What makes Crumbs truly unique? The heart of our bakery is an extraordinary, heritage live culture starter that dates all the way back to 2021. Carefully nurtured for many years, this vibrant history gives our sourdough its distinct tangy taste, unparalleled depth of flavor, and incredible open-crumb texture. We don’t just bake bread—we preserve tradition.
We stand for authentic, heart-led baking—honoring years-old living legacy to bring Lahore the honest, wholesome goodness of true artisanal sourdough.
At Crumbs the Bakers, we skip the commercial yeasts, additives, and shortcuts. Every loaf is naturally leavened, hand-shaped, and slow-fermented for maximum flavor and easier digestion. From our ovens to your table—fresh, honest baking.
Because we use traditional long-fermentation methods, our baking process takes time. Here is how to get your hands on our fresh bakes:
Step 1: Place Your Pre-Order. Browse our menu and submit your order online.
Step 2: Our 24-Hour Timeline. We require a 14-hour lead time. Order by 5:00 PM, and the bread will be ready the next day.
Every item is made from scratch using premium flours and seasonal ingredients.
Our Sourdough Philosophy: Our signature loaves contain just three base ingredients: bread flour, water, and salt. Fermented naturally overnight using our wild starter.
Allergen Note: Our kitchen handles nuts, dairy, and gluten. While our long-fermentation sourdough is naturally lower in gluten and easier on the stomach, it is not suitable for those with Celiac disease.
ALWAYS
FRESH
Crumbs The Bakers
How to Keep Your Loaf Fresh
Real bread doesn’t contain chemical preservatives, but a good sourdough naturally protects itself. Here is how to get the most out of your loaf:
On the Counter (Days 1–3): Store your bread cut-side down on a wooden cutting board, or keep it in a paper bag. Never store real bread in the fridge—it dries it out faster.
In the Freezer (For Long Keeping): Slice the loaf first, place it in a sealed freezer bag, and freeze for up to three months. Pop a frozen slice, cover it in a plate and then straight into the toaster whenever you need it.
How to Refresh a Day-Old Loaf: Want that day-one crunch back? Preheat your oven to 180°C. Lightly splash or spray the outside of the uncut loaf with water, then bake for 5 to 8 minutes. The crust will snap back to life, and the interior will stay soft.
BRUNCH EVERYDAY
You can make sourdough bread anywhere in the world, just with these natural, bacteria-created yeasts. Sometimes, naturally leavened bread isn’t even that sour; it can have a milder taste, depending on how long you ferment it. Here at Foodhorizon, we got really interested in the science behind sourdough. For us, it was all about going back to how bread has been made for thousands of years.
The starter is simple: just water and flour. But in that mix, you’re creating a perfect home for tiny microorganisms that are already in the air around us. We can take a small piece of our existing sourdough dough, mix it into a new batch, and voilà – the new dough starts rising! The bacteria and yeasts get to work, munching on the starch and producing gas, which makes the bread swell up. This fermentation process is not just about making bread rise; it actually makes the food more nutritious and easier for your body to digest.
We especially focus on the beneficial bacteria that are good for your gut. We’re super keen on a group called lactic acid bacteria, which are really important for lots of fermented foods like dahi (yogurt) and pickles. Fermented food basically means there’s been a lot of good microbial growth happening.
What’s different about the yeast in sourdough? It actually relies on a specific bacteria called Lactobacillus sanfranciscensis (yeah, a fancy name!) to consume the sugar. This bacteria then helps the yeast grow. This particular bacteria is only found in sourdoughs, nowhere else! And it’s this special bacteria that produces a lot of acetic acid (that’s the vinegar acid) which gives our sourdough that signature sour taste.
Artisan Bread Expert Of the Year Annual Culinary Award 2025 goes to @crumbsthebakers. We are thankful for the love and support of our customers, family, and friends that has brought us to this moment. We will continue to provide you with the best and most authentic sourdough bread in town. #sourdough #annualculinaryawards25 #annualculinaryawards
Sourdough bread is a naturally leavened bread made with no dry/commercial yeast; instead, it is made using a “sourdough starter”—a live culture of wild yeast and beneficial bacteria that ferments the dough over a longer period, producing its signature tangy flavor, chewy texture, and thick crust. In our part of the world, we have a…
The real Bread
Ume Ali Farhan
I’m Ume Ali Farhan, and this bakery is born from a journey close to my heart. I’m a proud graduate of Fine Arts from the University of Punjab, and more profoundly, a blessed mom. My path took an unexpected turn when I lost my only daughter to Congenital Heart Disease (CHD). It was year earlier when this tender time, and through the quiet solace of home, that our micro sourdough bakery came to life in Lahore in 2021.
Ume Ali Farhan
Owner