Dining With Denise Neil

Somebody pinch me: Crust & Crumb moving into Dillons

Crust & Crumb Co. breads are in the Dillons at 21st and Rock now and will be in others soon.One of my biggest complaints about life in Wichita has always been the lack of fresh-baked crusty bread. That’s why I was excited last summer when I discovered Newton’s Crust & Crumb Co., owned by Sharon Entz. At the time, she was making fresh-baked baguette, sourdough and ciabatta all by herself in the cute little bakery she’d constructed in her garage, and she was supplying it to a farmer’s market, a couple of cafes and a few retail clients.

Much has changed since then. Not only is Entz in the process of building a big new bakery to house Crust & Crumb, which should open in early April in a 700-square-foot space at 507 N. Main St. in Newton, but she’s also slowly expanding her business. After our story came out last August, she said, Dillons representatives tracked her down at the Old Town Farmer’s Market, wanting to discuss selling her loaves in their stores. Just this week, she began selling her bread at the Dillon’s at 21st and Rock. Once her new bakery is complete, she said, she’ll begin putting bread in several more of the bigger Dillons Marketplace stores.

This summer, she plans to hire about six employees to help her with her expansion. She’ll be back at the Old Town Farmer’s Market, which is where I got her bread all last fall. But she’s also going to start a booth at Kansas Grown Farmers Market at the Sedgwick County Extension Center, 7001 W. 21st St. N.

Entz is still selling her loaves at downtown’s Cow & Sow Deli, 612 E. Douglas, and at Green Acres, 8141 E. 21st St. N. She also provides bread to restaurants such as Chester’s Chophouse and Public at the Brickaryd.