A Little Bit of France Comes to Buffalo

About Our July 2013 Cover 

by Annette Pinder 

I have no idea where I was all winter to have missed out on Break n’ Eggs Creperie. But like so many of us in Buffalo, it isn’t until the snow melts that we get out and explore.

Break n’ Eggs Creperie looks like a tiny café from the outside, but once you walk through the doors you are immediately transported to another dimension – filled with paintings of small Paris street scenes and cafes, lots of beautiful wood, and an open kitchen. The featured menu item is crepes, very thin pancakes, served rolled or folded, and filled with fruits, nuts, seafood, chicken, vegetables, eggs, cheeses and more.

Traditional and gluten-free buckwheat crepes are available, because owners, Anne and Bob Sweeney want to make sure that they accommodate those who require special diets. Annie says, “Celiac disease is becoming much more common. Two of our servers eat gluten free, and we have a friend who was recently diagnosed. We’re also peanut-free. The only nuts we serve are hazelnuts and walnuts.”

Annie, who is originally from Quebec City in Canada, says, “When I came to the United States, it bothered me that so few restaurants were willing or able to accommodate those with special diets.” Raised in Buffalo, Bob, who loves watching the Food Channel, says, “Annie introduced me to a whole different way of eating, and I loved it. Soon I was cooking elaborate meals at home for just the two of us.”

A former computer expert and sous chef, Bob attended Erie Community College’s culinary arts program. Annie says she was always a “foodie” with an entrepreneurial spirit. She majored in hotel and hospitality management at LaSalle College in Montreal, and worked at many fine upscale restaurants. Together, they planned for five years to fulfill the dream of owning their own restaurant.

“Eventually the stars became aligned,” says Annie. I came home one day and told Bob, “I found the place where we can open our restaurant.” Six months later their dream became a reality and they share space with Trattoria Aroma in the location that was previously Café Aroma. “We have a wonderful mutual relationship with the owners of Trattoria Aroma, built on trust and friendship,” says Annie.

Break n’ Eggs Creperie is a unique and beautiful family restaurant. It’s kid friendly, too. Annie learned many of the recipes from her dad. She says, “We’re not a chain, we’re local, and we’re passionate about what we are doing, and try to convey that passion to our customers. Located at 5235 Main Street in Williamsville, Break n’ Eggs Creperie is open from 7a.m to 3p.m. Tuesdays through Sundays. For more information, email breakneggscreperie@gmail.com or call 634-3447.