Artisan Breads
Slow-fermented sourdough, French baguettes, and seeded sandwich loaves — baked at 5 AM, every morning we're open.
Our Story
Three Generations, One Oven
The Golden Crust began in 2009 when pastry chef Margaret "Maggie" Ellison traded a New York fine-dining kitchen for a sunlit corner on King Street and her grandmother's recipe box. We still ferment our sourdough for 48 hours, still laminate our croissant dough over three days, and still believe a bakery should smell like butter and welcome. Some recipes are older than the shop — all of them are made by hand, every single morning.