The slow and steady story of Crumb Bakehouse
Created by Lucy Conway, owner, and pastry chef. Originally a corporate lawyer, she made a drastic career change to follow her passion for the food industry.
She always dreamt of opening a café that made everything from scratch and that fed and nourished the bellies and hearts of the surrounding community.
After a three year stint in Jackson Hole, Wyoming, working at the famous Persephone Bakery, years of business planning, food blogs and markets, Scroggin was born.
In 2023, Lucy trained at Le Cordon Bleu, Wellington, to bring to life the dream of baking all their pastries in house. Since then, and with an amazing team around, they now bake all their goodies from scratch, 7 days a week.
Fast forward to 2025, as we open the doors of Crumb Bakehouse in the beautiful surrounds of The Precinct, Wanaka. The atelier little sister of Scroggin, Crumb Bakehouse is serious about doing things slow and steady, with the same warm hospitality and a passion for providing beautiful moments to the everyday.