Dana Fowler
Chef-Baker-Barista-Owner
Life has always been a form of expression for Dana. Early on, she found herself drawing, painting, or licking the cookie dough off the beaters. Cooking fancy family meals and baking experiments became an excitement. This led Dana to open a small biscotti business in high school, then graduate early to attain an AS in Culinary Arts. Attending the JWU campuses in both Denver and Providence provided social and culinary culture, but Dana felt Troy calling her back home. 
A few years later, she earned a BS of Science of Nutrition from Russell Sage College, all the while working multiple jobs in the food service industry. The knowledge of nutrition, work experience, and exposure to the vast local resources available was paramount in forming the foundation of Common Crumb. 
Prefacing Common Crumb was Bella Bounty, the wholesale biscotti business. Honing in recipes from the highschool business and establishing a standing with local cafes, Dana became keen to what she wanted to offer in her cafe. After five years of small farmers markets, various events, and wholesale, Bella Bounty was transformed into Common Crumb.
Common Crumb
Slowly, she expanded the offerings from baked goods and coffee to sandwiches on house English muffins and espresso. This expansion enabled her to widen her resource network and support more local businesses.
“The more Common Crumb grows, the deeper we are able to integrate into the community. Our place in the community is one of expression and healing through food. We are fortunate to have such a loving earth and local hands to tend it, and it is my passion supporting that in every way.”
Dana’s vision for the Crumb doesn’t stop at food. Music, art, and classes are just some of the healing modalities on the horizon. With an appreciation for history and vision towards the future, Dana takes pride in her schoolhouse café.