My partner and I acquired Crumble and Flake in 2017 to bring new life to a beautiful French patisserie. We loved the products created and developed over the years, and we were ready to put our own spin on it. I had worked and trained in New York and Paris for much of my career. I had put my French pastries skills on the back burner while I pursued other ventures in the food industry.
And I’m looking forward to experimenting with new flavors and textures. I want to bring exquisite pastries to our customers, and as I like to say, with precision and love. These are the two essential ingredients to making anything useful, but I find this to be especially true in pastries.
Delicacy and passion are necessary for every step of the process – the doughs and batters can actually feel this. I never let a cook in the kitchen if they’re angry – the negativity inside the person comes through them into the food.
If you embody the passion for making lovely doughs and pastries, you will succeed in having delightful pastries (an eye for detail helps too!).
Even after 25 years, my passion for making pastries is still going strong (my back, not so much). I look forward to surprising and delighting you with my creations and to building lasting relationships. Please introduce yourself the next time you are in!