The Back Story
The Obsession
I grew up in New Zealand & have always been a crumpet mega fan. They were the ultimate after-school treat, usually dripping with butter and marmite, sometimes even cheese. That obsession never faded. When I moved to the UK in my 20s, I embraced British food culture, and during lockdown, while others baked banana bread, my husband and I embarked on a relentless mission to finesse the crumpet recipe. It was tricky! Years of toiling, hundreds of crumpets tasted, and finally, we landed on a recipe we were truly chuffed with. We began selling at local markets in St Leonards-on-sea in 2025, and soon expanded to cafes, shops, and hotels around Sussex.
The Process
What makes our crumpets truly special? It's a labour of love. The entire process, from start to finish, takes a full day. We honour tradition by using authentic sourdough fermentation and cooking every single crumpet on a griddle in small, carefully monitored batches. We insist on using only the highest quality ingredients. The result? Crumpets that are gloriously squidgy, wonderfully decadent, with a subtle tang from the sourdough. And of course, they are completely preservative-free – no nasties, just pure, wholesome deliciousness.
"Wow."
- Dad