Crepes of Brittany

Authentic Breton crêperies distinguish strictly between sweet wheat flour crêpes and savory buckwheat galettes, and that regional rule holds firm here. Founded by two natives of Northern France – Thierry Crocquet and Daniel Peron – the kitchen imports organic buckwheat flour to get the texture right for the savory side of the menu. You’ll see the darker, earthier galettes folded over fillings like smoked salmon or the traditional *complète* with ham, egg, and Swiss cheese. On the sweet side, the batter switches to wheat flour for lighter folds holding lemon sugar, Nutella, or house-made salted caramel sauce. The operation moved from a cramped corner on Fisherman’s Wharf to this larger spot on Alvarado Street in 2016, giving it enough room for a proper patio. The outdoor tables sit under the trees in the pedestrian zone, making it a solid spot for breakfast if the fog has lifted. Inside, the space is tighter, usually filled with the sound of French radio and the clatter of plates. Weekends almost always bring a queue, but the line moves efficiently. Staff usually place menus outside so you can decide on your order before reaching the register. It is a fast-paced environment meant for a quick turnover rather than a long, lingering brunch – a reality reinforced by the lack of an on-site restroom, which requires a quick walk to the lobby of the nearby Portola Hotel.