It was said once “There has never been a sadness that can’t be cured by breakfast food.” Well, whatever the mood, sign us up for a plate of fresh crêpes!
Woolloongabba favourite, C’est Bon, have leveled up their breakfast game once again. The new crêperie experience will be available alongside their already stellar offering.
Andy Ashby, Hole Owner and chef, promises that the new crêperie will feature ingredients and methods from Brittany’s streets aka. the birthplace of crêpes.
“We will of course be making our crêpes with the traditional Buckwheat flour which is gluten-free, a bonus for all celiacs, and we’ll be sourcing that Buckwheat from only the best cultivators in Brittany, France,” says Ashby.
“We will be launching our crêperie this Autumn, as the cool winds bring the need for some warm, comforting, home-style eats.”
During C’est Bon’s daily breakfast hours and beginning from Tuesday 29th March, guests will be able to enjoy freshly made crêpes off the cast-iron pan.
Do you adore sweets? The Suzette with Mandarin, Grand Maniere, and Macadamia Crème or La Mangue with Burnt Mango Curd, Pear and Blackberry are both tempting options.
Prefer savoury? Try the Galette Complete, featuring Jambon, Compte and Organic Egg. Or opt for locally inspired C’est Bon’s Le Crabe featuring Queensland Spanner Crab, Brown Butter and Bottarga.
If you’re looking for the perfect way to start a weekend, the creperie will be open from 8am Saturdays. Best enjoyed with a mimosa.
More information and bookings via their website.