Why we start at 4am
A long ferment can't be rushed, so the hours are built around the dough, not the other way round.
Miller & Crust started in a rented kitchen with one deck oven and a mixer that could barely keep up. The sourdough starter we use today is the same one we began with — fed twice a day, every day, since 2018.
We mill a portion of our own flour from local wheat, mostly because we like knowing exactly what's in the bread. The rest comes from a mill we've used since week one.
Nothing sits overnight. What doesn't sell by close goes to a shelter two streets over — we'd rather give it away than freeze it for tomorrow.