Questions, corrections, and everything that fits in an email.
Home · Contact
· CONTACT / OPEN CHANNEL
Talk to the kitchen
Recipe questions, corrections, collaboration ideas. Every message gets read by the same person who cooked the recipe.
Currently answering messagesTypical reply · Within 48 hours
Write a message ALL FIELDS CHECKED
Press & partnershipsstudio@crumb.example
Brand work is rare and picky; see house rule Nº 04 before writing.
Recipe correctionsUse the form ←
Pick "Correction" and name the step number. Confirmed fixes are credited in the chef's notes.
Based inIstanbul, TR
UTC+3 · Messages answered over morning coffee.
Q.01Can I request a recipe?+
Yes, and requests genuinely shape the queue. Pick "Other" in the form and describe the dish; bonus points for a story about where you ate it. No promises on timing, since everything still has to pass four test cooks.
Q.02My soup came out too thick / too thin. Help?+
First check the chef's notes on the recipe page; the most common fixes live there. If it still misbehaves, write in with the step where things went sideways and what your lentils looked like at minute 20.
Q.03Can I translate or republish a recipe?+
Personal use, school projects, community cookbooks: go ahead, a link back is appreciated. Commercial republishing needs a yes in writing first; use the studio inbox.
Q.04Do you do sponsorships?+
Almost never, and never for ingredients. If your product would survive house rule Nº 04, the studio inbox is open. Expect honest answers.
Q.05I found a typo or a broken unit conversion.+
Thank you, genuinely. Send it via the form as a "Correction" with the recipe number. Confirmed catches get a credit line in the notes of that recipe.