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Join the Crunch
Small team, loud kitchen, real customers.
One kitchen, no departments
Crunch is fourteen people in one building in Adabraka. Bakers at the back, packers in the middle, riders out front, and one phone that everybody answers. Nobody here has ever said that is not my job.
The work is loud, warm and honest. You will taste chips at seven in the morning, argue about seasoning by nine, and hear what a real customer thinks before lunch. People join for the chips and stay for the crew.
Team of 14
Bakers, seasoners, packers, riders and one very patient accountant.
Adabraka kitchen
Everything happens in one building on Kojo Thompson Road.
Six-day bake week
Monday to Saturday. On Sunday the ovens rest, and so does everyone.
The house rules
How we work
Three rules carry the kitchen. Everything else is up for argument over lunch.
Taste first
Every tray gets tasted before it gets bagged. If a batch is not loud enough it stays home, whatever the schedule says.
Everyone packs boxes
When a big order lands, everybody stands at the bench, founders included. The line moves faster and nobody is above it.
Say it plainly
Problems get said out loud on the day they happen. No hints, no long messages, no waiting for a meeting.
Get 15% off your first order.
Flavour drops, restock alerts and the odd discount. No noise.
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