Founder & Heart Behind Crust & Crumb Angie McFarling fell in love with the slow, soulful art of sourdough in the early 2000s. What began as a personal passion for baking—and a deep desire to cut preservatives and make more gut-friendly choices for her family—grew into something much bigger. In 2025, Crust & Crumb was born: a micro-bakery built on tradition, intention, and a whole lot of love. Angie is the hands and heart behind every loaf, lovingly crafting long-fermented sourdough made with freshly milled flour and her cherished starter, Doughlene. Through Crust & Crumb, she shares her passion by teaching sourdough classes, sharing starter “babies” to new bakers, and making nourishing, naturally leavened bread available to her community through local farmers markets,pop ups,vendor events and online orders. At Crust & Crumb, every bake is a celebration of real food, slow fermentation, and the joy of sharing something wholesome.