Carmen has been a loyal crepe customer from our early days at the Salem Saturday Market to our cafe. When we first met she was shorter than our counter. Now she won a medal at the Mini-Future Chef Competition. She stopped by with her family to have a victory crepe. Way to go, girl!
5 years ago this month we started emailing regarding a food cart for sale on Craigslist. We bought that cart and began making crepes shortly thereafter.
In the fall of 2010 an ad appeared on Craiglist stating Tres Petite Creperie for sale. One thing led to another and on Thursday March 10, 2011 we set up our newly licensed crêpe cart in the Silverton Grange at the evening flea market. We had 13 crêpes on the menu, including Nutella (of course), Ham & Cheese & Turkey. The menu has grown a bit, and while something have changed, but one thing that has not changed is our interest in making sure we serve the best food we can serve. As Joe DiMaggio said…
There is always some kid who may be seeing me for the first time. I owe him my best.
Now we are embarking on a new venture, a 30 seat cafe where we are adding breakfast and lunch service with espresso and an expanded menu. We hope you will visit our new location at Pringle Park Plaza, next to Gamberretti’s.
We are not in Joltin Joe’s league, but every day we owe our customers our best efforts. With the help of our friends, suppliers, and special thanks to all our our past, present and future customers, we will continue to do so for a long time to come.
Richard, Lynne & the staff.
Wednesday October 29th, 2014. The last farmers market of the season, and the end of our fourth market season. With the exception of a couple of windy days and an appearance at Deepwood Estate‘s Vintage Flea Market, we made crêpes at 51 markets this year. This has been our most successful market season in the four years we have been in business. And we introduced a number of chagfnes this year. Some big, some small, but all with the goal of providing the best crepes we can make.
A few innovations:
- Changed to Bagasse plates and to-go containers – compostable and eco-friendly.
- We now roast all of our own meats (except ham).
- Added new housemade condiments including chipotle mayo and our ranch dressing.
- Introduced a new organic Gluten Free batter that is also a Vegan batter.
- Added seasonal savory crêpes in addition to our traditional seasonal sweet crêpes.
- Opened the Oregon Crepe Cafe in the Lower Level of the Reed Opera House so we can offer crêpes year around.
- Added more crêpe grilles to accommodate more customers. This caused us to try and revise our ordering system, but that still needs some work 🙂
We want to thank our amazing staff – true rockstars one and all, the staff of the Salem Saturday Market, our vendors, our fellow market vendors and especially you — our customers that came out to enjoy our crêpes. You made it happen for us.
Richard, Lynne, Kaela, Audrey & Sarah
Today’s weather has caused us to skip the final day at the Salem Saturday Market. we can deal with the rain, but experience has shown us that our big 10X15 tent does not do well in gusty winds. So to … Continue reading →
At the Salem Saturday Market we had a first on Memorial day weekend. Not a high-five, fist bump kind of first, but a an oops kind of first. We ran out of savory crêpe batter. In four years, after thousands of crêpes and … Continue reading →