Crumb Scene with Pastry Chef Mariea Cobb

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(Last Updated On: December 29, 2014)

Photo caption:  Pastry Chef Mariea Cobb

Welcome to Crumb Scene. I’m Mariea Cobb, pastry chef and lead Crumbtective at CS HQ. I am pro European style butter and anti – cake mixes, cookie mixes or any pre-packaged mix of any kind. I firmly believe making it from scratch is just as easy, tastes better and puts you in control of the results.

I have been cooking and baking since I was a kid long before I had any training at culinary school. My grandmother put me in charge of de-feathering freshly killed chickens before we would roast or fry them. My fondness for baking came from my mother whose nickname was ‘Betty Crocker’ because she baked so well and everyone, including me, was in awe of her sweets.

Crumb Scene is my baby. I work with chefs in the Houston area and make their pastries. I also work with private local clientele to create desserts and pastries for their special events. In my work I create everything from fine chocolates and pastries to artisan breads.

Currently I am working to bring Crumb Scene to the Houston area.  We are creating a website to offer our sweets and treats and hope to have it running by early spring 2015. The name comes from my joy of figuring out what goes into making desserts their best by investigating all possible leads from the ingredients to how they are used. Like a detective I don’t stop until the case is solved.

At Crumb Scene, we investigate how to take classic desserts and elevate them by making them the best they can be with the usual suspects, flavors and quality ingredients that work in concert. I love the art of food there is always some new ingredient or technique to try. And normally the only things left behind are the crumbs, making it a crumb scene.

I‘ve got a family of men with big appetites to feed, so I have developed recipes that satisfy them and my creative passion for delicious food. My goal is to share what I have learned about making dishes easier by using pre-planning and simple techniques. I also want to help take the fear out of cooking by introducing some really easy techniques that home cooks can use to create great quality meals that are healthier than fast food or pre-packaged foods. I use real foods and herbs and spices in all my dishes. In my mind flavor and quality are key, and you can’t get that without creating it from scratch.

My goal is to not just provide you with recipes, but to show you how chefs cook and also the techniques and equipment they use.  I also want to help you understand ingredients and flavor profiles so you can get creative and cater to your own taste.I look forward to the new year of good food and helping you to grow your skills in the kitchen.

Stay Tuned For My First Crumb Scene:  The Ginger Orange Oatmeal Cookie

About Mariea Cobb

I come from a long line of women who share the gift of food with their families. As a kid I loved learning and experimenting in the kitchen, that did not change when I grew up and trained at The Art Institute. As a pastry chef I am still passionate about the art of good food and the magic of a great dessert. My team and I are bringing Crumb Scene to life in 2015 and hope you will join us. Our Best Holiday Wishes to you and yours.

Crumb Scene with Pastry Chef Mariea Cobb