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
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.
Yesterday we helped load Carta, our faithful food cart into a U-Haul to begin a new life with a couple of other dreamers. She served us (and our customers) well. We are now happy briock and mortar folks. We lvoed our life on the road, and love our new life too.
We wish the new owners as much fun and success as Carta brought into our lives.
Chamber of Commerce breakfast at Tigard Farmers Market.
Polk County Bounty Market in Dallas their first year.
Our First event in 2011
Inside is NICE!
Our Crêpe Cart at Broadway Commons
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.
Dear Reed Opera House;
Today is the last day we are making crêpes within your walls. When Lynne and I first came to Salem in 2010, you were the first building we met. It was love at first sight. When we graduated from only a push cart to a brick and mortar location, it was your brick and mortar we chose. The best choice we could have made. We love our spot in the Reed lower level. You fulfilled all of our expectations and then some. Your character, your great looks, the perfect place for us to spread our storefront wings for the first time.
Fresh is Best
Alas, like so many before us, the bittersweet moment has arrived. Nurtured within your walls, we’ve grown in experience and confidence. You gave us the confidence to venture our, to explore working on a bigger stage. Soon we will open our new cafe just a few blocks away, with a bigger menu, more seating, and lots of new ideas we are looking forward to trying out here in Salem.
We all have “firsts” that we remember. Our first kiss, our first pet, perhaps our first love. Many of our guests remember their first crêpe. No matter where we go, we will always remember you with fondness and affection, Historic Reed Opera House, site of our first café.
Richard & Lynne