Carbs Bakery

🍞 Breadheads. Crackin’ good snacks.

Carbs Bakery started with a craving—founder Jeremy wanted better bread. Like, hot-out-of-the-oven, 3-ingredient, real sourdough kind of better. What began in 2018 as a midnight baking experiment quickly evolved into a mission: strip bread and crackers down to their simplest, most digestible form.

Using just flour, water, and salt, Carbs created naturally fermented sourdough loaves and eventually, cult-fave crackers made with real sourdough and slow fermentations. No gums. No junk. No shortcuts. Today, the Montreal-based bakery operates out of a 7,000 sq ft facility and crafts crackers that are as wholesome as they are wildly snackable.