Sparwood’s Crumbs to become full-scale restaurant – The Free Press

Crumbs Cakery in Sparwood is to become Crumbs Bar and Grill, with a move to Sparwood Golf Course just around the corner.

“This move is an organic evolution of our business,” said co-owner and chef Amy Cardozo.

“It’s been part of our business plan from the start…it’s just happening a little bit earlier than planned, which is fantastic! Our dinner hours got busier and busier and another amazing opportunity came our way when the golf course announced they were renting their kitchen and dining room! »

From its start in 2012, to a storefront in Fernie in 2015, and a move to Sparwood in 2019, Crumbs has served a popular lunch menu (and amazing cakes) to hungry locals. With the move to the golf course from the current Centennial Square location, the menu will be “business as usual” according to Cardozo.

“You’ll still be able to get all your favorite items to go, but you’ll also have the option to sit down and eat a burger and fries, or grab a beer with your friends on the nicest patio in Sparwood.”

With a new name, “Crumbs Bar and Grill,” they will now offer full dinner and bar service (and a new cocktail menu).

“We’ve got a very exciting menu planned that you won’t find at Sparwood yet. A few of our menu items pay special homage to my sister’s late-night restaurant, Soulfood in Cranbrook,” Cardozo said.

“Much of the dinner menu was designed around dishes I’ve perfected over the years for myself and my family back home. Others were inspired by my time as a line cook in various restaurants where I have worked over the years.

Cardozo said owning a full-fledged restaurant has been his long-time dream.

“It took my husband and I a decade of courage and hard work, but this decision marks the final step towards my ultimate dream of turning this small town cafe into a full-scale restaurant.”

The Crumbs Bar and Grill at Sparwood Golf Course has a tentative opening date of April 4, 2022, with the Centennial Square location in Sparwood closing at the end of this week (March 25).
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