Welcome to Sweet Crumb
Our Story
What started as a passion for real bread has grown into a beloved neighbourhood bakery — and we wouldn't have it any other way.
Welcome to Sweet Crumb
What started as a passion for real bread has grown into a beloved neighbourhood bakery — and we wouldn't have it any other way.
How it all began
Sweet Crumb Bakery was born in 2018 from a simple idea: that everyone deserves access to real, honest bread. Our founder, Emma Clarke, started baking sourdough at home as a hobby — but when friends and neighbours kept coming back for more, she knew she was onto something special.
After a year of recipe testing, late-night proofing sessions, and a kitchen that was perpetually covered in flour, Emma took the leap and opened Sweet Crumb's first shop on Baker Street in the heart of Flourtown. The reaction from the community was overwhelming, and we've been growing ever since.
Today, we still bake everything from scratch, every single morning. We source our flour from Hearthstone Mills just ten miles down the road, our butter comes from Meadowbrook Dairy, and our eggs are free-range from local farms. We believe that great baking starts with great ingredients — and that the best ingredients are often found just around the corner.
What drives us
These aren't just words on a page — they're the principles we bake by every single day.
We never cut corners. Our flour comes from local mills, our butter is real (always), and we'd rather run out of something than use a sub-par ingredient.
Slow fermentation, hand-shaping, and time-honoured techniques. We believe good bread can't be rushed — and the taste proves it.
We're proud to be part of Flourtown. We donate unsold bread to local shelters, host baking workshops, and support neighbourhood events.
The people behind the bread
A small, passionate team united by one thing — a love of baking.
Founder & Head Baker
Self-taught baker with a passion for sourdough. Emma started Sweet Crumb after years of home baking and has never looked back.
Pastry Chef
Trained in Paris, Tom brings French technique to our pastries. His croissants have been called "the best outside of Lyon."
Cake Decorator
Sarah turns our cakes into works of art. From elegant wedding tiers to playful birthday creations, she does it all with flair.