Crêpes à GoGo is making a comeback in the Annex after five years away.
In 2006 Véronique Perez relocated her creperie from Bedford Road and Bloor Street West to Yonge Street and Yorkville Avenue due to a condo building going up on her former site.
As of mid-October she hopes her second location will be up and running near her old digs at Spadina Road and Bloor Street West.
“Crêpes à GoGo, in the first place, I always said isn’t a business enterprise,” she says. “For me it’s a pre-text to socialize.
“I love the people, I love food and I think it attracts people.”
What initially started 12 years ago as a side project for Perez, a film director and actress, morphed into a successful business, she says. As for the name she says it stems from her brother’s inability to pronounce her own name when they were growing up.
“Everybody called me Véro and he couldn’t pronounce the “r” so he called me Végo,” she says. “So everyone always laughed and called me Go or Gogo and now I sign Go on everything for my family or friends.”
She says it also has a double meaning because à gogo means a lot in French.
“So for me it was so fitting because crepes belonging to Gogo, which is me, or a lot, you know a lot of crepes,” she says.
In addition to offering a selection of hot and cold crepes Perez has also created her own beverage called Limonana, which is a mixture of lemon juice and mint, and is available at stores like Pusateri’s, Harbord Bakery and No Frills on Dufferin Street.
Over the last decade she says she’s perfected her recipes and learned what tastes good together, the right amount of ingredients to use and omitted options that were too dry or soggy.
“It’s very simple,” she says. “It’s just a question of combining things together.”
Her goal is for people to leave Crêpes à GoGo having not only enjoyed great food, but also the Parisian-style atmosphere complete with French-speaking staff.
“Making crêpes is a show, you have to be in front of people and they have to see you doing it and there’s an elegance to it,” she says. “It’s like dancing, it’s like swimming.
“There’s something about the way you hold yourself.”
She says she has many dedicated customers who range in age from babies to 97-year-old regulars. She says she also gets called to nearby schools to talk about the history of crepes and the culture in France.
“I have a passion for my business and I just want people to understand what I’m doing, which is giving them a cultural taste and people travel, when they come here they travel,” she says. “So it’s very exciting and it’s very enriching that experience.”
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