A Sunshine Coast couple dedicated to delivering a popular style of French food as a “dinner staple” has expanded their eatery empire.
Florian and Michelle Guillemard opened Flo’s Crêperie in Noosa last year, and are now bringing their delicious crepes to The Wharf Mooloolaba with the opening of a second store.
The Noosa Junction location, which opened in September 2021, quickly became a favourite among locals and tourists with its variety of savoury and sweet French crêpes, coffee and cocktails.
Mr Guillemard is a French native from Bretagne – the birthplace of the crêpe – and together the couple have operated crêperies for more than ten years.
He said the goal was to highlight the quality and versatility of crêpes as a dining option and provide a menu that offered vegetarian, gluten free and vegan varieties.
“We will be serving the same complete menu for breakfast, brunch, lunch and dinner – but it’s the dinner crêpes customers love most,” Mr Guillemard said.
“Once you get your head around crêpes as a dinner staple, there’s no turning back.
“People love discovering the savouries as a new dinner option – and they also love the fact Flo’s offers both savoury and sweet crêpes.
“We see it all the time, people order their main meal and are already so excited about dessert, salivating about what’s to come.
“That brings the excitement and build-up for the entire evening.”
Ms Guillemard said Flo’s savoury crêpes, known as galettes, were made with buckwheat flour, meaning they are naturally gluten free.
“You don’t feel too full after a galette – so you can easily fit in a sweet crêpe, or two, for dessert,” she said.
“There’s really nothing else like it, where you can have the same menu for breakfast, lunch and dinner, with an equal amount of savoury and sweet options.”
Popular galettes include the king prawns and La Saint Jacques, made with locally caught pan-fried scallops, buttered leeks, cheese and garlic-macadamia crumbs.
French classics include Flo’s Alpine Cheese with raclette cheese, bacon, potato and caramelised onions, or the more traditional Complète with ham, cheese and egg.
Flo’s also offers galettes with an Aussie twist, like the Après Surf with bacon, egg, cheese and avocado or the Hinterland Harvest with spinach, feta, mushroom and avocado.
For the sweet crêpes, the flambées – where the crêpes are lit on fire at your table – are a huge hit.
“The Suze, our version of crêpes Suzette, and the Bananas Foster flambée crêpes are some of our best sellers,” Mr Guillemard said.
“People love watching and filming the theatre aspect of crêpes being lit on fire in front of them.”
Flo’s Crêperie takes reservations and walk-ins and is open daily from 7am to late.
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