Small Batch
Fresh weekly bakes with attention to quality.
Inland Empire, California
Fresh baked sourdough,
slow fermented with love.
What started as a hobby has now become my passion.
Artisanal
sourdough baking in small-batches made with love.🫶🏽
About Sunday Crumb
At Sunday Crumb Sourdough Co., we specialize in small-batch artisan sourdough baked with patience and care. Every loaf and bagel is naturally fermented and handcrafted to develop rich flavor, a satisfying texture, and the distinctive character that makes sourdough so special.
Our breads are perfect for gathering around the table—whether you're hosting family and friends, creating a beautiful charcuterie board, serving brunch, celebrating a holiday, or simply elevating an everyday meal.
Artisan Made
Handcrafted loaves and bagels with classic sourdough care.
Local
Proudly based in the Inland Empire, California.
Menu
Order your favorites
All loaves will come unsliced, and bagels will be pre-sliced.
Rustic Classic Sourdough Loaf
$12Classic crust, airy crumb, and great for every meal.
Rustic Jalapeño Cheddar Sourdough Loaf
$15Bold cheddar flavor with a mild jalapeño kick.
Rustic Seeded Whole Wheat with Walnuts Sourdough Loaf
$14Nutty whole wheat with optional mix-ins for extra texture and sweetness.
6 Pack of Plain Sourdough Bagels
$16Chewy, classic, and pre-sliced for convenience.
6 Pack of Jalapeño Cheddar Sourdough Bagels
$18Savory bagels with cheesy jalapeño flavor.
6 Pack of Blueberry Sourdough Bagels
$18Lightly sweet bagels with blueberry notes.
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Frequently Asked Questions
Located in Ontario and serving neighboring cities. Clients will be contacted via text 2 days prior to the pickup date to discuss and confirm the pickup location.
Leave the loaf on the counter with the cut side down and covered with a tea towel for up to 3 days.
Because this bread contains no preservatives, it has a shorter shelf life than commercial bread.
Sourdough freezes very well. I recommend freezing half the loaf, wrapped in plastic, then thawing the day before use.
Sliced sourdough can also be stored in a plastic bag in the refrigerator for up to a week.
Lightly spray the loaf with water (recommended but not required) and bake at 425°F for 10-15 minutes.