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When Crumb Brothers Artisan Bread closed in March, many thought there was no chance of revival.

But Logan residents Rudy and Luba Otrusinik — a cardiologist and radiologist, respectively — recently resuscitated the beloved bakery.

Several months ago, the Otrusiniks, natives of Slovakia, bought the building and the recipes from founders and former owners Bill and Diane Oblock. They also rehired several of the former employees, including head baker Ryan Smith, pastry chef Samantha Powell and general manager Robert Sanderson, who previously worked as the executive chef.

The bakery reopened in mid-September. "It's like 'Seinfeld' came back on TV," said Sanderson. "People are so happy that we are back."

Crumb Brothers Bakery was a hit shortly after it opened in 2004. It quickly expanded, and a large part of its business was daily delivery to markets and grocery stores in Salt Lake County, including Whole Foods, Liberty Heights Fresh, Caputo's Market and Deli and the Downtown Farmers Market at Pioneer Park.

At the height of production, Crumb Brothers was making 900-1,500 loaves a day.

In late 2013, the Oblocks scaled back operations, ending the Salt Lake Valley deliveries. They decided to retire and closed the beloved business on March 28, but said they were interested in passing on the name and recipes to the right person.

The Otrusiniks have stayed true to the original bakery, bringing back all the favorite breads, including sourdough, ciabatta, Polenta Jack and Decker Five Seed, as well as a few new offerings, said Sanderson, adding that the Oblocks are regular customers.

The new owners are keeping the bakery open later and are serving Sunday brunch. The menu includes pastries, sandwiches, soups and salads. (See box for details.)

Crumb Brothers also has returned to Salt Lake City. On Saturday, on opening day of the Winter Market at the Rio Grande Depot, the Crumb Brothers booth was busy selling a variety of breads, including European rye and a seasonal cranberry orange walnut that makes a killer French toast, said Dave Oblock, brother of Bill, who came out of retirement to work the Salt Lake City markets.

The goat bars, "which will make you run fast and climb better," were nearly sold out, as were the pumpkin pecan bars, a cross between pecan pie and cheesecake.

"People have been so kind," Oblock said of the bakery's return. "But we are as happy to be back as they are to have us."

Crumb Brothers is back

Logan's Crumb Brothers Artisan Bread, which closed in March, has reopened. New owners bought the building and recipes and rehired several of the previous employees.

Where • 291 S. 300 West, Logan; 435-753-0875

Open • Wednesday-Saturday, 7 a.m. to 6 p.m.; Sunday, 9 a.m. to 3 p.m. Closed Monday and Tuesday.

More • Customers in the Salt Lake Valley can buy the bread and pastries at the Winter Market at the Rio Grande Depot. It is held on alternating Saturdays from 10 a.m. to 2 p.m. The next market is Nov. 21.