Whe we started, we tended to purchased most of our proteins in a ready to eat form. Sliced deli ham, sliced turkey, pre-cooked bacon, things like that. Even Crêpe mixes. (We also sliced our own cheese though). This was due in part to County health regulations, and also availability of time and commissary resources. Since our start we have added our own commissary, invested in equipment and staff to be able to up our game and bring the production of many items in house.
Because as time goes on, we learn that as we make more of the ingredients in our crêpes we can have greater control over the quality and thus put our vision and values into what you eat.
No, it is not always cheaper to make our own. Case in point: The local wholesaler has sliced deli turkey breast at around $3.40 per pound. The turkey breast we buy costs $3.89 a pound, uncooked. Then we prepare it with sage, salt and pepper and other spices and slow roast in our Alto Shaam oven (about $5,000 new) cool it, and cube it for our Turkey crepe. We loose about 35% of the turkey during cooking, so the actual per pound cost is over $5.00 per pound. But you can’t beat the flavor. And that is the whole point of creating our ingredients in-house
We make (or cook) our own:
- Lemon Curd
- Ranch Dressing
- Dill Sauce
- Chipotle Mayo
- Roast Beef
- Hummus (and the Tahini)
- Pastry Cream, Swedish Cream Whipped Cream
- Grate our own cheeses
- Rosemary Chicken
- Scratch Soups
- Sweet, Savory and Gluten Free Batters
- Specialty Items such as Vegan dishes
Is it more work? absolutely! Here is a typical preplist for our kitchen.
At the end of the day, when people enjoy our food, and our sales increase and work of mouth spreads about the crêpes and other items on our menu, we know we are on the right track.