Small batches only
We bake in numbers we can watch. Nothing sits, nothing gets made just to fill a shelf, and if something isn’t right it doesn’t go out.
About us
One pie we couldn’t stop making.
Bummbii’s Bakery started the way most small kitchens do — with one thing people kept asking for. In our case it was the crumble apple pie: thick-cut apples, warm spice, and a brown-sugar crumble that people would pick at straight off the top before it had properly cooled.
Everything on our menu today came out of that pie. When we wanted something you could eat standing up, we layered the same fillings into a cup. When people couldn’t decide, we started baking smaller versions of all five pies and boxing them together.
We’re still small on purpose. Everything is made in batches we can actually keep an eye on, which is why the list is short and why it doesn’t change much.
What we hold to
Three things we don’t cut corners on.
None of this is complicated. It’s just the difference between a pie you finish and a pie you remember.
Filling first
Fruit cut thick enough to keep its shape. Custard cooked slowly. Sweet potato roasted, not boiled. The crust is there to hold something worth holding.
A short list
Five pies, four cups, one sampler. We’d rather add something new when it’s genuinely ready than pad the menu out.
How a pie gets made
Nothing clever. Just the order it has to happen in.
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Crust, cold
Made and rested before anything else. Cold butter, minimal handling — this is the part that goes wrong first if you rush it.
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Filling, slow
Apples spiced and left to sit. Custards cooked over low heat and stirred the whole time. Sweet potato roasted whole until it collapses.
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Bake, then wait
Pies come out and rest properly before they’re cut or boxed. A hot pie slices badly and tastes like less than it is.
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Cups, layered last
Dessert cups are built the same day they go out, so the crust crumb still has a bit of bite against the cream.
Want to see the whole list?
Every pie, every cup, every price — all on one page, and always current.