Serving up authentic southern cuisine in the heart of California wine country

Join Us For A Pop-Up Dinner In Sonoma!


Join us for a night of good food, good music and good friends!

For one night only, Sonoma-based Drums & Crumbs is hosting a pop-up event at Barking Dog Roasters, 18133 Highway 12, Sonoma, CA, 95476. Tickets include dinner, dessert and live music.

Order tickets via Eventbrite:

For dinner, there two are seatings: 6pm and 8pm. We’ll serve you our two-piece Fried Chicken Dinner with your choice of two of our authentic southern sides and a handmade buttermilk biscuit. Choose from White Cheddar Grits, Baked Mac & Cheese, Southern-Style Collard Greens, Spicy Black Eyed Peas and Fresh Mixed Greens.

For our vegetarian, vegan and gluten free friends, we are offering our Veggie Plate, with your choice of three sides and a buttermilk biscuit or gluten free corn muffin.

For dessert, we’ll have Rachel’s Fresh Strawberry Cobbler. Coffee and other beverages will be available for purchase from Barking Dog Roasters.

Live music is TBD.

For those of you who can’t stay for dinner, we have a limited number of take-out orders available.

Rachel’s Recipes: Gluten Free Corn Muffins

Drums & Crumbs Baked Goods

[Hint: These muffins are also great with wheat flour!]

Makes 1 dozen corn muffins

What To Get:

1 cup gluten free flour such as Bob’s Red Mill Gluten Free All Purpose Flour
1 cup yellow cornmeal
2/3 cup white sugar
1 teaspoon salt
3 1/2 teaspoons baking powder
1 egg
1 cup milk
1/3 cup vegetable oil

What To Do:

Preheat oven to 400 degrees. Line muffin pan with cupcake liners or lightly coat with butter or oil.

In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Add milk and vegetable oil, and stir until well-combined. Add egg, and stir until well-combined. Sometimes, in baking, you want to be careful to not overmix your batter… this is not one of those times. Pour batter into prepared muffin cups until each is about 3/4 full.

Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

You can also use a 9″ cake pan or cast iron skillet, but we like to save those for our savory cornbread.

APRIL SPECIAL: The Route 121 Fried Chicken Sandwich

Drums & Crumbs Hwy 121 Fried Chicken Sandwich

We always knew we’d have a Drums & Crumbs signature fried chicken sandwich, but for months we’ve anguished about what to put on it. We wanted something that complemented our secret spice blend and still added something new to the experience. It was also important to find the perfect bun: not too touch, not too bready.

The bun part was easily solved when we tried a fresh baked ciabatta roll from Bordenave’s Bakery in San Rafael. It is soft and airy but chewy enough to hold up one of Arthur’s boneless fried chicken breasts.

For the toppings, we wanted something cool and refreshing. Every week we made a different coleslaw, trying out different spices and vegetables and even hot sauces. The problem was that the spice blend we use for our chicken is pretty much perfect, and it was hard for another spice or pepper flavor to shine through. Then Rachel decided to make some of her mom’s simple coleslaw: cabbage, pickles, mayo. It was the perfect touch. We jazzed it up a bit by using red cabbage and pickled our own shredded heirloom carrots, and the Route 121 Fried Chicken Sandwich was born — named after the beautiful state highway that winds its way through California winecountry.

Come by the cafe and try it for yourself!

Final Weeks of the Drums & Crumbs Cafe At The Renaissance Marin!

With the food truck finally within our sights, we are starting to transition towards our new schedule and locations. For the duration of April, we will still be at the Renaissance Marin in downtown San Rafael every Tuesday and Wednesday from 9am to 2:30pm.

Starting in May, due to our new commitment at the Valley of the Mood Farmers’ Market every Tuesday night in Sonoma, we will only be at the Renaissance Marin on Wednesdays from 9am to 2:30pm.

Then starting in June, if all things go according to plan (and we’ve already learned they sometimes don’t), we’ll be moving into the food truck full time and will have to say goodbye the pop-up cafe. But don’t worry, San Rafael friends, we are planning to have the truck in downtown San Rafael for lunch at least a couple of times a week!

A full schedule of our regular food truck locations will be posted closer to its launch date.

Thank you to everyone who has come and visited us at the cafe! We’ll still be there until the end of May, so come see us!


Edit: Due to a delay with the truck, we will be at the cafe every THURSDAY from 9:30am to 2:30pm through the end of June!

One Year Of Fried Chicken & Cobbler

It was almost 9pm, and we were frantically sweeping the floor and wiping the counters in a windowless commercial kitchen in San Rafael. The last batch of fried chicken, which should have been delivered two hours prior, was still cooking on the stove. Up until that night, Arthur and I were the only people who had tasted our brand new menu, and the most servings we had practiced cooking was eight.

Tension was high, and Arthur and I were barely on speaking terms as we loaded the food into the car and drove to the site of our first catering gig: a movie set at a marina in Sausalito. We drove in circles looking for the location, and eventually someone had to come find us and direct us to the set. We were surprised to find a dark, dirt lot with a single street light. There were no tables in sight, something we had neglected to discuss beforehand.

We were three hours late by the time we got there, and yet all of the actors and production crew were excited to see us arrive. The only person who knew our scheduled delivery time was the director, a friend of Arthur’s who had bartered a fried chicken dinner for his film crew in exchange for producing our Kickstarter video. He was either too busy or too kind to mention our epic snafu.

The original idea was to feed everyone before they started filming, but we arrived just as they were wrapping up, so we became the post-filming treat. We opened up the back of the minivan and had another car park beside us under the one streetlight, and then we proceeded to have an old fashioned tailgate party. Our worries about the food and the scheduling disaster were proven to be misplaced as we received glowing compliments about every dish.

I vividly remember the emotions that night as Arthur and I struggled to cook and deliver that dinner for 25 people. That memory now stands in stark contrast to the ease at which we, with the help of an employee and two friends, cooked and delivered a very similar menu (only with refined recipes and better execution) for 90 people a couple of weeks ago. In recognition of this first year of significant — and sometimes painful — growth, I’m passing the keyboard to Arthur to share his own reflections on the lessons learned and challenges faced.

Drums & Crumbs Co-Founder & Co-Owner Arthur Chang Reflects On The Highs & Lows Of Our First Year In Business


Arthur Chang, Co-Founder & Co-Owner of Drums & Crumbs LLC

3 Things I have Learned So Far:

1. Running a small business has taught me more patience than I have ever thought I possessed.

Most of my really close friends and my old work colleagues know that I am a pretty impatient person when it comes to things in day to day life. That is why I thrived in my old job where information was expected and received quickly on both sides of the table. It is also why I thrived in NYC: it is a much faster pace than most anywhere in the world.

After having started this business, I have learned that the parties on the other side of the various business interactions I have had with work at their own pace. I’ve realized that I have to learn to accept this and know that thing will get accomplished  — just maybe not in my own internal time frame.

This newfound patience has surprised me because I really didn’t think I was capable of that. I am starting to learn that the ultimate priority is that the business succeeds over my own personality quirks. I have learned to not respond negatively to waiting longer than I want and stay aware of the larger picture. I am not perfect in this but I think I have adapted pretty well.

 2. The support of friends and family has been so overwhelmingly great that has really surprised me.

I know most people in your life want you to succeed, but the fact that so many have responded with verbal, written, emotional, and even monetary support via our Kickstarter campaign has really astonished me. Half of the reason I am still on this path is the fact that I know so many people want us to thrive and do well. In my lowest moments, I think of them, and it renews my ambition to move on.

3. One of the greatest joys I have ever had is watching complete strangers eat our food and then tell me how much they enjoy it and how happy they are that we are doing this.

That feeling they give me never gets old and is again one of the main reasons I keep pushing on.

 Most Memorable Experiences

 1. Taste of Sonoma

This was the first event when we offered our food to a great mass of people in such a unique and great atmosphere. The response from the people there affirmed that I had made the right choice in terms of the concept.

2. Meeting with the Opportunity Fund to discuss our loan process, and completing the loan application process itself.

I never really thought of myself as a true business person until I sat in a meeting room with the loan officer and our financial adviser and had to lay out our case and provide data and answer specific financial questions about our business concept.

Further, going through the loan application and having to provide financial reports made me realize this “project” (e.g. the business) was a real thing. It was a humbling experience realizing how much money is involved in just starting one small business organically.

Greatest Challenges

1. Getting the food truck built

It’s a little ironic that our main goal is perpetually my biggest challenge right now. I have always heard stories about how long it takes to build a restaurant or house, and as it turns out, that basically applies to any construction project. When it comes down to it, when you have to rely on a contractor to get your project completed, there are going to be delays, and you have to adjust to their individual quirks and way of doing thing. Since they are often small businesses too, there is no clear, standardized way of doing things. All one can do is maintain constant communication and move things as quickly along as possible while keeping a congenial relationship with that contractor.

 2.The kitchen learning curve

The next biggest challenge for me is the learning curve in the kitchen. I have always enjoyed cooking for fun and to entertain on a simple level, but I have never styled myself as a chef. Even though our menu isn’t complicated, I have realized that I have had to learn a lot more to be able to produce food for consumer consumption. This has given me a new respect for all chefs and cooks alike.

I am glad I have a good partner who cares about standards and has made me better in the kitchen. I also know that I want to eventually hire culinary professionals who have more talent and ability than I have to get our product to the next level. I know my strengths lie elsewhere.

Thank You!

With all the ups and downs of our first year of business, I am especially grateful for everything and everyone.

I know we are off to a good start, and I am looking forward to bringing our food truck  and our food to as many people as possible in this next year!

March @ The Farmer’s Market

We visit the farmer’s market every week to buy fresh, organic produce straight from the farmers. Half the fun is getting to see what is newly in season, so we are sharing with you some of our newest finds.

Right now, citrus season is in full swing. Hopefully you’ll soon be able to taste some of Twin Girls Farm’s organic lemons in our lemon bars or lemon poppyseed muffins!



Fresh organic citrus from Twin Girls Farm

We can’t believe it’s already time for strawberries again! We loved using Williamson Farms organic strawberries in our strawberry muffins and strawberry cobbler last summer, and we are excited to return to those recipes very soon.




Williamson Farms Organic Strawberries

MARCH SPECIALS: Honey Chicken Biscuit, Arthur’s Grumpy Morning Biscuit, White Cheddar Grits & Vegetable Bean Soup!


Arthur’s Grumpy Morning Biscuit

After months of quiet discussion, we have debuted a new Drums & Crumbs superstar: the chicken biscuit!

Reflecting the two very different personalities of co-owners Rachel and Arthur, we have two different variations for you to try. The first is our Honey Chicken Biscuit. It is a boneless fried chicken breast topped with honey and sandwiched inside one of our fluffy, handmade buttermilk biscuits. The second is Arthur’s Grumpy Morning Biscuit, or, as we call it, the Grumpy Biscuit. It is a boneless fried chicken breast topped with a fried egg and sandwiched in a buttermilk biscuit. It is guaranteed to turn around even your grumpiest of mornings!

This month we are also debuting a new side: White Cheddar Grits! They are rich and smooth and gluten-free! If you’ve always wondered what the big deal is about grits, these are the ones the try.

Finally, for the month of March, we are offering a homemade Vegetable Bean Soup. Made with two kinds of beans and a medley of vegetables from the farmer’s market, it goes great with our gluten-free corn muffins or even a chicken biscuit!


Honey Chicken Biscuit


Rachel’s Recipes: Honey Apple Cider Vinaigrette


This sweet and tangy vinaigrette is excellent with simple mixed greens or a complex salad.

What To Get:

¼ c    honey
½ c    apple cider vinegar
¾ c     olive oil
2 tsp     onion powder
2 tsp    mustard powder
½ tsp    pepper

 What To Do:

Whisk together honey and apple cider vinegar in a glass bowl until honey is dissolved. Add onion powder, mustard powder and pepper, and whisk until evenly distributed. While whisking somewhat vigorously, slowly add olive oil and whisk until oil is emulsified. Store in a mason jar in the fridge until you need it.

Instead of onion powder, you can also use a finely diced shallot or a tablespoon of minced onion. If you don’t have mustard powder on hand, don’t worry. It is still delicious without it.

This vinaigrette tastes the best if you make it the day before an store it in the fridge overnight so the flavors have a chance to meld together… just make sure you give it a good shake before you use it.

Give it a try and let us know what you think!


FEBRUARY SPECIALS: Winter Root Vegetable Soup, GF Turkey Meatloaf, Cheese Grits & Red Velvet Cookies

Drums & Crumbs Winter Root Vegetable Soup

Our first bowl of Winter Root Vegetable Soup!

We are very excited about this month’s additions to the menu!

For breakfast, we are serving our Pecan Coffee Cake. We’ve posted the recipe, so try it for yourself and let us know how it turns out! We are also debuting one of our favorite classic southern breakfast items: cheese grits! Made with organic ground corn and sharp cheddar cheese, this menu addition makes the perfect gluten-free morning snack or lunch accompaniment.

For lunch, we have two new entrees. The first is a hearty vegan Winter Root Vegetable Soup made with butternut squash, sweet potato, parsnip, turnip and celery root. The second is a gluten-free Turkey Meatloaf made with quinoa and a special blend of spices.

For dessert, try our beautiful new red velvet sandwich cookies! They make a great gift for your valentine!

Come visit us at the pop-up cafe at 1115 3rd St. in downtown San Rafael. We are there every Tuesday and Wednesday from 9am to 2:30pm. Hope to see you there!

Rachel’s Recipes: Pecan Coffee Cake

Each month, we will share with you one of our favorite recipes so that you can enjoy a bit of Drums & Crumbs right at home. This month, we bring you our Pecan Coffee Cake, which is available all month at the cafe. Try if for yourself and let us know what you think!

Pecan Coffee Cake by Drums & Crumbs

What To Get:

For Cake:
2 cups all-purpose flour
1/4 teaspoon salt
1 tablespoon baking powder
1 cup butter, softened
1 cup sour cream
1 1/2 cups white sugar
2 eggs
1 teaspoon vanilla extract
For Pecan Crumb Topping:
3/4 cup brown sugar
2 tablespoons all-purpose flour
2 teaspoons ground cinnamon
3 tablespoons cold butter, cubed (keep in the fridge until you need it)
1 1/2 cups chopped pecans

What To Do:

Preheat oven to 350 degrees F (175 degrees C). Line a 9×13 inch pan with parchment if you have it, and lightly coat with butter. If you don’t have parchment paper, just butter the pan. It’ll be ok.

Sift together the dry cake ingredients: flour, baking powder, and salt. Set aside.

In a large bowl, cream the butter and sugar until light and fluffy. Mix in sour cream. Beat in the eggs one at a time. Stir in the vanilla. By HAND, gently fold in the flour mixture, mixing just until incorporated. Set aside.

In a medium bowl, mix together brown sugar,flour and cinnamon. Add cold butter cubes. Using a fork (or a pastry blender if you are fancy), work the butter into the dry ingredients until you have evenly distributed, coarse crumbs. Stir in pecans.

Pour half of the batter into the prepared pan, using a spoon to spread it into an even layer if necessary. Sprinkle roughly a third of the pecan crumb mixture over the batter. Pour the rest of the batter on top, again carefully spreading it with a spoon if necessary.

Bake in the preheated oven for 10 minutes. After the top sets just a little bit, sprinkle the rest of the pecan crumb mixture on top. Make sure you don’t neglect the edges and the corners!

Return to the oven and bake for 30-45 minutes more. You’ll know it is done when a toothpick inserted into the center of the coffee cake comes out clean. It will also smell amazing. Let cool in in the pan. Serve out of the pan. If you don’t want your guests to see your ugly pan, let cool, slice, and stack your slices on a pretty platter.