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FABRIQUE'S DELICES
Vendor: Jean-Baptiste
Fabrique Délices, which sells hard-to-find, fine French foods at PAFM, actually has two stands at the Market. The first sells authentically prepared foie gras, pate, mouse, charcuterie, and cheeses. Market regulars are particularly familiar with the line that forms in front of the second stand, which sells delicious sweet and savory French crepes. Jean Baptiste, the force behind Fabrique Délices at PAFM, says he got started this way: “When I arrived in California six years ago, I tried other pâtés and found them inadequate. I met Marc [Poinsignon] and Antonio [Pinheiro] at a food tasting at a French festival and convinced them to let me buy [their foods] direct from the factory. I did that for my family and friends for about a year. Then a friend suggested I try selling at the Farmers’ Market.” Marc and Antonio have been making their specialty charcuterie for twenty years, so lots of experience goes into every delicious mouthful. The specialty meat stand has been at PAFM since 2003, and in 2004, after a three month trial period, Fabrique Délices was given the go-ahead to add a crepe stand permanently at the Market. “We weren’t sure American people would like the traditional buckwheat crepes,” says Baptiste, but during the trial period “the line for crepes was really long, so we knew we had a winner.” Why crepes, too? Says Baptiste, “I was appalled at what passed as a crepe in California…[I thought] we have to do something to uphold the reputation of French Crepes!” It wasn’t an easy process to get started. “I had to go back to France to order the crepe makers. I needed a lot of training – it took me a year to learn how to handle two machines at the same time. Luckily, I had lots of friends who helped me learn.” These days, you’ll find Vanessa and Bi Ngyuen making the crepes at PAFM, and either Jean Baptiste or his wife Su selling charcuterie, or perhaps Philippe Bressolier or Julie Pinheiro. The charcuterie comes from Hayward, and the crepe batter and fixings now hale from the kitchen of Gervais Reststaurant, which opened in Saratoga in 2005. What keeps the customers returning to Fabrique Délices stands? “People get hooked on the product,” says Baptiste. “They can’t find it elsewhere nearby.” The most popular crepes are the Roma (a savory crepe with pesto, brie, and tomato) and the Noisette (a sweet crepe of chocolate and hazelnut). Let’s eat! What does Baptiste like about PAFM? “The volunteers and the Market Manager. I like the traditions of the market, like the opening and closing bell. It has more of a family feel than other Farmers’ Markets.”
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