Commander
11h
Monday - Thursday 11h30 - 22h00
Lundi - Jeudi 11h30 - 22h00
But between those that smell of rich salted butter and leave us with delicious memories, and those that are greasy and tasteless—better forgotten—there is a world of difference.
It was from this observation that Axel Le Pomellec decided to create a new fast-casual brand built around crêpes: Crêp’eat®. The idea is simple: to serve crêpes while respecting Breton tradition, using high-quality ingredients, and with the ambition to establish the brand both in city centers and shopping malls.
Crêp’eat® offers a fresh alternative to the classic ham-and-butter sandwich, with complete and balanced menus—without forgetting those with a sweet tooth. Salted butter and Nutella crêpes sit comfortably alongside lighter galettes. And just as much care is given to the food as to the setting: our restaurants feature clean, refined materials while remaining warm and welcoming.
For this journey, Axel has surrounded himself with passionate people and Breton suppliers—caramel from Maison d’Armorine in Quiberon, flour from Moulin de Carmenais in Morbihan, and IGP Val de Rance cider from Côtes-d’Armor.
One challenge remains: convincing busy consumers that a great crêpe is not just a holiday memory, but a daily habit worth adopting.
Our brand is committed to making its best efforts to ensure that 100% of the eggs and egg products used come from free-range or cage-free farming systems.
With regard to chicken meat, Crêp’eat is pursuing a gradual approach with its suppliers to improve farming and slaughtering conditions, taking into account the criteria of the European Chicken Commitment (ECC).
As an SME, this transition notably depends on market structuring, the availability of supply chains, and economic viability for our restaurants and franchisees (including Belgium).
We will continue this process of continuous improvement within the limits of our operational and economic capacities.
But selling crepes to take away in Paris, Nice, Lille or elsewhere, as good as at the Ker Royal creperie in Plougoumelen, this idea, he has always had it.
It is certainly the entrepreneurial spirit which he inherited from his great-grandfather, Pierre Cossé, a biscuit maker in Nantes, which today encourages him to launch Crêp’eat®. The gluttony and ingenuity of his ancestor flow freely through his veins.
A Breton temperament? Yes, Axel only does what he likes. From Morbihan to Nantes, Paris, Nice, Lille or New York, go-getter, determined, guided by curiosity and enthusiasm, he keeps his pancake project in mind and strengthens his experience.
His career in finance and real estate confirms his taste for team challenges.
For Axel, the pancake is made with sugar, with a lot of salted butter in it. The one that smells of the Gulf of Morbihan and childhood.
And Crêp’eat®? The identity for the crepe, with a touch of modernity and a lot of authenticity.
Ideas, Axel will always have them…