Jeff Laine did not begin experimenting with sourdough within the first wave of the pandemic when selfmade bread grew to become all the fashion. However, after he misplaced his job in meals science as a consequence of COVID cuts at a spice firm, baking loaves grew to become his foremost supply of dough. With years of expertise in recipe growth, he figured the model of bread most carefully related to San Francisco could not be too exhausting to good.

“I began doing the bread factor to make ends meet at dwelling, and I used to be so blown away by how good sourdough bread is,” Laine explains. “The majority of the nation will not be consuming sourdough and would not even find out about it. If they do, it is in all probability faux and the producer simply provides acetic acid in to make it style bitter.”

Laine started his enterprise by delivering loaves to a couple dozen houses round city, uncertain of the way to remodel his newfound expertise into a totally fledged strategy to pay the payments. The style of his sourdough was at all times on level, however it took him a 12 months to determine how to make sure a good looking exterior each time.

After that, enterprise actually began to increase.

“I went from baking in my kitchen, to my storage, to my spouse saying, “Get this out of my home!” Hey says.

His brother-in-law on the time, additionally an entrepreneur, believed in Laine’s talents to show his superior sourdough creations right into a profession and helped him safe a three-year lease on Europa Crust’s present location, a demure storefront at 14th and Main in Shockoe briefs.

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When Laine selected the identify Europa Crust, the objective was to convey the crisp, chew, and high quality that bread from the continent connotes. This week marks one 12 months for the reason that bakery’s founding. Currently, Laine’s solely employees consists of his household and one full-time baker. As Europa Crust closes in on producing 1,000 loaves per week, Laine is already considering how his enterprise will develop.

With spots on the farmers’ markets in Bryan Park, City Stadium, and On The Square—to not point out vendor spots pending in Williamsburg, Charlottesville, and Woodbridge, the demand for rising manufacturing is already there. Just this previous weekend, Europa Crust offered 120 loaves in 4 hours at Bryan Park.

“Farmers’ markets are actually our focus,” says Laine. “The entire objective ultimately is to have a route truck that drops off round 100 to 150 loaves of bread a day. Long-term we’re seeking to transfer manufacturing out of this facility and into one thing actual with dock heights. We wish to function broadly of a group as we will.”

Although Europa Crust’s model of bread making has bitter within the identify, that does not imply all the bakery’s creations pack an acidic edge.

“Sourdough baking is a misnomer,” Laine explains. “Whereas most bakers rise up at two within the morning to organize every thing they wish to promote after they open their doorways that day, we combine every thing the day earlier than and put them within the fridge simply as they begin to proof so it slows down the method , letting the flavors get higher and stronger. It’s completely one of the best tasting bread you may eat.”

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For of us who love a basic sourdough, Europa Crust has three varieties to select from. The San Francisco sourdough is an all-white loaf made with a starter named Henry from the Golden State. The French sourdough is a tackle Boulangerie Poilâne’s iconic creations which the Parisian bakery sells over 5,000 loaves of every day. The 50% entire grain additionally offers this loaf a deeper taste. Lastly, the rye sourdough makes the right base for a pastrami or a reuben sandwich.

Europa Crust additionally sells a number of varieties that you just’d by no means know got here from a sourdough course of. The 5 grain’s mixture of sunflower seeds, oats, rye, white flour, and flax seeds makes for a loaf that’s “like a meal unto itself, it is so hearty,” in accordance with Laine. Preparing the country Italian begins with pounding down chunks of imported French sea salt and ends with bread that’s good for dipping and nice for pastas. If you like that loaf however need it littler, strive the baguette.

One stunning success on the menu is a cardamom-braided candy bread, a Finnish staple over espresso that Laine made as a small homage to his grandparents. Although Europa Crust won’t ever promote truffles or croissants, Laine is engaged on Japanese milk bread dinner rolls to promote through the upcoming vacation season. Pain au chocolat, sliced ​​sandwich bread, and inexperienced olive loaves are all additionally on the checklist for experimentation.

Laine credit his capacity to so freely play with completely different flavors and types of loaves to his background in meals science: “You need to have a mind like a scientist on this enterprise as a result of it is half-science and half-artistry.”

Europa Crust is positioned at 1321 1/2 E Main St. ste 111 in Richmond, though there is no such thing as a dine-in service. For extra data, go to their web site.

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Exterior of Europa Crust at 1321 1/2 E. Main St. - SCOTT ELMQUIST

  • Scott Elmquist

  • Exterior of Europa Crust at 1321 1/2 E. Main St.


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