Meet The Member - Crumbs & Bits
Crumbs & Bits
We spoke all things cakes, career and Christmas with the very lovely Erica Sangiorgi aka Crumbs & Bits and winner of Bake Off: The Professionals 2019.
What inspired you to be a Pastry Chef?
I’m not sure if I can say that something inspired me. It just happened. It was in me. It took me very long to understand which path to take in my life….I was studying to be an engineer! Funny where life takes you!
What is one of your earliest memories in the kitchen?
I think it is a 10yrs old Erica cooking up some eggs beaten with sugar and cooked in a frying pan and serving it to my Dad (…now I do feel sorry for him).
Who were your role models in the kitchen growing up?
I never had a role model, I just followed my instincts. Everyone seems to think that you need to have been inspired to be a chef, need to have a role model, someone to follow. I literally never felt the need for it. I appreciate others chefs work and success, and obviously I get inspiration from others work, but I am the chef I am today because of my own choice, my own point of view, my own style….and because I’m so damn stubborn, haha.
How has your life changed since winning Bake Off: The Professionals?
More than anything my life has changed since I started Crumbs & Bits.
Is there a pastry that you are most proud of?
I think it is when I came up with the Lasagna croissant idea for Bake off the professionals.
What has been your biggest baking disaster?
When I used to work at Dominique Ansel Bakery in London. I was working a night shift in the viennoiserie section and at 3am I somehow dropped the entire trolley full of Cronuts (I’m talking at about 300 Cronuts), so we had to start all over again as quick as possible to have everything ready before the opening time! Madness! And a lot of tears!
Which famous Pastry Chef(s) do you admire the most and why?
I don’t think I admire anyone in particular, there are so many talented chefs around the world
If you are starting out as a pastry chef, what advice would you have?
Stay humble, do not rush to get promoted to higher position. Appreciate to be a commis chef and learn, be curious, ask a million questions. Don’t worry about the salary, work endless hours for little money. Be like a sponge, absorb as much information as you can, do not stop observing who works alongside of you, there is always something to learn around you. Those are the most important years for your future career.
If you were a cake, what cake would you be and why?
I would probably a Torta della Nonna: simple, but full of flavour.
What food could you not live without?
Pasta!
What are 3 things that are always in your fridge?
Parmesan, Oat Milk, Butter.
A favourite kitchen gadget?
My Tea strainer used as an icing sugar sprinkler!
If you had to pick another full-time profession, what would you choose?
Literally I have no idea!!!
Tell us a fun fact about yourself that people don’t know about you?
I once got demoted at the beginning of my career…The person who demoted me now happens to be my partner! Life! LOL
What traditional festive foods do you enjoy?
Pandoro and MINCE PIES, but only the ones I make!!!
Which Christmas pastry is a must have for people to pre-order from Crumbs & Bits for Christmas Day?
Definitely mince pies are a must have, together with our xmassy chocolate truffles! More than anything….our xmas hampers that will be revealed soon!
Most importantly, where can people find your delicious goods?
At the moment you can find me at the St. Albans Friday Market until the 11th December, and then the last weekend before Xmas - Saturday 19th and Sunday 20th December, which will be my last market this year. I will still be available for private orders through Instagram, Facebook and email. Also, some of my bakes will still be available at Nkora, Charlie's coffee, Buongiorno Italia and Cellar Door Wine.