Well, it’s that’s it —I have eaten the last two crumpets. And so now, the Frumpet experiment has come to a end. This afternoon, I took great pleasure in every step of the process for this final round: whisking eggs with just the right splash of milk, a sprinkle of ground cinnamon, and a capful of vanilla extract.

It was a well-deserved, leisurely brunch that I enjoyed in the conservatory, pretending I was in some Instagramable café.

But sadly, I’ve come to the conclusion that this is where the *Frumpet Fun* must end. Don’t get me wrong, they were delightful, but they’ve been thoroughly outshone by their sweeter, more decadent cousin—the French-toast brioche. It’s not even close! There’s something about the sweetness of brioche that crumpets just can’t compete with, no matter how much maple syrup or berries I cover them with. Plus, the texture of the brioche is so soft and buttery, it practically melts in my mouth. The crumpets, on the other hand, just were not in the same lane.

So, while crumpets have been lovely, if they ever find their way into my kitchen again, I think I’ll stick to the classics: toasted, with an indulgent smear of butter or, if I’m feeling frivolous, a thick layer of chocolate spread. The Frumpet era may be over, but the memories (and the calories) will linger fondly.

For now, its a very fond farewell to crumpets and keeping my brunch options wide open for their tastier, fluffier rivals.