how it started
One oven, one recipe, one very long line.
Crumb & Crown started in 2016 with a single brown-butter vanilla cupcake sold from a folding table at the Saturday market. It sold out by 10 AM. Then 9. Then 8:30. Today we bake 22 flavors in-house every morning, and that first cupcake is still our bestseller.
We still crack every egg by hand. We still won't use shortening, box mix, or anything you can't pronounce. And if something isn't perfect, it doesn't go in the case.