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But, between those that smell like salted butter and that we remember with relish when thinking back to the holidays, and those that we would prefer to forget, greasy without being tasty, eaten in a hurry, there is a world!
It is from this observation that Axel Le Pomellec and Tristan Poussard decided to create a new brand of fast food around the crepe: Crêp’eat® .
The idea is simple: sell pancakes while respecting Breton tradition and emphasizing the quality of the products.
With the desire to establish itself in shopping centers as well as in the city center, Crêp’eat® offers a new alternative to the eternal ham and butter.
Offer complete and balanced menus, without forgetting the gourmets. Pancakes with salted butter or Nutella sit side by side with healthy spinach pancakes. If the crepe is neat, the frame is not neglected. The shops give pride of place to refined materials while remaining friendly.
In this adventure, Axel and Tristan surround themselves with passionate people. Seduced by their project, Jean-Luc Cadio, entrepreneur in the catering sector and President of Ouest Entreprendre supports them and gives them the benefit of his experience, both with franchisees and franchisors.
There remains a challenge: to convince the consumer in a hurry that a good pancake is not just a holiday memory, but a new habit to take on a daily basis.
Quick preparation in front of the customer, irreproachable hygiene, practicality and quality, these are the promises made by Crêp’eat to its customers!
Our brand is committed to making its best efforts to ensure that 100% of the eggs and egg products we use come from free-range [or cage-free] farms. Additionally, we strive to ensure that 100% of our chicken meat supply comes from farms and slaughterhouses that meet all the criteria of the European Chicken Commitment. Despite our efforts toward these commitments, we will not be able to meet the 2025 deadline and must postpone it, while continuing to work closely with our suppliers and their commitments to achieve this goal as soon as possible.
We will also make every effort to ensure that at least 20% of these volumes come from farms that provide access to outdoor areas or winter gardens. In line with our values and vision, this commitment applies to both our company-owned establishments and our franchisees (including those in Belgium).
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.
His meeting with Tristan is decisive: the team is formed, the idea can materialize. In September 2010: Axel and Tristan definitely leave their suit and tie, get married (each on their side) and launch Crêp’eat®!
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…
It is not for nothing that he has Auvergne origins: he likes rigor, enterprise, effort and the pump with grattons, a kind of brioche in which the butter is replaced by bacon bits.
At 20, he wants to travel. After his studies in Paris, he headed straight ahead into a demanding professional world, auditing. He travels the world, exchanges with all cultures.
His taste for others takes more and more space. He feels the soul of an entrepreneur and is on the lookout for The good idea to launch.
In 2009, he literally melted in front of a chocolate bar in Australia and took a Creation leave. A few months later, his brother introduced him to Axel, a Breton in body, whose mind was then occupied with pancakes.
It’s decided, the chocolate will end up on the pancakes… In September 2010: Tristan and Axel finally leave their suit and tie, get married (each on their side) and launch Crêp’eat®!
The crêpe, for Tristan, is the complete pancake from the Bleue crêperie on the Ile d’Yeu, the one that marks each end of the holidays in Vendée.
And Crêp’eat®? A quick, nice lunch and above all: The pancake with a capital “C”. The one that everyone recognizes, with the good taste of childhood, grated cheese, ham cooked in a cloth and fresh egg.
This is the taste of others: Tristan wants everyone to find their way around, that everyone recognizes what was a childhood habit.
Tristan knows where he wants to take you…