Love Crumble Will Open in Northwest Portland

Love Crumble, which has operated at the Beaverton Farmers Markets and other vendor markets since 2024, will open its first brick and mortar location in Northwest Portland softly on Saturday, October 31. They offer their own take on a crumble, including drink versions, and more. Here’s what we know.

Love Crumble: What’s in a Name?

The crumble part is fairly straightforward—a warm fruit-based dessert often baked in a pan, with a crumbly topping. It is popular in Britain; here in the U.S. we might call it a crisp.

The “love” part of Love Crumble is owner Seunghoi An’s philosophy that, “Food is more than flavor. Food is love. It’s care. It’s connection.”

She writes, “We hope to be a place that reminds people: love is everywhere, if you slow down and notice.”

In addition to her Love Crumble work, Seunghoi is a designer based here in Portland who specializes in branding. I was happy to read about her love of typography. You can see her work on her website.

More Origins on Love Crumble

Seunghoi writes, “Love Crumble started with a journey through Europe and a deeper question about what makes beautiful moments stay with us.”

She continued, “In 2024, after traveling through Liverpool, London, Paris, Barcelona, and Dublin, I came home not just with inspiration, but with a warm feeling I couldn’t forget. What I remembered most wasn’t the food itself, it was the lovely little moments.

“It was a cold, rainy day when we had our first bite of warm crumble at a market. On a sunny afternoon at a café, I met a dog named Fuji. A barista made a pour-over while sharing their favorite local spots.

“These moments didn’t just become memories, they became part of life. This reminded me that what truly stays with us isn’t the flavor, but the feeling.”

In its ORSOS record, Love Crumble describes what it offers as, “Asian-inspired British Crumble and specialty drink.”

Sharing Love and Learning

Along with serving interesting and delicious drinks and crumbles, Seunghoi wants to use Love Crumble as a way to create a new kind of nightlife, “where people can enjoy and deepen their conversation over the little dessert and drink,” she wrote. “I want to create a safe and creative place where people can purely enjoy the moment.”

She continued, “I would also love to share my learning process with the community. I am learning so much through Love Crumble about the kinds of apples, what is seasonal fruit, and how much effort goes into coming to our table. I would love to share what I’ve learned through Love Crumble with our crew and our customers. The more I get into this business, the more I appreciate the food and the people behind it.”

Love Crumble Realized

Their first market appearance was at the Beaverton Farmers Market in June 2024. Their last Beaverton Farmers Market appearance was in late September of this year. In between that, they brought their world of crumbles at a handful of vendor markets, including the Portland Night Market and Hillsboro Tuesday Night Market.

They signed the lease for the brick and mortar space on July 10, 2026, and announced it soon after that: “It’s official. We are opening our brick and mortar. Love Crumble purely started with passion and love of craftsmanship either experience or design or our dessert or drinks.”

Seunghoi acknowledges that opening this cafe is not just her success, but it’s also that of her family, friends, and her employees at Love Cumble. She also wrote about how the business has been shaping her humanity, taught her many lessons, including gratitude for her community.

And it sounds like the pop-up at La Floridita got her thinking about the possibility of opening her own space, “I learned how much I love feeling the synergy of working together with the crew and shaping the experience together, and seeing our customers enjoying in their own ways. Since then, it became my turning point and I started to look for our permanent home.”

An Aside: This Location Was Formerly Lei Brilla

She is happy the old Lei Brilla space—essentially a turnkey situation—was available and turned out to be a viable option. We wrote about the impending arrival of Lei Brilla back in 2024, and at that time they did some work on the the space, which is now to Love Crumble’s advantage. The things that were done in 2024 were:

• Remove walls
• Add interior walls, including a non-structural partition wall
• New commercial kitchen and casework
• New storage
• New handrails
• Toilet room addition

According to permits, what Love Crumble needed to do was some electrical work. And, of course, they are putting their own mark on the look and feel and vibe of the space.

More on the Crumble Part of Love Crumble

Personally, I’m a big fan of crumbles/crisps and I especially like using the topping recipe in the Fields of Greens cookbook by Annie Sommerville. But there are plenty of good versions out there.

A crumble topping is basically flour, sugar, and fat (usually butter); sometimes you’ll add nuts, oats, or coconut (I like adding chopped pecans, walnuts, or almonds, depending on the fruit); sometimes warm spices like nutmeg, cinnamon, and/or allspice can also be incorporated into the topping and/or the fruit.

The fruit is cut into pieces, tossed with a little bit of sugar, placed in a baking pan. The topping is placed atop the fruit, and you bake it. It usually perfumes the kitchen with a fantastic aroma. I like to serve it with ice cream, but in Britain, custard is popular.

I think it’s the easiest to prepare among the family of baked fruit desserts—the others being cobbler, pie and double-crust pie, or a betty.

Love Crumble describes their crumble as “a cozy British dessert with layers of fruit compote, cookie crumbles, and custard! Imagine a deconstructed version of fruit pie with custard.” This is definitely more elaborate than the simple crumble I make at home. And it sounds pretty good.

“It’s very yummy and we are excited to showcase our little creation to bigger audience!” exclaimed Seunghoi.

What Goes into Love Crumble’s Products

They use local ingredients for the crumble, including fruit from Kiyokawa Family Orchards and other vendors at local farmers markets. Milk comes from Schoch Dairy (Helvetia) to make their signature custard.

Neem Coffee Project provides their coffee—green beans, imported by Royal Coffee, and roasted by Paul Ahn. Neem Coffe Project is committed to using fair trade, organic practices, as well as well-honed craft with coffee.

For their matcha and hojicha, they work with The Matcha Freak.

The Crumble

Their seasonal crumbles start with warm seasonal fruit compote, crumble (with a GF option), and custard but there are some toppings you can add, too. They include rose petals and roasted almonds (free); crème brûlée and housemade marshmallow ($1 each). You can also get one free custard refill.

Crumble Drinks

The crumble drinks are inspired by their signature crumble dessert. It is three layers and starts with coffee, matcha, hojicha, or their housemade strawberry oat milk (no caffeine). The top it with housemade custard cream and cookie crumble.

They write, “This drink was inspired by Korean coffee culture, especially the popular Einspänner—a drink topped with whipped cream. We reimagined it in our own style with custard and crumble, turning it into both a dessert and drink.”

The recommend you do not mix up the drink, which can dilute the independent layers and flavors too quickly. Instead, dig in with a spoon or sip it as the flavors meld naturally on their own.

That Custard

More on the custard: It is made with real egg yolks (not a powder) and Madagascar vanilla beans. This makes their custard somewhat dense, so they lighten it up with a little cream when they use it in their drinks. They call it, “The perfect topping for our coffee—delightful blend of rich and creamy flavors with a velvety sweetness.”

Seasonal Fruit

As I mentioned above, they work seasonally as far as fruit goes. Some of their seasonal fruit combinations have been caramel apple, cherry berry, peach, banana, blueberry, and strawberry. And they use flavors popular in Asian cuisine: mango, ube, lychee, papaya, yuzu, sweet corn, saffron, and even a Dubai-strawberry flavor.

They also created a Kumquat Strawberry Crumble, that was inspired by their childhood, and which sounds amazing. “The kumquats are candied Jeonggwa style, a traditional Korean method that gives them a chewy texture. We use kumquats jeonggwa to sweeten the strawberry compote while adding a bright citrus note.” I think I would love this.

Not Crumbles

You can also get just a hot or iced cup of matcha or hojicha, and they also offer two non-crumble drinks here, a Brown Oat Matcha and Strawberry Matcha. Both are iced, and use oat milk. They offer a cup of hot or iced Ambika’s Tea, essentially a tisane with tropical fruit flavors and peppermint.

For coffee optios, you can get a cup of drip coffee or cold brew.

Soft Opening Crumble

For their opening, they will have apple berry crumble featuring Kiyokawa’s Newtown Pippin apples and Mt. Rose apples, as well as a Goguma Pumpkin crumble. Goguma is a Korean sweet potato with an orange, pumpkin-like interior.

As an aside, I always love hearing about the Newtown Pippin apple being used, an apple that is dear to my heart. It originated at the Gershom Moore estate in what is now the Elmhurst neighborhood in Queens, just a few miles away from my old neighborhood of Astoria.

Mission and Vision at Love Crumble.

At Love Crumble, they have a well-thought-out mission and vision:

Mission: To create small moments of joy and love through dessert, design, and genuine human connection.

Vision: To be a place where everyone feels seen, cared for, and inspired—one beautiful moment at a time.

Opening Love Crumble

As I mentioned at the start of this article, their plan is open Saturday, October 31. BTW, JVK:E, a Portland-based DJ and interior designer (she designed the Love Crumble space) will be spinning during the soft opening party from 5pm to 10pm that evening. Profiles, “an independent culture platform rooted in Portland,” will also be there covering the opening.

There will also be Love Crumble merch for sale.

“After the very first day, we are going to evaluate what’s working and not working and open back up our evening hours,” wrote Seunghoi. Currently they envision their hours as this: Thursday to Saturday 5pm to 10pm; Sunday noon to 5pm.

“We are expanding our team and going to find our groove during evening services,” said Seunghoi. “Once we are fully staffed and find the rhythm, we will expand hours to daytime. As a night owl and who doesn’t really drink alcohol, I really wanted to have a space for people to gather and enjoy dessert and drink after work, dinner, or bar-hopping! I hope Love Crumble to be the lovely space where everyone can mingle and feel something special.”

She added, “Feeling loved and giving love is something that I learned from farmers markets and I want to spread that love to the community through food, art, and design. I believe that I can achieve that through love! Love for food, love for people, love for community.”

Wishing Seunghoi and the Love Crumble team all the best as they get ready to open their new brick and mortar space in Northwest Portland.

Love Crumble [opening October 31, 2026]
1759 NW 24th Avenue, Portland
Love Crumble website | Instagram | Facebook