Our Story
Three generations of baking tradition, one family's passion for perfect bread and beautiful cakes.
A Family Tradition
Sweet Crumble Bakery began in 2015 when Maria Santos decided to turn her grandmother's recipes into something the whole community could enjoy. What started as weekend farmers market stalls has grown into Sweetville's beloved artisan bakery.
Our grandmother, Rosa Santos, immigrated from Portugal with little more than her sourdough starter and a worn recipe book. Those recipes have been refined over three generations, blending Old World techniques with modern creativity.
Today, we bake everything from scratch using locally sourced flour, farm-fresh eggs, and European-style butter. Our sourdough starter, named "Rosa" in honor of our grandmother, is over 15 years old and gives our bread its distinctive tangy flavor.
Our Kitchen
Locally Sourced Ingredients
We believe great baking starts with great ingredients. We partner with local farms and suppliers to bring you the freshest, highest quality products.
Stone-milled flour from Valley Mills
Free-range eggs from Happy Hen Farm
European-style butter, 83% fat
Seasonal fruits from local orchards
Meet the Team
Maria Santos
Third-generation baker with 20+ years of experience. Trained in Paris, passionate about sourdough.
James Chen
Specializes in French pastries and viennoiserie. Le Cordon Bleu graduate.
Sarah Williams
Award-winning cake designer with a fine arts background. Every cake is a masterpiece.
Diego Rivera
Sourdough specialist who maintains our 15-year-old starter culture. Early riser extraordinaire.