Common Crumb is an artisan bakery located near the east end of downtown Spokane, Washington. Featuring classic French pastries, sandwiches, artisan breads, chocolates and confectionary.
Along with many other local businesses, the Common Crumb Bakery advocates the progression of cultural and social development in Spokane. We are strong supporters of collaborating with other local businesses and being proactive in charity events and giving back to the community. We are looking forward to embracing the community that surrounds us while introducing a fresh alternative to the growing population of downtown restaurants and bakeries. We vow to partner with and showcase the incredulous labors of the local farmers and producers that surround us.
Meet the team
Jeremy L Hansen
Chef Jeremy L. Hansen, owner and executive chef of Santé Restaurant & Charcuterie, began his culinary career working in numerous kitchens by the age 15. At 25, he decided to pursue a career in culinary arts and moved to Portland, Oregon, to attend Le Cordon Bleu. During this time, he volunteered in several restaurants to learn new techniques and to better understand how other chefs ran their kitchens. Throughout his education, an understanding for localism and sustainability began to influence his cuisine.
After graduating with honors, Jeremy moved to New York City to work under Michelin Star Chef Gray Kunz at Café Gray, learning the art behind service and dining at a professional level.
After culinary adventures on both sides of the country, he felt it was time to move back to Spokane and open up Santé Restaurant & Charcuterie with his wife Kate in 2008. Jeremy developed his recipes for charcuterie and continues to practice whole animal butchery with a localism philosophy. Since the inception of Santé, Hansen and his wife expanded the charcuterie program and added the adjoining craft cocktail Butcher Bar in January of 2013.
Chef Hansen has been recognized among his community as a standout chef, receiving numerous accolades and honors. Among those include a 2015 semi-finalist nomination from the James Beard Foundation for “Best Chef
Northwest,” The Inlander’s “Best Chef” 2011 and 2014, and the Inland Business Catalyst “Top 20 most influential people under 40.” He enjoys partnering with local chefs to create unique events, regularly mentors high school and culinary students, and serves on discussion panels relating to food ethics. Recently Chef Hansen created and hosted the first annual Chefs Week PNW, bringing several chefs, breweries, and winemakers together for various events throughout the week.
In August of 2013 and March of 2015, Hansen and his culinary team prepared dinners at the esteemed James Beard House in New York City. He is looking forward to another dinner in October of 2016, along with being featured in a competition at the 2016 StarChefs International Congress in Brooklyn. Other noteworthy accolades include top place charcuterie honors at the Good Food Awards in 2014 and 2016 and inductions into the Best Chefs America and Butcher’s Guild.
He and his wife Kate opened Common Crumb Artisan Bakery in January of 2015. Future projects include Inland Pacific Kitchen, a basement whisky den, and a catering company. He is looking forward to the progression of the culinary scene in eastern Washington.
Originally from Denver, Kate grew up north of Spokane. Throughout her schooling she traveled to many places in the world and begin an appreciation for food, culture, and what makes people the way they are.
Upon meeting Jeremy Hansen, the couple moved to Portland, Oregon to further their educational journeys. She continued to work in high volume restaurants as a server and was formerly trained by an Italian espresso company Torrefazzione Italia. While in Portland Kate became an advocate for the homeless population and graduated with honors from Portland State University with a psychology degree and bachelor of science. Most recently, Kate graduated from Eastern Washington University with a Masters degree in Applied Psychology. She hopes to become a school counselor in an underserved area in the near future. Kate and Jeremy have two children, Kayliegh (11 years) and recently welcomed Joshua (2 years).
After a wedding at Arbor Crest Winery on the fourth of July 2008, Kate and Jeremy traveled through western Europe and found inspiration for the restaurant they would soon open. She is very proud of the high standards of service, farm-to-table philosophy, and community events that Santé stands for. Kate accompanied the Santé team to the James Beard House in the summer of 2014 and acted as liaison between the esteemed foundation and Santé crew. It was one of the highlights of her restaurant career and is looking forward to another trip to present a dinner at the James Beard House in the spring of 2015.
Kate presently assumes the role of events coordinator, oversees bookkeeping, and runs the front of the house operations at both Santé and the Common Crumb Bakery. She enjoyed designing the interiors of each space in addition to Santé’s Butcher Bar, which opened in early 2014. She is looking forward to being a part of the growth of the Common Crumb as it becomes embraced by the Spokane community.
Lynette Pflueger traces her love for food and cooking back to her childhood. Early culinary influences include her mother, father, and grandmother who each taught her important lessons in the garden, kitchen, and nature. Lynette’s down to earth personality and sustainable philosophy comes from her urban hunter/gatherer upbringing in the Pacific Northwest (Spokane, Washington). International travel, however, is what got her serious about a career in the kitchen. Upon returning from her first trip abroad at 18, Lynette decided she needed a career that would allow her to travel yet keep her tied to her roots.
Lynette began her training in the hospitality program at Washington State University. She learned and practiced professionalism as an active member of Alpha Kappa Psi Professional Business Fraternity and the Hospitality Club. Studying for a year at Macquarie University in Sydney, Australia, Lynette furthered her hospitality experience with ART Hospitality, working events at the Sydney Opera House, Convention Centre, and Olympic Stadiums.
Upon her return to the United States, Lynette enrolled in the Culinary Arts Program at the Art Institute of California in Los Angeles. During her time in school Lynette worked as a barista and held a few beginning baking and pastry jobs (Baker/Barista, Muddhouse Coffee, Northridge, CA; Barista, The Coffee Bean and Tea Leaf, Santa Monica, CA; Pastry Intern, The Geisha House, Hollywood, CA). Although she pursued baking and pastry after graduation Lynette believes her culinary background makes her a well-rounded pastry chef.
Lynette takes pride in her work ethic and tenacity and believes hard work, initiative, and perseverance got her where she is today. Lynette’s professional walkabout has included experiences with Club Getaway, Kent, CT (Bakery and Pastry Manager), Riviera Country Club, Miami, FL (Assistant Pastry Chef), La Goulue – Christian Delouvrier, Miami, FL (Pastry Chef), Fontainebleau Hotel, Miami, FL (Pastry Chef de Partie), Chef Mavro Restaurant, Honolulu, HI (Pastry Chef), Club Med, Miami, FL (Corporate Pastry Chef), and her current positions as Pastry Chef at Santé Restaurant and Charcuterie and Common Crumb Bakery in Spokane, Washington.
Lynette is also very proud of the honors she’s received for her work including a feature in Starchefs online magazine (2013), a nomination for The People’s Best New Pastry Chef from Food & Wine Magazine (2013), and an invitation to join Santé Chef Jeremy Hansen to cook at the legendary James Beard House in New York City (2013).
In her free time Lynette enjoys studying French, playing ukulele, practicing yoga, and sharing her passion for food and cooking with others as well as educating herself by teaching cooking classes.
Lynette is honored to be part of the team at Santé and Common Crumb. The standards of excellence are high and food is prepared with respect and purpose. Lynette shares the Santé philosophy of creating a sustainable restaurant that supports the local economy and welcomes the challenge to exceed the expectations of her customers and peers.