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Our story
From spud to snap
One table at Makola, one stubborn kettle, six loud flavours. The whole Crunch story, told in the order it happened.
Chapter 01
A stall in Makola
Crunch began as a wooden table at Makola Market: one sack of potatoes, a hand slicer, and a sign painted the night before. The first batch was gone by noon. Esi counted the coins, bought two more sacks, and let the queue make the decision for her.
Chapter 02
The first kettle
Two years of market Saturdays paid for a small batch kettle from a bakery in Tema that was closing. It baked slow, seasoned evenly, and never asked for a drum of oil. The stall got a roof that same month. The kettle got a name we still use.
Chapter 03
Six flavours strong
Cheddar and sea salt had carried the stall for years. Then the bench got loud: chilli ranch, charred onion, sour pickle and fresh chive all landed in one season. Six flavours, one rule: if the kitchen argues over the last bag, it ships.
Chapter 04
Bags everywhere
The stripes went everywhere at once. Shops from Osu to Takoradi took the range, the variety pack went up online, and orders came in from towns we had to look up. The Makola stall still opens every Saturday. That part is not changing.
The basket stayed empty
Baked since day one.
6
Flavours on the shelf
48
Stockists across Ghana
2019
The year the stall opened
250000
Bags baked so far
Straight from the farm
Grown in Ghana, baked in Accra
Every bag starts in soil we have stood on. Potatoes come down from farms around Techiman twice a week, and the peppers and onions come from the same Makola traders who sold beside us in 2019. We pay farm gate prices, and we collect in person.
That is the whole supply chain: a farmer, a van, an oven in Accra. Nothing sits in cold storage for months, and nothing crosses an ocean to reach the bag.
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