How time Flies when you’re having fun.
2 years ago on March 10th, we opened our doors at Pringle Park Plaza for the first time. Since then we have expanded our hours, our menu and our customer base.
But March is a multi-anniversary month for us. 6 Years ago we served our first crêpes at the Oregon Cheese Festival in Central Point. Hundreds of Farmers Markets (we did 5 a week the first couple of years) and dozens of events later, we opened our first brick and mortar at the Reed Opera House in March 3 years ago.
We are looking forward to more change and growth as we go forward. Thanks to everyone that has helped us on this journey.
Richard & Lynne
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.
The Kitchen , ready for a new story
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.
Not everyone is happy with egg prices.
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.
For over 2 years we have been helping food trucks, pubs and restaurants serve freshly baked breads, rolls, pizza dough and cookies. We have delivered over 15,000 pretzels, buns, cookies pasties and loaves to our customers. We thank you for your support.
However, we had to let go of our large kitchen in order to open our cafe. Our new space does not have have the room required to bake large volumes of breads, rolls and specialty items.
It is a difficult decision, but regretfully we are no longer able to supply Salem with wholesale products. We will try to fill a few small orders now and then but that’s is all we can provide at this time.
Thank you Salem, we appreciate your business.
Richard & Lynne
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.
We’re working a fast as we can to get our new Cafe, menu and everything just right for our relaunch. There are lots of details and issues that can delay our progress, so rather than promise a date, we are hoping for early March! We will be posting pictures and menu ideas from time to time.
A year ago we sent out a press release about our new brick and mortar location in the Reed Opera House in downtown Salem. Now we are sending out a press release about our move to Pringle Park Plaza. … Continue reading →