Crust & Crumb Consulting
Crust & Crumb Consulting is a bread, viennoiserie, & bakery consulting firm that brings years of expertise and modern thinking to an old world industry. The baking field has never been more accessible and opening a bakery or starting a bread & viennoiserie program has never been easier. We have the ability to guide and help you set up a bakery program of the highest quality or refine the one you already have. With our consulting, we ensure that the hurdles you will come upon will be nothing more than an easy step to take. Contact us today and find out how we can help!
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Let us help you create a world class baking program.
Bread, Viennoiserie, & Bakery
On-site & remote consulting, recipe development & troubleshooting, and equipment sourcing are just a few of the ways that we can assist you. We understand that running a bakery is no easy task, but we have the skills to take your bakery to the next level.
Please see below for many of the ways that we can support you.
On-site Bakery Consulting
What better way to make sure you create the highest quality baking program possible than to have us on site? Whether you are first starting up or if you have been in business for some time, we can help! We will be there for bakery setup, product testing, troubleshooting, training, and support.
Product Scheduling and Bakery Workflow
Figuring out how best to schedule your production can be a lot of trial and error. Let us ease some of stresses and help you plan out your production schedule so that you can sleep easy knowing everything is going according to plan.
Bakery Startup and Business Plan Consulting
Starting a bakery can be one of the most rewarding things out there. But getting up and running can be more stressful and challenging than imagined. We have experience in building business plans, operating projections, and startup preparations. We also can help with accquiring funding, website & brand development, and any other business aspects of getting your dream business up and running.
Need our help but can't schedule a visit? We offer remote digital consulting to help with any concerns you may have. Want to discuss your formulas or why your bread is coming out a certain way? We are more than happy to consult over phone, video, or email.
Research, Formula Development, & Troubleshooting
Recipes can be a very difficult thing to get exactly right. Let us help you fine tune your recipes or create new ones to meet your desired specifications or production schedule. Loaves don’t have the large volume or open crumb? Want your croissants to be more open with a honeycomb structure? We can help pinpoint what causes many common and uncommon baking issues and give you the tools needed to solve them.
From rack management to oven steam to prep work, there are countless lessons that we have learned over the years and we will share our best practices with you, saving you lots of time and more importantly lots of headaches!
Equipment Planning & Sourcing
Choosing the right equipment is one of the essential steps in creating a successful bakery. You need to make sure you get equipment with the right capacity, the right features, and the right dimensions for your space. We can help you pick out everything from the ovens and mixers to the bannetons and scrapers. Our equipment partners are the best in the business and our customers have all been satisfied.
Designing your bakery the right way can make or break everything. It is crucial that your space flows naturally and efficiently and that you allocate enough space for each area. We have the expertise in bakery design and will make sure your bakery works seamlessly for both your customers and employees.
We know that your products are only as good as the people making them. We can teach your employees how to confidently make all of your bread and viennoiserie items as well as have the ability to handle issues that may arise. We will leave them with the knowledge of what to do in any situation.
The right help is the most important part of starting a baking program. We're the right help.
Crust & Crumb Consulting is a team of three talented bakers: Jorgen Carlsen, Kai Rilliet, and Sabeth Burad. They all have years of experience and have honed their skills at bakeries in San Francisco, CA. Most recently they all worked at Jane the Bakery, heading their bread and viennoiserie programs, creating one of the highest quality bakeries in the Bay Area. In 2017, they won the prestigious title of Best Baguette in the Bay and in 2018, they won the titles of Best Traditional Croissant and Best Chocolate Croissant by French Morning.
Jorgen Carlsen is a baker from San Francisco specializing in bread and viennoiserie. He has trained at the San Francisco Baking Institute and has baked for restaurants and bakeries including: Osteria Stellina, Thorough Bread and Pastry and Craftsman & Wolves. He is currently head baker at Jane the Bakery in San Francisco. Carlsen has been in the baking industry for over 10 years, where he has become an expert and industry leader in baking naturally leavened breads and laminated doughs.
Kai Rilliet started out as a self taught bread baker in Honolulu, HI. He saw the need for local, freshly baked bread and took it upon himself to learn. He and Sabeth Burad founded View Street Bread in Honolulu then worked as bread lead for Jane the Bakery in San Francisco. Rilliet specializes in sourdough breads, baguettes, and bakery organization. He is currently in the process of opening a bakery in Honolulu with Burad.
Sabeth Burad is originally from Campeche, Mexico, she attended culinary school in San Sebastian, Spain. Viennoiserie and baking always piqued her interest, so she set out to perfect the craft. Her fine dining experiences in Spain and Mexico, along with her bakery knowledge from Hawaii and San Francisco have given her a very unique pallet and skillset. Burad specializes in laminated doughs, cakes, pan dulces, and plated desserts. She currently is in Hawaii, opening a bakery with Rilliet that highlights their flavors and experiences.