The Kind Crumb

The Kind Crumb Kindness, like sourdough, rises when it’s fed. 🥖🍞 Local sourdough dealer

The Kind Crumb - Hi, i’m Shelly and welcome to my sourdough journey — i love to make bread + experimenting w/flavors . 1/2 loaves gifted to the community, full loaves available for purchase by request.

🥖 Fresh Bread for My Neighbors ❤️Today I have 5 bags of half loaves available for my neighbors!Today’s lineup:🌶🧀 Jalapeñ...
05/11/2026

🥖 Fresh Bread for My Neighbors ❤️

Today I have 5 bags of half loaves available for my neighbors!

Today’s lineup:
🌶🧀 Jalapeño Cheddar
🥓🧀 Rustic Ranch Kndnss (bacon cheddar ranch)
🌿🧄 Rosemary Garlic Parmesan with White Wine
🍫 German Chocolate Kndnss (2 available)

As always, bread is offered on a first come, first served basis.
If you’d like one, please leave a comment below and I’ll message you with pickup details. 😊

Thank you, neighbors — and happy bread day! 🍞

Chapter 59 — The Bread Mood Returned 🥖✨I haven’t really been in much of a “bake for fun” mood lately.But sometime this w...
05/11/2026

Chapter 59 — The Bread Mood Returned 🥖✨

I haven’t really been in much of a “bake for fun” mood lately.

But sometime this weekend, the spark came back.

So naturally… the kitchen exploded into flour, bubbling starter, cooling racks, and five loaves of sourdough. 😄

Over the last two days, The Kind Crumb test kitchen turned out:

🌶🧀 Kick’n Kndnss
Jalapeño cheddar with cheesy crust blisters and just enough heat to keep things interesting.

🥓🧀 Rustic Ranch Kndnss
Bacon, cheddar, and ranch seasoning folded into the dough — absolutely unreal as a sandwich loaf. Mayo, roast beef, cheese, lettuce, tomato, salt & pepper… trust me on this one.

🥖 Classic Kndnss
Because sometimes a simple, crackly artisan loaf is exactly what the soul needs.

🍷🌿 Rosemary Garlic Parmesan with White Wine
Rustic, savory, deeply aromatic, and probably the loaf that made the Dutch oven smell the happiest.

🍫 German Chocolate Kndnss
The return of the cake-inspired sourdough loaf… complete with toasted coconut, pecans, chocolate, and this time — a full start-to-finish video attempt. Pray for my editing skills. 😅

The best part is that these loaves are all being shared. Some halves already found homes with a friend, and the rest will be available for neighbors because honestly… bread is just better when it’s given away.

Turns out sometimes the way back to yourself smells like toasted crust and warm sourdough cooling on the counter.

04/28/2026

Life is too short for fake bread, fake butter, or fake people.

The bread pictured is my overnight FMF sourdough sandwich bread. Recipe is linked in the comments.

Chapter 58 — The One in the Oven 🍫🥥Every year, I bake my father-in-law a German chocolate cake for his birthday.This yea...
04/26/2026

Chapter 58 — The One in the Oven 🍫🥥

Every year, I bake my father-in-law a German chocolate cake for his birthday.

This year… I didn’t.

Instead, I asked myself:
What would it look like if I turned that same flavor into sourdough?

So tonight, in the Kind Crumb kitchen, I built something new—
a chocolate sourdough with toasted coconut, pecans, and just enough sweetness to feel familiar… but still very much bread.

She’s been slowly proofing, finding her structure, figuring out who she wants to be…
and in about 45 minutes, she’s heading into the oven.

No idea yet if she’ll be a one-time experiment…
or something that earns a permanent spot.

But I’ve got a good feeling about her. 👀

👉 Question for you:
Would you want to see a full video of how this German Chocolate sourdough loaf came together—from start to finish?

Because I’m thinking this might be one worth sharing.

Chapter 57¾ .2 — A Little Monkey Business 🍌🥜This one didn’t start in my kitchen.It started with a suggestion… one of th...
04/18/2026

Chapter 57¾ .2 — A Little Monkey Business 🍌🥜

This one didn’t start in my kitchen.

It started with a suggestion…
one of those “what if you tried…” ideas that sticks with you just long enough to turn into something real.

Peanut butter.
Banana.
A little cinnamon warmth.
And just enough chocolate to make things interesting.

Chloe was on deck for this one—steady, reliable, always ready to bring structure to a loaf that was clearly about to get a little… chaotic.

Because once the Nutter Butters came out, there was no going back.
Then came the banana chips.
Then the cinnamon.
And finally—just to make sure we fully committed to the bit—those little peanut butter cups found their way in too.

Somewhere between folds and lamination, this loaf stopped being a test…
and started becoming Monkey Business.

And let me tell you—she showed off.

Golden crust, blistered and bold.
Little caramelized pockets peeking through like she knew exactly what she was doing.
Soft, rich crumb with just enough structure to hold all that goodness together.

Flavor?
Peanut butter leads.
Banana follows.
Cinnamon wraps it all up.
And every now and then—boom—a melty chocolate peanut butter bite.

This one is fun.
This one is indulgent.
This one might not behave… but it doesn’t need to.

Because sometimes the best things in the kitchen come from a little bit of suggestion…
and a whole lot of curiosity.

🍌🥜 Monkey Business Kndnss — Nutter Butter Edition

And yeah… this one’s probably coming back.

📖 Chapter 57¾ — The Peanut Butter Plot TwistNot quite a new chapter…but definitely not the same story.This week, the kit...
04/16/2026

📖 Chapter 57¾ — The Peanut Butter Plot Twist

Not quite a new chapter…
but definitely not the same story.

This week, the kitchen leaned into something a little nostalgic… a little indulgent… and just a bit experimental.

Chloe took the lead on this one—steady, gentle, and dependable as ever.
Blair? She sat this round out… watching from the sidelines, no doubt judging every move.

What came out of the oven?
A soft, peanut butter–kissed crumb, studded with melty chocolate and pockets of cookie that feel like they belong in a lunchbox and a childhood memory.

Not perfect.
A little dense, a little rich… the kind of loaf that tells you exactly what it needs next time.

And we’re listening.

Because around here, every bake is part of the story—
and this one?

This one is getting a rewrite.

Next round, we’re swapping in Nutter Butters—because somewhere along the way, those Girl Scout cookies completely disappeared into the dough 👀

Stay tuned… Blair might have something to say about the next version.

🥖 Chapter 57: The Flavor WeekThis week felt like flavor took the lead.Not experiments with flour.Not chasing technique.J...
04/14/2026

🥖 Chapter 57: The Flavor Week

This week felt like flavor took the lead.

Not experiments with flour.
Not chasing technique.
Just leaning into what these loaves can be.

I started with a butter beer-inspired loaf—root beer, butterscotch chips, and pecans. That one went straight to work without even being sliced here, which feels like a quiet kind of confidence… sending something out into the world and just trusting it’s good.

Then I made a plain loaf, because sometimes you just need something simple. Something dependable.
And honestly? It did exactly what it was supposed to do—held its own, made a solid sandwich, no questions asked.

The everything bagel loaves came next—one with the seasoning baked right on top, and one without. And I think I learned something there… the topping brings the full experience, but leaving it off makes it a little easier to live with. Less mess, same heart.

Both worked. Just in different ways.

Then came cranberry and sunflower seeds—just enough texture, just enough contrast. One of those loaves that doesn’t need to shout to be good.

And then… cinnamon.

I wanted that swirl. That ribbon running through the loaf.
What I got wasn’t perfect—but it was good. Warm, soft, full of brown sugar and spice. The kind of bread that disappears faster than you expect.

I made another with raisins—my personal favorite—but of course, the one without them was the one everyone else loved most.

Funny how that works.

And then this morning, a savory turn—sun-dried tomato with a pesto swirl, loaded with provolone and mozzarella. A little oil from the tomatoes worked its way into the dough, and the whole loaf baked up rich and full of flavor. The swirl didn’t come out picture-perfect… but it didn’t need to.

Sometimes rustic just means real.

This week wasn’t about perfection.
Some loaves looked a little wild. Some swirls didn’t go exactly how I imagined.

But every single one of them turned out tasty.

And I’m starting to realize… that matters more.

Because at the end of the day, this isn’t just about how it looks when you cut into it.
It’s about how it feels when you share it.

Next up—something a little different. Peanut butter Girl Scout cookie sandwich bread is on deck.

We’ll see what happens

🌿 Chapter 56: Back in the KitchenThe kitchen is officially open again. 💛After some time recovering, I decided it was fin...
04/02/2026

🌿 Chapter 56: Back in the Kitchen

The kitchen is officially open again. 💛

After some time recovering, I decided it was finally time to wake Chloe and Blair from their long nap in the refrigerator.
(First time since October… they had opinions.)

So naturally… we started with experiments.

I wanted to really see how flour affects a loaf, so the first round was all about blends — playing with different combinations to see how they change structure, texture, and overall feel.

And those first two loaves?
I kept them.

Because for the first time ever… I made myself a grilled cheese with my own bread.

And let me tell you — that moment?
Absolutely worth it.

Crispy, melty, a little proud… okay a lot proud. 😄

Then I simplified things.

Two loaves:
– one with all bread flour
– one with all-purpose

Just to really see them side by side and let the flour speak for itself.

And those two? They went out into the neighborhood. 💛
Because what’s the point of baking if you don’t get to share a little of it?

And honestly? The differences are subtle… but they’re there. Enough to keep me curious.

After that, I shifted gears a bit.

I worked on a lemon poppy loaf (still dialing that one in), and then attempted a butter beer-inspired loaf — but held the butter, because… well… life without a gallbladder means we make slightly more responsible decisions now 😅

Then came one of my favorites…

Blueberry Bliss & a Little Kiss — The In-Law Edition 💛

That loaf went with my in-laws, and I think I’m this close to locking that one in. It’s soft, bright, and just sweet enough without losing that sourdough soul.

And somewhere in between all of that… there were crumb checks, kitchen experiments, and a whole lot of “okay wait… what happens if I try this next?”

That’s the part I missed.

Not just the baking — but the learning, the tweaking, the what if.

So for now, I’m easing back in, listening to my body, and letting the kitchen come back to life one loaf at a time.

Next up… I’m feeling a pull back toward savory.

And if Blair has anything to say about it…
it won’t be subtle.

💛

🥖 Fresh Sourdough for My Neighbors 🍞Hi neighbors! Today I have 4 half loaves of classic plain sourdough available.These ...
04/01/2026

🥖 Fresh Sourdough for My Neighbors 🍞

Hi neighbors! Today I have 4 half loaves of classic plain sourdough available.

These were part of a flour test bake — made with either all-purpose flour or bread flour — so you’ll be getting one of the test loaves from yesterday’s bake. 😊

Bread is offered on a first come, first served basis.
If you’d like one, please leave a comment below, and I’ll message you with pickup details.

Thank you, neighbors — enjoy! ❤️

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Grand Rapids, MI
49507

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Friday 5pm - 8pm
Saturday 9am - 9pm
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