Crumble and Whisk Patisserie, a Black-Owned Bakery and Café, Opens in Laurel District
By Carla Thomas
A new Black-owned business, Crumble and Whisk Patisserie, opened in December near the corner of 39th and MacArthur in East Oakland.
With its colorfully painted exterior, the cafe along the Laurel district’s popular corridor on MacArthur Boulevard is an artistic addition to the neighborhood.
The shop’s desserts are just as aesthetically pleasing, featuring signature cheesecakes in a variety of flavors. From lemon to berry to chocolate, patrons have a variety of treats to choose from including, savory pot pies and hot cinnamon buns.
Owned and operated by popular chef Charles Farrier, who has garnered a huge following at Bay Area farmers’ markets, the location speaks to Farrier’s roots as a native of Oakland.
Farrier said it was important to open a business in the community and a place where he grew up. Inspired by his father who cooked meals for the family, Farrier knew he always wanted cooking to be a big part of his future, but an unconventional path led him to where he is today.
At his corporate job, Farrier was challenged to bring dessert. His homemade cheesecake was such a hit with his co-workers that a colleague proposed a challenge: With every slice of his bourbon-vanilla cheesecake sold, Farrier had to consider taking his talents to the next level.
“Every slice sold for $2.75,” said Farrier.
Partnering with a paralegal friend with financial knowledge, Farrier was able to focus on developing the company concept and menu. From the San Francisco Farmers’ Market at the Ferry Building to Livermore Farmers’ Market, Farrier gained traction, but it was his hometown that initially supported him. “I started off by selling to the barbershops and small businesses right here on MacArthur,” said Farrier.
As the seasons change, so does the café’s menu. With Valentine’s Day around the corner, Farrier’s offerings will include a red wine raspberry cheesecake and roasted sweet potato and bourbon cheesecake. With such a wide range of choices, the cheesecake box is sure to satisfy any sweet tooth.
“Our cheesecake boxes feature four different mini cheesecakes,” he said. “We’re accepting pre-orders now.”
Like so many businesses that closed during the pandemic, Crumble and Whisk felt the impact when its lucrative catering business slowed down.
“We lost so many accounts. During the pandemic we had to pivot the business and that’s when we started offering cinnamon rolls, cookies, brownies, and chicken pot pies,” he said.
While readapting his catering business to fit the cafe business model, Farrier transformed menu items from frittatas to quiche; made house made turkey patties the star of breakfast sandwiches, and even added a Japanese-style egg salad sandwich.
Farrier has also utilized LaCocina’s small business incubator, which, according to their website, has the mission to “cultivate low-income food entrepreneurs as they formalize and grow their businesses.”
“LaCocina has really been an advocate and helped us sustain our success,” said Farrier.
Farrier finds it a privilege to follow his passion in not just baking, but community building. “Food brings the community together, families together, and it’s so universal. I’m glad to have a shop right where it all began,” he says.
Farrier’s message to aspiring entrepreneurs is simply, “Strive for your dreams, but do your research so you save time and money.”
For more information visit: CrumbleAndWhisk.com
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