About
Our bakery was custom built from the ground up.
No equipment here has ever processed gluten, and each ingredient is carefully researched to ensure the utmost regard in making sure the source and production are gluten-free.
Cake and Crumble is a fully licensed and inspected gluten-free bakery production from a residential basement commercial kitchen. (That’s a mouthful!) Rest assured, the space is a dedicated gluten-free facility. We have a perfect inspection rating from the Dept of Agriculture. Please note, we are not a brick and mortar establishment that clients may come to without an appt.
We focus on providing the highest quality and care in designer wedding cakes, whether you’re local to the PNW, or across the nation. We also offer celebration cakes, decorated sugar cookies, commissioned dessert bars, and baked goods with local retail partners.
For the fastest service, we recommend checking out our Online Shop for delicious and eye catching cakes that don’t require custom touches.
Meet Jenae
I spent the formative years of my life in rural Montana. So at the heart of this city girl is a soul grounded in the soil of hard work and room to breathe.
Dirt between my toes, and sun-kissed hair—I and my friends would roam the potato fields, have tea parties by the old chicken coop, and fish out of the creek that ran as far as the eye could see. A slightly dramatic gal, visits to my grandparents cattle ranch sent my imagination running wild as I wandered the vast prairie and laid down in tall grasses to stare at the Big Sky.
I am a dreamer. I find inspiration in everything. A spring bouquet, a crack in the sidewalk, the texture of burnt BBQ chicken....my mind never shuts down when it comes to tapping my creative senses. I love channeling that into the art of cake design.
I was pretty unhappy with the selection of gluten-free offerings available a decade ago. And although gluten-free baking has come a long way in that time, there are simply some food science mysteries that many are afraid to tackle. Not me. I dove head first into perfecting gluten-free baking so that my daughter, and you, would not only enjoy eating baked goods again….but that everyone around you would enjoy it as well. It would be *secretly gluten-free.*
Our cakery has been popping close to a decade now, and I have traveled all over the United States for hands-on training in the latest trends in cake design, including the highest level of gum paste/sugar flower creation, wafer paper design, alternative fondant work, and buttercream pallet knife art. And taken extensive Cake Business training from an international business coach. My desire is to show the gluten free community that their confections will taste out of this world--and look designer in the process. I take that same passion to the stage in educating other bakers and wedding professionals. With speaking engagements at national conferences and smaller local gatherings, I share my passion for business success, camaraderie, and cake design.
I live with my husband, teen daughter (with the other away at college), and our beloved Yellow Lab/Chesapeake Bay Mix—Taffy, in the Auburn valley, 30 minutes south of Seattle. To decompress, I spend time in my English rose garden, enjoy entertaining friends on my cozy back covered porch, and making sure my Fantasy Football line up will get me a weekly win. We’re huge sports fans, be it the local high school basketball game, college tourneys, or our Mariner’s season tickets. Sometimes you’ll see more content about Taffy and sports than cakes in my social feeds. Life is an adventure, and we do it with sweets and baseball caps.
Before opening my gluten free bakery in 2016, I used my degree in Psychology in the financial world, managing a bank. I later focused on raising our two daughters, and building two different businesses. One, in the culinary field, provided in-depth instruction that only heightened my love for food creation. But when our youngest daughter was diagnosed with Celiac Disease at age three, our world turned upside-down. I had to relearn how to bake. We had to overhaul our home kitchen. I had to become the Grand Inquisitor at restaurants to advocate for a safe eating experience for our toddler. It was terrifying, exhausting, and frustrating. But our goal was to ensure that as life-altering as this new way of eating had to be, she wouldn’t feel excluded.
Allergen Statement
Wheat/Gluten
Here's a given. You just won't find this poison anywhere all up in our business. ;) We needed a dedicated facility for our own daughter's needs. We're so thankful there are bakeries that make some gluten free options for those who just try to avoid gluten....but for a Celiac....unless they clean their equipment, and then clean it at least 3 hours later...and maybe again after 12-24 hours (did you know flour can hang in the air for that long....drift back down to the counter top or mixer or sheet pan, and nestle secretly there? Yeah.....)....then you know it's not safe. So, again. SANS GLUTEN! (That's french for gluten free.)
Peanuts
WE ARE NOT A PEANUT FREE FACILITY. But here is what we do. If we are alerted of a peanut allergy in an order, that order will be the first one processed in that day, (on clean equipment) so that as little cross-transfer as possible would occur. Any peanut derived ingredient is segregated from the other working ingredients in its own cupboard. If you are highly sensitive to peanuts, we advise you to refrain from enjoying our baked goods.
Tree Nuts
We use unsweetened almond milk in place of cow's milk in our dairy free and vegan options. Tree nuts, such as Almonds, Pecans, and Coconut are kept on a separate shelf away from other ingredients. If a tree nut allergy is alerted, we swap Almond milk out for GF certified Oat Milk.
Dairy
Dairy-free orders are processed before "regular" gf orders in the day. Equipment is washed in between each order, but allergen alerted orders will always be processed first.
Eggs
Vegan orders will be processed before DF orders, if identified.
Other
Some Celiacs are sensitive to Oats. (Even GF Oats.) Know that we only use certified GF Oats. But we do use them. They are not kept next to the flour. If you are sensitive to oats, please let us know and we'll be extra careful to make sure your order is not processed at the same time as those using oats.