From Paris to Brooklyn: The Story of Mille Crepe Cakes

A Sweet Beginning in France

Mille crepe cakes started in France. The name “mille crepe” means “a thousand crepes,” which shows how many layers go into the cake. Instead of being baked like a regular sponge cake, it is made from dozens of thin crepes stacked with cream in between. The French loved it because it was delicate, smooth, and elegant—a dessert that felt light but also very special. At first, it was something you would only find in fine pastry shops.

How Mille Crepe Became Famous Around the World

Over time, the mille crepe cake traveled far beyond Paris. In Japan, chefs gave it new flavors like matcha and strawberry, which made it very popular. Soon, cafes in Hong Kong, Singapore, and New York began offering it too. Social media also played a big part—when people shared photos of the beautiful cake layers, more and more people wanted to try it. What was once a hidden gem in France became a worldwide trend.

Mille Crepe in Brooklyn

Here in Brooklyn, mille crepe has found a new home. Our city loves food that has both tradition and creativity, and mille crepe is the perfect mix of both. In our shop, we honor the French roots by keeping the layers thin and the cream fresh, but we also add modern twists with flavors that match today’s tastes. From matcha pistachio to caramel chestnut, our cakes bring global inspiration to a local table.

Our Modern Twist on Tradition

We believe mille crepe is more than dessert—it’s a canvas. While the French style focused on vanilla and simple flavors, we experiment with seasonal fruits, creative creams, and even pairings with coffee or tea. Each cake is still handmade, layer by layer, with patience and care. But the flavors speak to New Yorkers—bold, diverse, and always evolving.

A Cake That Connects Cultures

Mille crepe cakes show how food can travel and change while keeping its heart. From Parisian elegance to Brooklyn creativity, it carries the same idea: patience, freshness, and joy in every bite. When our customers cut into one of our cakes, they taste not only the layers of cream and crepes, but also the story of how a French classic found a place in the busy streets of New York.