Back to the Journal
People & Place
3 min read
A Morning at the Bakehouse
Follow the team from the first dough check to the first coffee poured.
Before the neighbourhood gets busy, the lights are on, the oven is warm and the first trays are already moving. Here is what the hours before opening look like at Crumbora.
4:00 AM
The first baker checks the overnight dough, shapes the remaining loaves and fires up the deck oven. The building is quiet except for the hum of the mixer.
6:00 AM
The first sourdough comes out, crackling as it cools. Pastries go in next, and the café team arrives to dial in the espresso and set up the counter.
7:00 AM
The doors open. Regulars come in for their usual, the smell of butter fills the street, and the day properly begins.
