joy of sharing food - planted a love for baking that’s never left me.
Over the years, that love grew into a craft. Two years ago, I began experimenting with sourdough, baking every other week, testing recipes, and chasing that perfect loaf. The magic of slow fermentation, the connection to tradition, and the joy on people’s faces when they taste something made with care.
The birth of Crumb Cult
Crumbcult started as a dream long before it had a name. Baking had always been part of my life, but two years ago I dove into the world of sourdough - experimenting, learning, and baking every other week to perfect the crumb, crust, and flavor. The turning point came at the Strawberry Feast in Gozo, Malta. I brought a table full of bakes and within an hour, my sourdough loaves were completely sold out. The rest followed soon after. The excitement, the conversations, and the empty baskets at the end of the day made something clear: this wasn’t just a hobby anymore.
That was the moment Crumbcult was born. A small-batch, pickup-only bakery built on slow fermentation, quality ingredients, and a passion for sharing honest bread with the community.
