Crust Baking

Happy to see that I wrote the very first Yelp review of Crust Baking back in June of 2016. It's appropriate to be writing this updated review on Valentine's Day because I still love it so much... Hugh Morgan has continued to perfect his sourdough recipes and added a variety of brioches to his baking repertoire. Without a doubt, the most exotic and delectable brioche my wife and I have ever tasted is Crust Baking's Chili Chocolate Brioche. (I added initial caps because it's too darn tasty to be written in lower case.) Flour, butter, chili and chocolate flavors are all well-defined and present and yet they blend in subtle and complex ways. Each time I expect one flavor to overpower the others, that flavor retreats to let the other flavors shine through. This is the breakfast version of a fine wine!

"One thing you can always be sure of, that you can always know, and there's not much you can always know, is that Hugh's crust is always going to be good." - Cassidy, age 10, Alameda resident

Boy do I feel lucky to be in-the-know about Crust baking! Every other week, I receive a message about the fresh-baked loaves sitting on Hugh's porch ready for pick-up. I swing by, pick up my loaf and daydream about how I'll enjoy it when I get home. Sometimes I make French toast with it, other times I eat it with butter and jam; in any form, it always exceeds my expectations. Anyone who loves sourdough will enjoy this subscription; the subscription makes a good gift too!

Took Hugh's bread baking class this weekend, and loved it! I highly recommend it to anyone interested in a hands on lesson about the bread making process! If baking isn't your thing, Crust is still perfect for you! Hugh makes fresh bread regularly and offers a subscription service. Once you taste some of this bread you won't want to stop ordering it!

It's been almost 1.5 years now that I'm a subscriber to Hugh's crust baking.His bread subscription service is an essential part of why I love living in Alameda.The bread is always good, surprising and makes for great gifts (truly). As a French man immigrated in the US, I can tell you nothing comes closer to home than what Hugh crafts in his backyard.Hugh is flexible in case you can't pick it up a specific weekend.

The best thing I ever did was to join Hugh's crust baking. The treats my family has experienced in all the different types and textures and flavors of bread has been phenomenal. Last night we were treated to a brioche of chocolate and chili. The flavor and the after taste was to die for, it's all gone now:( Hugh never lets you down on the flavors from Green Matcha tea to all the seeds in the rye. All I can say is keep baking don't miss a week, it is the highlight of The week to get the Hugh email or text that it is ready. Keep baking it's fantastic Thank you to Hugh.

Giving Hugh a shout out for his latest chocolate chili brioche. The height and texture of the loaf was awesome. But that combination of chocolate and chili with a very slight afterburn is addictive. Try toasting it slightly, then layering with sweet ripe banana slices.Also have found that his Volkenbrot, that densely seeded rye loaf, sliced thin and well-toasted, pairs very nicely with a slice of truffled chicken liver mousse on top.

Just had a bread baking class with Hugh at Crust Baking.Excellent class. Lots of hand on experience. Very informative.Made bread, baked it in a cool outdoor oven and then took it home. I would highly recommend the class to any one interested in bread baking. We even roasted coffee bean. He has bread subscription that are also great. thanks Hugh. Fun and informative, jon , alameda

Delicious bread every time made from a fabulous variety of flours and baked to perfection.

My family has enjoyed devouring the bread from Crust Baking. Each loaf has been a fun, foodie discovery and my kids fight to come with me to pick up the bread. (It's generally half finished by the time we make it home!)Thanks again, Hugh, for the delicious, lovingly made treat. We always look forward to the pick up day.During the pandemic, Hugh wears non-latex gloves and a face mask when handling the loaves.