The Craft of Pure Flour & Patience
Sweet Crumbs was founded on a simple conviction: bread and pastry should be honest, slow, and uncompromisingly delicious.
Honoring Century-Old European Traditions
Every loaf begins 36 hours before it reaches the oven. Our bakers rely exclusively on a 12-year-old sourdough starter christened "Belle", fed twice daily with organic whole rye and stoneground hard red spring wheat.
For our viennoiserie, we import cultured churned butter directly from Normandy. The dough undergoes 72 individual folds in temperature-monitored marble rooms, creating delicate air pockets that caramelize into a golden honeycomb crumb.
Our Master Bakers
Dedicated craftspeople greeting the morning while the city sleeps
Eleanor Vance
Head Pastry Chef & Co-Founder
Trained at Ferrandi Paris with 15 years crafting viennoiserie and French entremets.
Matteo Bellini
Master Hearth Baker
Third-generation Italian baker obsessively specializing in natural levain and focaccia.
Clara Dubois
Chocolatier & Cake Artist
Bespoke celebratory tiered cakes infused with single-origin Grand Cru chocolate.
Taste The Difference Pure Craft Makes
Warm croissants and freshly pulled sourdough are ready for dispatch right now.
Explore Our Fresh Bakes