After 63 years of making crepes, the Quebec City restaurant “Au Petit Coin Breton” is closing. Three generations of one family ran the business, but that era is ending. On Rue St-Jean in Vieux Quebec, this charming creperie makes paper-thin crepes stuffed with ham, cheese and asparagus - or filled with fruit and drizzled with chocolate. The framed family photos on the walls show Patricia Rolin’s grandparents, originally from Brittany, France. They opened their restaurant here in 1963. Rolin and her brother are the current co-owners of “Au Petit Coin Breton” where the menu has always been crepes and big salads with their homemade vinaigrette. Rolin says their recipe for success is consistency. “You come back, you always come back to the same people, and it’s always the same recipe. We don’t change anything.” The third generation of co-owners, Rolin says the fourth generation won’t be taking over the business. And, at the same time, their longtime employees are retiring. “They’re 70 years old, 60 years old, so they were done, and I don’t want to do it with without them, Rolin says of colleagues like Carole, who has been serving these signature plates for 43 years. Carole is ready to retire, but says she’ll miss her friends here. Enjoying one last crepe, Genevieve Fournier used to work here and considers these people her friends. She’s come back to say goodbye. “Sad to see it close, but I’m glad I could make it before it does.”Making crepes at a brisk pace, Chef Victoria Lavoie started working here when she was 15 - just like her mom did before her. “It’s an institution. It’s been going on for like 63 years. And I find it shocking that it’s finally coming to an end. But all the good things have to come to an end. The beautiful old building has already been sold, and the plan is for Au Petit Coin Breton to close after September 7, 2026 - Labour Day. Rolin says she’s looking forward to a little less labour in her life. “I’m happy. I actually am. I’m looking forward to having another job, and I won’t be the boss. So it will be nice.” Rolin admits she will continue their signature salad vinaigrette because this may be goodbye, but it’s not adieu.
