Paris Creperie manager Kaia Machalek spins out a crepe. The Brookline, MA café serves both savory and sweet items.

A flight of petits crepes is a standard dessert sampler. It features a Nutella, a cinnamon and cookie butter, and a dulce de leche crepe.

Nick Mallia, Paris' catering manager, is the restaurant's longest tenured employee. He created the entire catering program, and previously served as general manager.

In addition to its café, Paris' catering branch has expanded in recent years. It includes a drop-off program and live crepe stations for events.

Paris Creperie collaborates with Counter Culture Coffee, a direct trade retailer based in Somerville. Bags of the beans that Paris uses for drip coffee are available for sale at the café.

Ainslee Cunningham, right, serves a student at a school event for after-school language programs. To celebrate the language theme, Southborough schools hired Paris to provide French food.

For catering drop-offs, Paris pairs with bakeries like When Pigs Fly and Danish Pastry House to accompany their crepes. Staff will sometimes come in early in the morning to prepare breakfast drop-offs.

Alex Papale, second from left, and Ainslee Cunningham, far right, work a live station. To celebrate 40 years in business, Clean 78 hired Paris to cater their celebration breakfast.

Paris Creperie offers nearly 20 varieties of loose-leaf teas. Supplied by MEM tea, a wide variety of green, black, herbal and other teas are available.

Staff member Jean Lawrence prepares a dulce de leche crepe at an event in Southborough, MA.

The Hibiscus Lime Cooler iced tea, a seasonal item at Paris, is a tart, cool drink with a vibrant red hue.

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