Food & Ciders

Food & Ciders

Our menu is homemade prepared from organic and local ingredients. Our galettes and crepes batters are made with organic eggs and milk and Giusto's Vita-Grain maker of exceptional buckwheat and wheat flour. Our ice cream and sorbet are crafted by Fiorello's Artisan Gelato with dense, intense, and 100% flavor.

Our ciders are mostly California sourced and are the perfect pairing harmony with our galettes, crepes, salads, and Ice cream cups.

A History Of The Crepe, France’s Delectable Staple

A History Of The Crepe, France’s Delectable Staple

By Jessica Festa on Nov 19, 2018

Breton Roots: The Origins Of The Crepe

Once isolated from other areas of France on its rocky promontory in the far west, the region of Bretagne (known by us English-speakers as Brittany) has a historic – and enduring – identity all its own. Geographically closer to Britain and with a reputation for residents with a slightly more “British” comportment than the rest of the French, the Breton landscape is rocky and open, its coastline dotted with steep, wild cliffs.

Traditionally, not much grew on the Breton moors. But when buckwheat arrived in Bretagne in the 12th century, it took to the harsh landscape right away. The Bretons made the most of this fiber-rich, high-protein grain, grinding it down and combining it with water and a touch of salt to create a batter. With a dab of butter on a hot surface, the batter was spread with a wooden scraper into a flat, round shape, then flipped, folded and filled with whatever was local and fresh. Though white flour has sometimes been used since the 20th century (known with some derision as crêpes de froment), crepes are still made in this way today.

February 2: Day of the Crepe

But the crepe is not just an easy, cheap and delicious food; it has cultural significance and a dedicated day on the French calendar. Historically known as the Virgin Mary’s Blessing Day, February 2 in France is now better known as le jour des crêpes (‘the day of crepes’), and is more of a familial custom than a religious celebration. Also named La Chandeleur (‘the return of the light’), the date commemorates the winter’s decline and the coming light of the spring. Families celebrate this moment with a meal of crepes together. The day also has a cheeky superstitious element. According to legend, if you hold a coin in your writing hand and a frying pan in your other, flip a crepe and it lands flat, your family will be prosperous that year.

Traditional varieties, modern reincarnations

Certain aspects of crepe-making have remained constant since its advent in the 1100s. Spreading the batter onto a very hot surface for 30 to 60 seconds, each side is cooked until it looks like the surface of the moon. Sweet and savory versions have always existed; traditionally lemon and sugar, and ham, cheese, and egg. When consumed sitting down, they are usually paired with crisp apple cider, preferably from Bretagne as well. But variations on the crepe are constantly appearing. In 1895, grand chef Henri Charpentier worked for the Café de Paris in Monaco, where he helped make the crepe an important food in the fine restaurant. One evening, the Prince of Wales dined at the Café de Paris, and requested a luxurious crepe dessert. In a moment of inspiration, Charpentier threw some orange and brandy onto a crepe and lit the whole thing on fire.

These days, you’ll find all kinds of modern variations on the traditional crepe in French restaurants, from salted caramel to melted dark chocolate and poached pears. Popular savory combinations include goat’s cheese, Swiss-style Emmenthal, mushrooms and even stewed vegetables like ratatouille. Its name derived from the Latin crispus, meaning curled, the humble crepe can be dressed up in all manner of ways, but it essentially remains the paper-thin delicacy it has been since the Middle Ages.



Solange was a saint from the 9th century who lived near the city of Bourges, France. In the 13th century a church was built in her honor and a town was named after her. Saint Solange is a small town near the city of Bourges, France.

Foremost, Solange is the owner's daughter. Solange is the Sun (sol in Spanish) and ange (angel in English). Solange is the Angel of the Sun and behind the inspiration of the Creperie. Solange is 6 years old and studies at St Rose school.

Interesting Facts About Crepes

Interesting Facts About Crepes

Crepes get their name from the Latin word Crispus, meaning undulated and crinkly or from the Greek word, Crispos, which means wrapped or rolled up.

Using wheat flour to make crepes became quite popular in the ninth century. Buckwheat flour was used to prepare them prior to this.

They are presented in a variety of ways. Some may serve them in a shape resembling half-moon.

People also serve them by folding into the form of a triangle or roll them with filling inside. Another fancy way of serving crepes is to place the stuffing in the middle and tuck the edges to form a small parcel.

Liquor may be used in the preparation of crepes to help break down any lumps in the batter as well as to enhance the flavors of the ingredients.

During the Middle Ages, watered down wine was used instead of milk to prepare the batter.

The second of February is celebrated as National Crepe Day every year. It is commonly called Jour des Crêpes. It is the day when people celebrate the Christian feast of Candelora. A common tradition is to make a wish and toss a coin in the air while flipping a crepe over in the pan carefully.

In Italy, many people prefer to have crepes baked in an oven as an alternative to lasagna.

In Québec, people often prepare and serve thick crepes as a traditional food in the small shacks and farms where maple-based products are produced.

In some types of soups, crepes are cut into strips and added to the broth, similar to the Austrian Frittatensuppe.

Blinis are a Ukrainian version of crepes usually eaten with caviar. It is believed that they symbolize the rebirth of the sun at the end of winter.

The name of the Belgian crepe is Vôte, made from buckwheat flour and slices of apple or currants. People also use beer in the batter and serve warm crepes with sugar or cold with syrup

Our Cuisine Philosophy

Our Cuisine Philosophy


One doesn't really learn the art of cooking.

Cooking is a living matter and one needs to have a tremendous desire to offer.

Being a cook is a simple act of love and sharing between the products and the people who grow, breed, or catch.

Nature is full of angelic flavors .

It is important to understand that behind every product there is a face, a land, and the respect for the work that follows.

My way of cooking is telling my story, my region, my desires, but it would be nothing if at every moment I would not give them tribute.

Therefore, our only duty is to give the maximum of our competence and passion and then, try during our discovering journey to live up to these products, land, and people.