Baked fresh. Ordered weekly. Nothing compromised.
See This Week's Bakes
Morning
Morning Muffins
Almond Flour · Blueberry · Lemon Zest
The kind of muffin that holds its dome all the way to the bottom of the bag. Coconut sugar gives it a caramel depth that cane sugar simply can't — it doesn't spike, it settles. The blueberries burst at the exact moment you expect them to, and the lemon zest cuts through the richness like a window cracked open on a cold morning.
"Tender crumb. Clean finish. No grain fog."
Brunch
Ghee Biscuits
Cassava · Ghee · Sea Salt
Tear one open and watch the steam rise. Ghee doesn't behave like butter — it doesn't make things greasy, it makes them shine. These biscuits have layers that pull apart with a soft resistance, and the sea salt flakes on top catch the light the way a finishing salt should. The inside is the texture you remember from the bread you gave up on Day 1.
"Flaky pull. Rich without heaviness. Salt-forward."
Afternoon
Snickerdoodles
Almond Flour · Cinnamon · Coconut Sugar
The crack when you break it is the whole point. Coconut sugar caramelizes at a lower temperature than cane, which means the crust forms differently — deeper, more complex, slightly smoky at the edge. The center stays soft for three days. By day four, it's a different cookie entirely: denser, chewier, better with black coffee.
"Crisp exterior. Chewy center. Cinnamon lingers."
Late Afternoon
Banana Bread
Almond Flour · Medjool Date · Walnut
The caramelization on the top crust is the thing. Medjool dates don't sweeten the way sugar does — they round everything out, add a jammy low note that sits underneath the banana. Walnuts press into the batter and toast as the loaf bakes, so every slice has a slightly different texture depending on where you cut. The middle slice is always the best one.
"Dense, moist crumb. Caramelized crust. Jammy depth."
Evening
Flourless Chocolate Torte
Dark Chocolate · Almond · Coconut Cream
This is not a compromise dessert. The ganache sets firm at room temperature and glossy, and when you cut it, the knife goes through cleanly — a sign the fat ratios are exactly right. Coconut cream gives the filling a whisper of tropical that you can't quite name, only notice when it's gone. It's the last thing you eat before bed, and it's enough.
"Silky ganache. Clean chocolate finish. No heaviness."
From the Whole30 community
"Day 22. This bread made me cry."
The short list
Four ingredients that do the work of twenty.
We don't hide behind ingredient lists. Everything in our bakes has a job — and if it can't justify its place, it doesn't make the cut. That's the Crumb standard.
Almond Flour
Blanched California almonds
The foundation. Protein-dense, naturally sweet, it holds structure without gluten — and never produces that cardboard texture other grain-free flours are known for.
Whole30 Approved
Coconut Sugar
Unrefined palm nectar
Lower glycemic than cane, with caramel and butterscotch undertones that develop differently at high heat. It's why the crust on our banana bread has that particular depth.
Whole30 Approved
Grass-Fed Ghee
Clarified from pasture-raised butter
All the richness of butter, none of the casein or lactose. It has a higher smoke point, which means the layers in our biscuits form properly — and the flavor is nuttier, more complex.
Whole30 Compliant
Medjool Dates
California desert-grown
Nature's binder and sweetener. They add moisture, a jammy low note, and enough structure to replace refined sugar in our banana bread and energy bites without spiking anything.
Whole30 Compliant
Fresh every week
The menu changes.
The standard doesn't.
Every Monday, a new lineup. Every bake made to order, shipped Tuesday. No subscriptions, no minimums — just the bakes you want for the week you're in.
No account required · Order by Sunday night · Ships Tuesday