A family bakery, since 2009
Flour on the counter, butter in the dough and a bell on the door.
Our story (invented)
It started with one oven and a very stubborn sourdough
Sugar & Crumb is a demonstration bakery, so its story is made up. This is what a real one would say: who the family is, when the first loaf came out, and why you should trust them with your daughter’s birthday.
Mara and Ben Alvarez opened the doors on Honey Lane in 2009 with a secondhand oven, a stand mixer named Gladys and a sourdough starter that is, on paper, older than the shop. The first Saturday, they sold out of cinnamon rolls by 8:40 a.m. and have been apologising to the line ever since.
- Butter, not shortening. Real buttercream on every cupcake.
- Baked before sunrise. The first tray is out by 6:30.
- Honest about allergies. We tell you what is in the building, and what we cannot promise.
By the numbers (demo, invented)
A few things we have counted
Every number on this page is invented for the demo.
The team
The people behind the case
Mara runs the ovens and the early shift. Ben decorates (cakes and, occasionally, the walls). Their niece Camila runs the counter and knows every regular’s order. Four bakers, two counter staff and Gladys the mixer.
