Madge’s Classic Crumpets

Tasting notes of the Curator

There’s something unmistakably nostalgic about biting into a crumpet — especially when it’s crafted by someone like Madge. These crumpets are made with plain wheat flour, water, yeast, baking powder, and just a pinch of salt and sugar, allowing the full character of traditional fermentation to shine. On the outside, you get a tender golden crust, griddled to perfection. But inside is where the magic lies — soft, airy, and riddled with nooks and crannies that beg to hold melted butter or jam. They carry a gentle, savory tang from the yeast, reminiscent of English breakfasts and lazy weekend mornings. Served warm, the aroma alone invites comfort. Whether lightly toasted or griddled with a touch of butter, Madge’s crumpets deliver heart, heritage, and a hug in every bite.

You may avail of the crumpets: Fresh (on pre-order) or Frozen ( Express delivery to Metro Manila / Available for Nationwide locations)

Pairings and Suggestions

Let Madge’s Crumpets be your blank canvas for breakfast or teatime splendor.

• With Échiré Butter: For a true indulgence, toast and slather with Échiré Demi-Sel or Doux. The crumpets’ porous texture captures the rich creaminess of this famed French butter beautifully.
• Jam and Cream: Add a dollop of artisan strawberry jam and a swipe of crème fraîche for a refined take on a classic treat.
• Smoked Salmon & Crème: Top with crème fraîche, smoked salmon, and a sprig of dill for a savory canape-style bite.
• Honey & Sea Salt: Drizzle raw honey and sprinkle a whisper of sea salt for a sweet-salty delight.
• They also make an ideal base for eggs Benedict — just replace the English muffin and revel in the pillowy difference

A Love Letter in Flour and Yeast

Crumpets trace their origins to 17th-century England, born from humble griddled cakes cooked on open hearths. Originally thinner and harder, today’s version — fluffy with signature air pockets — emerged with the addition of yeast and baking powder in the Victorian era. Madge, a beloved fixture of the Salcedo Community Market, has spent a considerable time quietly perfecting comfort fare, drawing smiles from passersby and families alike. Her hands know dough by memory, and each crumpet carries the essence of slow, thoughtful baking. Now, through her partnership with The Bow Tie Duck, Madge’s handmade creations can grace more breakfast tables — not just as baked goods, but as moments of warmth passed from her home to yours.

Storage Instructions

For your Fresh Crumpets:

Madge’s Crumpets are baked fresh in the morning of your scheduled delivery, then stored chilled to lock in their tender texture and gentle rise. They are delivered at room temperature — just right for receiving and storing.

• Refrigerate: Keep them in the original bag or transfer to an airtight container. Best enjoyed within 3-4 days from date of arrival.
• Freeze: For longer storage, place in the freezer as soon as possible. While they are suitable for freezing for up to 4 months, we recommend freezing them within 2-3 days of arrival to retain their best quality.

To serve, simply pop in the toaster or warm in a pan until the edges turn lightly golden and crisp. They’ll come back to life — soft, springy, and ready to soak up butter.

For your Frozen Crumpets:

Madge’s Crumpets are frozen on the same day they are baked for optimal quality. You may use the following methods to reheat:

• Toaster Method: Place frozen crumpets directly into the toaster on a medium setting. Toast until heated through and the edges turn lightly crisp — usually one to two rounds depending on your toaster.
• Oven Method: Preheat your oven to 160°C (320°F). Arrange frozen crumpets on a baking tray or rack and heat for 8–10 minutes until warmed through. For a softer bite, wrap them in foil before heating.
• Microwave Method: Wrap 1–2 frozen crumpets in a damp paper towel and microwave on medium for 30–45 seconds. For a crispier finish, follow up with a quick toast or sear in a hot pan.

For Nationwide deliveries, only frozen crumpets are available as they last the long transit.