Butter Crumbs finds a forever home

A slice of baked cheesecake sits on a plate (Butter Crumbs)

What started out as a stall at a farmers’ market has now blossomed into a full-blown bricks-and-mortar store. Butter Crumbs, the brain child of Zie Zillah (Chu Bakery, Island Market) and Bea King (Rochelle Adonis), made the transition to a permanent location in Mount Lawley, Perth.

Butter Crumbs quickly outgrew the Mt Claremont Farmers’ Market before being installed as a pop-up store in Inglewood for three years. The success of the pop up gave the owners the opportunity to speculate about the viability of a full-blown store, and so the Mount Lawley location was born.

The new location brought with it discussions about décor and mood.

Bea told Broadsheet, “From the old shop to the new, we thought long and hard about where we wanted to go with it. It’s simple, classic, and. Timeless. No fancy lettering or crazy colours on the interior. We’re trying to appeal to everyone, not just the Instagram kids.”

The new store sells all of the favourites that the market stall and pop-up stocked, namely Butter Crumbs’s Basque cheesecake and lemon meringue cake.

Another specialty of Butter Crumbs is their pies, which are packed full of delicious fillings, such as beef rendang, mushroom, and chicken curry.

Bea said, “Let’s be honest, a pie doesn’t need to be super fancy. It needs to be comfort. Our all-butter pastry is made from scratch… The menu is nothing out of this world, but it’s done well.”

Making ‘out of this world’ fancy pastries might not be a huge focus at Butter Crumbs, but using local suppliers is. The team try to use local ingredients where they can and are focussing on getting their staples right while they settle into their new shop.

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