October starts this Saturday. We have 14 more farmers markets, then our first full business season is over. We have started shifting to our winter fruit, bringing local Pear with Brie and Raspberry jam crêpes back on the menu. We are revising our Dutch Apple Topping to be gluten-free to allow our GF customers to have our Dutch Apple Pie crêpe with our homemade caramel sauce.
We are also starting to look at what to do over the winter. Should we set up somewhere, do some catering and events, or just drain the pipes and wait until spring? There are good arguments for and against to all those approaches. We’re busy exploring and planning the future. We’ll post some info about this part of the process as we go forward.