About us

Crème De La Crumb Viennoiserie is a specialty bakery with a simple mission: to create delicious, high-quality baked goods that bring joy to our customers’ lives.

So, what is viennoiserie? It’s a French word meaning “things from Vienna,” and it refers to breakfast pastries made from yeast-leavened doughs or laminated puff pastry — think croissants, brioche, and pain au chocolat.

Our executive chef, Gabrielle Noel Nugent, found her passion for baking at a young age. After gaining practical experience working in bakeries throughout Europe, she went on to study at Le Cordon Bleu in London, where she earned her Diplôme de Pâtisserie — one of the most respected culinary qualifications in the world.

In 2022, she returned to the U.S. and founded Crème De La Crumb in her father’s hometown of Edmond, Oklahoma.

Every croissant we serve is the result of four full days of labor-intensive love. Laminated dough is an art that can’t be rushed — it starts with careful temperature-controlled mixing, then moves through a series of delicate folds and long, cold rests that allow flavor and texture to develop slowly and naturally. This creates the signature flake you expect in a croissant. It’s a slow, intentional process — one that demands time, patience, and a deep respect for the craft. And we believe you can taste that in every bite.