Crepe shop to add second location, in Easton

By

Back to Top Comments Email Print
French-inspired crepes – made from a very thin pancake-like batter then stuffed and folded with a variety of sweet and savory fillings
French-inspired crepes – made from a very thin pancake-like batter then stuffed and folded with a variety of sweet and savory fillings

On a ski trip in Colorado, K. Ashley Caldwell came upon a walk-up crepe shop – a great concept to get well-made, quick food, she thought.

In 2012, the veteran of the restaurant industry opened her first restaurant, Full of Crepe, on South New Street in Bethlehem, modeled after the walk-up concept she saw years earlier.

Today, the 42-year-old Caldwell is taking her crepes even further.

This time, to Downtown Easton.

“There is great energy and a great cohesive drive to raise the profile of Easton,” Caldwell said. “And I am thrilled to be a part of it.”

Her French-inspired crepes – made from a very thin pancake-like batter then stuffed and folded with a variety of sweet and savory fillings – caught on in Bethlehem. And in 2013, Caldwell acquired the space next to the shop and expanded Full of Crepe to include seating for about 14 people.

Caldwell, of Bethlehem, has degrees in political science and business and began her collegiate education at Lafayette College in Easton. She said she is excited at the purchase of Full of Crepe’s second location.

“Easton has been my second city,” she said. “I spent a good part of my life in Easton and built many relationships.”

In 2012, Caldwell hired one employee at the Bethlehem location and today she employs eight. She said she expects to hire about the same number of people at the new shop.

Caldwell said the Easton store will include seating for the same amount of people as the Bethlehem shop. There is more room in the new building to have the kitchen in the front, so that guests can see their crepes being made.

Full of Crepe’s menu includes The Beast, with roast beef, brie cheese, caramelized onions, tomato and horseradish dill sour cream. The sweet section of the menu includes Old Glory, with strawberries, blueberries and cream cheese, and CBPB, with milk chocolate, banana and peanut butter.

“Fresh ingredients made to order speaks to everyone,” Caldwell said. “And there isn’t anything we won’t put in a crepe.”

Jennifer Glose

Jennifer Glose

Reporter Jennifer Glose covers health care, Berks County and other topics. She can be reached at jenniferg@lvb.com or 610-807-9619, ext. 111. Follow her on Twitter @jenniferg_LVB and read her blog, “Networking,” at http://www.lvb.com/section/networking-blog.

advertisement

Comments


Be the first to comment.



Please note: All comments will be reviewed and may take up to 24 hours to appear on the site.

Post Comment
     View Comment Policy

Advanced search
Sponsored by
advertisement
  
  
advertisement
  
  
advertisement
Back to Top