Haute Pâtisserie · Richterswil
The sweetest art of losing control.
Handcrafted French pastry from Lake Zurich. For weddings, birthdays and every moment nobody can leave untouched.
Crumbeletta
Perfection was never the plan.
Crumbeletta lives in that brief moment when discipline goes quiet — and appetite wins.
Every cake, every entremet, every cookie is made by hand. With carefully chosen ingredients, with patience, and with the quiet conviction that the most beautiful thing about beauty is destroying it. Bite by bite.
La Collection
Made with love. Destroyed with pleasure.
A look into the workshop. Every creation is made to order — shape, flavours and design are decided together.
What Sara makes
Three ways to lose the moment.
Celebration cakes
The moment everyone waits for.
Designed after a conversation and a tasting, tiered or deliberately small — delivered and set up on site. With flowers, lettering or entirely plain: as personal as the occasion itself.
Book a conversation
Entremets
Layer by layer, until the spoon breaks through.
French pâtisserie in layers. For the table or in single portions — flavours changing with the season. Mirror glaze outside, balance inside.
Book a conversation
Kids' cakes & cookies
Bright enough for the first squeal.
Any motif you like — farm, jungle, starry sky. Plus cookies loose or boxed, with a name, a date or a logo. For small hands and big eyes.
Book a conversation
The signature behind Crumbeletta
“At the start I wanted to impress people. Now I just want it to taste good — which is honestly harder.”
Sara Panic Chef Pâtissière · Le Cordon Bleu
Foundations at Le Cordon Bleu, refined under three-Michelin-starred chef Dabiz Muñoz at DiverXO Madrid. Then: Mandarin Oriental Ritz Madrid, Mandarin Oriental Savoy Zurich, Tatel — where her cheesecake was named Madrid's best.
Crumbeletta is what came out of those kitchens — without the restaurant around it. A small kitchen in Richterswil, limited capacity, undivided attention.
- Le Cordon Bleu
- DiverXO Madrid ···
- Mandarin Oriental Ritz Madrid
- Mandarin Oriental Savoy Zurich
- Tatel Madrid
What's inside
Not why it exists. But what it's made of.
Cultured butter, fresh cream, single-origin chocolate, seasonal fruit. No additives, no shortcuts. Ingredients chosen for character and balance.
Handmade
No assembly line. Every order is planned individually and made by hand.
Seasonal
Flavours change with the year — whatever is ripe goes into the layer.
Small & personal
Limited capacity, in return undivided attention for every creation.
Be Spoken
From the idea to the last crumb.
Some creations need more than a click — they need a conversation. This is how your cake comes to life, step by step, with Sara personally.
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01
The conversation
Tell me everything: occasion, guests, preferences, vision. At the atelier in Richterswil, by video or by phone.
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02
Concept & tasting
You receive a concept with flavours, layers, size and design. For weddings and larger projects, you taste beforehand.
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03
The handwork
Sara crafts your order layer by layer — with full concentration and no compromises.
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04
Delivery & set-up
Pick-up in Richterswil or delivery in the Lake Zurich region — set up on site when it matters.
Please enquire at least 5 days in advance. For wedding cakes we recommend 4 weeks.
Contact
Some things are better discussed in person.
Your wedding cake. A 50th birthday. A company anniversary. Send Sara an email or simply call — the first bite starts with a conversation.
- Atelier
- Richterswil, Lake Zurich
- Pick-up & delivery
- Pick-up by arrangement. Delivery in the Lake Zurich region.
- Consultation
- By appointment — in person, by video or by phone.