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Looking for a place to get some rolls and sandos? Look out for the newly opened Wild Crumbs, which is located at Biomedical Grove. The way their restaurant runs is rather intriguing.
The place may not be too unfamiliar, considering the popularity of Jason (aka Beng Who Cooks), who is one of the three founders. Having had experience running his own restaurant, it is safe that Wild Crumbs’ managerial duties would be in good hands. Together with the other two founders, Chef Titus and Goodly, Wild Crumbs was born.
What’s so revolutionary about their operating style is a question you may ask. Many of us are aware of the stigma behind working in the F&B industry: long hours, tiring, and not much free time. With that in mind, it is clear why many are not keen on working in such an environment.
Thus, it is rather special that Wild Crumb does not operate after 4.30pm or during the weekend. The reasoning behind such an operating decision was to let their staff have a work-life balance, which is especially important whilst working in F&B.
For their menu, Wild Crumbs have now joined the sandos craze, offering delicious goodies like Tamagoyaki Sando (S$9) and Pork Katsu Sando (S$13). For those who fancy hotdog buns instead, Hot Dog Relish (S$11) is said to be one of the store’s must tries. Based on the pictures, it’s not too difficult to see why.
Let’s not forget desserts, which Wild Crumbs offers. Selling for S$6.50 for 1, the tarts come in 3 flavours — Mont Blanc, Banana Toffee and Lemon Coconut. When paired with coffee that they make in-house, these tarts would make for a perfect refresher after the heavy meal.
As the F&B industry starts to change their ways, we can only hope for more eateries to do the same to start giving workers in this industry a well-deserved break. Wild Crumbs would be a place that I would be sure to visit, if not for its loaded sandos, but to support its notable cause!
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