Crumbs and Flakes Bakery is a licensed microbakery based in San Gabriel Valley of Rosemead, Monterey Park, and Montebello. We specialize in pastries and cakes that have influence from my (Aeriel) Filipino, Chinese, American, and Hispanic (my husband) heritage while using California’s greatest produce has to offer. The flavors we offer are simple, clean and full of flavor.

We began this business in 2022 in our one bedroom apartment in Koreatown with the help of our family and friends as support. Our first pop-up started with a small idea of wanting to be outside with our family and in hopes people will come by to visit us at Alhambra Park. Eventually, this random idea became something bigger than what I had imagined and has led us to pop-up at various places around LA, getting featured on LA magazine and various news article. Like many other businesses, we outgrew our apartment and wanted to start a family of our own. We moved back towards my hometown to better serve our customers while fulfilling our personal ambitions.

We operate our business like a pop-up and have a never ending changing menu that goes along with the current season. We offer pre-orders and walk-up purchase at our pastry pop-ups, wedding cakes for any party size, catering for corporate events and more! Please check our tabs for more information.

Owner & Baker

My path in culinary began at the age of twelve on Saturdays after Chinese school. At that time, my family couldn’t afford cable and we were stuck watching basic channels. One day I stumbled upon a cooking show on PBS kids. After watching an episode, I was hooked! Every weekend after school I would watch hours of cooking shows that included Martha Stewart, Lidia Bastianich, Christopher Kimball, and more. My mom noticed I was spending a lot of time watching various cooking shows and had me start prepping ingredients for our dinners. Somehow everything I watched on TV happened naturally for me in the kitchen, as if I always knew how to prep the ingredients.

In my teenage years, I was passed down the responsibility to go grocery shopping and cooking dinner for the family while my mom started nursing school (including holiday dinners) In between the gaps of cooking, I would bake occasionaly. It wouldn’t be the most extravagant baked good, but it was the classics of banana bread and oatmeal cookies. It was the only thing I knew how to make that was consistent.

After high school, I didn’t have a plan to attend college. I wanted to go to Culinary Institute of America or start working in the kitchen to get real life experience. But like many Asian moms, my mom threatened me to go to college (culinary school didn’t count.) I ended up graduating from Cal Poly Pomona with a hospitality management degree.

After working nearly a decade at various restaurants, bakeries and cafe in LA, I decided I wanted to start something of my own. I wanted to make pastries and cakes that represented me. Asian immigrant, rustic, and simple. This is when Crumbs and Flakes Bakery was born.