Crème de la Crumb

Noel Nugent’s love of baking began in Dallas when she was four years old, making boxed brownies with her mother. It did not take long to realize her passion was growing into much more than a favorite pastime. Despite graduating high school, moving to Europe, and working as a nanny while she pursued a degree in clinical psychology, baking remained her first love. In September 2024, Noel’s dream of owning a bakery became a reality with the opening of Crème de la Crumb. Edmond’s newest bakery is brimming with sun-filled banquettes, cafe seating and a peaceful welcoming atmosphere making it a local favorite. The aroma of fresh-baked goods and Italian-style coffees welcomes friends and neighbors to relax and enjoy a respite from the stress of the day. The glass showcase of dazzling pastries and basket of fresh-baked bread brings the sophisticated taste of Europe to the neighborhood. 

A Taste of Vienna

Noel worked at a premier bakery in Vienna, Austria before enrolling in and graduating first in her class at Le cordon Bleu School of Culinary Arts in London. Though she was offered a job in Europe upon graduation, home was calling her back to the States. In 2020, her family moved to Oklahoma and the vision of Crème de la Crumb moved forward with the help of her parents. “We are a Viennoiserie,” Noel explains, “which means we offer French-baked goods made in the style of Vienna. Our pastries are made from leavened dough or puff pastry. Even if customers have not heard of a Viennoiserie, chances are they have enjoyed some of its most-loved offerings such as croissants, brioche, or pain au chocolat – handmade chocolate croissants.”

Whatever strikes your fancy as you gaze at row after elegant row of these delicacies, you are sure to be delighted. The Cruffin, one of the bakery’s most popular items, was inspired by Noel’s mother who loves cinnamon rolls. Made from croissant dough, the Cruffin is muffin-shaped with a sugary outer crust. The tender, billowy dough inside is laced with cream cheese icing nestled between layers – creating a textural and flavor-filled delicacy. The Cronut, another customer favorite, is a cross between a croissant and donut, lavishly drizzled with vanilla icing. “Our strudels, chocolate croissants and pistachio pinwheels are also popular. And our pesto swirls, everything ham and cheese croissants, and sausage rolls are great choices for those who love savory selections.”

What’s New?

The bakery just introduced baguettes that come out of the oven at 10 a.m. every morning, hot and ready to enjoy. You can smell the deliciousness the moment you walk through the door of the bakery. That is because Noel and her carefully trained staff begin baking at 4 a.m. every morning. Whether starting your day with the bakery at 7:30 a.m. when they open or stopping on the way home before 6 p.m. when they close, the luscious offerings at Crème de la Crumb bring joy to any day.

Already expanding, Crème de la Crumb is preparing to open their new bistro in April. “The space next door to the bakery will allow us to offer other breakfast items together with sandwiches, soups, and salads for lunch,” says Noel. “The bistro will also offer a meeting space that businesses, families, or individuals can reserve for a small fee and food requirement.”

Stop by 5825 E. Covell Road (at Air Depot Blvd., ½ mile east of I-35), Edmond, or visit delacrumb.com. Open 7:30 a.m. – 6 p.m. daily. Closed Tuesdays. For large orders or catering, contact gabrielle@delacrumb.com.