GRILLED: ALEXCRUMB

Alex Crumb

You can tell just from reading everything that Alex writes that she LOVES food (especially breakfast). Read on to find out her food philosophy and how her love for all things baking and science developed! Oh and Krispy Kreme Brownies. Enough said!

On today’s menu…

Hi there! Alex here! I am an 18 year-old baking enthusiast hailing from the concrete jungle Singapore, which in itself is like a massive, heavily populated oven. In short, I have the biggest sweet tooth and french toast is my favourite breakfast food. Ever.

Two years ago, I developed and furthered my passion for baking and writing through my beloved blog alexcrumb. Alex.. crumb? Yes. I like detail, and that really is the origin of the name. A crumb represents the fine detail of the big picture. It’s left behind, it’s rusticity. Alexcrumb seeks to develop easy, delicious sweet treats for all sorts of occasions, with twists on classic recipes.

reel_alexcrumb1

My love of cooking all started when…

I was 13 and made my first ever batch of chocolate cookies from Betty Crocker’s chocolate chip cookie mix. I thought to myself, why shouldn’t I make these from scratch myself? How do ovens do that? Why is cookie dough so darn delicious? 

On a more general note, I’ve always had a genuine love for anything sweet. I’d re-read the passages describing sweet pies and puddings in Enid Blyton’s short stories, and drool over the details of the grand feasts at Hogwarts. As a child, I’d press my nose up against the display windows of bakeries, mouth watering, heart singing, and thought it the grandest thing ever if I could bake treats that invoke such intense pleasure and wonder myself.

My cooking style is…

Easy, fast, delicious baking, with a focus on dessert and breakfast food. Some things take longer than others to make, but most recipes are ridiculously easy to put together, and I find myself always going back to variations of quick breads, cakes or tarts. I understand that some people can’t or won’t stay in the kitchen all day just to make a batch of cinnamon rolls, but I do understand that time is a very necessary component in many recipes for the desirable degree of refinement and complexity. ‘Fast and easy’ aside, I believe in properly setting aside of time to revel in the true experience of baking, and I’m currently experimenting with traditional French pastry techniques. It does take more time to practice and perfect, but there’s a gross ecstasy in laboring away with all that butter and sugar. I try to embrace the measures that inevitably lead to perfecting that croquembouche or croissant.

Contrary to popular belief, I cannot cook many savoury dishes. I should work on that.

reel_alexcrumb2

My desert Island dish would be…

Thick brioche French toast, the sort that’s still soft and squidgy in the middle, with caramelized banana, two long rashers of burnt bacon, two scoops of vanilla bean ice cream, maple syrup and a heavy sprinkle of Maldon sea salt.

My favourite food blog…

I’m in love with Molly Yeh’s mynameisyeh. She’s wacky, incredibly talented, and so creative with all her recipes!  I don’t think I’ve seen more beautiful photography and editing. Also, that face.

My most embarrassing food moment was…

When I was 7, and I ran into a girl carrying a piping hot bowl of crispy noodles drenched in dark gravy. There went my spanking new uniform…

My best ever food moment was…

When I first developed an original cake recipe, using my own ingredient ratios and a more unorthodox flavour combination. It was simple, delicious, and made me feel as if I had really found my place outside of academics. That happiness and satisfaction cannot be beat.

reel_alexcrumb3

My top hack…

Watch your oven!! No, really. One minute less or more can have a drastic effect on whatever you are making, be it cakes or brownies, or if you’re simply warming something (like yeasted waffles or pancakes) in the oven.

My one and only gadget would have to be…

A pen. With regard to developing recipes, it’s important to note down every change, observation and mistake. Recipes aside, I write everything down, from science notes and random things I find online or the books I read. When I’m angry, I write. When I’m happy, I write. It’s the best release and form of introspection. The pen is my gadget and weapon of choice.

Would you rather…

Eat breakfast for every meal OR eat dinner for every meal?

Breakfast. There’s no doubt about it. To say I’m a diehard breakfast fan is a bit of an understatement. Give me toast, waffles and pancakes any day, all day. I also love oatmeal. Gosh, I could just go on and on. Did I mention I adore French toast?

Only cook with an oven OR only cook on a stove?

Alright, I love my oven, but I’d have to go with stove here. Convenience wins (can I hide my face now).

  • Lorraine Tan

    Singapore represent! 🙆🏻 I’ve never really eaten good French Toast and now I’m excited to try.

LOOK! MORE AWESOME STUFF: