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Trip to France or not

post #1 of 5
Thread Starter 

I am in the process of opening  a Creperie in my area and y question to actual crepe makers and or Creperie owners is:

- is there any advantage to go to France in Brittany to take one of the Maitre Crepier courses offered and at the same time buy some of the authentic equipments for crepe, or do we have plenty of resources here in the US ?

Thank you in advance

post #2 of 5

My guess would be to say that, yes, you would most probably have a different learning experience if you were to take a course in a good French crêperie school, however, more important is whether this is worth the investment?

 

In particular, I would say that you need to first determine whether your customers will really enjoy a genuine French crêpe (for instance, "sarrasin", or "buckwheat" in English - I think, might not be of the taste of everybody...). Maybe your customers would prefer more consensual crêpes, or with an American twist? In that case, it might not be worth the trip....

 

So I think the first thing you need to do, is determine your target customers, and study their preferences (this might change depending on state location, socio-professional profile, etc). Only then, you might be able to take an educated decision.

 

Hope it helps...

post #3 of 5

That is very good advice there. I would add however a trip to France is always a pleasure.

Once your business is open, the trip could then be a business expense n'est pas!

Get the tax man to pay for it and if you learn something to take home with you, your customers will love you.

 

Good luck with your venture.

post #4 of 5
Quote:
Originally Posted by colombochute View Post

you need to first determine whether your customers will really enjoy a genuine French crêpe (for instance, "sarrasin", or "buckwheat" in English - I think, might not be of the taste of everybody...). 


A genuine French crêpe is ALWAYS made with wheat flour. If you use sarrasin (buckwheat), you're making a galette (galette de sarrasin), not a crêpe. 

post #5 of 5

@ French Fries:

 

... And a galette de sarrasin is nothing else than a kind of crêpe. That's also why restaurants serving galettes are called "crêperie".

 

According to Larousse:

 

Galette: "En Bretagne, crêpe salée de farine de sarrasin" ("In Britanny, salty crêpe made with buckwheat flour")

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