Butter Crumbs started its journey three years ago at Mount Claremont Farmers’ Market, where former Chu Bakery and Island Market chef Zie Zillah sold cakes and pies during a break from full-time work.

Testing the waters with an 18-month Inglewood pop-up, Butter Crumbs made a name for itself as one of Perth’s top bakeries. Now, just three months after the pop-up ended, the brand has been reborn with a permanent home further along Beaufort Street in Mount Lawley.

Joining Zillah as business partner in the new venture is former Rochelle Adonis chef Bea King. No stranger to the business, King worked at the Inglewood Butter Crumbs shop making the savoury pies.
The new fit-out is light and contemporary – as is the fresh logo in “muted raspberry”. But the heart and soul of the new space is the large kitchen occupying most of the floor space. Peer inside and you’ll see the chefs beavering away, surrounded by mounds of butter.

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“From the old shop to the new, we thought long and hard about where we wanted to go with it,” King tells Broadsheet. “It’s simple, classic and timeless. No fancy lettering or crazy colours on the interior. We’re trying to appeal to everyone, not just the Instagram kids.”

Plenty of fan favourites – notably the in-demand Basque cheesecake and elegant lemon meringue cake – are making a return to the menu. And, as before, you won’t find over-the-top cake decorations or pastries in outlandish shapes and sizes; at Butter Crumbs, the core products speak for themselves. The cheesecake, for example, is completely bare.

“We’re not about that,” says Zillah to Broadsheet. “We’re not reinventing the wheel. We just want to make really good food and cakes with good ingredients.”

When it comes to savoury items – pies in particular – “proper cooking” is the order of the day. The current pie range includes mushroom, beef rendang, chicken curry, and beef and veg. There are also vegetarian sandwiches, sausage rolls and a savoury Caprese salad-inspired croissant.

“Let’s be honest – a pie doesn’t need to be super fancy. It needs to be comfort,” says King. “Our all-butter pastry is made from scratch. We try not to use thickeners in the fillings. The meat is slow cooked, the juices make the sauce. The menu is nothing out of this world, but it’s done well.”

Butter Crumbs is committed to using local suppliers wherever possible. Carabooda’s Heavenly Strawberries and O’Connor’s Natural Vanilla are onboard, the puff pastry comes from Empire Pastry in Darlington, La Delizia Latticini provides the cheese for sandwiches and croissants, Oohlala Preserves’ tomato chutney and beetroot & horseradish relishes complement the flaky pastries, and there’s coffee by Osborne Park roaster Micrology.

The Butter Crumbs team is focusing on its staples while it settles into the new shop – although planning for Christmas is well underway. There’s talk of a seafood pie, Christmas cakes, mince pies and “something with mangoes”.

After that, attention will turn to whatever is in season – expect stone fruit.

Butter Crumbs
1/669 Beaufort Street, Mount Lawley
Wed to Sat 7.30am–4pm
Sun 8am–4pm