Friday October 20th
Coffee of the Week: S’Mores Latte
Wild Alaskan Smoked Salmon Chowder (Gluten Free)
Fall Crêpe Specials
Dutch Apple Pie
Pear & Brie
You can make online reservations for groups here on our site
We have been promising our Gluten Free Crêpe fans that we will add Gluten Free breads and pastries to our offerings. We are proud to announce that we have set up a separate Gluten Free Baking Area in our kitchen, with its own set of brand new tools, measuring cups, knives and cooling racks. We realize it is not as good as a separate building., but for years we have been following our own GF protocols for our GF crepe batters. With that successful experience, we are confident that our guests will enjoy delicious safe food.
In 2011 we were able to use the commissary kitchen of another restaurant to launch our business. In 2013 we finally got our own kitchen/commissary. An large empty former kitchen in downtown Salem. On July 1 2015 we ended the lease on our old kitchen, turned in the keys and now another group of bakers is making their own history in the space. We made hundreds of gallons of crêpe batter, tens of thousands of pretzels and bread products, and learned a lot about ourselves. They say you learn more from you mistakes than your successes. If that truly is the case, it feels like we have a PhD. Even though there were a lot of learning experiences, a lot of very good food came out of this space. We were able to let a few other folks share the kitchen and help their businesses launch. It has been a good run. Now we are in our new Cafe, with much of the furniture in storage. We don’t miss the view (none) we do miss all the room, our small walkin and will remember the good times.
In case you haven’t noticed, Avian flu has resulted in the loss of millions of poultry in America this year. That has resulted in the skyrocketing prices of eggs. Our eggs, from local producer Willamette Egg Farms have been affected as well. We now pay over 3 times the price for the eggs in in our crepes.
Eggs are a critical ingredient in our crêpes (and our pastries and cookies). We use a much higher proportion of eggs in our crêpe batter than many restaurants that offer crêpes. Our customers like the richness and we like our customers. They are now a higher percentage of cost than the real creamery butter we use.
At this point we are absorbing the price increase. In the future, we may have to increase prices. We hope not, but if it comes to that, we hope you understand.