Rhea Addo
Trained in Paris, feeds Bessie twice a day, and can tell you the ambient humidity from the crust alone.
Nine years on the corner
Crumb & Rose started with one oven, two bakers and a conviction: a neighborhood deserves bread that tastes like it was made there.
Our story
One oven, two bakers, one starter
In 2017, Rhea and Marcus turned a shuttered florist's shop into a bakery with a second-hand deck oven and a sourdough starter named Bessie. The rule was simple: if it isn't good enough to give to your neighbor, don't sell it.
Nine years later the shop is bigger, the team is eight, and the rule hasn't moved. We still laminate by hand, still feed Bessie twice a day, and still donate everything unsold at close to the pantry down the street.
See what's baking
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Years on the corner
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Pastries baked daily
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Croissants a year
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Average rating
Meet the team
The people before dawn
Marcus Webb
Runs the bread program and the cake counter, and has never once been late for a 4:30 shift.
Lina Marsh
Responsible for the kouign-amann, the cardamom knots, and the Friday line out the door.