Port­land Street Creperie is bub­bling over

The Coast - - FOOD+DRINK -

Port­land Street Creperie’s dad and son duo has sum­mer on the brain. Neil and Max Cook, who opened the Dart­mouth cafe and all-day crepe joint in 2015, are adding a com­ple­men­tary iron-pressed el­e­ment to their of­fer­ings next month when they’ll de­but a bub­ble waf­fles and ice cream win­dow within their 55 Port­land Street lo­ca­tion. The made-daily bub­ble waf­fle cones—in­spired by the tra­di­tional Hong Kong treat—will be avail­able with choco­late or vanilla ice cream, and have the choice of a bunch of de­li­cious top­pings says Neil, who was hooked on the cones after a trip to Europe last year. “We were su­per in­spired by what is go­ing on with this de­light­ful food. We ac­tu­ally waited in line for close to an hour at one lo­ca­tion to try them and we were not dis­ap­pointed.” He says PSC’s bub­ble cones will re­tail for $4.50 to $8, de­pend­ing on how souped up they are. The win­dow will de­but May 5.


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