Images above courtesy of B. Jones PhotographyPhoto ElanFeng ImagesLucas Mobley Photography, and Carla Schier



About Honey Crumb

Honey Crumb was established as a boutique bakery in 2010 by pastry chef Carla Schier (formerly Reich), with the aim to offer a cure for the common cake. We have been honored with the highest industry award for "Best Wedding Cakes" in 2014, 2016, and 2017 by Seattle Bride magazine, and have been granted several other notable accolades in the seven years since Honey Crumb's inception.

In 2014, we moved into our 2,600 sq ft commercial bakery and sugar art studio in lower Queen Anne. The team has expanded to include cake artist Christine Marie Gordon, as well as Carla's husband (former chef and current biz dev wizard), Stephan Schier, along with a variety of talented interns and apprentices with broad experience in both the pastry/culinary world and the realm of fine art.

Our intention is to reinterpret and reframe traditional techniques in pastry and the sugar arts. Consequently, we produce innovative, modern, and luxurious cakes for discerning clients throughout the Seattle area. The studio is guided by an exacting approach that is also highly creative and personalized -- in other words, perfectionism and free-spiritedness are of equal importance to us. Our goal is to provide fabulously delicious and awe-inspiring centerpieces for our clients' most meaningful celebrations.

We are also delighted to offer a range of delicious cakes for those with special dietary requirements (e.g. vegan, gluten-free, eggless, soy-free, and nut-free).

Our calendar books up very quickly, so please do call or e-mail us as soon as your event date has been set. All our cakes are exclusively made to order, and consultations are available by appointment only. 


About the Chef

My roots (and dual citizenship) are German and South African. More than a decade ago, I completed my graduate studies in Environmental Policy and Medical History at the University of St Andrews in Scotland. My career began with stints in academia and women's healthcare, both of which were fulfilling and stressful in equal measure. As a form of therapy, I apprenticed myself each evening to a long-buried love of baking and sugar sculpture. The fledgling Honey Crumb garnered its first cake orders via Craigslist, spreading its wings as a growing crowd of happy clients returned for more and my cake designs grew ever more challenging and intricate. Baking and cake artistry became a full-time job for me in 2010 and I'm amazed to see where it has taken me.

I balance my day job with personal creative work, like brush lettering, and more energetic pursuits, like twisting the throttle on my BMW F800ST. The clan of friends and family I've cultivated here is dearer to me than anything. I spend a lot of my time cultivating those relationships, and in turn, they nurture and augment my art.

My creative desire is to arrest the audience, to plant a little desire in their hearts. I strive to create a yearning to cut into the cake and learn more about the idea and the maker. Ultimately, it’s about creating memorable sensory experiences.

-- Carla




Honey Crumb has been featured in the following prestigious publications and online media outlets:

Style Me Pretty, Martha Stewart Weddings, Seattle Bride, Seattle Metropolitan Bride & Groom, Every Last Detail, Green Wedding Shoes, Today's Bride, Wedding Chicks, 100 Layer Cake, The Knot, Grey Likes Weddings, CBS Local, Snippet & Ink, Offbeat Bride, Borrowed & Blue, BRIDES, Style Me Pretty Washington, OCCASIONS, Trendy Bride, Ruffled, MODWedding, Pacific Weddings, The Wedding Styling Handbook, Modernly Wed, Sweet Violet Bride, and Eugene Magazine, among others. (See Print & Online Features for details.)