And, we frequently run our popular “Flash Sale” via Instagram, so if you follow us there (and follow our hashtag #honeycrumbcakestudio), you’ll be the first to know when our latest specials are up for grabs! How much do the cakes cost?Īn overview of our Pricing can be found here. However, you can often snap up a pre-designed cake or other baked treats from our online shop with just 4 business days’ notice (depending on our schedule). Larger and more intricate cakes require more planning time, regardless of the season (we recommend 1-3 months for themed/sculpted cakes, and 3-9 months for Fine Art wedding cakes). During peak wedding season (May through September), we need much more lead time than this. We generally require at least 1-2 weeks of lead time for most SMALL cake orders. How much lead time is required for a cake order? Please visit our online sho p for cakes that can be prepared with a week or two of lead time, depending on our seasonal availability. We don’t carry cakes for sale to walk-in customers, as we are a custom cake studio rather than a retail bakery. So sorry, but no! All of our cakes are made to order. Are you in?Īre there any cakes ready for pickup today? I am here for you! Honey Crumb is here for you… with all the fun, fancy, unforgettable desserts. Love fills my life and it overflows into my cakes, too. We’re happiest when we’re cooking dinner together, chasing powder at Whistler or Crystal Mountain, or working a wedding together (I bake, he shoots!). He’s an award-winning photojournalist turned wedding photographer. I am married to my favorite and most darling boo thang, Loren. I do a **happy dance** when I see you cut a big slice and grin while sharing your first bite as a married pair. When clients or their photographers send me images after the event is over, the first thing I scroll down to find is the cake-cutting moment. I am so honored and excited to be part of it all. I want you to be WOWED by your cake and desserts. You deserve beautiful, delicious memories. My silly sense of humor, adventurous and determined spirit, keen eye for detail, and excellent manual dexterity all combine synergistically when I’m creating cakes for my clients. I’ve been a Seattle-based pastry chef for 13 years and counting. You can find Crumb and Sponge products a number of places: local pickup here in SE Mequon (we also deliver!), Ozaukee REKO Ring, West Bend REKO Ring, DreamPort Market Store in Port Washington, as well as some local area farmer's markets in the summer and winter.I’m Carla Callahan - slayer of cake! I love everything about my job, from creating sugar flowers to match the ones in your centerpieces, to making your guests GASP in amazement at how silky the buttercream is, to helping you with vendor recommendations for the rest of your wedding planning process ( I’ve got all the good ones on speed dial). Hopefully by now you are wondering where to find us. That's because I couldn't do this without the unwavering support of my husband and children - they are my strongest supporters and also my first taste testers! I'm the baker behind it all, but you'll notice the website is written as "we". We do this by using quality ingredients, such as unbromated / organic flours, organic milk, organic eggs, European style butter, and not using any preservatives or additives. Our mission is easy to understand: feeding yourself and your loved ones food that you can feel good about, and that leave you feeling good. Being a bread baker for over 20 years, and already well in love with making sourdough for several years at that point, finding the the focus of my micro-bakery was probably the easiest thing about the pandemic! Just like that, the concept for Crumb and Sponge was baked: "scratch baking" with high quality ingredients, available for others to share with their own loved ones. With encouragement from family and friends, I realized that there were a lot of other people interested in artisan baked goods, made with high quality ingredients and without any preservatives or additives. Back in 2020, in the midst of the pandemic, as our home transitioned from just our home to a dual office for my husband and I, a school and let's face it, gymnasium for my two young children, my stress baking went beyond what my loved ones could consume.
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