Koji Milk Bread
&
Black Sesame Anko Spread
(bag contains 1 loaf and 1 jar)
allergens – sesame, wheat
notes: koji is a japanese fermented rice that produces a natural sweetness and umami and aids in shelf life preservation. Anko is a sweet bean paste. When mixed with the black sesame is creates a unique slightly sweet accompaniment for the bread.
sourdough oat and sesame loaf made with fig wild yeast
allergens – sesame
vegan & gf
notes: this loaf is has a 36 hr fermentation and is made with a 100% oat starter and freshly milled oat flour. We use the water from the wild yeast harnessed from figs for its rise. IMPORTANT: although we use separate areas and implements to make this bread it is still made and baked in a space that contains gluten.
Maimi is a sourdough aficionado, constantly traveling to inspiring bakeries, learning new techniques and peeling away the layers of understanding of the invisible world of microbes and yeasts and how they transform our most humble of ingredients into soulful and joyous creations.
Over the years her palette has changed and her eyes have opened to the industrialised white bread monopoly of the world. Her focus is now firmly on creating bread that is digestible, has complexity of flavour coming from the grain itself and the use of seasonal and wild ingredients. Things you can expect from Sunday Crumbs bread and cakes :
“The loaf letter” (which will accompany every purchase) is why I began this project.
As bakers, we devote ourselves to making bread each day.
But we can never fully know who buys our bread, or why.
The larger the production scale, the easier it becomes to lose sight of the people behind each purchase.
Some bakers, in pursuit of efficiency, begin to work like machines.
Some bakeries throw away piles of unsold bread as if it were nothing.
At this time, we must ask ourselves: What does it mean to be a baker today? I want my loaves to feel like letters—something to be opened with a sense of wonder, asking: “What’s inside today?
