Nestled in the Claremont Village lies a bakery so charming, so welcoming, so reminiscent of the Claremont culture and so full of the most delicious baked goods. This bakery is known as Some Crust. I first found out about Some Crust when I was a freshman in college at Claremont McKenna and my mom wanted to send me a birthday cake because she couldn’t be there in person. My roommate Jenny and I were more than thrilled to see this GORGEOUS chocolate cake with cream cheese frosting and chocolate ganache arrive. We shared some of the cake at my party, but saved the rest for breakfast the next day! Ever since my freshman year in college Some Crust has had a special place in my heart, it has helped me celebrate many momentous occasions (birthdays & graduations), gotten me through low points in life (I’m looking at you Senior Thesis) and rejoice in the bliss of lazy Sunday mornings in the village accompanied by chocolate croissants and coffee (could life be more perfect?).
Senior year in college and I had to have my Some Crust birthday cake!
Needless to say, I have been hooked for years and I thought it was time that I share my obsession with the rest of the world. I was so excited when the general manager, Scott allowed me to go beyond the front counter and see what it really takes to run a thriving family-owned bakery. I talked with Scott and his father, Larry who owns the bakery to find out what the story is behind Some Crust. To Scott, Larry and the Some Crust staff, thank you for your generosity and patience while I was snapping away with my camera and firing off a million questions!
Q & A:
Q: How long has the bakery been around?
A: Since 1916 as a bakery, but it has been Some Crust with the current owners since 1997.
Q: What do you think makes Some Crust stand out for good pastries?
A: It all starts with quality ingredients.
Q: What are your most popular pastries/breads?
A: Jalapeno Cheese Bread and Bear Claw.
Q: What makes Some Crust work?
A: Loyal and hardworking staff. Some of our staff have been there for 13 to 25 years and they feel like family. You also need a good sense of humor!
Q: Do you have any advice for home bakers?
A: Don’t cut corners and build upon existing recipes. You need to start with quality ingredients if you want a pastry to taste great and don’t skip steps, honor the process. In terms of creating new recipes, always look at existing ones and tweak them to suit your own flavor profile.
Q: Larry, what are some of your favorite flavors to bake with?
A: Almond and lemon, which shows with our bear claws, almond cookies and lemon danish.