Chef Emeka Obi
Sous Chef · Live Grill & Small Chops
Suya, asun & skewers
Brand story & trust
About us
We started with a simple idea: make food that feels like home and shows up like a celebration. Everything we bake, cook and pack is made fresh in our Lekki kitchen — by people who care about flavour, hygiene and being on time.
Our story
From one oven to 500 events
Crumb & Chop began in 2016 in Chef Folake Adeyemi’s home kitchen in Surulere — one oven, one borrowed mixer and a Saturday-morning queue for her chin-chin and celebration cakes. Word travelled the way it does in Lagos: from a birthday, to a wedding, to a 200-guest owambe.
Today we run a purpose-built central kitchen in Lekki with separate bakery, hot-kitchen and packaging zones, and a team of 38 chefs, bakers and event crew. What hasn’t changed is the promise: rich Nigerian flavour — slow-simmered soups, smokey party jollof, chin-chin with the perfect crunch — and food that tastes on your big day exactly as it did at your tasting.
Our vision
To be Nigeria’s most trusted name in celebration food — where authentic flavour, food safety and consistency are never a trade-off.
500+
Events catered
12K+
Orders delivered
38
Chefs, bakers & crew
98%
On-time delivery
2016
One oven, one mixer
Chef Folake starts baking chin-chin and celebration cakes from her Surulere home kitchen.
2018
First 100-guest wedding
Word of mouth lands our first full-service wedding — party jollof for 100 guests from a hired hall kitchen.
2020
Central kitchen opens
We move into a purpose-built Lekki kitchen with separate bakery, hot-kitchen and packaging zones.
2022
Live stations & dessert tables
Grill, small chops and amala stations join the menu, alongside styled dessert tables.
2024
500th event
We cater our 500th celebration — a 600-guest wedding in Ikoyi — without a single late plate.
2025
Online ordering
Daily bakes, pots of soup and party pans go online with delivery and pickup slots.
Flavour first
Rich, unapologetic Nigerian flavour — slow-simmered, properly seasoned and never rushed.
Safe, always
Food safety is a routine, not a slogan: logged, audited and practised by everyone in the kitchen.
Consistent by design
What you taste at your tasting is what your guests taste on the day. Every time.
The kitchen & quality standards
Clean kitchen. Fresh ingredients. No shortcuts.
Every plate that leaves our kitchen has passed the same routine — from the market at dawn to the seal on the lid.
Food safety & hygiene protocols
- Daily kitchen sanitation logs and weekly deep-clean audits
- Medical fitness checks and food-handler training for every crew member
- Hairnets, gloves and aprons — with handwash stations in every zone
- Colour-coded boards and separate raw and cooked prep areas
- Hot food held at 63°C+ and cold at 5°C or below, probe-checked and logged before dispatch
- Insulated vans and bags with tamper-evident seals
NAFDAC-aligned packaging
- • Food-grade jars, pouches, pots and boxes
- • Tamper-evident seals on every retail pack
- • Labels showing ingredients, allergens, batch and best-before dates
- • Leak-proof 3L, 5L and 10L soup containers
Fresh local sourcing & premium supplies
- Peppers, tomatoes and leafy vegetables bought every morning from Mile 12 and trusted farm partners
- Proteins from vetted butchers and fishmongers, delivered cold-chain
- Egusi, ogbono and palm products bought in small lots so they’re always fresh
- Premium baking supplies: real butter, quality chocolate, pure vanilla and unbleached flour
Every batch logged & labelled
Meet the team
The talent behind the meals
Chefs, bakers and logistics pros who treat your celebration like their own.
Head Chef / Master BakerChef Folake Adeyemi
Founder · Head Chef & Master Baker
18 years in professional kitchens across Lagos and Accra, including six as pastry lead at a five-star hotel on Victoria Island. Folake trained every chef on our team and still signs off every wedding cake herself.
SpecialtySignature tiered cakes & smokey party jollof
“A celebration deserves food people talk about for years — not just photos of it.”
Sous chefs & kitchen crew
Chef Zainab Bello
Pastry Sous Chef
Cakes, choux & dessert tables
Chef Tunde Bakare
Sous Chef · Native Soups
Egusi, ogbono & efo riro
Segun Ajayi
Kitchen Lead · Frying & Snacks
Chin-chin & puff-puff
Ngozi Eze
Bakery Crew · Cakes & Pastries
Meat pies & sausage rolls
Amaka Nwosu
Cake Artist
Sugar flowers & piping
Events & Logistics Coordinator
Ifeoma Nwosu
Events & Logistics Coordinator
Ifeoma owns the run-of-show: site visits, setup timelines, dispatch and on-site service. She has coordinated more than 400 of our events and keeps every van, station and server exactly where they should be.
- Site visit and floor-plan walk-through 7 days before
- Run-of-show shared with you 48 hours ahead
- Team on site 3 hours before service
- A live WhatsApp line on the day
“If the plan is right, you’ll never see me sweat — and your guests will never wait.”
Behind the scenes
A tour of the kitchen in action
Decorating cakes, frying snacks in bulk and prepping party pans — tap any clip to watch.
Ready to feed your crowd?
Order today’s bakes and meals, or tell us about your event — we’ll reply with a tailored quote within 24 hours.