The Artist Behind the Craft
Chef Sara Panić
Sara belongs to a rare echelon of pastry artists — where discipline meets instinct, and technique is only the beginning.
Her formation began at Le Cordon Bleu, where the foundations of French pastry were not only learned but absorbed with reverence. She later refined her craft under three-Michelin-starred chef Dabiz Muñoz, whose creative rigor continues to shape her understanding of flavor and form.
Her path led through some of Europe’s most exacting kitchens: the opulence of Mandarin Oriental Ritz Madrid, the boldness of DiverXO, the precision of Mandarin Oriental Savoy Zurich, and the modern elegance of Tatel — where her cheesecake received the award for Best in Madrid.
In each, she honed not just her technique, but her voice.
Through Crumbeletta, that voice now speaks in layers, textures, and restrained beauty. Her entremets are not simply desserts — they are orchestrated moments.
Every piece is made entirely by hand. No shortcuts. No excess. Only form, flavor, and feeling — in perfect proportion.
For Sara, pastry is not just a luxury.
It is structure, memory, and emotion — all in one bite.
Our Creations
Each Piece, a Statement
Each Crumbeletta creation is a composition — meticulously executed, deeply expressive, and unapologetically refined. From sculptural cakes to intricate petits fours, nothing is left to chance. Every texture, every flavor, every detail serves a purpose.
Our work takes shape across four signature formats — each with its own rhythm, structure, and soul.
“Perfection is lots of little things done well.”
- Fernand Point -
Contact Us
info@crumbeletta.ch +41 78 321 16 24
For custom creations or any questions, we’d be pleased to hear from you.
