Country Sourdough
From $12Three days in the making. Gone by noon.
72-hour cold ferment, baked in our deck oven each morning. Thick blistered crust, open crumb, the kind of mild acidity that lingers.
VeganNut-free
Fitzroy, Melbourne
Crumb & Bloom
Slow-made bread. Hand-crafted cakes.
Made with patience and pleasure, for people who notice the difference.
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6+
years baking in Fitzroy
Our Story
Built on slow fermentation and good instincts.
Crumb & Bloom opened its doors in 2018 with one deck oven, a twelve-year-old sourdough starter named Margot, and the quiet conviction that most bread was being made too fast. Founder Claire Beaumont had spent years in Lyon and Melbourne restaurant kitchens before she decided the thing she most wanted to build was something simple: a great local bakery.
Today the same ethic runs through everything — the 72-hour sourdoughs, the laminated viennoiserie, and the bespoke celebration cakes that come out of the studio at the back. Patience isn't a differentiator for us. It's the basic ingredient.
The Daily Bakery
Baked fresh. Every morning.
Our doors open at 7am. By then, the loaves have been shaped, proofed, scored and baked. The croissants have been laminated and rested since yesterday. This is what a good morning looks like.
Classic Croissant
$5.5027 layers. No compromises.
Cultured Pepe Saya butter, three days of slow lamination, baked until the exterior shatters and the layers peel back in ribbons.
Nut-free
Viennoiserie Selection
From $5Kouign-amann, pain au chocolat, danish.
What's on the counter changes with what's seasonal and what's inspired us. Ask our team — they'll tell you what's best today.
Ask us
The Cake Studio
Cakes made for moments that last.
Every cake we make is built from scratch around a brief — your occasion, your flavours, your vision. We don't use moulds or pre-made decorations. The sugar flowers are handmade. The ganaches are batched in small quantities. The whole thing takes days. That's the point.
Wedding
Garden Romance
Three tiers of lemon elderflower sponge with fresh florals from Fitzroy Flowers. The one people keep saving photos of.
Birthday
Dark & Gold
Valrhona 66% chocolate sponge, salted caramel filling, dark chocolate mirror glaze with hand-applied gold leaf.
Celebration
Blush Blooms
Madagascar vanilla sponge, French buttercream, handmade sugar roses in blush and cream. A quiet kind of showstopper.
Custom Cakes
How cake ordering works.
We've made the process as clear and calm as the cakes themselves.
1
Choose a Style
Browse our gallery for inspiration, then tell us about the occasion — occasion type, guest count, design ideas, any reference images you love.
2
Customise & Confirm
We discuss flavour pairings, design direction, sizing and delivery. Wedding cake clients join us for an in-person tasting session on Thursdays.
3
We Bake It
Your cake is baked fresh to order, assembled by hand, and delivered to your venue. We arrive early and set it up exactly where it belongs.
Custom cakes require a minimum of 3 weeks notice.
Wedding cakes: we recommend booking 3–6 months ahead for peak seasons.
Visit Us
We're in Fitzroy. Come say hello.
You'll find us on Smith Street, two doors down from the corner. Look for the smell of butter and the small queue that forms by 7:30am on Saturday mornings.
Hours
- Tuesday – Friday7am – 5pm
- Saturday7am – 4pm
- Sunday8am – 2pm
- MondayClosed
Bread and pastries available until sold out — early mornings are best.