Honoring the craft of honest baking.
We partner with Midwest farmers to source non-GMO, stone-ground flours. Our zero-waste kitchen uses architectural precision to ensure every loaf, pastry, and dessert meets our standard for flavor and texture.
Precision scoring for perfect crust development
The hands shaping our morning hearth
Every loaf, pastry, and dessert at CRUST begins in the quiet early hours. Meet the team blending contemporary design with artisanal baking.
Chef Elias
Head Baker & Sourdough Lead
“The dough requires patience and heat. When the oven fires at dawn, the process is pure craft.”
Studied traditional hearth techniques in Paris with a focus on long-fermentation sourdough.
Wild-yeast sourdough, heritage grain boules, and seasonal hearth-baked loaves.
Pastry Chef Maya
Lamination & Dessert Artist
“Flakiness is geometry. We fold high-quality butter into cold dough until the layers are perfect.”
Classical French pastry training with a modern focus on inventive flavor combinations.
Buttery lamination, seasonal fruit tarts, and specialty urban desserts.
Sam Rivera
Grain & Fermentation Specialist
“Every grain tells a story of the soil. Our job is to honor that without any shortcuts.”
Research-driven approach to sustainable sourcing and ancient grain fermentation.
Stone-milled flour, hydration balance, and local ingredient provenance.
Taste the difference of slow fermentation
Visit our downtown Chicago bakery or schedule your pickup online for fresh products.