Jeffrey Edalatpour of East Bay Express has put together a fabulous article about the new Crumble & Whisk bakery and cafe location in Oakland. The article explores how Charles Farrier started his unique and very successful Patisserie. It also explores how Charles created his legendary cheesecake line and what he offers at his new location.
The article also talks about how La Cochina, a bay area incubator for culinary startups, played a crucial role in helping Charles establish his business. Charles talks about his philosophy and how he approaches his extraordinary cheesecakes, other food offerings, and other future plans.
Here is a brief sample of the article:
There’s more than just cheesecake at Charles Farriér’s new bakery
ByJeffrey Edalatpour – Jan 11, 2023
Charles Farriér opened the first location of his Oakland bakery, Crumble & Whisk, in December. He also considered closing the shop shortly thereafter. Starting in 2013, Farriér built up his cheesecake business at several different Bay Area farmers’ markets. Along with wholesale orders, he was able to sustain Crumble & Whisk for a decade. With the opening of a brick and mortar retail space, it became immediately apparent his income model had changed.
Read the Full Article at EBX »
