About Us

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.​
Our Process

Every croissant we serve is the result of three 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.