Come see our new store! Additional seating coming soon!
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. A batch of our scratch-made pastries takes three full days to produce, and it's worth every second. We use no preservatives or artificial flavors/colors in anything we serve.
Our head chef, Gabrielle Noel Nugent, was inspired to pursue her culinary interests at a young age. After gaining practical experience working at various European bakeries, she was accepted into Le Cordon Bleu School of Culinary Arts in London, England. In 2022, she earned her Diplôme de Pâtisserie, globally recognized as one of the most respected culinary qualifications in the industry. Upon her return to the United States, she founded Crème De La Crumb in her father's hometown of Edmond, Oklahoma.
"Viennoiserie” is a French word meaning "things from Vienna" and refers to a bakery serving breakfast pastries made from a yeast-leavened dough or puff pastry. Even if you’ve never heard of a Viennoiserie, chances are you’ve enjoyed some of its most-loved offerings such as croissants, brioche, or pain au chocolat.
Contrary to popular belief, the croissant isn't actually French but a product of the former Austrian Empire. As the story goes an Austrian artillery officer, August Zang, introduced the croissant and other pastries of the like to the French pastry scene in 1839 after opening "Boulangerie Viennoise" in Paris. His pastries became all the rage, and voila, an entire genre of baked goods became a hallmark of French culture!