Stephanie Cheung

Stephanie Cheung

After culinary school, I travelled to France and Asia, and noticed the crepe culture which was missing in America. Once returned, I started working on recipes out of a tiny Brooklyn office space turned into makeshift kitchen. My focus has always been Healthy Delicious, so going with premium and organic ingredients was natural. Having New Yorker mentality, I seeked for...

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After culinary school, I travelled to France and Asia, and noticed the crepe culture which was missing in America. Once returned, I started working on recipes out of a tiny Brooklyn office space turned into makeshift kitchen. My focus has always been Healthy Delicious, so going with premium and organic ingredients was natural. Having New Yorker mentality, I seeked for something fast that I could grab and go and saw a gap in healthy delicious fast food options. Gluten allergy was also on the rise over the years, which led me to substitute the traditional wheat flour butter ladened crepe recipes into a super light gluten-free crèpes by using premium
rice flour.

I visited Miami over the weekend in February of 2015 and fell in love with the city’s potential of growth. I decided to pack up the content of my NYC studio apartment to move here a year later.

I chose Coral Gables to launch my crepe concept for its community. Aside from wanting to serve delicious food, I have an innate desire to take part of community building.

Each portable crèpe is designed to fold like a bouquet of flower, making it an aesthetically pleasing breakfast/lunch/dinner/dessert, suitable for a grab and go meal. It is offered in sweet and savory options with strong focus on gluten free. The sweet crèpes are filled with homemade custards with fresh fruits, and nuts, while the savory crèpes are filled with salads, proteins, vegetables, and homemade sauces/dressings. I also offer smoothies and Matcha to accompany the crepes.

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