Noellie Bourdoiseau at her crepery. Photo: Shri Gayathirie Rajen.
Who are you?
Noellie Bourdoiseau. I’m the owner of La Crepe’Rit.
Tell me about La Crepe’Rit
We sell savoury and sweet crepes, which you can eat straight away or take away and reheat in the oven.
How did you get involved in the hospitality industry?
This is my first time in the hospitality industry, and actually, this is my hobby.
La Crepe’Rit was born when I had my first child. I took maternity leave from work, was bored at home and needed a new project. I knew there were no crepes in Wagga and I love making crepes at home for my daughter and friends.
So, I started the project. It was not easy because it was a home recipe, and when you do it in a normal pan, it is not the same as those big commercial hot plates. I had 11 trials and fed the crepes to my dog. Six months later, I did my first market. I have been doing the Saturday Wollundry Markets at the lagoon for five years now.
If you weren’t in hospitality, what would you be doing instead?
If I was not in hospitality, I’d still be doing my current job as an environmental and health consultant.
What is your best recent dining experience?
The Korean barbecue (Hanok Korean BBQ) on Baylis Street. It was very original and different.
What is your favourite cuisine?
My favourite cuisine is Italian.
What is the best coffee spot in Wagga?
Meccanico.
Region tried Noellie’s banana and Nutella crepe for lunch and can confirm it is delicious. Photo: Shri Gayathirie Rajen.
What is your favourite coffee to drink?
I only drink a long black.
Next big thing in the Wagga food scene:
We are missing French cuisine. More French food. Maybe it’s something for me to develop.
A must-try on our menu:
The crazy salmon with smoked salmon, creme fraiche and chives.
A must-try is the crazy salmon crepe. Photo: La Crepe’Rit.
Who is your dream dinner party guest, and what would you make them?
Sandra Bullock. I will make her the savoury crepes with a little salad and a creme brulee for dessert.
Who is your biggest culinary influence?
I would say my parents. I learnt all my cooking experience from them because in France we cook every day. My mum will cook different dishes every day. It’s very hard to do something different every day. I admire my mum for that. I have the tendency to always make the same dish.
You can try La Crepe’Rit’s mouth-watering fare at Wollundry Saturday Markets or the Riverina Producers’ Market. Photo: La Crepe’Rit.
Who I admire in the Wagga food and wine scene:
I would have to say Meccanico because they’re trying to do some European food.
What TV show are you watching right now?
I wait every Thursday for my Grey’s Anatomy episode.
Noellie Bourdoiseau started making crepes as a little side project during her maternity leave. Photo: Shri Gayathirie Rajen.
What is your death-row meal?
A Christmas meal has all the nice food I love, like foie gras (goose liver), snails, and smoked salmon. We match every dish with wine. I will drink five different wines that night.
What is your dream destination?
It’s on my bucket list to go to Tibet and do a 15-day hike.
What is your biggest fear?
My biggest fear is to be alone.
What are your top-three cooking tips?
- Don’t overcook the crepes.
- Don’t put salt or pepper. It’s already a little bit salty.
- I found that there are two steps in my trial. The first step is to make the sugar, flour and milk and mix them until they have an elastic-like consistency. Then you add the butter, eggs and more milk.
You can find La Crepe’Rit’s homemade French crepes at the Wollundry Market or hire it for private events. To find out more, visit La Crepe’Rit.
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