Bread you’d choose even if you didn’t have to.
A crust that crackles. A crumb that chews. Every item lists its own allergens, including gluten-free wheat starch where used, and I bake the day before you collect it.
Order for Sunday, Nov 15Pickup Sunday, Nov 15, 9 am – noon. Orders close Wednesday 9 pm. 12 per bake, then it’s gone.
- Item-specific allergen labelsCheck each card for wheat starch and other allergens
- Small batches, by hand12 per bake, never a factory line
- Wild sourdough starterNo commercial yeast
- Baked the day beforeNever frozen
Order by Wednesday 9 pm. Collect it Sunday morning.
- 1
Reserve it
Pick a day, pay by card. That’s your bread, held. Changed your mind? Email hello@milletandcrumb.com before the cutoff and I refund you in full.
- 2
I bake Saturday
Mixed, cold-proofed overnight, baked the day before hand-over. Nothing sits on a shelf.
- 3
Pickup 9 am – noon
Free Nashville pickup, Sunday 9 am – noon. The exact address comes with your confirmation email — it’s a private home, so please keep it to yourself. Bagged, labelled with your name, still cool from the rack. No delivery for now.
What's coming out of the oven
Your Sunday
Nothing in it yet. Choose from this week’s menu above.
Prices include Tennessee sales tax.
Paid now, baked the day before, yours Sunday 9–10 am. Changed your mind? Email hello@milletandcrumb.com before orders close Wednesday 9 pm and I’ll refund you in full. Card details go to Stripe, never to me.
Pickup only. The exact address is provided after payment. If you miss your pickup window, email hello@milletandcrumb.com to arrange a later pickup — availability is handled case by case.
Check each item’s ingredients and allergen tags before you order. The bread is made with gluten-free wheat starch: if you have a wheat allergy, email hello@milletandcrumb.com before ordering.
Gluten-free, and straight about how.
Every item lists its own allergens, including gluten-free wheat starch where used. I keep the bags, so ask and I’ll tell you the brand and lot in your loaf.
The bread is built on gluten-free wheat starch — it’s why the crumb chews and the crust crackles — and is marked Contains wheat. Check the allergen information on each available item. If you avoid wheat starch or have a wheat allergy, email me before ordering.
What else is in the kitchen
- Eggs, dairy, sesame and gluten-free oats may be used in other recipes — every item says which, right on the card.
- Check each item for its ingredients and listed allergens. I bake in a home kitchen, so I can’t promise no cross-contact.
- Also present: corn, sunflower and flax seed, vanilla extract.
Severe allergy? Email hello@milletandcrumb.com before you order and I’ll walk you through exactly how it’s made and what else it’s made alongside.
Before you ask
Does it contain wheat?
Yes — the loaf is made with gluten-free wheat starch, and it is labelled Contains wheat. It’s a home kitchen, not a certified facility, and I don’t lab-test finished loaves; I’ll show you any bag or lot number you ask for. If you have a wheat allergy, email me before ordering.
Will the rest of the family eat it?
That’s the whole point. Sourdough does the rising, so it tastes like bread, not like a substitute. Buy one loaf and put it on the table without saying anything.
How long does it keep?
Three days cut-side down on the board, no bag. Slice and freeze whatever’s left; it toasts straight from frozen and you’ll lose nothing.
What if plans change?
Email hello@milletandcrumb.com before orders close and I refund in full. After that the flour is already in the bowl, so I can’t — but I’m happy to hand your order to a friend.
Where do I collect it?
A private address in Nashville, sent with your confirmation email. Pickup only for now — no delivery and no shipping.
Dairy-free? Egg-free?
The sourdough loaf already is both. Say what you need in the basket note and I’ll tell you what’s possible that week.
I’m Moe. I got tired of sad bread.
My fiancée is gluten intolerant, and for years I watched her settle for loaves that were dense, damp and stale by lunch. So I started baking for her — feeding a gluten-free starter, burning through flour — until a loaf came out that she reached for before anything else on the table. That’s the one in the basket. Now I want to bake it for everyone who’s been told good bread is off the menu.