Today we’d like to introduce you to Sarah Booth.
Hi Sarah, so excited to have you on the platform. So before we get into questions about your work-life, maybe you can bring our readers up to speed on your story and how you got to where you are today?
I fell in love with crepes as a vehicle for all foods delicious and fresh while visiting my then partner’s home town of Santa Cruz, California in my early 20’s. ” The Crepe Place”, on Soquel ave. in Santa Cruz has the ambiance of an old dive bar inside, but we would always walked straight through to their outdoor patio, alive with sunlight and colorful garden boxes and order crepes loaded with fresh sweet and savory ingredients, more salad than crepe! We always dreamed, while we ate and enjoyed the setting, of opening our own little crepe shop one day.
My own life path had me working on farms and in the local co-op produce department while finishing my horticulture degree at Oregon State University in Corvallis. Through these venues I developed many connections with the local farming community and when the time was right, set about developing and implementing my business dreams by opening a crepe stand at our local farmer’s markets. It was my part time gig for 12 years before finally taking the plunge and opening The Naked Crepe Cafe, my little brick and mortar crepe, coffee and salad spot right across the street from the OSU campus.
Our connection with local farms and commitment to sourcing local ingredients remains the backbone of our business and the source of my own continued passion for cooking and creating delicious things for our community here in Corvallis.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
Leaping from this business being a very part time job for me at the farmer’s markets to full time (full time on steroids) at the cafe has been a huge challenge, but I love a good challenge and finding creative solutions to the myriad potential problems that arise for any independent brick and mortar restaurant has me learning and growing in ways I’d never imagined.
Thanks – so what else should our readers know about The Naked Crepe, LLC?
We are open at the cafe 7 days a week. We still sell crepes at the local farmer’s market, every Saturday during the market season and we do some catering and local events.
So, before we go, how can our readers or others connect or collaborate with you? How can they support you?
The best way to support a small, independent farm to table restaurant like mine is to support local businesses is general. Go out of your way to know who your local businesses are and who they support and get their products from.
Contact Info:
- Website: https://thenakedcrepecafe.com
- Instagram: https://www.instagram.com/the.naked.crepe
