Warmth first
Hospitality is the whole job. We want every guest to feel like a regular, from the first visit onwards.
About us
A neighbourhood café that grew into a gathering place.
We're a small team of bakers, roasters and hosts who believe a good café is measured by how long people want to stay.
Our story
A neighbourhood bakery that grew into a gathering place.
Brew & Crumb began in 2016 with a second-hand roaster, one temperamental oven and a stubborn belief that Dhaka deserved a proper neighbourhood café — the kind you drop into for ten minutes and stay for two hours.
We started with coffee and a handful of pastries. Word travelled faster than we could bake, so we built an open bakery behind the counter and let the smell of butter and cardamom do the rest. Today we roast our own beans in small batches, mill our own flour blends and bake every morning before the doors open.
We are, above all, a place to sit down. Students revising for exams, couples on a first date, families on a Friday, teams celebrating a launch — they all share the same room, and that's exactly the point.
Our philosophy
Good ingredients, treated simply.
We keep the menu deliberately short. A shorter menu means fresher stock, sharper technique and the freedom to change things when the season does.
Every coffee we serve is roasted within ten days of the cup. Every loaf is naturally leavened, slow-fermented and baked the day you eat it. If we can make it ourselves — the granola, the syrups, the pastry cream, the sourdough — we do.
- Beans roasted in-house, never older than ten days
- Bread naturally leavened with a 24-hour ferment
- Seasonal produce sourced from local Bangladeshi growers
- Syrups, sauces and pastry creams made from scratch
What we value
Four things we refuse to compromise on.
Made by hand
We bake, roast and mix in-house because shortcuts have a taste — and it isn't a good one.
Honest sourcing
We work directly with growers and small roasters, and we're transparent about where everything comes from.
Considered design
From the plates to the playlists, every detail is chosen to make the room feel calm and cared for.
- Baking in Gulshan since
- 2016Baking in Gulshan since
- Hours our cold brew steeps
- 18Hours our cold brew steeps
- Cakes designed each week
- 40+Cakes designed each week
- Days a week we're open
- 7Days a week we're open
The team
The people behind the counter.
Between them, they've spent decades perfecting pastry, coffee and the art of making people feel at home.
Ayesha Siddiqua
Founder & Head Baker
Trained in pastry in Lyon and Dhaka, Ayesha designs every cake that leaves the kitchen and still tests the croissants herself.
Rezaul Karim
Head Roaster & Coffee Lead
Rezaul sources our green beans and roasts in small batches, chasing the sweet spot between clarity and comfort.
Priya Das
Café Manager
Priya runs the floor, remembers the regulars and makes sure the room stays as warm as the coffee.
