Today's Baker
Mimi's Midnight Kitchen
Brooklyn, NY
Cookies worth
waking up for.
Sea Salt Tahini Chocolate Chunk — aged dough, hand-rolled, baked to order. Small batch from Mimi's Midnight Kitchen.
Deal ends in
2,400+ happy snackers
Dropping Now
Flour & Thread · Portland, OR
Lavender Honey Shortbread
Root & Rye · Austin, TX
Brown Butter Pecan Snickerdoodle
Miso & Maple · Seattle, WA
White Miso Caramel Chocolate Chip
Sage & Stone · Asheville, NC
Earl Grey Lemon Sandwich
This week's bakers
Each card is a tiny storefront. Every baker, every batch, every story.
Mimi's Midnight Kitchen
Brooklyn, NY
Sea Salt Tahini Chocolate Chunk
"I age my dough for 72 hours in the fridge. The flavor it develops is worth every bit of the wait."
Flour & Thread
Portland, OR
Lavender Honey Shortbread
"I pick the lavender the morning I bake. It makes a difference you can taste."
Root & Rye
Austin, TX
Brown Butter Pecan Snickerdoodle
"Grandma's rule: brown the butter until it smells like hazelnuts. Not caramel. Hazelnuts."
Miso & Maple
Seattle, WA
White Miso Caramel Chocolate Chip
"The miso isn't a gimmick. It adds a savory depth that makes the caramel taste three times richer."
Real bites, real opinions.
Priya Mehta
San Francisco, CA
"Ordered for a client gift. Three of them emailed me asking where I found these. Reordering monthly."
Marcus Webb
Chicago, IL
"I've tried every subscription box. Nothing comes close to the lavender shortbread. It tastes like someone's grandmother made it."
Diane Kowalski
New York, NY
"The miso caramel cookie destroyed me. In the best possible way. Gone in 45 minutes."
The bakers are the product.
No ghost kitchens. No private-label manufacturers. Every cookie on Crumble comes from a named person with a named kitchen and a story worth reading.
22
Years Baking
12
Batches / Week
5.0 ★
Avg Rating
Root & Rye
Josephine Tran · Austin, TX
My grandmother kept her brown butter technique in a handwritten card box. I've made it 10,000 times. It's never the same twice.
Third-generation baker using a cast iron skillet passed down 60 years. Heritage grain flour sourced from a single Texas mill.
Ingredient Sourcing
Pecans from a 40-acre Hill Country farm. Flour from Barton Springs Mill. Butter from a single-herd Austin dairy.
90 days
Ferment Time
8
Batches / Week
4.9 ★
Avg Rating
Miso & Maple
Yuki Tanaka · Seattle, WA
I ferment my own miso. It takes three months. The cookies take twenty minutes. That ratio is the whole point.
Trained at a traditional patisserie in Kyoto, then at a Seattle bakery collective. Blends Japanese fermentation with Pacific Northwest ingredients.
Ingredient Sourcing
House-fermented white miso (90-day). Maple from Butternut Farm, Vermont. Valrhona Caraïbe 66% chocolate.
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