Our Story

For The Héroux Family, with a French Canadian background, the wondrous scent of crêpes cooking is one of the simple joys of life. The recipe used in their home and now at their restaurants has been passed down through many generations. What makes it special is its versatile ability to translate such a wide variety of foods to the plate. Whether its breakfast, lunch, dinner or dessert, the crêpe works as the medium to serve you a delicious meal! 


Pierre Héroux’s career path led him and his family to Tokyo, Japan for part of their lives. While they traveled much of the world, including many European and Asian countries, most of their time was spent in the hustle and bustle of the narrow, crowded streets of Tokyo. As the family became more familiar with the varied districts of Tokyo, one common aspect was clear: Small crêpe stands thrived, serving fresh fruit and ice cream filled crêpes!

Traditionally, the Héroux Family served 100% pure maple syrup produced from the family’s own sugar bush in Quebec, Canada. Today, with a strong determination to support local businesses, the pure maple syrup, hidden in many recipes, is used in all Simply Crêpes locations and is produced in New York State. Simply Crêpes is proud to offer other local products throughout the menu, as well a wine list that is heavily filled with grapes grown locally in vineyards around the Finger Lakes Region. The Héroux Family is committed to a quality dining experience in a relaxed and casual environment, with a menu full of fresh, local FLX ingredients. Expect a handcrafted experience that stems directly from the matriarch of our family, Karen Heroux, herself! Her warmth and creativity transcends through our "made from scratch" menu that will have you coming back for more! 

We hope you have fun with our menu and continue to share the Simply Crepes experience with your friends and family - it's why we do what we do.
Feel free to have a look around and please, make yourself at home! 

Our People


Karen Héroux, Co-Founder/CEO


Karen Heroux, co-founder Simply Crêpes Café, is the visionary of the business. Her passion for food, family and the community transcends through every aspect of the business. Her deep understanding of hospitality and energetic willingness to provide our guests and employees with the ultimate experience is what gives Simply Crepes the warm culture it has today.

Karen has more than 20 years of practical business experience. She previously worked at Wegman’s Food Markets store operations customer service and front end operations and at corporate headquarters finance and collections department.  She has an Associate Degree from Monroe Community College.

Karen serves on the board of the Canandaigua Merchants Association and has been a volunteer for numerous education and civic organizations. 


Pierre Héroux, Co-Founder/CFO/COO


Pierre Heroux, co-founder Simply Crêpes, LLC, which currently operates in three locations around Rochester. He has more than 25 years of practical business experience with a strong background in finance, customer service, international business, quality and manufacturing operations. Mr. Heroux previously worked at Bausch & Lomb and KPMG domestically and internationally.  Mr. Heroux, has a BS in Accounting from Saint John Fisher College and an MBA – New Venture Management and Entrepreneurship from the William E. Simon Graduate School of Business at the University of Rochester.

Mr. Heroux is currently a director for the New York State Restaurant Association – Rochester Region. He has been making crepes since the age of 12, when he learned the art from his father. The crepe recipe served at the restaurant is an old family recipe passed down through many generations. Mr. Heroux is married, has three children, and resides in Canandaigua, NY.



Nicole Héroux, Director Sales & Business Development


Nicole Heroux spent her childhood watching in awe, the culinary concoctions filled with fresh ingredients, that her mother created in her kitchen. As a young girl living in Tokyo, she experienced an abundance of Asian flavors and became familiar with the various cooking techniques picked up along their travels. 

When Simply Crêpes, LLC was founded in 2003, Nicole continued to develop her knowledge of food and the restaurant operations while pursuing a higher education at St. John Fisher College. After obtaining a BS in Business Administration in 2006, she moved to Manhattan where she worked amongst Wall Street’s finest at Bear Stearns in Government Trade Operations and J.P. Morgan in Large Corporate Multi-National Cash Management Sales. After eating her way through the boroughs of NYS, her love of food and family ties brought her back to Simply Crêpes in 2009.

Nicole now holds a role in sales management & business development – focusing on new venture opportunities, strategic development, menu/product development, marketing and event management. She pilots community involvement programs such as the Simply Crepes teams for JPMorgan Chase's Corporate Challenge and American Diabetes Association's Tour de Cure. 


Michelle Conlon, Director Human Resources

Michelle Conlon spent her childhood enjoying terrific meals at home with her family as well as traveling the world experiencing different cultures. After wandering through and admiring endless vendor stands at the Shrine Sales in Tokyo, Michelle’s favorite treat was always the fresh fruit and vanilla ice cream crepe stands that appeared at the exit of the Shrine.

The crepe stands of Tokyo were vivid in Michelle’s mind in April of 2003 when she helped create and manage the concession concept of Simply Crepes. Since then, Michelle worked with the company while achieving her Bachelor’s Degree in Psychology with a concentration in Business at the University of Rochester. After graduating in 2008, Michelle held the role of General Manager of Simply Crepes of Pittsford while developing the Simply Crepes Human Resource Department. In 2016, Michelle transitioned into her current position of Director of Human Resources. She focuses on acquiring new talent, the on boarding and training processes and payroll, as well as employee programs, benefits and state and federal regulations.  

Benjamin (Ben) Empey, General Manager


Growing up in a culinary enthused family, Ben was on the path for a career in hospitality. While studying culinary arts and marketing, Ben landed his first job at a restaurant as a prep cook. He worked his way up the ladder to later manage a few different kitchens. Growing comfortable with guest and customer service, Ben found the front of house position was where he excelled. He held his first General Manager position at a prestigious restaurant in a suburb of Rochester, NY and after 8 years in the hospitality industry, Ben decided to join the Simply Crepes family. 

After spending just shy of one year learning the ropes and culture of Simply Crepes, Ben settled in as General Manager, overseeing all aspects of the business including but not limited to in house operations, catering and marketing initiatives.


Rebecca (Becky) Boylan, Kitchen Manager

Rebecca's interest in cooking started as young girl, growing up watching the French Chef, Julia Child on PBS. At 19, she attended the highly respected Hospitality Program at Paul Smiths College in New York. Throughout her college career, she worked at different area restaurants to gain true industry experience, hone her knife skills and learn the ins and outs of the kitchen. She held her first Executive Chef position at CenterPointe Country Club in Canandaigua, NY.

With almost 30 years of industry experience, in early 2016, Rebecca Boylan found herself wanting more. Her and her former colleague (our FOH Manager, Ben Empey) got to chatting and decided they should get the "Dream Team" back together. She landed her current role as Kitchen Manager at Simply Crepes Pittsford and is making magic happen in the kitchen! Come visit her!


Karen Zurbruegg, Front of House Manager

As a young girl in grade school, I found myself with a love of cooking and pursued every opportunity to learn all I could. I attended Alfred State College where I received an Associates Degree in Food Service Management. As a student I participated in many culinary competitions where my entries won various awards. Upon completing college, I began my professional career in restaurant management with the Marriott Corporation. Not long after gaining skills in the hospitality field, I accepted an offer to work for a retail chain and worked my way up the ladder till I held the position of General Manger and was overseeing large retail operations.

Although I have since gained many years of experience in the management field, I soon became aware that my passion still belonged to the Culinary Arts and longed to returned to it. With the support of a very understanding and loving husband I left my retail profession behind and followed my heart right to the front door of Simply Crepes! There I find myself rekindling the fire I once had for food, wine and most of all the customers who share my hunger for the sweeter things in life. 


 

Kaylee Jerome, Front of House Manager

In 2010, during her high school career, Kaylee started working at Simply Crêpes, as a pantry chef. Due to her stellar people skills and outgoing personality, she moved into the Sales Associate position at age 18. Her diligent work ethic, highly adaptive problem solving skills and passion for the business, has brought Kaylee from pantry chef to front of house manager. 

Kaylee recently graduated from Nazareth College with a Bachelors in Social Work, and is currently in pursuit of her MSW. 
She prides herself on being a motivational leader, treats our employees like family and welcomes every customer at the door. Come in and visit her!



Meredith Faulkner, Kitchen Manager

Meredith has been Kitchen Manager of the Canandaigua location since the fall of 2011.  Originally from Livonia NY, Meredith moved to Canandaigua to attend FLCC’s Music program in 2001.  She graduated from FLCC in 2003 and moved to Fredonia in 2004 where she studied Psychology and Women’s Studies at SUNY Fredonia.  Meredith has a strong passion for the finer things in life and music and the arts have always been a part of that.  Meredith also started working in restaurants business at the age of 15, and continued to work at various restaurants during and after college, finding that working with food is very much in line with her creative passions.  In the summer of 2010, her love of the Finger Lakes region brought Meredith back to Canandaigua and has been working for Simply Crepes ever since. 



Nicole Héroux, Private Event Coordinator


Nicole Heroux spent her childhood watching in awe, the culinary concoctions filled with fresh ingredients, that her mother created in her kitchen. As a young girl living in Tokyo, she experienced an abundance of Asian flavors and became familiar with the various cooking techniques picked up along their travels. 


When Simply Crêpes, LLC was founded in 2003, Nicole continued to develop her knowledge of food and the restaurant operations while pursuing a higher education at St. John Fisher College. After obtaining a BS in Business Administration in 2006, she moved to Manhattan where she worked amongst Wall Street’s finest at Bear Stearns in Government Trade Operations and J.P. Morgan in Large Corporate Multi-National Cash Management Sales. After eating her way through the boroughs of NYS, her love of food and family ties brought her back to Simply Crêpes in 2009.

Nicole now holds a role in sales management & business development – focusing on new venture opportunities, strategic development, menu/product development, marketing and event management. She pilots community involvement programs such as the Simply Crepes teams for JPMorgan Chase's Corporate Challenge and American Diabetes Association's Tour de Cure. 


Nicole Heroux, Private Event Coordinator

nicole@simplycrepes.com 


Nicole Heroux spent her childhood watching in awe, the culinary concoctions filled with fresh ingredients, that her mother created in her kitchen. As a young girl living in Tokyo, she experienced an abundance of Asian flavors and became familiar with the various cooking techniques picked up along their travels. 


When Simply Crêpes, LLC was founded in 2003, Nicole continued to develop her knowledge of food and the restaurant operations while pursuing a higher education at St. John Fisher College. After obtaining a BS in Business Administration in 2006, she moved to Manhattan where she worked amongst Wall Street’s finest at Bear Stearns in Government Trade Operations and J.P. Morgan in Large Corporate Multinational Cash Management. Her love of food and family ties brought her back to Simply Crêpes in 2009, where she now holds a role in business development – focusing on new venture opportunities, strategic development, operation management, marketing and event management.

Meredith Faulkner, Kitchen Manager

meredith.faulkner@simplycrepes.com



Nate Haught - General Manager

Nate started his restaurant career at the young age of 14 at The Phoenix Emporium in Elicott City Maryland and found his passion in the industry. Overall, Nate has 30 years of experience in the restaurant business. He has managed many different restaurant concepts in North Carolina and brings a vast amount of knowledge to Simply Crepes. He is passionate about the Simply Crepes values of serving a fresh, quality product with the best possible guest experience!

Nate graduated from North Carolina State with degrees in both Political Science and Sociology. He is happily married, living in Wake Forest and a proud father of three!

 



Shannon Faircloth  - Front of House Manager

Shannon Faircloth is a seasoned veteran in the hospitality industry with over 10 years in leadership.  Her diverse background allows her to focus on the guest, and provide an excellent experience to all.  She is committed to providing best in class service in a warm inviting atmosphere, while serving only the best and freshest ingredients.

Shannon has worked for some of the largest national chains, as well as locally owned organizations.  This varied portfolio allows her to understand and accommodate all needs of our valued guests.  Shannon’s commitment to hospitality will be quite evident as you dine with us in Simply Crepes Raleigh.