Hi, friends! Welcome to The Honest Crumb’s website!
Our little cart is mainly out on Saturday mornings, starting at 10am, in the Eastgate neighborhood of Grand Rapids, MI.
Please feel free to contact me if you would like to place a custom order!
**Yes, I know this page is clunky. Thank you for your understanding as we slowly continue to build and improve it!
Contact Us
Address
Eastgate neighborhood, Grand Rapids, MI 49506
Contact
Opening Hours
Saturdays
10:00am - 2:00pm
Please contact me about placing a custom order!
The Honest Crumb is stocked with baked goods made with the same clean ingredients I feed my own family! I source organic when I can, but there are ingredients that are aren’t worth the added cost. In those cases, I choose the cleanest options I can, while working to keep the cost down.
It’s important to me that the ingredients going into my baked goods are real, honest ingredients.
For example, the baking soda is naturally-derived and extracted from the earth within the United States. In case you didn’t know, most baking soda is chemically made by combining soda ash, water and carbon dioxide in a processing plant.
- Ingredients that matter -
Organic four, free from GMOs, glyphosate, potassium bromate
Water filtered with a Berkey filter and free from fluoride
Avocado oil
Coconut oil
Organic, fair trade cocoa powder
Local, raw honey
Organic, sprouted oats
Organic sugar
Naturally-derived baking soda, extracted from the earth within the United States
Baking powder, buffered with non-GMO tapioca starch
A2A2 raw dairy
Local eggs from hens fed a low PUFA diet
All dishes are washed with Young Living’s Thieves Dish Soap, which is free from sulfates, dyes, phosphates, synthetic perfumes and SLS.
- Common Questions -
Where are you located?
The Honest Crumb is located in the Eastgate neighborhood in Grand Rapids, MI 49506. Email eliselp@comcast.net if you are interested in stopping by and want the address!
Are there any preservatives in the artisan sourdough?
No. The only ingredients are organic flour, Berkey-filtered water and Redmond’s or Baja Gold real salt.
How old is the bread?
All bread sold on a Saturday morning has been baked within 24 hours. In order to keep up with demand, I bake half the loaves throughout the day on Friday, and the rest Saturday morning. I won’t sell you bread that is being marketed as “fresh” that is any older than that!
Can I get bread outside of the Saturday 10:00am - 2:00pm cart?
Yes! Please send me an email at eliselp@comcast.net to start a conversation about placing a custom order.
Where can I find your schedule?
If you live within the Eastgate neighborhood, you can find my upcoming schedule posted in the neighborhood Facebook group. The schedule is also posted here on this page. Generally, I open the cart on the first and third Saturdays of the month.
What forms of payment do you accept?
Venmo and cash
What if I don’t like something I purchased from you?
I hope this never happens! But if it does, please send me an email at eliselp@comcast.net so I can make it right for you!
How do I stay in the loop?
At the moment, by coming to this website! In the near future, I will be creating an email list and text message list to update insiders on the week’s menu.
- Recipes -
Courtesy of Farmhouse on Boone
Pumpkin Cake:
1 cup all-purpose flour
1/2 cup puréed pumpkin
1/2 cup maple syrup or honey
1/2 cup sourdough starter or discard
3 tsp pumpkin pie spice
1/4 tsp salt
3 eggs
2 tsp vanilla extract
1/2 cup sugar
1 tsp baking soda
Filling:
8 ounces cream cheese, softened
1/4 cup butter, softened
1 tsp vanilla extract
1 cup powdered sugar, plus more for dusting
Instructions
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The night before, mix together flour, active sourdough starter, 1/2 cup pumpkin and maple syrup. Cover and allow to ferment for at least 8 hours, or up to 24 hours.
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The next day, add to the cake mixture the salt, eggs, vanilla, pumpkin spice and sugar. Mix until well incorporated.
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Sprinkle baking soda evenly and mix in.
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Spread evenly on a 13×18 inch sheet pan lined with parchment paper.
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Bake at 375 degrees for 15 minutes.
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Once done, pull from the oven and test that it has baked through with a toothpick.
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Roll it in the parchment paper as soon as it comes out of the oven (be careful, because it's hot).
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Allow the cake to cool while rolled.
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While the cake is cooling, combine the cream cheese frosting ingredients with a mixer until incorporated and smooth.
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Carefully unroll the cooled cake, spread on the cream cheese filling evenly, and roll it back up.
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Slice and serve or place in the fridge until you are ready to serve.
Courtesy of Farmhouse on Boone
Dry Ingredients:
2 cups all purpose flour (280 grams)
1/2 cup granulated sugar (100 grams)
1 tbs baking powder
1/2 tsp salt (2.5 grams)
Zest of 1 lemon
1 stick unsalted butter, frozen (113 grams)
1 cup dried cranberries
Wet Ingredients:
1/2 cup sourdough starter discard (142 grams)
1 large egg
1 tsp vanilla extract (5 grams)
3 tbs heavy cream (45 grams) (milk can be substituted)
Topping (optional):
2 tbs heavy cream (30 grams)
3 tbs coarse sugar
Instructions
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In a large bowl, combine flour, sugar, baking powder, lemon zest and salt.
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Grate frozen butter into the dry ingredients with a cheese grater and cut in with a pastry cutter. (You can also use your hands or a food processor).
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Add in the mix-ins and coat with flour. Set the bowl aside.
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In a separate bowl, combine the wet ingredients.
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Fold the wet ingredients into the flour mixture. Be careful not to overwork the dough.
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On a clean, lightly floured surface, roll the dough out into a circle about 8” in diameter. Cut the circle into 8 equal parts.
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Place on a prepared baking sheet lined with parchment paper about 2” apart.
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Put in the fridge for 30 minutes up to 3 days for a longer fermentation. They will not ferment much at 30 minutes, but after 3 days the grains should be nicely fermented.
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When ready to bake, preheat the oven to 400°.
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Brush the top of the scones with cream and sprinkle with sugar. (Optional)
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Bake for 20-25 minutes or until golden brown.
Courtesy of Farmhouse on Boone
Ingredients:
½ cup sourdough starter bubbly and active (113 grams)
½ cup water (118 grams)
4 cups all-purpose flour (540 grams)
½ cup melted coconut oil
½ cup honey (168 grams)
2 eggs
1 tsp baking soda
1 tsp baking powder
½ tsp salt
Cinnamon Sugar Filling:
½ cup softened butter (114 grams)
1 cup brown sugar (200 grams)
2 tbs cinnamon
Cream Cheese Topping:
6 ounces cream cheese, softened
1/2 cup heavy cream (120 grams)
1/2 cup maple syrup or honey (168 grams for honey)
2 tsp vanilla extract
Instructions
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In the bowl of a stand mixer, combine active sourdough starter, flour, honey, water, eggs, and melted coconut oil. Mix together until smooth, glossy, and passes the windowpane test.
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Place the dough in a greased bowl and cover the with a beeswax wrap, foil or plastic wrap.
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Allow to rest in warm place overnight, or up to 12 hours.
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The next day, preheat the oven to 375 degrees.
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Add the baking soda, baking powder and salt to the dough and mix in the stand mixer on medium speed for about 5 minutes, or knead with you hands. Combine well.
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In a separate bowl, combine softened butter, brown sugar, and cinnamon. Stir to combine.
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Lightly dust the counter with flour, and roll out the dough into a 1/4 inch thick rectangle.
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Add butter and cinnamon-sugar filling to the top of the dough and spread evenly.
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Roll the dough up as tightly as you can. When you get to the end, pinch the edge into the main roll, to create a seam.
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Slice to make 12 even rolls.
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Place the rolls into a well-seasoned 14" cast iron skillet or baking dish.
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Bake at 375 degrees for 20-25 minutes or until the rolls are lightly browned and the dough is cooked through. Allow them to cool a bit.
Cream Cheese Topping
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In a medium saucepan, over medium heat, add cream cheese, heavy cream, maple syrup or honey, and vanilla extract. Stir until combined. Use an immersion blender to get the frosting extra smooth, if desired.
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Pour over cinnamon rolls and enjoy.
Wet Ingredients:
1 ½ cups packed brown sugar
1 ¼ cups coconut oil, melted
3 large eggs
1 ½ cups sourdough starter discard
2 tsp vanilla extract
Dry Ingredients:
½ cup all-purpose flour
½ cup cocoa powder
½ tsp fine sea salt
1 cup chocolate chips
Instructions
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Preheat the oven to 375 F. Grease a 9x13 pan with coconut oil.
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In a large bowl, combine the sugar and oil, then mix in the eggs, sourdough starter and vanilla.
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In a separate bowl, mix together the flour, cocoa powder and salt and add to the wet ingredients, stirring until just combined.
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Pour the batter into the prepared pan. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and immediately sprinkle with the chocolate chips. Let them sit for a few minutes to soften before spreading them evenly across the top of the brownies.
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Cool for 30 minutes, then transfer them to the freezer for 1 hour. Let the brownies sit at room temperature for 20 minutes and slice before serving. Store tightly covered at room temperature for up to 2 days.
Oatmeal Chocolate Chip Cookies
Wet Ingredients:
1 cup butter, soft
1 cup brown sugar
1 cup sugar
2 eggs
1 tsp vanilla
Dry Ingredients:
1.5 cups oats
2.5 cups all-purpose flour
½ tsp salt
½ tsp baking soda
½ tsp baking powder
1 bag chocolate chips (12 oz)
Directions
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Preheat oven to 400 F.
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In a large bowl, cream together butter, brown sugar and sugar. Add eggs and vanilla, mixing until fluffy.
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In a separate bowl, mix together oats, flour, salt, baking soda and baking powder. In batches, pour into the wet mixture and combine.
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Mix in chocolate chips.
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Spoon tablespoon size balls of dough onto ungreased cookie sheets and bake in the oven at 400 F for 6-12 minutes, or until the edges are golden.
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Remove from oven and transfer cookies to a cooling rack.
The Honest Crumb Protein Pancake Mix
Dry Ingredients:
1 cup all-purpose flour
1 cup oats
2 tbs sugar
2 ½ tsp baking powder
½ tsp salt
Optional: pumpkin pie spices
Wet Ingredients:
1 cup milk
3 tbs butter, melted
1 large egg, lightly beaten
1 tsp vanilla
Directions
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In a large bowl, stir together the flour, oats, sugar, baking powder, salt and pumpkin pie spices.
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Add the milk, butter, egg and vanilla until the dry mixture is moistened.
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Heat a griddle or 12-inch skillet over medium heat until water droplets sizzle. Brush lightly with butter.
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Pour batter by ¼ cups onto the hot griddle. Cook until tops are bubbly, some bubbles burst and edges look dry. With wide spatula, flip pancake over and cook until underside is golden.
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Transfer to plate; keep warm.
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Repeat with remaining batter, brushing griddle with more butter if necessary.
Courtesy of King Arthur
Ingredients:
1 cup (227g) sourdough starter, unfed/discard
1 cup (113g) King Arthur Golden Wheat Flour
1/2 teaspoon flaky sea salt
4 tablespoons (57g) unsalted butter, room temperature
2 tablespoons dried herbs, of your choice, optional
oil, for brushing
coarse salt, (such as kosher or sea salt) for sprinkling on top
Directions
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Mix together the sourdough starter, flour, salt, butter, and herbs to make a smooth (not sticky), cohesive dough.
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Divide the dough in half, and shape each half into a small rectangular slab. Cover with plastic wrap, and refrigerate for 30 minutes, or up to a couple of hours, until the dough is firm.
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Preheat the oven to 350°F.
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Working with one piece of dough at a time, very lightly flour a piece of parchment, your rolling pin, and the top of the dough.
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Place the dough onto the floured parchment and roll it about 1/16" thick. It'll have ragged, uneven edges; that's OK. Just try to make it as even as possible.
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Transfer the dough and parchment together onto a baking sheet. Lightly brush with oil and then sprinkle the salt over the top of the crackers.
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Cut the dough into 1 1/4" squares; a rolling pizza wheel works well here.
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Prick (dock) each cracker a couple of times with a fork; this will help keep them from puffing up like little pitas as they bake.
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Roll and cut the second piece of dough following the directions above.
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Bake the crackers for 20 to 25 minutes, until they're starting to brown around the edges. Midway through, rotate the baking sheets both top to bottom and front to back; this will help the crackers brown evenly.
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When fully browned, remove the crackers from the oven and place the pans on a rack to cool.
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Store crackers, well wrapped, at room temperature for up to a week; freeze for longer storage.