Christina’s Crumb | organic sourdough

“Hello and welcome! I’m Christina and I grew up in Cottonwood Heights all through the 90’s. Now I’m a homeschooling mother to four beautiful children here in the same neighborhood that I grew up in. We tend to our backyard chickens, play with wild+free friends, rock climb, and bake sourdough! My Story In 2020, I made a sourdough starter and decided to take my health journey into my own hands and eat more intentionally. I went gluten-free and started eating more nutrient-dense, whole foods. I started to feel better but inflammation was still pretty high in my body, fatigue was still crippling. And so I continued to seek out the root cause of my brain fog and fatigue and realized that I had breast implant illness. I underwent explant surgery in Jan of 2024 to remove the implants that I had for seventeen years. Finally, I felt better. I used to think we could eat anything and feel fine, but food today and the toxins we are bombarded with, are hurting us . So we fight back. We protect our bodies and think critically about what we put inside them. I am still gluten-free but I can tolerate my sourdough bread because it is fermented for so long. (Fermentation breaks down the gluten protein and makes it easier to digest and more bio-available for your body.) So I kept making sourdough and officially started Christina’s Crumb in the summer of 2024. So here I am, baking organic, delicious loaves and goodies for my local community! We take our health pretty seriously. Disease is a process, but so is health. We hope these sourdough loaves help you on your healing journey too!”