At the height of production, Crumb Brothers Bakery was making 900-1,500 loaves a day, said Bill Oblock. Eliminating the Salt Lake valley deliveries means production is cut back to 300 loaves a day.
"It allows me to put a lot of creativity that I didn't have before into my cafe and bakery," said Oblock. "We're really going to be able to kick it up a whole notch on the baking side."
The bakery will continue to offer its basic line-up of breads including the five-seed, sunflower honey oat and sourdough. But it now has time to produce specialty breads. New offerings include a 100 percent whole grain raisin bread, oatmeal millet and several different types of rye. For those with a sweet tooth, there is a slightly sweet monkey bread rolled in cinnamon sugar and iced. It's available Wednesday-Saturday.
Besides breads, the Crumb Brothers cafe also offers pastries, quiche, seasonal salads and a full line of sandwiches. Customers can expect to see soup on the menu soon.
Dave Oblock, general manager and Bill's brother said he hopes the Salt Lake valley customers will make the drive to Logan to enjoy the new offerings and experience the bakery, which is housed in a building with unique architecture and landscaping. It also is a sustainable operation using geothermal heating and solar and natural lighting.
"It's a little bit of an oasis," he said.
Crumb Brothers Bakery and Cafe • 291 S. 300 West, Logan; 435-792-6063
Hours • 7 a.m. to 2 p.m. Monday-Friday; 8 a.m. to 2 p.m. on Saturday
Prices • Baguettes, $2.50; loaves $4-$5.