In a country that welcomes every cuisine with open arms — and mouths — there’s something particularly charming about the arrival of Crêpe Glazik at Shangri-La Plaza Mall. With this third and most ambitious branch to date, French chef Neven Charpentier is not only flipping authentic buckwheat crepes with practiced precision, but he’s also serving up a love story, a pandemic pivot, and a quiet homage to his roots in Brittany.
French chef Neven Charpentier and Nicole dela Peña at the store opening of their Crêpe Glazik at Shangri-La Plaza Mall, together with their celebrity guests. PHOTOS FROM CRÊPE GLAZIK
Yes, that Brittany — the windswept region in western France nestled against the Atlantic, known for its fierce cultural pride and, more importantly for our purposes, the cradle of France’s crepe tradition.
Neven, who found home and heart in the Philippines after marrying the beautiful and brilliant banking executive Nicole dela Peña — now Charpentier — shared with The T-Zone how their journey began: “It really started at home. During the pandemic, we couldn’t go out, so I began making crepes. My wife had the idea of sending them to the hospitals for free since they were full, and it was hard for people to find food.”
The crêperie is known for its savory buckwheat galettes and sweet crepes.
The crepes weren’t gourmet by design — just thin, golden galettes with a swipe of chocolate or caramel, wrapped in foil and delivered with no fanfare. But those humble, heartfelt gestures didn’t go unnoticed.
“The doctors and staff started asking where they could order,” Neven recalled. “They wanted to send them to their families, because they couldn’t see them.”
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And so, what began as a simple act of kindness soon took on a life of its own. Crêpe Glazik’s journey began not with a business plan, but with a need, a community, and a bit of heart.
The first official branch opened in Salcedo in 2021, followed by Uptown Mall in BGC, and now this bright, inviting space in Shangri-La Plaza — its biggest yet and proudly introducing authentic French crepes to even more Filipino diners.
Each location serves the signature menu of savory buckwheat galettes and sweet crepes filled with house-made lemon butter, salted caramel, and other classic toppings that stay true to tradition while allowing room for local taste.
“In Brittany, we never serve sweet crepes with ice cream,” the humble thirty-something Frenchman said with a smile. “But it works. And honestly, even back home, people would probably enjoy it.”
That easy blend of tradition and adaptation runs through the heart of the Glazik brand. The name itself comes from Neven’s hometown of Quimper, where “Glazik” refers to the traditional blue-stitched garments worn by locals — symbolic of heritage and regional pride. The word comes from Breton, a Celtic language distinct from French (unlike French, which is a Romance language derived from Latin, Breton has roots closer to Welsh and Cornish and reflects Brittany’s pre-French cultural identity).
“It’s a Breton word, not even French,” Neven explained. “I chose it because it’s part of my identity. And it’s easy to say,” he added, half-joking, “which helps in Manila.”
It also helps that the menu reads like a map of Brittany, with crepes named after cities from the region. During the opening, the French Ambassador to the Philippines, Marie Fontanel — herself born in Lorient — was delighted to spot her hometown on the menu and promptly ordered the Lorient crepe, a savory combination of ham, cheese, mushrooms, and sunny-side-up egg. Her verdict was immediate: authentic, homemade, and very good.
But the soul of Crêpe Glazik lies not just in the food, but in the partnership behind it.
Neven and Nicole met in 2018 on a flight to France — an unplanned conversation that led to dinner, visits, and eventually a shared life split between cultures. Less than a year later, they decided to get married. In 2020, at the height of the pandemic, they held an intimate ceremony with only immediate family present — no grand celebration, just a quiet commitment that mirrored how their business would later grow.
Nicole has never left her corporate career, but she became an integral part of Crêpe Glazik’s story — handling marketing, outreach, and community ties while supporting Neven’s vision.
“For me, this place feels like home,” she said during the launch. “You find people you connect with. You share good food over good conversations. And you deepen your bond with the people in your life.”
While Nicole keeps her day job, she remains deeply involved in shaping the restaurant’s identity — proof that Crêpe Glazik isn’t just a business venture, but an extension of their partnership. “This is really Neven’s thing,” she insisted. “But we support each other.”
Today, Crêpe Glazik has grown into a team of 32 across three branches, with everything still made fresh in-house — no central commissary, no shortcuts. “That’s something I’m proud of,” Neven said. “We still do it the way we started. Simple, but real.”
That philosophy extends beyond the kitchen and into the life Neven has built in the Philippines. “I feel very at home here,” he said. “The community is welcoming, the space is beautiful.” He’s found belonging, warmth, and a rhythm of life that resonates with the same sincerity he brings to every crepe.
And that, perhaps, is the quiet triumph of Crêpe Glazik: a place where heritage travels well, kindness has a long memory, and something simple — done with care — can find a lasting home.
Authentic at heart, and proudly at home in the Philippines.
Dining and Cooking