Not everything is on the menu yet, but Lydia does accept special requests if she has it in stock. I’m a sucker for Matcha lattes but I actually ended up ordering their Lavender Latte which isn’t on the menu. After tweeting about Creme de la Crumb’s grand opening they were contacted to participate on the Granville Street Foodie Tour! (They probably would have been contacted regardless, but I just want to prove that social media really works! Follow me! ))Įverything I tried were sample sizes that we had on the foodie tour so it’s not really representable of what Creme de la Crumb actually serves. My 1st visit to Creme de la Crumb was on the Vancouver Foodie Tour – Granville Street. How she manages to bake all her baked goods (about 9 things) from scratch daily… I have yet to figure out. Lydia’s food philosophy is to make her baked goods and pastries from scratch daily. Baking has always been a childhood passion of hers so with her husband’s support they both quit their jobs in the finance industry and opened up Creme de la Crumb. It has a European atmosphere offering grandma’s home baked classics with contemporary twists. I know Lydia and Ryan and thus I won’t ‘rate’ the food, service, or overall experience and keep comments to a minimal (well for me it’s considered minimal lol).Ĭreme de la Crumb reminds me of Cafe Medina meets Eeatly (the old Chocotl) in Yaletown. Opened by husband and wife team Ryan and Lydia, you can watch Lydia bake at 6am in the large display window. Also they did recently start offering 4 patio chairs for the summer. There is no seating available so it’s only for take-out, however they offer catering services too. It serves fresh home baked goods that are made daily from scratch. **Recommendations: Cinnamon buns, carrot cakeĬreme de la Crumb is a small take away boutique coffee shop that recently opened on Granville street in downtown Vancouver. I know the owners so I can’t comment unbiasedly.All butter, all natural – no shortenings.Location: Vancouver, BC (Downtown/Granville Street)ġ: Poor 2: OK 3: Good 4: Very good 5: Excellent 6: Tres Excellent!! I hope that you all will try this tasty dish and enjoy it as much as I did.Cuisine: Bakery/Desserts/Coffee/Sandwiches Like I said, I cooked the rice separately and served the jambalaya over top of it and was totally satisfied with just one bowlful! It was pretty spicy – I used two jalapeno peppers – and so I put a dollop of plain Greek yogurt in my bowl to tone it down a bit, which helped. I really enjoyed this dish! The chorizo, chicken and shrimp with the peppers really give you a different burst of flavour in every bite which is awesome. Heck, you could even cook the rice the day before if it saves you time and just add the cooked rice at the same time as the shrimp! The Verdict That will make things a bit easier, for sure. If you aren’t going to be home during the day, I would suggest using only one cup of broth and cook the rice separately when you are home. I will add a bit of tomato paste to thicken the dish. I personally prefer when there are pieces of tomato, so when I make it again, I will use diced tomatoes rather than crushed. The amount that one batch makes was enough for the jambalaya. I found a DIY Cajun seasoning on Pinterest from a blog called A Mindfull Mom. But had I remembered, I would have just added it straight off the hop with everything else. The instructions don’t say when to add the onion, so I totally forgot about it. Mind you, the chorizo was tough and took a while itself! I do suggest that you chop everything the night before and then toss it into the crock pot in the morning before you go to work. To chop and prep everything took me honestly at least a half hour. I had also looked online for types of sausage that I could use as an alternative, chorizo being one, so I picked up 300 g of chorizo. I looked to see exactly what it was on Google and set off to see if I could find it. So here we are! Cookingįirst thing’s first: ingredients! Everything was easy enough to find at the grocery store – nothing out of the ordinary except the andouille sausage. I wanted to review something made in a crock pot this week, and this recipe from Creme de la Crumb caught my eye. Until I stumbled upon this recipe for Slow Cooker Jambalaya,I did not even know what was in jambalaya.
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