Crème And Chocolats’ ‘magic’ Is In The Chocolate

Crème And Chocolats’ ‘magic’ Is In The Chocolate

October 8, 2018 



By Christina Fuoco-Karasinski

Jean and Aurelie Godin moved from Quebec City to Mesa with a simple mission: to increase the family’s knowledge of English.

The Godins are giving back to the community with Crème and Chocolats, a Dana Park shop between Barnes & Noble and Costa Vida that offers premium soft ice cream, Belgian chocolate and authentic crêpes.

This place is special. Crème and Chocolats serves rich soft-serve ice cream cones hand-dipped in the customer’s choice of nine flavors of Belgian chocolate: darks, milks and whites. This is pure chocolate. No wax fillers.

“That’s where the magic comes in,” Jean said about the chocolate. “The cones have a thick layer of Belgian chocolate.”

Ice cream ranges in price from $2.75 to $5.95, depending on size, flavor and additions.

There are also sorbet bars ($3.75 to $5.25) and cookie ice cream sandwiches ($3.95 to $5.45) to dip, as well as fondue ($6.50). Crêpes are the latest addition, made to order at the bar on an authentic French crêpe griddle.

Offerings such as the Moulin Rouge, stuffed with shrimp and crab in a creamy rose sauce ($11.95); the Classique with ham and cheese ($7.45); or the Spécial Europe sampler where customers choose toppings like prosciutto, brie and smoked salmon ($9.95). Gluten-friendly crêpes are also available.

“With our French background, we thought maybe crêpes would work,” he said. “We’ve been selling a lot. We started with sweet crêpes and now we do lunch crêpes, like savory crêpes, because we’ve been asked to serve them.”

It’s been so successful that the Godins are planning to open a second location in Chandler Fashion Center near Harkins Theater.

The Godins are not surprised people love their soft ice cream, but they were taken aback by the response to the crêpes. They started with one griddle, and ordered three more to keep up with demand.

“It was kind of an afterthought,” he said.

That afterthought has turned into a side business. They have a mobile crêperie that is available for receptions, parties or office lunches.

“We definitely have a lot of repeat customers,” Jean said. “Sometimes it seems like a reunion in here with friends and neighbors greeting each other and giving suggestions on what to order.”

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Jean Godin