I found Luis Bautista selling gluten-free crepes on 2250A Mission Street between 18th and 19th streets. I had the vegetarian one, and it was delicious.
Mission Local: How long have you lived in San Francisco?
Luis: I came to San Francisco about three months ago.
ML: Where are you from, and where were you living before you moved here?
Luis: I’m from Ecuador and I was living in Portland, Oregon.
ML: How did you start making crepes?
Luis: I’ve worked at many restaurants, so I learned through the working experience and I’m now trying to do something on my own.
I started this in Portland, Oregon, two years ago with some friends, and with some of my savings I bought the machine and had a crepe party at home. I invited some friends to see how they’d react to what I made, and everybody liked it, so I decided to take it to the next step, which is business. Since then I’ve been doing crepes, so I came here to expand it and make it bigger, that’s all.
ML: And how is it going now that you’re here in the Mission?
Luis: So far, so good. I ask every customer what they think, how is the flavor, and if there is anything to improve.
ML: What’s your favorite crepe?
Luis: My favorite so far is … I’m a vegetarian, so I like the one with vegetables, avocado and cheese.
ML: What types are you selling right now?
Luis: Right now we have ham and turkey with cheese, avocado, tomato and spinach. Sometimes it comes with sprouts. I also have a dessert crepe with Nutella, whipped cream and [four] kinds of fruits — mango, strawberry, kiwi and banana. Yeah, it’s really good!
ML: How did you come up with the idea of making gluten-free crepes?
Luis: Well, I wanted to do something new that nobody else was doing. I was working one time at Fred Meyer’s in Portland, and I made some friends, and one became a business partner and still is. He mentioned that he could not eat out too much because he has a gluten intolerance, so he thought this group of people would be a nice target. He taught me the recipe, and from there I took it to what it is now
ML: Can you give us the recipe?
Luis: The recipe is actually a secret. But if you are a good cook you can figure it out.
ML: When can people find you here?
Luis: I’m here Thursday to Saturday from 3 to 7 p.m., but because I’m still pretty new in the neighborhood, I’m trying to figure out ways to start a food cart.
ML: So are you staying here for a while?
Luis: Yes, I want to, but it all depends on the customers and the location.
ML: What else do you want to say about the crepes?
Luis: These crepes are a pretty new concept — the texture is different than the traditional French or Japanese crepes. The flavor is also very different. Right now we are trying to come up with more vegetarian flavors.
mission street？sound intresting~
Where is here?!
where on mission street? we want some.