Weekly Brunch Review: Crickle’s & Company

Weekly Brunch Review: Crickle’s & Company

March 01
00:20 2013

Courtney Garza

Staff Writer

Brunch never tasted so sweet as it does at Crickle’s & Company Bakery, which feeds guests an array of baked goods and breakfast items in a quaint atmosphere.

Starting the company in 2008, Donna Bernard and her daughter Christal Bernard specialized in baked goods and well-loved breakfast tacos, as they worked out of the New York Sub Hub in Corinth.

Loved for their cupcakes, cakes and other specialty goods, the Bernards were affiliated with many local businesses that they catered their sweets to, functioning out of NYSH, as they promoted their business by word of mouth.

In 2011, NYSH was sold and they had to relocate, leaving the founders with a decision to move or start up their very own bakery.

“Christal’s best friend’s sister called her “Crickle” growing up so we decided to call it Crickle,” Donna Bernard said. “And I’m the company. It’s really a family affair.”

With the new location, the Bernards were able to bring out all the family recipes, broadening their menu. Serving up their famous breakfast tacos, the vegan-friendly staple has black bean, baby spinach, avocado and caramelized onion.

Their various croissants and breakfast sandwiches cater to meat-lovers as well, such as the New Yorker with fluffy scrambled eggs, pork sausage, cherry wood bacon, ham and cheddar cheese.

For the early riser with a sweet tooth, C&C’s cinnamon roll or orange coconut muffin will surely satisfy. The cinnamon rolls are made every morning as the frosting is still setting into the warm dough with raisins and cinnamon. The muffin is garnished with a mini umbrella to top off the tropical feel while enjoying crispy toasted coconut and mango chunks.

The food plays a big role in keeping the guests coming back for more, but for Denton locals and regulars Deborah James and Tom Zimmer, the service is just as sweet.

“I came here for my birthday and they put a candle in my muffin for me,” Zimmer said. “It’s the little things that they do.”

Another member of the family, Chad Bernard, invests in the company by promoting and helping out with business affairs.

“We want it to be comfortable and offer a decent price, while encouraging local sustainability,” Chad Bernard said. “If you like sweets, then we cater to you”.

About Author



Related Articles


No Comments Yet!

There are no comments at the moment, do you want to add one?

Write a comment

Write a Comment

Search Bar

Sidebar Top Ad Banner

Social Media

Sidebar Top Block Ad

The Chestnut Tree Bistro

Flytedesk Ad

Sidebar Thumbnails Ad

Twitter Feed

North Texas Daily @ntdaily
RT @RebeccaNajera42: @spicer_alec: This is exciting. I don’t think we’ve ever had two black editors back to back before in @ntdaily history…
h J R
North Texas Daily @ntdaily
RT @bayyleigh_: Hope everyone has a relaxing summer and remembers to support student media 💚 https://t.co/YG1lMxww8n
h J R
North Texas Daily @ntdaily
Congratulations to our new summer and fall Editors-in-Chief, Jelani Gibson and Rebecca Najera!Jelani will get th… https://t.co/jsV5TI2UMR
h J R
North Texas Daily @ntdaily
RT @HiggsUNT: Waiting for graduation to start and we spent 20 minutes frantically trying to know if we were lined up correctly (last name,…
h J R
North Texas Daily @ntdaily
RT @HiggsUNT: Very grateful for the opportunity to write for @ntdaily, and for the entire editorial board and section staff that contribute…
h J R

Sidebar Bottom Block Ad