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.
We use private well water from our home in Hunterdon County, NJ, and we take its quality seriously.
Our water has been professionally tested and confirmed free of contaminants like lead, PFAS, and other harmful substances. But we don’t stop there.
Every drop used in our baking is also filtered through an advanced 7-stage reverse osmosis system (iSpring RCC7AK-UV) which includes:
This means the water feeding our sourdough starter — and yours — is not just clean, but pure, mineral-balanced, and microbially safe.
It’s one of the secret ingredients behind our bread’s unique flavor and the reason we’re confident in every loaf that leaves our oven. 🥖💧
She sure does—but not with your order.
While our daughter Sage loves baking alongside her dad and is often found perched on a stool, watching dough rise or sprinkling flour with delight, New Jersey’s Cottage Food Law doesn’t allow anyone other than the licensed operator to handle customer food.
So rest assured — all products sold are prepared solely by Rob (aka The Sage Dad) in full compliance with safety regulations.
That said, Sage is a big part of the spirit behind what we do. She helps us bake for our own family, taste-tests scones (enthusiastically!), and even joins on deliveries now and then with a big wave and a bigger smile.
Not long. When my daughter turned two, about a year ago, I started working with her in the kitchen. We fell in love with baking together. Sourdough was a natural progression of our efforts and I kept getting praise about my breads. One thing led to another and I decided to get my Cottage License and sell bread.
Our classic sourdough bread is vegan-friendly (flour, water, salt, starter). Add-ons like cheese or butter glazes are noted clearly on the label.
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.
