Today we’d like to introduce you to The Cozy Crumb.
Hi The, so excited to have you with us today. What can you tell us about your story?
I’ve always loved seeing a recipe and thinking, “I could make that.”
It started as a hobby — something I turned to when I was bored, stressed, or needed a win. But over time, baking became more than just a side project. Between tweaking cookie dough ratios and learning the science behind sourdough, I realized this might actually be my thing.
Eventually, I started sharing my bakes with friends and neighbors, and their feedback was something along the lines of “why aren’t you selling this?” So I listened — and The Cozy Crumb was born.
It’s a microbakery in the making — focused on sourdough, small-batch treats, and recipes that feel cozy, nostalgic, and just clever enough to make you smirk. Think: cinnamon rolls that skip the icing and still steal the spotlight, crackers born from discard and stubbornness, and cookies that are unapologetically gooey.
Right now, it’s just my sourdough starter, and a lot of trial-and-error. I’m testing recipes, posting the wins (and the “well, it’s rustic” moments) on Instagram and Facebook, and slowly trying to find local folks in Oviedo/Orlando who might want some of my bakes.
Just trying to bake good things and see if they find the right people. Hopefully this turns into weekly preorders, local delivery, and maybe even becoming your go-to microbakery — one bake at a time.
We all face challenges, but looking back would you describe it as a relatively smooth road?
Not exactly a smooth road—more like a very slow rise.
The biggest challenge so far has been finding local people who’d actually want to buy the bakes. Without a storefront, it’s tricky to get visibility and build trust. Most of my energy has gone into trying to grow an audience and gauge real interest — all while testing recipes, posting consistently, and figuring out how to stand out in a sea of sweets.
Appreciate you sharing that. What else should we know about what you do?
At The Cozy Crumb, I bake small-batch goods that lean more cozy than polished — cookies with gooey centers, cinnamon rolls that don’t need icing to be interesting, rustic discard crackers, and loaves that rise (mostly) on time. A lot of what I make is sourdough-based, but not everything — the heart of it is simple, high-quality bakes made with real, organic ingredients.
Honestly, it started because I was tired of flipping over packages at the store and not recognizing half the ingredients. I wanted to bake things that felt homemade in the best way: flavorful, imperfect, and made with stuff you can actually pronounce.
I’m most proud of the tone I’ve built — warm visuals, sarcastic captions, and bakes that don’t take themselves too seriously. What sets The Cozy Crumb apart isn’t just the recipes — it’s the stories behind each one. Around here, we call a cracked loaf “character,” and we celebrate the wins and the flops.
What’s next?
The dream is weekly preorders, local delivery, bake boxes, and one day—maybe—a tiny stand at a farmers market that smells like cinnamon and bread. But right now, the focus is building a local following, experimenting with new recipes, and figuring out what people actually want.
I’m hoping to launch preorders soon and offer local delivery, especially for seasonal boxes (like summer treats or holiday bakes). Beyond that, I’d love to expand into creative baking content—reels, baking tips, maybe even a digital product.
It’s a slow build, but a meaningful one. Every bake, every follower, and every “omg this was amazing” message helps shape what The Cozy Crumb is becoming.
Contact Info:
- Website: https://The-cozy-crumb.com
- Instagram: https://www.instagram.com/cozycrumbco
- Facebook: https://www.facebook.com/share/15kikokbTa/?mibextid=wwXIfr
Image Credits
The Cozy Crumb
