What was once a small frozen yogurt shop in downtown Zeeland, La Crème has transformed into a full-service Parisian bistro known for its picture-perfect crepes. In its new space since December 2018, La Crème has quickly become a new hot spot for locals and visitors alike.
“I was hearing a lot of people in town say that we needed a deli or something where they can get quick sandwiches, but have it be more upscale,” said Kim De Young, owner. “So after looking at the different frozen yogurt shops already in the area, and after trying to serve a frozen dessert in Michigan in the winter, we decided this concept would be more substantial year-round.”
“The response from the community has been so positive, people are just so excited,” De Young said. “A lot of people say they feel like they’re in a little café in Paris — and that’s the goal.”
La Crème specializes in both sweet and savory crepes, but also serves up stuffed croissants, quiche, salads, soups, yogurt bowls, gelato, smoothies, coffee and tea.
“The food is so unique, and people are happy that we’re doing something that’s different,” De Young said. “I would say our top-sellers are probably the Notre-Dame crepe and the Monte Cristo crepe, because people are familiar with those ingredients. I like to venture out a little bit more into things that are more unusual, though, so I personally love the Bonjour — it has fontina cheese, prosciutto, spinach, avocado, some spring herbs and crushed red pepper.”
Other notable crepes include the Eiffel Tower, made with crushed Oreos and cream cheese; and the Classique, made with Nutella and the choice of either strawberries or bananas. In addition to the full menu, La Crème serves a feature crepe once a month.
“We try to mix things up a lot,” De Young said. “We come up with the feature crepes based on the season, and it keeps people coming back, too, which is great. We have our regulars now, and it’s nice that we can build those relationships. Some people have told me that when they leave here, they feel empowered for their day — and that’s why I do this.”