a different taste than what I’m used to — almost cinnamon-y, if I’m being honest — but it was delightful along with the goat cheese. The sweet crêpes were up next, leading with a bacon offering. Bacon, of course, needs no introduction, but if you haven’t been introduced to Bacon’s after-hours alter ego, Dessert Bacon, then you need correct that fast. Dessert Bacon, here being regular bacon paired with a freshly melted bittersweet chocolate and juicy strawberries, will blow your mind straight out the back of your head. The sweetness and the savory playing around in my mouth alone earned Bonjour Crêpes another visit in the future. A crème fraîche crêpe with blueberries and strawberries followed shortly behind the bacon. While personally I’m not a big fan of crème fraîche, I could tell that this crêpe was doing what it set out to do very well. If you’re into crème fraîche, you’ll really enjoy the little pops of blueberry juice swirling in and amongst the tartness. It’s worth a trip. We had a quick buckwheat waffle next (bless whatever gods set the course of my life such that I could one day casually write that I had a “quick buckwheat waffle”), in which the buckwheat flour was far more pronounced. Here there wasn’t only that dark, interesting cinnamon-esque flavor, but there were also loads of textural notes at play: crunchy on the outside, but with an airy, soft interior. We had it straight with butter and 52 MARCH 2 0 1 7 FOOD + DRINK
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