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About
At Eight Turn Crepe, we source high quality produce and carefully select fresh produce to ensure we provide a great meal for our happy eaters. Eight Turn Crepe is New York’s first Japanese creperie and we serve made-to-order GLUTEN-FREE crepes that are artfully rolled into a cone. We cater for all occasions, from birthdays to weddings and corporate events! We offer on-site services as well as deliveries. Let our passion for food shine through the crepes we serve at your next event!
Overview
Background checked
7 employees
13 years in business
Business hours
This pro hasn't listed their business hours.
Payment methods
This pro accepts payments via Apple Pay, Cash, Check, Credit card, Google Pay, PayPal, Samsung Pay, Square cash app, and Venmo.
Customers rated this pro highly for work quality, professionalism, and responsiveness.
5.0
1 review
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Mikayla A.
Jul 15, 2022
Excellent food, spectacular presentation. Everyone loved it! The quality , freshness was delicious. Staff was professional, punctual and reliable.
Credentials
Background Check
Amy Chen
FAQs
What should the customer know about your pricing (e.g., discounts, fees)?
There is a delivery fee not included in our pricing. The delivery fee depends on the distance travelled to make the delivery or to provide the on-site services.
What is your typical process for working with a new customer?
I will contact them by email and phone call to schedule a remote consultation to decide on the service, menu, and any special requests the client may have (i.e. allergy, dietary restrictions, event theme). I will provide them with information about my services and answer any questions they may have. It is important to me that the clients I work with have a great experience and create wonderful memories at their events.
What education and/or training do you have that relates to your work?
I am a graduate of the Institute of Culinary Education, with training in Pastry and Baking Arts and have worked in the food and hospitality industry for 7+ years. My first job out of culinary school was with Eight Turn Crepe as a BOH line cook. I've since held positions as a pastry assistant at bakeries and spent some time doing dinner service at a hotel.
