Crackling Crust // A small endeavor to create naturally fermented breads by hand // A commitment to honesty, real food, slow growth, and local economies // A place to create community // Join me, won't you?


A Baker and Her Bakery

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Crackling Crust is honored to have been selected as a 2018 Slow Food Cincinnati Snail of Approval Recipient, an award which recognizes “those exceptional producers, purveyors and artisans who contribute to the Quality, Authenticity and Sustainability of the food in Cincinnati."

Michelle Kovach has been baking for as long as she can remember. To her, sharing food is ritual. It’s love. It’s healing. It’s a way to take care of each other. Beyond baking, Michelle is passionate about permaculture and gardening; preserving and fermenting food; foraging and discovering wild edibles.

Crackling Crust Microbakery is located in the heart of Cincinnati, Ohio. Organic wheat, rye, spelt and einkorn flours are freshly milled in-house each week. Natural Country, Seedy Sourdough, and Cranberry Walnut are regular flavors, and seasonal loaves vary with the ebbs and flows of the local harvests. Every effort is made to use local products and support small businesses. 

Breads, bagels and other from-scratch baked products are made fresh-to-order and delivered to various markets and small stores within the Queen City as well as close, outlying areas. If you'd like to carry our products in your establishment, please get in touch. 

Local Sources

Learn more about the bread that you're eating, and how I source various ingredients in the products I sell each week.

I'm proud to partner with a number of local farmers markets, groceries and co-ops. Click here to discover where you can find fresh loaves each week.

Questions? Comments? Ideas? I look forward to hearing from you.