GUSTINE — For many, the aroma of fresh-baked bread is the scent of home. For one local baker, it has become a full-time passion and a new enterprise. Gustine is now home to Corner Crumb, a micro bakery proving that high-quality, "real bread" can be made in small batches and delivered right to your door.

The owner Christine Uhalde, who works full-time outside of baking, was inspired by a simple truth: sourdough became their love language.

"I’ve always loved baking," the owner shared. "Seeing the reactions of friends, family, and neighbors to how different and delicious homemade sourdough was compared to store-bought bread was so encouraging and made me want to do it on a more official scale."

The commitment to quality led the baker to choose the micro bakery model—a hands-on, small-batch system that fits into a busy life while honoring the slow, intricate process of sourdough.

"A micro bakery was the only model that realistically fit into my life," the owner explained. "It allows me to bake intentionally and stay connected to every part of the process... allowing me to grow organically while maintaining the care and quality that matter most to me."

To the baker, "real bread" is simple: flour, water, and salt, with no preservatives or shortcuts. Because the ingredient list is so minimal, quality is paramount. Corner Crumb incorporates freshly milled flour from Melgard Farms in Turlock into every loaf. This flour is milled the same day it’s picked up, ensuring a freshness rarely found in commercial baking.

The baker is also focused on looking in their "own backyard" for resources, with plans to source local honey and use Hilmar Cheese for their savory loaves.

Corner Crumb's signature product is its classic sourdough bread. While the recipe is traditionally artisanal, its uniqueness lies in the shape. The bread is baked in 9x5 loaf pans, creating uniform slices that customers love for everyday use, whether for toast or sandwiches. This smart method also allows for greater volume in a home oven, producing up to ten loaves at once.

In addition to the classic, the bakery offers popular flavor combinations like Jalapeño-Cheddar and a sweet Cinnamon Chip loaf, alongside treats like sourdough pizza crusts and toasted brown butter marshmallow bars.

The weekly process is a labor of love:

• Tuesday/Wednesday: Building and feeding the sourdough starter.

• Thursday: The main dough day, mixing over 40 pounds of dough, bulk fermenting, and shaping each loaf by hand.

• Friday/Saturday: A 36-hour cold fermentation develops the bread's flavor and structure, leading to a 3 a.m. start on Saturday for baking and delivery, ensuring customers receive their goods at their absolute freshest.

The owner is completely self-taught, relying on practice and a keen eye for what the dough needs. The baker also credits a strong network of fellow cottage bakers in the Central Valley for sharing valuable insights on technique, process, and logistics.

Due to a home occupation permit, Corner Crumb operates on a weekly "drop" model with free local delivery—no signage or customer pickups at the home. Pre-orders open on Sundays and close Tuesday, allowing for precise planning and zero waste.

The system is highly successful; despite growing production from ten loaves in the first week to over twenty loaves now, the menu continues to sell out in minutes.

For now, the baker is happy operating as a micro bakery, but the dream of a brick-and-mortar space is strong.

"I’d love for it to be more than just a bakery," the owner said. The vision is to create a community hub that highlights other local producers—showcasing local honey, flour, eggs, and handmade goods from Central Valley artisans. "I’d love for Gustine to have a shop where everything is handmade, locally sourced, and rooted in community."

The most rewarding part of the journey has been the overwhelming community support. The baker was deeply touched by customers who shared that they can enjoy the sourdough—thanks to its simple ingredients and long fermentation—despite sensitivities to store-bought bread.

The excitement is palpable, with customers joking that the bakery will need a storefront soon. One memorable moment in November, where customers were waiting to buy bread out of the baker’s car trunk because the online drops sell out so quickly, proved just how hungry Gustine is for this kind of real, handmade goodness.

Corner Crumb is more than just bread; it's a testament to the fact that passion, quality ingredients, and a commitment to community can truly transform a simple kitchen into a thriving local enterprise.