In this episode of Brand Lincoln, we sit down with Paul Larsen, owner of Crepe Cafe, to talk crepes, community, and what it really takes to build a food business in Lincoln, Nebraska.
Paul shares his journey from military service to entrepreneurship, how Crepe Cafe became Nebraska’s only crepe-focused food truck, and the hard lessons learned while transitioning into a brick-and-mortar location. The conversation breaks down what makes crepes different from pancakes, why National Crepe Day matters more than you’d think, and how offering both sweet and savory options helped Crepe Cafe stand out in a crowded food scene.
They also dive into the reality of the “lean years,” the importance of local support, collaborating with breweries and other businesses, and why perseverance and consistency matter more than hype. Paul wraps by sharing what’s next for Crepe Cafe, including menu expansion, gluten-free and protein-focused options, and creating a space built for both food and community.
This episode is for food lovers, aspiring restaurant owners, and anyone curious about the real, unfiltered path from idea to execution in a local business.
Sponsored by Perch Merch
This episode of Brand Lincoln is sponsored by Perch Merch, a relationship-first merch company that helps businesses, nonprofits, and organizations show up professionally with custom apparel, trade show merch, and branded online stores.
Perch Merch isn’t about cheap giveaways or confusing corporate jargon. It’s about helping brands look legit, feel consistent, and build long-term relationships through quality merch that actually gets worn.
Keywords
crepes, food truck, entrepreneurship, National Crepe Day, Crepe Cafe, local business, food history, culinary innovation, Nebraska, food pairing
Topics Covered
Sound Bites
“What is a crepe?”
“Free crepes for everybody.”
“Hard work does pay off.”
Episode Chapters
00:00 – Welcome to Season Two of Brand Lincoln
01:00 – Meet Paul Larson of Crepe Cafe
02:55 – What a Crepe Really Is
08:40 – National Crepe Day
10:29 – From Food Truck to Brick-and-Mortar
16:18 – Starting a Food Business
18:21 – From Concept to Reality
21:26 – The Lean Years
24:39 – Community and Collaboration
27:34 – Expanding the Menu
29:59 – What’s Next for Crepe Cafe
🎧 Brought to you by Perch Merch — where your merch game doesn’t flake, fade, or fall apart like a bad business partner. Check out the fun stuff: Perch-Merch.com
