Signature
Croissant au Beurre
$4.50Sixteen layers of French butter, laminated by hand. The reason we wake up at 4am.
Neighborhood bakery · Wicker Park, Chicago
Baked at 5am,
gone by noon.
Hand-laminated pastries, slow sourdough and celebration cakes from a corner shop that smells like butter from half a block away.
First bake 4:30 AM · croissants by 7 — the first bake goes in before the sun is up.
Today's counter
Four things you should not skip
If you only have one visit, make it these four.
Brown Butter Cookie
$3.50Crisp edges, chewy middle, a deep nutty note from slow-browned butter. Our bestseller.
Signature
72-Hour Sourdough
$8A starter that's been alive since 2017. Open crumb, deep crust, worth every hour.
Whole cake
Basque Cheesecake
$42Burnt top, custardy centre. Our most-requested celebration cake, baked to order.
The Crumb & Rose way
Small shop, serious standards
Laminated by hand
Every croissant is rolled, folded and cut by hand — sixteen layers of French butter, no shortcuts.
Slow sourdough
A 72-hour process from feed to loaf, with a starter that's been alive in this building since 2017.
Baked for neighbors
Everything unsold at close goes to a neighborhood pantry. Nothing is wasted, nothing is day-old.
Cakes worth the wait
Celebration cakes made to order with real buttercream and honest flavours — consultations included.
Celebration cakes
For birthdays, weddings and everyone at the table
Made to order with a consultation, a tasting, and a quote that doesn't move.
The Signature
Basque cheesecake for 8–10, finished simply. The cake we'd choose for our own birthdays.
From $68
48 hours notice
Celebration Layer
Two or three layers, your flavour, our buttercream. Classic or slightly eccentric — your call.
From $85
72 hours notice
Word on the street
What the neighborhood says
"The croissant here is the reason I moved to this neighborhood. I'm not exaggerating and I'm not sorry."
"They made our wedding cake — a lemon layer with raspberry filling — and it tasted even better than the tasting. People still talk about it."
"A 72-hour sourdough that actually has a sour note and a crust that cracks. Worth the Tuesday morning queue."
"Their vegan chocolate tart converted my entire in-laws. I don't know how they do it and I've stopped asking."
The crumb log
Essays from behind the counter
In praise of very cold butter
Everything about laminated dough comes down to one thing: how cold the butter is when it goes in.
Read more
Meet our starter: a sourdough that's nine years old
Her name is Bessie. She's been fed twice a day since 2017, and she's the most consistent baker in the building.
Read more
Why we're closed on Mondays
The oven gets cleaned, the flour gets reordered, and the bakers get to eat dinner with their families.
Read moreCome hungry, leave happy
Tuesday to Sunday, 7 AM – 4 PM. The croissants are out by 7 and the kouign-amann is gone by noon.