Crêpe La Vie Headed To The Haight

We spoke with Crêpe La Vie proprietress Emilie Le Pessot, who's in the midst of making preparations for opening the brick-and-mortar operation on Haight Street. Raised and trained in the crêpe arts back in France, Le Pessot left a career in business to start a new chapter with Crêpe la Vie in December 2013.

Le Pessot confirmed that the Haight location is Crêpe La Vie's first, saying that she's excited about the Second Act location and dedicated to making a Haight storefront work.

"I've been looking for a permanent space for a few months now," she said, noting that she specifically chose the Haight for a number of reasons: "I like the neighborhood. It's full of people, and there are a lot of independent stores and especially great food options. I'd like to become one of the great food options."

Asked what some of the menu offerings would be, Le Pessot said there will likely be between eight and 10 kinds of crêpes, with the menu split evenly between savory and sweet options.

Savory options are made with organic buckwheat flour (see photo above), while sweet options, made with unbleached organic pastry flour, will include homemade toppings such as salted caramel, candied orange, raspberry coulis, poached pears and the like. (Here's a peek at Le Pessot's current menu.)

Said Le Pessot, "I work with high quality and homemade ingredients, and try to source local products as long as it's possible."

Le Pessot is targeting an October opening, so stay tuned for updates in the near future.