A kettle, a recipe book and a lot of crumbs
How a Saturday hobby in a Maitama flat became a small kitchen that fries for half the parties on the street.
It started with a naming ceremony
Our founder, Zainab, made puff puff and meat pies for her niece’s naming ceremony using her mother’s recipe book. By the end of the day she had six orders on her phone.
For two years she fried on Saturdays in a small flat with a whistling kettle on the stove for tea. Today Kettle & Crumb has a proper kitchen on Lobito Crescent, a team of seven and two riders, and the kettle still whistles every morning.
Who is in the kitchen
Zainab
Founder. Still crimps the first batch of pies every morning.
Ngozi
Head of the fryer. Can tell a perfect samosa by the sound.
Musa
Pastry and bakes. Laminates the croissant dough by hand.
Bola
Orders and riders. Answers every WhatsApp before it goes cold.
Example team for this demo.
The kitchen rules
Fried on the day
Nothing goes on a tray that was fried the day before. Not once.
Clean and checked
Our kitchen is inspected and our team holds food hygiene certificates, renewed every year.
Power you can count on
Solar, an inverter and a generator mean a power cut never stops the fryer.
A morning at Lobito Crescent
Pick up from the counter
Our counter opens at 7am with warm puff puff and tea from the kettle. Order ahead on WhatsApp and we will have it bagged when you arrive, with parking in front.
Find the kitchen
Taste it for yourself
Pick up a Mini tray this week and see why the street orders from us.