The Modern Crumb Bakeshop is operated by pastry chef Kathryn Gaffney, of Easton. A graduate of the Culinary Institute of America (CIA), Katie has an extensive background working alongside James Beard Award-winning Chef Francisco Migoya, teaching at the CIA, and honing her skills in fine restaurants and bakeries on both the East and West coasts. She spent five years at Thomas Keller’s Bouchon Bakery in California, working her way up to the role of head baker and locally spent two years as the executive pastry chef for Sands Casino Resort Bethlehem, and worked alongside Chef Lee Chizmar as a pastry chef at his award-winning restaurant Bolete in Salisbury Township.
The menu at the Modern Crumb Bakeshop features a variety of baguettes, seasonal focaccias, brioche rolls and braids, and English muffin pullman loaves. Savory items include goat cheese and herb scones; and savory breakfast items such as ham and cheese croissants, or smoked salmon with creme fraiche, cucumbers, and pickled onions on brioche. For those with a sweet tooth selections include apple pie Danish, hazelnut pain au chocolat, coconut Keto muffins, vegan chocolate banana muffins, butterscotch bars and gluten-free chocolate chip cookies.
The bakery also specializes in custom cakes, cheesecakes, puddings and desserts such as salted caramel pudding with candied pecans, peanut butter banana cake (peanut butter mousse, chocolate cake, banana jam, all covered in chocolate glaze and candied pecans) or yuzu passion fruit cake (passion fruit mousse, yuzu curd, vanilla cake and cocoa velvet) and takes orders for a variety of layered custom cakes (vegan and gluten-free options available).
Wednesday & Thursday: 8am-6pm
Friday & Saturday: 8am – 8pm
Sunday: 8am – 5pm
Follow us on Instagram: @modern_crumb