What inspired you to start a Crepe restaurant in Traverse City?

First, I fell in love with the area, visiting my host family when I was an exchange student. I needed to find a way to live here, and this is what I found. I came with a student visa to the culinary institute, which made me discover all the food options we had in Traverse, and there was no creperie then. So here comes the idea. It’s French, like me, and so it was a kind of a new identity. Nothing fancy, just comfort food—and that’s how it came about.

What’s your top-selling item, and what’s YOUR favorite dish on the menu?

The most popular is The Complete, which is egg, ham, and cheese. And it’s on a buckwheat crepe, so it’s gluten-free. It’s very traditional, a crepe you will find on a French menu, and it’s also my favorite. The Croque Madame is again egg, ham, and cheese. The Big Sandwich is very popular too. On the sweet side, we have the kid’s favorite, which is banana and chocolate, because you cannot go wrong with banana and chocolate. People sometimes ask for strawberries, but we only have strawberries when it is strawberry season with Bardenhagen Berries Farm. Sometimes it lasts two weeks, sometimes it lasts ten days. Then, we have different specials. This week, we have a tiramisu crepe, and then next week we’ll see what we have. But the tiramisu crepe was a good one!

You’ve recently moved, what can we expect to find in your new space?

We moved to 113 Park Street just a few weeks ago. Now we have our own space, and it’s more cafe style. It is also the home of our sauce company. We found some outdoor seating that’s going to be all alongside the windows and one in the front. Other than that, we have the same as before—authentic crepes, croques, great coffee, and the best hot sauce in town. With time, we would like to extend to some grab-and-go options and have quiche back on the menu, at least in the down season. But for now, everything is on track, and Maria is making a special every week.

What do you love most about the community you serve? 

Traverse City is a big town, but it is a small town, too. Once you get your pot of regulars, they’re very loyal and come back to you. I am also from a small village, so I am used to that small community where everybody knows each other. I love my regulars, some become good friends, and some I have known for 7 years now, which is pretty nice.

Tell us about your team, and how they contribute to the experience you provide.

We’re starting with a new team leader, Maria, who will help us improve our offer with her past experience and love of good products. Maria and myself had started the sauce company last fall, so she was the logical choice to help start anew. I can’t wait to start cooking with her.

How does Vanessa’s Sauce Co. fit into the new business plan? 

When we added a burrito to our menu, we looked for something to add flavor and a little kick. We first worked with existing hot sauce before creating our own. People started to ask to buy it, so Vanessa’s sauce company was the logical next step. And now that we created the company, as soon as we get our wholesale license, we will expand the offer. Maria is the sauce chef genius behind Vanessa’s Smokin’ Hot Sauce, our original sauce!

What’s next for Vanessa’s Sauce Co.?

We will be coming out with a spicy honey, and we have a taco sauce that’s amazing to put on literally everything. Besides the hot sauce, we really want our products to be for everyday use, and, that you’re able to find a way to put it on everything you eat.

If you weren’t a chef, what would you be doing right now? 

Probably back to working in customer service in banking or insurance. Who knows, I have a hard time imagining myself without the creperie now.

For the travelers out there, where are some of your favorite places in the area to relax and unwind when you’re not in the kitchen?

I loved hiking Brown Bridge when we used to have a fur baby who needed lots of exercise. I enjoy going for live music and a glass of wine at Shady Lane Cellars during patio season (one of my besties is a member). Spending time with my friends and my American adopted family (from when I was an exchange student). And of course, visiting our amazing restaurants. You’ll find me at Artisan for local night, and Restaurant Week is my favorite week.

As Crepes & Co. settles into its new location, be sure to stop by and experience the crepes, croques, and sauces that add a little extra kick to Traverse City’s food scene.