It is that time to get ready to make crêpes. Our first market opens in 10 days. There are a few changes we want to make – we bought a slicer, so we will be buying more local meats and slicing them ourselves, which we have wanted to do for a long time.
Based on feedback from customers, we’re going to change some of our custom crêpes. Our smoked salmon will be a lighter recipe, we’ll be adding a local blue cheese option to the choices for many crêpes, and we’l have a few surprises and specials as the seasons progress.