About
A home baking habit that got out of hand
Crumbloom opened in March 2022 in a former tailoring shop in Sector 56 Market.
How it started
Priya Malhotra started baking sourdough for neighbours during 2020, delivering loaves in a cycle basket around Sector 56. By the end of 2021 the weekly list had 140 names and the home oven had given up.
The shop opened with one deck oven and a single proving cabinet. It now has three ovens, a lamination bench and a queue on Sunday mornings.
Head baker Suresh shaping the morning hearth loaves
What we bake
Everything is made on site, every day. The sourdough is a 36-hour cold ferment. Croissants are laminated over three days. Cakes are baked to order with 48 hours’ notice and never frozen.
Flour is stone-ground and milled in Rajasthan; butter for the lamination comes from a dairy in Sohna. Eggless and vegan versions are available across most of the counter.
36-hour cold fermented country loaf
The people
Priya runs the counter and the cake orders. Head baker Suresh Yadav starts the ovens at 4 am and has not missed a morning since opening day. Six more people shape the loaves, laminate the pastry and box the cakes.
The outdoor courtyard garden in Sector 56
Sourcing without compromise
We believe great bread and pastry start long before they reach our bench. Every supplier is a craft producer who shares our patience.
Heirloom Organic Grain
Stone-milled wheat sourced directly from sustainable cooperative farms in Punjab.
Three-Day Lamination
Croissant dough rested and turned over three days for an open, honeycombed crumb.
Stone Hearth Baking
Stone deck deck ovens at 240°C with early morning steam injection for blistered crusts.
Pure Cultured Dairy
Fresh milk and hand-churned white butter from local Sohna dairies. Never shortening.