My family has enjoyed devouring the bread from Crust Baking. Each loaf has been a fun, foodie discovery and my kids fight to come with me to pick up the bread. (It's generally half finished by the time we make it home!) Thanks again, Hugh, for the delicious, lovingly made treat. We always look forward to the pick up day. During the pandemic, Hugh wears non-latex gloves and a face mask when handling the loaves.
Audra W.
Boy do I feel lucky to be in-the-know about Crust baking! Every other week, I receive a message about the fresh-baked loaves sitting on Hugh's porch ready for pick-up. I swing by, pick up my loaf and daydream about how I'll enjoy it when I get home. Sometimes I make French toast with it, other times I eat it with butter and jam; in any form, it always exceeds my expectations. Anyone who loves sourdough will enjoy this subscription; the subscription makes a good gift too!
Larissa K.
I feel so pampered and European when I get my fresh baked bread from Crust! No grocery shopping or ordinary bread for me any more. My kids love getting the bread. We open it right from the bag and dig in- sometimes most of it makes it home and often I slice it and freeze it to use throughout the week or later. Crust makes flavors too. If chocolate with chile is your jam this is the place for you. My favorites are the brioche and pure sourdough loafs. The other options (raisen/walnut, ey are a delight. A great way to treat yourself and family to organic, fresh, neighborhood goodness. Digging into my new loaf. 3/9/19 The crust crinkles when I rip into the loaf, like an Oscar winning audio engineer has designed it. It crunches perfectly in the mouth. Not dry or sharp. The inside is soft and moist. The flavors or true bread paradise. My two kids and I always dig in while in the car. When it's warm. Still I want to get it home and smother with jam. Today's loaf was a ground wheat sourdough I think. I wish I had ten and could freeze. 10/12/19. OUR BAKER IS BACK!! and with all the usual grandeur. Half our sourdough loaf is already gone. It's glorious. Puts all other breads to shame. Nom nom nom. One forgets how great a loaf of bread can be.
Velvet A.
I don't usually eat bread because I have gluten intolerance. Hugh's sourdough bread was delicious and I had no issues. I just signed up for a subscription.
Zoe B.
Took Hugh's bread baking class this weekend, and loved it! I highly recommend it to anyone interested in a hands on lesson about the bread making process! If baking isn't your thing, Crust is still perfect for you! Hugh makes fresh bread regularly and offers a subscription service. Once you taste some of this bread you won't want to stop ordering it!
Jenn P.
What a fabulous subscription. It is such a treat to get a fresh baked loaf of bread almost every Saturday. Hugh bakes some of the best bread we have tried. The first loaf we got was Walnut Raisin and it was incredible. The crusty part on the bottom of the bread from the awesome outdoor oven was delicious. He is one hell of a communicator too. He emails early in the week to get you excited about the loaf to come. He emails the night before too and then texts when it is ready. You go over to his house and grab the loaf off his patio, all bagged up with your name on it. One of my favorite parts is the small local vibe of the whole thing. A local Alamedaen baking bread because it is his passion and his neighbors come over to reap the reward. Signed up for the modest subscription and we are ready to sign up for another 3 months. Thought I would update my review. I have continued to be part of the bread subscription over the years and have seen the quality and baking continue to improve. Just picked up another loaf and it is delicious. Fresh, crusty on the outside and soft and chewy on the inside. Totally recommend people join. I am hoping to take a baking class at some point.
Bailey B.
If you're looking for fresh bread, Crust Baking is as good as it gets! Hugh Morgan has spent years perfecting his sourdough skills and it shows. We did the half-day baking class he offers and it was both informative and totally interactive -- if you're interested in the bread baking process (or just like eating fresh bread straight from the oven), I can't recommend it enough. Thanks, Hugh!
Ardith B.
I have been subscribing to Crust Baking since it began back in 2016, which makes me very lucky indeed. Absolutely delicious European-style bread baked in an oven in Hugh Morgan's backyard and available every other week on his front porch, and at a decent price. How wonderful is that?! My favorites are the sinfully delicious chocolate-chili brioche, which I treat like dessert and eat barely heated from my toaster, and the German rye, which demands a trip to the fish market for smoked salmon. And of course Hugh's basic sourdough loaf which cries out to be toasted and buttered and consumed! What a treat to have this amazing bakery just down the street here in Alameda.
Kathy P.
Crust Baking is absolutely the place to get Great Homemade Bread! Every loaf comes out with great taste and texture. You won't want to buy your bread from anywhere else!!!
A friend and neighbor introduced me to Hugh's Crust Baking a few years ago. She had shared a few of her loaves with me, and when I joined, this became my favorite thing to look forward to on Saturday mornings (and occasionally Friday evenings). Truly, there is NOTHING quite like a warm loaf of fresh baked bread. Hugh creates and bakes loaves with many varieties of grains and seeds, from literally all over the world. Every ingredient is the highest quality...fresh, natural and organic. He also sends emails and blogs from his travels sharing photos of ingredients from that region, and ideas about the loaves he plans to bake. We don't get to do the traveling, but we do get to taste the results, which is almost as good. The only problem I have is because I am spoiled now, it's a bit difficult for me to eat store-bought bread. The good thing is the loaves freeze very well, and you can slice and take them out as needed. As for my favorite? Well, the current favorite is the whole wheat and fresh ground whole grain. Next bake, it will likely be that one. THANKS HUGH!
Joe D.
I recently moved into the area and found Crust after looking around for sources of tasty bread, and I've been more than pleased by the variety and quality of loaves Hugh has made during my subscription. Whether it's a traditional but perfect Edison sourdough loaf or something more exotic, like this weeks brioche with chocolate, cinnamon and chili pepper, it's always delicious.
Sue M.
I've been a subscriber to crust baking for almost 2 years. I love looking forward to the surprise loaf every other Saturday. Hugh varies the type bread he bakes so that it's always something new and delicious. I love them all! He uses artisanal flours and its very interesting to hear about where they come from and how he acquires them. He's inspired me to seek out the heritage flours and now I use them in my own baking. Best bread in the hood for sure.
Michael W.
Crust Baking is like having a neighbor who bakes bread and shares it with you every other week. Unlike your neighbor, Hugh is killing it with every bake. To make it worth the super reasonable prices he charges, Hugh includes an educational email that really expresses how much excitement and love he has for bread. To top it off, there is the occasional free test loaf. Sign up to support your hyperlocal artisanal baker. You don't want to get caught supporting Big Bread.
Victor L.
It's been almost 1.5 years now that I'm a subscriber to Hugh's crust baking. His bread subscription service is an essential part of why I love living in Alameda. The bread is always good, surprising and makes for great gifts (truly). As a French man immigrated in the US, I can tell you nothing comes closer to home than what Hugh crafts in his backyard. Hugh is flexible in case you can't pick it up a specific weekend.
Delicious sourdough sticky buns
My family has enjoyed devouring the bread from Crust Baking. Each loaf has been a fun, foodie discovery and my kids fight to come with me to pick up the bread. (It's generally half finished by the time we make it home!) Thanks again, Hugh, for the delicious, lovingly made treat. We always look forward to the pick up day. During the pandemic, Hugh wears non-latex gloves and a face mask when handling the loaves.
Boy do I feel lucky to be in-the-know about Crust baking! Every other week, I receive a message about the fresh-baked loaves sitting on Hugh's porch ready for pick-up. I swing by, pick up my loaf and daydream about how I'll enjoy it when I get home. Sometimes I make French toast with it, other times I eat it with butter and jam; in any form, it always exceeds my expectations. Anyone who loves sourdough will enjoy this subscription; the subscription makes a good gift too!
I feel so pampered and European when I get my fresh baked bread from Crust! No grocery shopping or ordinary bread for me any more. My kids love getting the bread. We open it right from the bag and dig in- sometimes most of it makes it home and often I slice it and freeze it to use throughout the week or later. Crust makes flavors too. If chocolate with chile is your jam this is the place for you. My favorites are the brioche and pure sourdough loafs. The other options (raisen/walnut, ey are a delight. A great way to treat yourself and family to organic, fresh, neighborhood goodness. Digging into my new loaf. 3/9/19 The crust crinkles when I rip into the loaf, like an Oscar winning audio engineer has designed it. It crunches perfectly in the mouth. Not dry or sharp. The inside is soft and moist. The flavors or true bread paradise. My two kids and I always dig in while in the car. When it's warm. Still I want to get it home and smother with jam. Today's loaf was a ground wheat sourdough I think. I wish I had ten and could freeze. 10/12/19. OUR BAKER IS BACK!! and with all the usual grandeur. Half our sourdough loaf is already gone. It's glorious. Puts all other breads to shame. Nom nom nom. One forgets how great a loaf of bread can be.
I don't usually eat bread because I have gluten intolerance. Hugh's sourdough bread was delicious and I had no issues. I just signed up for a subscription.
Took Hugh's bread baking class this weekend, and loved it! I highly recommend it to anyone interested in a hands on lesson about the bread making process! If baking isn't your thing, Crust is still perfect for you! Hugh makes fresh bread regularly and offers a subscription service. Once you taste some of this bread you won't want to stop ordering it!
What a fabulous subscription. It is such a treat to get a fresh baked loaf of bread almost every Saturday. Hugh bakes some of the best bread we have tried. The first loaf we got was Walnut Raisin and it was incredible. The crusty part on the bottom of the bread from the awesome outdoor oven was delicious. He is one hell of a communicator too. He emails early in the week to get you excited about the loaf to come. He emails the night before too and then texts when it is ready. You go over to his house and grab the loaf off his patio, all bagged up with your name on it. One of my favorite parts is the small local vibe of the whole thing. A local Alamedaen baking bread because it is his passion and his neighbors come over to reap the reward. Signed up for the modest subscription and we are ready to sign up for another 3 months. Thought I would update my review. I have continued to be part of the bread subscription over the years and have seen the quality and baking continue to improve. Just picked up another loaf and it is delicious. Fresh, crusty on the outside and soft and chewy on the inside. Totally recommend people join. I am hoping to take a baking class at some point.
If you're looking for fresh bread, Crust Baking is as good as it gets! Hugh Morgan has spent years perfecting his sourdough skills and it shows. We did the half-day baking class he offers and it was both informative and totally interactive -- if you're interested in the bread baking process (or just like eating fresh bread straight from the oven), I can't recommend it enough. Thanks, Hugh!
I have been subscribing to Crust Baking since it began back in 2016, which makes me very lucky indeed. Absolutely delicious European-style bread baked in an oven in Hugh Morgan's backyard and available every other week on his front porch, and at a decent price. How wonderful is that?! My favorites are the sinfully delicious chocolate-chili brioche, which I treat like dessert and eat barely heated from my toaster, and the German rye, which demands a trip to the fish market for smoked salmon. And of course Hugh's basic sourdough loaf which cries out to be toasted and buttered and consumed! What a treat to have this amazing bakery just down the street here in Alameda.
Crust Baking is absolutely the place to get Great Homemade Bread! Every loaf comes out with great taste and texture. You won't want to buy your bread from anywhere else!!!
Restaurantji Recommends
A friend and neighbor introduced me to Hugh's Crust Baking a few years ago. She had shared a few of her loaves with me, and when I joined, this became my favorite thing to look forward to on Saturday mornings (and occasionally Friday evenings). Truly, there is NOTHING quite like a warm loaf of fresh baked bread. Hugh creates and bakes loaves with many varieties of grains and seeds, from literally all over the world. Every ingredient is the highest quality...fresh, natural and organic. He also sends emails and blogs from his travels sharing photos of ingredients from that region, and ideas about the loaves he plans to bake. We don't get to do the traveling, but we do get to taste the results, which is almost as good. The only problem I have is because I am spoiled now, it's a bit difficult for me to eat store-bought bread. The good thing is the loaves freeze very well, and you can slice and take them out as needed. As for my favorite? Well, the current favorite is the whole wheat and fresh ground whole grain. Next bake, it will likely be that one. THANKS HUGH!
I recently moved into the area and found Crust after looking around for sources of tasty bread, and I've been more than pleased by the variety and quality of loaves Hugh has made during my subscription. Whether it's a traditional but perfect Edison sourdough loaf or something more exotic, like this weeks brioche with chocolate, cinnamon and chili pepper, it's always delicious.
I've been a subscriber to crust baking for almost 2 years. I love looking forward to the surprise loaf every other Saturday. Hugh varies the type bread he bakes so that it's always something new and delicious. I love them all! He uses artisanal flours and its very interesting to hear about where they come from and how he acquires them. He's inspired me to seek out the heritage flours and now I use them in my own baking. Best bread in the hood for sure.
Crust Baking is like having a neighbor who bakes bread and shares it with you every other week. Unlike your neighbor, Hugh is killing it with every bake. To make it worth the super reasonable prices he charges, Hugh includes an educational email that really expresses how much excitement and love he has for bread. To top it off, there is the occasional free test loaf. Sign up to support your hyperlocal artisanal baker. You don't want to get caught supporting Big Bread.
It's been almost 1.5 years now that I'm a subscriber to Hugh's crust baking. His bread subscription service is an essential part of why I love living in Alameda. The bread is always good, surprising and makes for great gifts (truly). As a French man immigrated in the US, I can tell you nothing comes closer to home than what Hugh crafts in his backyard. Hugh is flexible in case you can't pick it up a specific weekend.