What is Crust Worthy?
We are a small-scale, community-supported baking operation with a true love for sourdough baking.
Our all naturally-leavened bread library is ever-expanding, offering a variety of organic grains, seasonal ingredients, and pleasantly unexpected flavors. In addition to our bread, we offer a variety of sourdough-infused baked goods, such as muffins, sweet and savory rolls, cakes, and cookies. Our menu is still growing, so please watch out for new items on our website, our mailing list, and by following us on social media.
We hope you’ll give our creations a taste… little else makes us happier than sharing our delicious and nutritious bread.
What do you mean by “naturally-leavened” bread?
Naturally-leavened bread, or sourdough bread, is made possible when wild yeast and other micro flora are encouraged to flourish in a mixture of flour and water. The leavening (what makes the dough rise) has had no artificial aid from other mass-produced yeasts or additives – a long period of proper fermentation, along with a skilled baker’s hand, will get the work done to create lofty loaves.
Unlike commercial yeast-risen bread, the naturally occurring cultures of sourdough provide many taste and health benefits to the final baked product. You can learn more about natural leavening and sourdough baked goods by visiting our FAQ page on Sourdough.
Does Crust Worthy have a storefront?
We do not have bakery or storefront. Currently, we operate out of rented shared spaces in commercial kitchens around Pittsburgh, PA. Due to permitting, scheduling, and other financial considerations of these arrangements, we can only offer our baking during the farmers market season, with the exception of a few winter special events. We are working hard to have a small, dedicated production space of our own, to be able to bake for our community year-round.
Where can I find/buy Crust Worthy bread and other baked goods?
While we prepare for the upcoming market season, we are on a brief baking hiatus. While you may be able to catch us at a few events around the city, you can also check for our sweets for sale at the following local businesses:
What kinds of flour do you use?
All of our flours are organic and locally-sourced through Frankferd Farms. The grains are all milled in PA, either at Frankferd Farms or Small Valley Milling, with much of the grain coming from local growers.
We primarily use sifted wheat and whole wheat flours in our baking, but we also love to use whole-grain spelt, rye, buckwheat, and other fun varieties.
More importantly, we source our flour so that it is never bleached, never bromated, and never “enriched” (which is code for “stripped of its natural vitamins and minerals”). Gross!
I have a specific food-allergy/dietary need. What can you accommodate?
All of our current offerings are vegan, and free of the following common food allergens, unless otherwise specified (usually with an asterisk* and note):
While we take care not to cross-contaminate, we do work in shared baking spaces, so we cannot make any absolute guarantees. Some of our ingredients may also have been processed in a facility containing these listed allergens. If you have any other dietary questions, please feel free to contact us.
Can you bake me a gluten-free/wheat-free loaf of bread?
While the slow-fermentation of our bread can be suitable for some people with gluten-sensitivity, our bread is not gluten-free or wheat-free. Those who are gluten-sensitive and wish to try our sourdough products must do so at their own risk.
Crust Worthy’s sourdough bread and baked goods are not recommended for consumption by anyone with an absolute gluten-intolerence and/or who has been diagnosed with celiac disease.