For over two decades, Café Breton has built a loyal following in the Philippines, beloved for its signature crepes and relaxed European charm. But behind its origin story is a common misconception: many believe the brand began in Boracay. According to co-founder and CEO Mariela Cancio, that’s not quite accurate.
“This is the story I want to clarify,” Mariela says. “Because most people are saying that Café Breton came from Boracay, which is technically not true.”
Back in the late 1990s, Mariela and her husband Tony were working as contractors, designing and building commercial spaces—including restaurants. One of their projects brought them to Boracay, where they discovered a tiny, eight-seater creperie run by a Frenchman. The place had no signboard, no name, and no fancy branding—just incredible crepes served from a modest kubo.
They were instantly hooked.
“We were there every week because we were doing construction, and we got to talk to this guy,” Mariela recalls. The Frenchman’s food left such an impression that they asked if he would consider opening a branch in Manila. He declined, but offered them a franchise instead.
Intrigued by the offer, the couple returned to Boracay several times to follow up. They asked what would be included in the franchise—equipment, recipes, training—but no formal package materialized. “We gave the amount, but we kept going back for months and he wasn’t giving us anything. No nothing,” she shares.
Rather than walk away from the idea, Mariela and Tony did something bold. They began observing what the creperie cooks were doing. “One day I just asked the cooks what’s in that? And they were mixing, so we would ask, ‘Day, anong laman nyan?’” she says. “Tony was writing down everything. And then I said, ‘Pwede ba, when I’m here, can you train me? I’ll cook.’”
Their frequent visits turned into unofficial training sessions. Over time, they learned the craft of making crepes from scratch—not through formal culinary school, but through pure grit and curiosity.
While the creperie in Boracay didn’t become Café Breton, it became the spark that inspired it. The lessons, flavors, and experience they brought home eventually formed the foundation of their own café in Manila.
Today, Café Breton is recognized as one of the pioneers of crepes in the local food scene—built not on a franchise, but on initiative and hands-on learning.
This article includes quotes from an interview originally published by Esquire Philippines, authored by Henry Ong.
