A: Yes, Crust & Crackle bread is made in a nut-free facility. We take food allergies seriously and follow strict guidelines to ensure our sourdough bread is safe for those with nut allergies.

A: No, our bread is egg-free. Our bakery, run by individuals with anaphylactic allergies, uses strict protocols to prevent cross-contamination, ensuring your safety. Your health and quality are our priorities.

A: Yes, sometimes our weekly special loaves include cheese or dairy. "Dairy" is listed directly in the product name. We are fully transparent and detail all ingredients, ensuring customers can make informed choices. We also take extreme caution to prevent cross-contamination.

A: Hey there! We don’t offer gluten-free bread; all our products contain gluten. However, many with gluten sensitivities find our sourdough easier to digest due to its natural fermentation process. If you have Celiac disease or need to strictly avoid gluten, please be sure to check out the strictly gluten free bakeries in the area.

A: Crust & Crackle uses certified organic or sustainably farmed flour, ensuring chemical-free, locally grown grains. We avoid glyphosate-treated flour, demonstrating our commitment to quality, the environment, and supporting local farmers while promoting sustainable food systems.

A: All our sourdough loaves are made with a traditional starter and contain no commercial yeast. We also offer some breads with commercial yeast, clearly labeled separately on our order form for easy identification, ensuring you can choose according to your preferences.

A: Our bread is super fresh, like fresh out of the oven fresh, so we don’t pre-slice it. To slice it yourself, store it in a sealed container or plastic bag for a day after purchase. This ensures the bread settles and slices easily, maintaining its great taste and texture.