For cooking that stands out

Why we started Conza

For one seafood dinner, we spent $70 on fish…shocking! When we went to the breadcrumb aisle, we were equally shocked! All the breadcrumbs were hyper-processed, stale, preservative-filled, and poorly seasoned. So, we made our own with real sourdough, olive oil, and whole herbs and spices. It was a game changer! Word spread and our homemade crumbs became the talk of the town amongst other cooking enthusiasts. So in 2021, we joined forces with the James Beard award winning Publican Quality Bread and used all their leftover bread to make Sourdough Crunch™. With Mason Jars and fresh lemons on display for “eye-candy”, Conza launched at the farmers market. It was a hit!

Shakers gonna shake

A couple years later, in 2023, we went national, selling to dozens of the finest seafood, meat, and produce markets in the US. We outgrew the bakery’s leftover bread supply and started baking thousands of loaves of sourdough ourselves.

Perfecting the crunch

Over the years, we have tested hundreds (this is not an exaggeration) of combinations of crumb size, house-made seasoning blends, and toasting levels to find the perfect combination of textures and tastes that excite the senses and improve even the most basic dishes.

The result is an unmistakably delicious fresh flavor that we call Sourdough Crunch™