LH: And our breads, you can’t get crusty breads really anywhere else but On The Rise in town.ĬS: If you can’t tell Lauren is the pastry manager, the pastry part of it, and I’m the bread part of it. I think Lauren offers some more sophisticated items that other places don’t have. Our croissants for instance, we have a very good variety that other places don’t have. In 2012, we did the Gallatin Valley Farmers Market, and in 2013 we opened the Wild Crumb doors.ĪR: What makes Wild Crumb unique in Bozeman? What do you offer that other places don’t?ĬS: Fresh made everything! Everything is fresh every day we don’t do day-olds. LH: In 2005, we moved to Big Sky, and in 2010 we moved to Bozeman together.ĬS: In 2010, The Rainbow Ranch burned down. This is a magical place and it drew us in. We both fell in love with Montana after visiting our older sister in Big Sky. Lauren graduated and found a job here, and I kind of ended up following her here. We went to hospitality management school for a little bit, and then she went to culinary school after that, and I went to the Academy of Art University, and we both focused on our artsy things for a while there. We both went to the University of San Francisco for a bit, and then parted ways. I think you’re doing it right! So, tell me a little about yourselves you mentioned growing up in magical spaces.ĬS: We grew up in Redding, California, Northern California, and we both went to school in San Francisco for a while. Montana has so much snow with the yellow walls, it’s just comforting and lots of piles of food, it’s inviting.ĬS: It’s inviting and magical for kids hopefully, and adults too!ĪR: It was pretty magical walking in this morning. We have good memories of growing up and going to places that were special, and kind of magical, and we wanted to make a space where when you walk in it’s like, “whoa ” it’s like a kid in a candy store. Lauren Heemstra: We always wanted to open up our own bakery, and working for so many different places in Big Sky and Bozeman, we tried it out at the Farmers’ Market just to try it out and see how it was received, and it was busy and they loved it.Ĭaroline Schweitzer: Right, and we wanted it to be a space where people could gather. The twins and I grabbed a seat at their neighboring restaurant, Fink’s Deli, to talk about all things butter, yeast, cinnamon, sugar, and huckleberries.Īngie Ripple: How was Wild Crumb conceptualized? When paired with coffee that they make in-house, these tarts would make for a perfect refresher after the heavy meal.Īs the F&B industry starts to change their ways, we can only hope for more eateries to do the same to start giving workers in this industry a well-deserved break.Mix the ingredients of creative and dynamic twin sisters and magical Montana and you get Wild Crumb Bakery, Bozeman’s Choice Bakery for four years running.Ĭaroline Schweitzer and Lauren Heemstra have created a light, bright, warm ambiance filled with piles of expertly baked goods featuring local flavors and the most amazing smells, all served by high energy team members. Selling for S$6.50 for 1, the tarts come in 3 flavours - Mont Blanc, Banana Toffee and Lemon Coconut. ![]() ![]() Let’s not forget desserts, which Wild Crumbs offers. Based on the pictures, it’s not too difficult to see why. For those who fancy hotdog buns instead, Hot Dog Relish (S$11) is said to be one of the store’s must tries. Creditĭo you have good food to recommend? Click here!įor their menu, Wild Crumbs have now joined the sandos craze, offering delicious goodies like Tamagoyaki Sando (S$9) and Pork Katsu Sando (S$13). The reasoning behind such an operating decision was to let their staff have a work-life balance, which is especially important whilst working in F&B. Thus, it is rather special that Wild Crumb does not operate after 4.30pm or during the weekend. With that in mind, it is clear why many are not keen on working in such an environment.įirst dibs: We visited Kunyah Cafe, serving localised sandos and rice bowls by visually impaired chefs Many of us are aware of the stigma behind working in the F&B industry: long hours, tiring, and not much free time. What’s so revolutionary about their operating style is a question you may ask. Together with the other two founders, Chef Titus and Goodly, Wild Crumbs was born. Having had experience running his own restaurant, it is safe that Wild Crumbs’ managerial duties would be in good hands. The place may not be too unfamiliar, considering the popularity of Jason (aka Beng Who Cooks), who is one of the three founders. The way their restaurant runs is rather intriguing. Looking for a place to get some rolls and sandos? Look out for the newly opened Wild Crumbs, which is located at Biomedical Grove.
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