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Meet Zeta and Elmer Esmile of Wholly Crepe in Poway

Today we’d like to introduce you to Zeta and Elmer Esmile.

Zeta and Elmer, please share your story with us. How did you get to where you are today?
We started the business in 2014. We are a family owned company. We primarily focused on Farmer’s markets and catering. After a month we were able to hook up with most of the craft breweries and wineries. and 2 years later, October 16, we opened up our first location in Poway.

We’re always bombarded by how great it is to pursue your passion, etc – but we’ve spoken with enough people to know that it’s not always easy. Overall, would you say things have been easy for you?
Not really. Permits are the most challenging part of opening up a restaurant. Following city codes and music licensing and all that. Creating a full menu is also a challenge. The transition from a food vendor to a full cafe menu is a little challenging. Another challenge is making sure our prices are reasonable and everyone can afford but at the same time being able to turn profit in.

So let’s switch gears a bit and go into the Wholly Crepe story. Tell us more about the business.
Our business is basically a cafe. We provide Peet’s coffee and espresso drinks and loose leaf tea. We specialize in crepes, both savory and dessert crepes. The crepe that most customers love is the Southwest. It has chicken, bacon, avocado, cheese and home made chipotle sauce. for the dessert, its Banana Caramel with our home made sea salt caramel sauce.

We are most proud of how our customers feel at home at our cafe. Most of our regulars know us and we know a little about them. We also have live music every Friday. First and third Fridays of the month is Open mic night, from 7-9 pm. The other Friday, we feature local artists. Unlike other crepe shops we add buckwheat flour to our savory crepes free of charge.

Has luck played a meaningful role in your life and business?
I would say we were blessed with the timing. We got the restaurant before the city of San Diego made it harder for food vendors to serve at breweries.

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