About

I grew up between Scarborough and Mississauga in a household where food was central to everyday life. Both of my parents are incredible cooks, and my grandma, parents, and aunty taught me how to cook from a young age. Baking was not a major focus in my family, but cooking represented togetherness, laughter, and being present. That foundation shaped how I approach food today.

I always knew I would open my own restaurant or food business one day. Baking came later, introduced by my sister when I was a preteen. She was intentional and always used high quality ingredients, never cutting corners. That mindset stayed with me.

It was in culinary school that baking truly clicked. A baking instructor inspired me to see it differently, and during cooking competitions my teammates always made me the baker. It felt natural. I loved the balance of creativity, structure, and precision.

Before Crumb, I worked in professional kitchens and in service. I have been a prep cook, line cook, and server. I love hospitality and the way a good meal can make someone’s day better. Working in kitchens taught me how to develop recipes that actually scale, while culinary school taught me discipline, planning, and how to work intentionally with numbers and process.

My love for cookies started in high school when an entrepreneurship class would bake warm, soft cookies. That moment stayed with me. I wanted to create cookies that could bring people back to that feeling of comfort and nostalgia, but with more depth and intention.

When I started Crumb, I was tired of cookies that lacked flavour, were overly sweet, or relied on hype instead of care, while still charging premium prices. I wanted to create cookies that were thoughtful, nostalgic, and elevated. Every flavour should taste completely different from the next, and every ingredient should work together to form a bigger picture.

One of the biggest turning points for me was learning about dough aging. After experimenting with aging my dough for ten days, everything changed. The texture improved, the flavour became more pronounced, and the cookies baked more evenly. Aging allows the flour to fully hydrate and the flavours to develop properly. Rushing that process simply does not work with the kind of doughs I make.

What people often do not see is the amount of planning, testing, failure, and repetition that happens before a cookie ever reaches a customer. I refuse to compromise on flavour or quality, even if it slows growth. If it is not right, it does not go out.

Crumb is for people who care about flavour, quality, and intention. It is for those who understand that good food takes time and are willing to wait for something done properly. I hope when you eat one of my cookies you feel comfort, nostalgia, and indulgence, and that brief moment of pause that great food can give you.

I am building a business where the cookies taste the same ten or fifteen years from now as they do today. The promise I make to everyone who supports Crumb is simple. I will never compromise quality to grow faster or increase margins.