Pictures, Videos & Articles on Crumble & Whisk

It’s always a fun day when you are working on something that you love! Check out some behind the scenes sneak peaks of Crumble & Whisk on this page. Our story has also been featured in online media, click on the links below to read articles on Crumble & Whisk.

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©2014 Claire Boudreaux

In The News


Cheesecake Photography:
Crumble and Whisk Pâtisserie

Crumble & Whisk is a photography client of mine, so you might think me biased when I say that these are the best cheesecakes I have ever eaten. This isn’t a sponsored post, though, and anyway, I would never tell you that something tastes good if it doesn’t. If I wanted to play that game, I’d still be working at a marketing agency.

So believe me when I say that Charles Farriér’s cheesecakes are something special. And you don’t have to take my word for it — if you’re local, you’ll be able to try them at the SF Street Food Festival this Saturday.


8 Must-Try Treats at the SF Street Food Festival

Newcomer Crumble & Whisk manages to make cheesecake exciting without resorting to deconstructionism or bizarre flavor combinations. I Cart NYC has the flavor of a classic New York slice but a fluffy texture that keeps it light. A chopped strawberry basil compote mixed with a bit of ginger drips down the top of each square piece. For a richer option, try the Madagascar Bourbon Vanilla speckled with little black vanilla bean dots. Both fillings rest upon owner Charles Farriér’s thick and buttery homemeade shortbread crust. One taste, and you’ll wonder why graham crackers have dominated the cheesecake crust market for so many years.

Crumble & Whisk Makes a Killer Cheesecake

Now, his signature products – delectable artisan cheesecakes – are well on their way to becoming a household name throughout Oakland and San Francisco. “I started my business without much money,” he said. “Luckily, I had a part-time job. I put money in my savings account to get the business up and running and pay for application fees, licenses etc. I just recently trademarked my logo.”

Farrier kick-started his business with support and resources from La Cocina — a San Francisco-based nonprofit incubator for low-income food entrepreneurs. He says he benefited from the use of La Cocina’s commercial kitchen space and technical assistance in the branding, packaging and marketing of his products.

Cheesecake: Indulging in Our Guilty Pleasure at Crumble & Whisk

I’m not sure exactly why, but I have a soft spot for cheesecake. If it ends up at a party or I see it on a menu, I have to try it. Maybe it was because it was one of my dad’s favorite desserts so it was around the house a lot, or maybe it was because I remember climbing on a chair as a kid to help add eggs to the bowl as my mom handled the mixer when she made it. It’s certainly not because of its complexity, because at its most basic, it is a mix of eggs, cream cheese, a little sugar and vanilla, with a graham cracker crust.
Maybe that’s part of the allure — there’s a danger in being simple; it means it can easily get cocked up so there’s an immediate delight when you take a bite out of a perfectly made cheesecake. Simplicity also means those willing to accept a creative challenge have a fantastic blank canvas to use.

Come for the Crumble and Get Whisked Away

The story of Crumble & Whisk begins down memory lane, in owner Charles Farrier’s youth. He watched his father cook all the time and as a result, soaked in one of his best attributes: food preparation with a passionate sense of focus. Farrier enrolled in culinary school via the Job Corp, where he took classes on Treasure Island in the San Francisco Bay.

It’s there, Farrier said, where he was pushed to the next level on two fronts. Not only did he learn the science behind the culinary arts; he learned the entrepreneurial aspect, too.

Out of school, he worked at various restaurants in both San Francisco and across the bay, but also did some catering on the side. His big break came on a night off, as it turns out, when Farrier attended a party and brought one of his soon-to-be famous strawberry cheesecakes.