3-Loaf Bread Box

Tri-County Pepper

The town of Fenton, home of CRUST, is located in what is commonly referred to as the Tri-County Area, so it seemed a natural fit as a title for our three-cheese bread. Asiago, cheddar and Gruyere cheeses with coarse-ground black pepper make for a savory, spicy, splendidly cheesy bread. Your grilled cheese will never be the same again.

City White

When families started relocating from rural areas into cities, commercial yeast became more readily available and revolutionized America's traditions of home bread baking. Meet our City White... Crust's classic Italian white bread made with cake yeast and a natural starter.

Bowery Rye

Bowery residents have a reputation for being rough, tough and able to withstand anything. That's our Bowery Rye Bread - ready for a challenge and heaps of corned beef. This is a true rye, with over 50% rye flour, a slight sour taste, dense crumb and thin crust.

Saskatoon Batard

In honor of our owner's family roots in rugged Saskatoon, Canada, our best-selling whole-grain loaf is made with rye, oat and wheat grains, plus whole flax, pumpkin, sunflower and sesame seeds. Dense and nutty, it makes the best slice of toast in town.

104 Sourdough

Though sourdough originated in San Francisco, every sourdough starter has a flavor unique to the environment in which it's made. In this case, it's 104 West Caroline Street in Fenton, MI! Each loaf is a testament to bread-making patience and craftsmanship.

Downtown Brown

This rustic loaf features a substantial delicious crust and a soft interior... definitely a favorite of our customers looking for whole wheat satisfaction. It's made with coarse wheat flour, a bit of rye flour, natural starter and rolled in coarse wheat flour before baking.

Cinnamon Raisin

Natural starter and a bit of coarse whole wheat flour give this loaf more structure and depth than your standard grocery store loaf. Honey and dark raisins lend just the right amount of sweetness to this bread.