Crusty on the outside, tender on the inside—just like the best kind of people. This handcrafted sourdough loaf is the heart of the kitchen. Made with just three simple ingredients—flour, water, and salt (all-natural and locally sourced flavors and additions) —and naturally leavened with a wild sourdough starter, it’s a slow-fermented labor of love that delivers the incredible depth of flavor, a golden crackly crust, and a soft, chewy interior. Always baked in cast iron dutch oven. Fermented over 12–24 hours using cold retard in natural cotton banneton, every loaf develops its signature tang and texture naturally—no commercial yeast, no preservatives, no shortcuts. Just time, patience, and traditional technique.
That’s it. Simple. Honest. Nourishing. This kind of bread reminds you what food should feel like—warm, satisfying, and made with care.
Nope! Our sourdough breads and discard recipes are 100% naturally leavened with a wild starter—no commercial yeast added.
Yes. Many of our scones, cookies, and enriched breads contain butter, cream, and/or eggs. Dairy-free requests are possible for select products—just ask!
Yes! We deliver throughout Hunterdon County, NJ, with a $10 minimum order. Choose your delivery window when ordering, or select “Next Available.”
Most are nut-free, but some scones and sweet breads (like maple pecan) contain tree nuts. All are made in the same home kitchen, so we cannot guarantee cross-contact–free items. We do not use Peanuts or any items manufactured in a facility with Peanuts as Sage is also allergic to Peanuts.
Born from the foggy hills of San Francisco and carried east in the pocket of a traveling baker, this sourdough starter crossed the continent and settled deep in the heart of Hunterdon County, New Jersey—where rich soil meets wilder stories. Over the years, it’s taken on the terroir of the Delaware River Valley and something else… something untamed.
Legend has it, on a stormy night in the Sourland Mountains, a bolt of lightning struck the jar where the starter rested, giving rise to what’s now known locally as Jersey Devil’s Crumb. With each feed, it bubbles with attitude—feral, feisty, and unmistakably flavorful. Bakers swear its tang has a hint of mischief, like it knows it’s descended from one of the oldest wild cultures in America… and maybe watched over by the Jersey Devil himself.
Fed on fresh Hunterdon County well water and organic flour, Jersey Devil’s Crumb is more than a starter—it’s a living link between West Coast tradition and East Coast lore. Perfect for rustic boules, sour batards, and crusty loaves with character.
“It’s got a bite that lingers, a rise that won’t quit, and a history that howls.”
Currently we are not taking orders; however, please feel free to send interest to rob@thesagedad.com and we will contact you as soon as ordering is available.
