125 130 markets and events. 125 130 (3 with the new winch) times loading and unloading our cart, setting up the tent, creating our portable restaurant. And making a LOT of crêpes. We ended up at the McMinnville Public Market in November and December. Nice people, very chilly outside, but it helped us round out the season.
Happy to report that we still enjoy making crêpes.
When we started we knew three things about how we like to work:
- Make good food.
- Talk with people that purchase what we make.
- Source local ingredients, get to know the people working hard to make good things.
Making crêpes has met all those goals, and more. We get to cook and talk with our customers, rather than be stuck in the ‘back of the house;’ have met many incredible farmers, cheesemongers and others; and get to work together putting smiles on peoples faces. We’ve also met other vendors, a community of hardworking genuine people from all walks of life.
We are especially happy to have made so many people happy to have a crêpe. Some people became regulars, and we’ve been happy to see them each week. For others it brought back memories of their first crêpe in Paris, or Brussells, or Sunday mornings at their grandmothers. When we introduced Gluten Free crêpes we pleased a lot of people that had given up on crêpes, unable to handle the wheat.
Over the slow season, we will be doing events and a winter market in McMinnville. We are also making some changes. We’ll be adjusting the menu, trying a few new things and adapting some recipes. We have some changes to the cart to help reduce the time and effort for setup and cleanup.
All in all, it was a good season. Financially we did well, met lots of nice customers, market staff and other vendors, and are looking forward to a good season in 2012.