We have a 1,000 square-foot kitchen in the basement at Crema…and we love to use it!!!
At Crema we make just about everything we serve from scratch, using fresh ingredients each day. Our kitchen downstairs is buzzing almost 24 hours a day, humming with activity to prepare all of our baked goods, quiche, soups, salads, fresh juices, and sandwich ingredients (and soon, all of our bread!). We make everything in small batches to ensure quality and freshness. We incorporate seasonal ingredients whenever possible, and we’re always experimenting to find the next best Crema goodie!
Kevin Williams is our head baker and came to Crema with years of experience in both breads and pastries (he was previously at Au Soleil, Sel de la Terre, The Elephant Walk, Blue Ginger, Rosie’s & Carberry’s). Now that Kevin and his staff have got the croissant production, morning pastries and dessert schedule in a steady routine, they’re on to another challenge – bread! New ovens are in, and with them comes a new addition to the Crema kitchen repertoire. We hope that baking our own bread will help us to further distinguish ourselves as an independent bakery with a wide range of offerings. Homemade bread will give our sandwiches another unique, fresh twist that you’ll only be able to get at Crema!