While the community sleeps, Fenton’s downtown bakery, Crust – a baking company, is wide awake and working, creating more than 100 varieties of artisan breads, pastries and baked goods for everyone to wake up to.
In addition to hearty breads, signature pies, delicate pastries, cinnamon rolls, cakes and cookies, the Crust menu also includes a Soup of the Day, Sandwich of the Day, open-faced Toasts, savory and sweet pies and pot pies either whole or by the slice in beef, chicken and fish varieties.
The retail bakery is open seven days a week, from 7 a.m. to 7 p.m., at 104 W. Caroline, behind The State Bank. Visitors to Crust are able to take their treats home, or enjoy eating them at a stand-up bar inside the bakery. “We’re hoping to have outdoor sidewalk seating in the summer months,” said Mark Hamel, who owns Crust with partner Mike Green and Chad and Marybeth Brennan.
Crust officially opened its doors Feb. 1, after a year-long journey by the owners, whose initial goal was to supply their restaurant, The French Laundry, with its own artisan breads and baked goods. They had previously enjoyed a 14-year relationship using products by Zingerman’s Bakehouse of Ann Arbor.
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