The Crumbles journal

Specialty coffee: the 80-point SCA score, traceability, light roasting, brewing and 7 clues to recognise a genuine specialty coffee shop in Paris.

Brunch in Pigalle: full brunch or sweet brunch in a coffee shop, budget, weekend crowds, opening hours and a stroll up to Montmartre. An honest guide from a SoPi local.

Which drink to serve with a crumble? The pairing guide from the Crumbles counter: Tanat coffee, teas, chai, lattes and cold drinks depending on the fruit, the season and the time of day.

Goûter Paris 9: our local guide to the afternoon snack in the 9th arrondissement, from SoPi to La Trinité. Neighbourhoods, cravings, kids, office, takeaway and seasonal fruits.

Crumbl (American cookie chain) or crumble (English fruit dessert)? We clear up the confusion: origins, textures, pronunciation, presence in France, and where to taste a real crumble in Paris.

A coffee shop guide to the chai latte: what it is, the masala chai spices, the dirty chai, plant-based versions and how to make it at home or pick a good one at the counter.

Born in rationed British kitchens during the 1940s, crumble travelled a long way before landing in a Pigalle storefront. Here is the story of a simple dessert turned classic.

Four steps, hundreds of combinations. We walk you through how to build a crumble that fits you, without missing the fruit / crunch / sauce balance.

January apples or June cherries? We unroll the French fruit year, month by month, so you know exactly what will shine in your crumble.

Sticky topping, soggy fruits, soft surface, uncertain baking. Five chef techniques to turn your homemade crumble into a counter-grade one.

In five years, the 9th arrondissement has become Paris’s sweetest quarter. We trace this transformation and pinpoint where to find the crumble bar Crumbles within this new sweet map.