Common Crumb Artisan Bakery
Hospitality · Washington, United States · 11-50 Employees
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Overview
Headquarters
19 W Main Ave Ste 5, Spokane, Washington...Phone Number
(509) 315-4948Website
www.commoncrumb.comRevenue
$5.1 MillionIndustry
ZI Rank: 1
Signal Type
Feb
Mar
Apr
May
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ZI Rank
1
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1
About Common Crumb Artisan Bakery
Chef Jeremy L. Hansen, owner and executive chef of Santé Restaurant & Charcuterie, began his culinary career working in numerous kitchens by the age 15. At 25, he decided to pursue a career in culinary arts and moved to Portland, Oregon, to attend Le Cordon Bleu. During this time, he volunteered in several restaurants to learn new techniques and to better understand how other chefs ran their kitchens. Throughout his education, an understanding for localism and sustainability began to influence his cuisine. After graduating with honors, Jeremy moved to New York City to work under Michelin Star Chef Gray Kunz at Café Gray, learning the art behind service and dining at a professional level. After culinary adventures on both sides of the country, he felt it was time to move back to Spokane and open up Santé Restaurant & Charcuterie with his wife Kate in 2008. Jeremy developed his recipes for charcuterie and continues to practice whole animal butchery with a localism philosophy. Since the iRead more
Common Crumb Artisan Bakery Org Chart
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Activity Insights
Common Crumb Artisan Bakery is experiencing very low activity levels compared to other companies in the Hospitality sector.
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Common Crumb Artisan Bakery is drawing exceptional interest within the Hospitality industry, suggesting notable developments or strong market momentum, learn more about Common Crumb Artisan Bakery.
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Frequently Asked Questions Regarding Common Crumb Artisan Bakery
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Chef Jeremy L. Hansen, owner and executive chef of Santé Restaurant & Charcuterie, began his culinary career working in numerous kitchens by the age 15. At 25, he decided to pursue a career in culinary arts and moved to Portland, Oregon, to attend Le Cordon Bleu. During this time, he volunteered in several restaurants to learn new techniques and to... Read More
