The scent of a crêpe sizzling on a hot griddle can do something magical—it can transport you straight to a cozy café in the heart of Paris. But in Manila, that little bit of French magic now has a name: Crêpe Glazik.
What started as a small act of kindness during the pandemic has grown into a three-branch sensation in Salcedo Village and Uptown Mall, and now in Shangri-La Mall.
During the pandemic, Chef Neven Charpentier, originally from Brittany, France, began sending crêpes to hospital workers as a way to say thank you.
“At first, we were just sending crêpes to hospitals. Then something unexpected happened—they started asking if we could send crêpes to their families, and some even insisted on paying. We were honestly surprised,” Charpentier tells Manila Standard Life.
Now, four years later, Crêpe Glazik is a full-fledged restaurant known for its crisp, generous galettes, sweet dessert crêpes, in-house gelato, and expertly brewed coffee.
True to his roots, Charpentier uses imported buckwheat flour for savory galettes and locally sourced ingredients like artisanal sausages, Mindanao honey, and coconut jam for sweet treats.
“Crêpes are popular all over the world, but in France, and especially in Brittany, it’s a real food culture and tradition,” he says.
Crêpe Glazik (formerly known as Kuya Crêpes) is as much a story of love across continents as it is a celebration of food. Charpentier met his wife, Nicole dela Peña, on a plane to Paris. Sixteen hours of conversation later, they became inseparable.
“I have to be humble. Filipina wives have strong character. It’s good. It works,” he says with a laugh.
The couple married at the end of 2020 in the Philippines, celebrating personal joy alongside the growth of their culinary venture.
The name “Glazik,” pronounced “Glasik,” is a nod to Charpentier’s hometown of Quimper in Brittany.
“Every village in Brittany has its own way of making crêpes. When I say Glazik, it represents how crêpes are done in my hometown,” he explains.
In his hometown, he said, crêpes are bigger, thinner, and crispier than elsewhere—a detail he brought with him to Manila, adjusting only slightly to suit local tastes.
The restaurant has quickly become a cultural hub, where French patrons sit alongside Filipino families, sharing a love for simple, elegant food.
“What I really love is seeing French customers sitting beside Filipino families. Crêpe Glazik has become a place where cultures meet through food,” Charpentier says.
Charpentier believes that crêpes are a piece of home as much as they are a business.
“Growing up, crêpes were everywhere in Brittany. They’re like pizza in Italy. I know the product, the taste, and the technique. That familiarity helped a lot,” he says.
Manila has embraced it wholeheartedly, showing that even across oceans, love—and crêpes—can find a way.
