The right help is the most important part of starting a baking program. We're the right help.
Crust and 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 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.