What we do?
-Festivals, Weddings, Birthdays, Concerts
Our vintage French crêpe trailer will bring fun and classic French « savoir vivre » to any event! (We can also set up a gazebo, if there is not enough space for a trailer).
Inspire success and teamwork through crêpe-making—and tasting—workshops!
-Learning French through crêpes
For kids of all ages—learn essential French phrases through games and songs, while making and eating crêpes! (See « Pop up crêpes parties » in the menu)
“Hopala” is the Breton version of “Oh là là”! And oh, là là, are we ever enthusiastic about sharing our traditional Breton savoury galettes and sweet crêpes made of healthy, local ingredients!
-Are all crêpes the same?
In Brittany, where we are from, we eat savoury galettes made from buckwheat batter, followed by sweet crêpes, made from regular wheat flour. Every region has their own way of making the batter: Hopala’s buckwheat galettes are made from the finest of organic Breton buckwheat flour, salt, and water, which is then fermented.
-What’s so special about (our) buckwheat?
The buckwheat flour we use for our galettes comes from a small organic farm in Brittany, la ferme du Menez-Hom. Nadine and Paul Hascoët grind their flour with a burr stone (limestone), which means that the flour produced retains the natural oils, vitamins, and minerals of the buckwheat grains.
Buckwheat is naturally gluten free. It is also rich in vitamins and contains three times as much magnesium as whole wheat flour.
Eating good food grown locally has always been part of my life in Brittany.
We fished and gathered shellfish; we grew our own vegetables and made jam from the fruit in our garden. We ate a lot of traditional Breton dishes : savoury galettes, sweet crêpes, and ‘kig ha farz’ (a kind of pot-au-feu typical of Finistère). It has long been my dream to share the Breton tradition of making delicious crêpes, and moving to Devon has allowed me to make this dream a reality.
Being from Brittany means that making crêpes is in my blood , a family tradition cultivated over several generations. I also have extensive professional experience, including diplomas from the highly-regarded École de Maître Crêpier school situated just outside Rennes, France.
For us, the most important part of mobile catering is that it allows for a personalised, human contact of the kind too often lost in restaurants.
Our slogan, « crêpes sans frontières » means that for us pop up street food is an adventure meant to be shared. Our crêpes are unique and out-of-this-world delicious. Our crêpe caravan will not only bring fun but also tasty, healthy food to you, wherever you are !