PRAISE FOR GRANDE CRÊPERIE

“There are one-million-and-one things to eat inside the grand hall of the Ferry Building. These crepes in the style of Brittany, France, with nutty, buckwheat flour folded over satisfying fillings, are the place to start. The forestiere, with rich mushrooms from nearby vendor Far West Fungi, tangy chevre and a strong dose of French butter, is a small marvel (and also gluten-free). Enjoy it on cafe tables outside, perhaps with baked goods from the pastry case — those come from owner Le Marais, a popular bakery chain. On Saturdays, you’ll look out on the Ferry Plaza Farmers Market, a must-visit collection of the region’s best vendors established in 1993. You’ll spot some of the city’s top chefs by their special carts, racing for the finest produce around.” — “Top Pick” on SF Chronicle’s “What to Eat in Downtown San Francisco”

“Since the much-mourned departure of Ti Couz more than a decade ago in the Mission, there haven’t been many great crepes in San Francisco, at least not Brittany-style buckwheat crepes layered with good ham and gooey cheese, but Grande Creperie satisfies the craving, serving a combo of sweet and savory crepes with views of the Bay Bridge and ferry boats. A refreshing waterfront spot to have a crepe with a cafe au lait or a happy hour crepe with a glass of dry white, and you know the Le Marais family has other sweets in store. In the traditional Breton style, there are two batters, one sweet and white and one savory and buckwheat, the latter naturally gluten free. Given the proximity, bien sur, Ascaso says he’ll be sourcing from the farmers’ market, where he and his family have been regular shoppers for a dozen years. His daughter Aurelia rolls in on the cart on Saturday mornings, happily accepting strawberries from farmer friends.”  — EaterSF

“The wait can sometimes be formidable at this crepe shop, but standing there, listening to French pop music on vinyl while taking in the scent of warm butter isn’t the worst thing in the world. The naturally leavened crepes are crisp-edged and plush in the middle, and there are 16 varieties of sweet and savory ones to choose from. If you can’t decide, the hearty Forestière toes the sweet-savory line: the earthiness of the buckwheat flour crepe really complements the filling of goat cheese and sauteed mushrooms (from market neighbor Far West Fungi), while onion jam gives it a naturally sweet edge.”  — Soleil Ho, SF Chronicle

“Assuages the craving for Brittany crepes — and French crepes overall. My all-time favorite, pure French classics are where it’s at.”  — The Bold Italic

“Grande Crêperie brings us back to those cherished moments of our childhood, when we savored crêpes on a beautiful afternoon with the family.” — French Morning

“The Ferry Building becomes San Francisco's prime food destination during the Saturday morning farmers' market. Grande Creperie, serving sweet and savory Brittany-style crepes in a French café setting.” — Condé Nast Traveler, “The 24 Best Things to Do in San Francisco”

“A staple crop of Brittany, France, buckwheat makes an excellent savory crepe, especially when lots of rich French butter is involved. That’s the case at the Grande Creperie, a Ferry Building cafe from the owners of local patisserie chain Le Marais.” — SF Chronicle, “The best S.F. restaurants for gluten-free food”

“‘What matters is the quality of the ingredients’ insists Patrick Ascaso, explaining that he favors local products such as fruits and vegetables that he finds at the Farmer’s Market. Nevertheless, for the butter, he wants to respect tradition and concludes by emphasizing: ‘The importance of butter for galettes is paramount, and we will use Isigny butter.’”  — MERCI

“The debut of this creperie from husband-and-wife duo Patrick Ascaso and Joanna Pulcini-Ascaso of beloved family-owned Le Marais Bakery created a buzz this spring. The venue, a celebration of naturally leavened-style crepes (a cornerstone of casual French cuisine), offers a selection of both savory and sweet crepes and artisanal all-butter croissants and pastries.”  — San Francisco Magazine, “The Ultimate Guide To The Ferry Building Marketplace”

“A trip to the Embarcadero just isn't complete without a stroll through the vibrant shopping bazaar of the Ferry Building Marketplace, so why not just have breakfast here? Grande Crêperie is the newest concept by Le Marais Bakery and is brimming with numerous options for the freshest pastries and crêpes. Whether you prefer your mornings sweet or savory, definitely take a leisurely moment to enjoy the seaside with their outdoor patio accompanied by a hot cup of coffee.” — San Francisco Magazine, “Guide For A Perfect Day At The Seaside Embarcadero”

“Patrick Ascaso, Le Marais Bakery and Grande Creperie. Produce pick: Blueberries from Triple Delight Blueberries. 'For me, happiness is when blueberries come in. The best blueberries are crunchy—then the sweetness comes, blowing your mind. We serve them in a tart shell with a little lemon zest.’” — San Francisco Standard, “SF chefs on what to buy at the farmer’s market”

“Husband and wife team Patrick and Joanna Ascaso of the much-loved Marais Bakery opened this outfit in March, filling a galette-shaped hole in San Francisco’s pancake scene. Sweet and savory crêpes are served on black-and-white metal plates at pistachio-colored cafe tables that spill out onto the sidewalk, so you can take in your French food along with views of the Bay.”   — San Francisco Standard, “Rebirth of a Foodie Crossroads”

“From the Le Marais Bakery team comes Grande Creperie, which is as sweet as it sounds: a sweet taste of Paris.” — 7X7, “The San Francisco Ferry Building at 125: A Complete Guide”

“For a quicker experience, try the Ferry Building’s sister location, Grande Creperie.” — EATER, “San Francisco’s Best Restaurants for Solid Weekday Breakfasts”

“For many breakfast options all in one place, look no further than the beloved Ferry Building, which turned 125 years old in 2023. Find a memorable breakfast at Grande Creperie.” — San Francisco Magazine, “The Ultimate Bay Area Dining Guide”

“S.F.’s Ferry Building is getting a French sourdough crepe spot: ‘The evolution of crêperies in France has been fantastic in the last 10 to 15 years, while I’ve felt the crêperies in San Francisco and the rest of the U.S. have been somehow neglected,’ Ascaso said. ‘It’s a social thing people have forgotten. I think that’s what I want to bring back.’”    — SF Chronicle