Simple Crust Bakery

Call Directions Website

Simple Crust Bakery 🌾 Specializing in ancient grains and organic artisan sourdough bread
✨ Order online for bread, cinnamon rolls, cookies, and pastries
(1)

If you know, you know 🧙‍♂️I also won’t drop off at Orchard this upcoming Friday. But I’ll be back at it the following we...
09/03/2026

If you know, you know 🧙‍♂️

I also won’t drop off at Orchard this upcoming Friday. But I’ll be back at it the following week! Thank you for being understanding and have an awesome Labor Day weekend!

I’m sorry for any inconvenience this causes. I will miss everyone! Enjoy your weekend, and I’ll see you next week.Jess
07/17/2026

I’m sorry for any inconvenience this causes. I will miss everyone! Enjoy your weekend, and I’ll see you next week.

Jess

05/07/2026

I feel like dough therapy should be a thing.

See you all Saturday!

I can’t help myself :) Although I don’t sell pies, they are one of my favorite things to make. Doesn’t hurt that they’re...
04/29/2026

I can’t help myself :) Although I don’t sell pies, they are one of my favorite things to make. Doesn’t hurt that they’re delicious too!

This is a strawberry pie as those are in season right now. What is your favorite pie to make/eat?

04/23/2026

I’m sure I’ll get asked this question, so I’ll go ahead and talk about it. The reason why you’d want a stiff starter (which means it has less water in it) than a liquid one (high amount of water) is primarily for added structure. It also changes the flavor as well, which is why some bakers may pick that route.

I mostly use a stiff starter for certain doughs due to the added structure it provides. It does mean I have to mix several different starters the night before, but I don’t mind.

✨ Swipe for the before photo 👉✨I started Simple Crust four years ago with nothing more than a deep love of fermentation ...
03/13/2026

✨ Swipe for the before photo 👉✨

I started Simple Crust four years ago with nothing more than a deep love of fermentation and the desire to share it with others. Skill came with time, through the countless hours I’ve spent shaping dough, proofing loaves, and making mistakes.

These second photo isn’t really a mistake. It’s earlier versions of my bread. They show what a few years of practice, observation, and refinement can accomplish.

Many people view mistakes as failure. To me, they’re absolutely essential. Mistakes aren’t something to fear but rather something to take advantage of. When a loaf doesn’t live up to my standards, I sit back and ask myself: Okay… what could I do better next time?

I’ve asked myself that question for years, every single time something doesn’t turn out the way I hoped. The bread you see today is the result of that constant process of improvement.

I’ve worked incredibly hard to bring you a better product today than I did yesterday. I care about my craft more deeply than I can express, and I will never stop trying to improve.

Improvement doesn’t happen all at once. It happens slowly, day by day. If you’re chasing a dream of your own, don’t let setbacks stop you. Success is built on persistence, determination, and the willingness to keep going when things don’t go perfectly.

Fine me tomorrow . See you there!

🌿✨ Back at the Farmer’s Market! ✨🌿After a refreshing winter break, I’m so happy to share that Simple Crust is returning ...
03/03/2026

🌿✨ Back at the Farmer’s Market! ✨🌿

After a refreshing winter break, I’m so happy to share that Simple Crust is returning to the Saturday starting March 7! Please note we’re still on winter market hours: 8:30 AM – 12:00 PM, with extended hours beginning in April.

Pre-orders are officially back open on the website. If you’re planning to come, I highly recommend ordering ahead. You can find the link in my bio.

To simplify and focus the menu this season, I won’t be offering laminated pastries for now. They may return down the road, but for the moment I’m leaning into a more streamlined lineup.

I’m truly looking forward to being back and seeing your familiar faces again. 🤍

🎃🍂 We’re back with another mini loaf! Since our einkorn banana bread has been such a favorite, we’re adding a fall optio...
11/19/2025

🎃🍂 We’re back with another mini loaf! Since our einkorn banana bread has been such a favorite, we’re adding a fall option to the lineup.

This pumpkin loaf is packed with toasted walnuts and pumpkin spice. It’s soft, cozy and perfectly paired with your morning coffee.

Find it this Saturday at the farmer’s market. Pre-orders available on our website.

Unfortunately, due to a family emergency I will not be dropping off at or attending the this upcoming weekend. Deliver...
10/23/2025

Unfortunately, due to a family emergency I will not be dropping off at or attending the this upcoming weekend. Delivery will resume as usual next week.

Thank you for your understanding!

🌾 Have you ever tried bread made from Semolina flour? 🍞 This smaller loaf is rolled in sesame seeds and has a hearty, sa...
09/17/2025

🌾 Have you ever tried bread made from Semolina flour? 🍞 This smaller loaf is rolled in sesame seeds and has a hearty, savory flavor that reminds us of a cheesy cracker. It’s perfect with a bowl of soup.

Although they were paused for a bit, our Semolina loaves are officially back on the menu! They’ll be at the Redding Farmers Market this Saturday, and are available for preorder online now. 🧀🥖

Address

13432 Kings Way
Redding, CA
96002

Telephone

+15305103946

Website

,

Alerts

Be the first to know and let us send you an email when Simple Crust Bakery posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Shortcuts

Share