Cookies, baked slow,
warm by default.

Since 2021

A two-person kitchen, obsessing over butter.

We started Crumb&Co. on a Sunday in a 600-square-foot Brooklyn walk-up, with a single hand mixer and an opinion: most cookies are underbaked or overbaked, and almost none of them respect the butter.

So we cultured ours. We brown it. We freeze it. We pull each tray at the precise minute the Maillard reaction earns its name. The result is a cookie that tastes like the inside of someone's grandmother's house — if her grandmother had spent six years studying pastry in Lyon.

— Mara & June