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Meet Adam and Jill Dulberg

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Today we’d like to introduce you to Adam and Jill Dulberg.

Adam and Jill, please share your story with us. How did you get to where you are today?
Adam has always been passionate about food and has been very serious about cooking and baking since he was young. His grandparents owned successful family-run restaurants in New York for many decades, and his grandmother was the first woman to be awarded NYC’s Restaurateur of the Year. Being a food entrepreneur is in his blood! Adam has also had a lifelong love affair with France, French culture, and particularly French cuisine and French street food. Adam often flirted with the idea of moving to France to become a professional baker or cook, but initially decided to follow a more conventional career path. After graduating from the University of Pennsylvania (where we met!), he taught high school government and economics in Philadelphia, and then eventually went on to pursue a law degree from Georgetown University. Adam worked for several years as a corporate lawyer at a prestigious law firm in New York City and Washington, D.C., while Jill taught Elementary Special Education.

The inspiration for launching our own crêperie ultimately came from our time together in France. In 2013, we were married in the beautiful Jardin du Luxembourg in Paris and spent our honeymoon traveling around the country, enjoying LOTS of crêpes and other amazing regional French street fare. The street crêpes in France were truly memorable – always so perfectly thin, lacy, and buttery. Adam had been making crêpes at home for years, but when we returned from our travels he was determined to find and master an authentic French crêpe recipe so he could recapture the magic of France back home. Over the next few years, we constantly had the urge to make a big life change, break the mold (and leave corporate America), and do something radically different from our lives – something that would allow us to truly pursue our passions. With Adam visiting food trucks almost every day on his lunch breaks and continuing to fine tune his recipes and baking formulas on the weekends, planning for an eventual mobile food business was already underway. In 2018, Adam walked away from his legal practice, and we packed our bags and spent two more months abroad in France and elsewhere in Europe—this time with our one-year-old daughter in tow!—to gain further inspiration for the menu and look of our new street food concept.

Upon our return to the US, we decided to move back to Phoenix, Adam’s hometown, so we could become part of the burgeoning food truck scene here. Adam completed his professional chef’s certification while obsessing over recipes and ingredients, and we worked with Prime Design Food Trucks to design a mobile French crêperie out of a vintage camper trailer. The renovation project took eight months, and we were able to launch Révolution Crêperie in September 2019. We’ve been so grateful for the wonderful support of this community and overwhelmingly positive response we’ve received so far after just the first few months in business!

Great, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
It definitely has not been a smooth road! We knew there would be a steep learning curve entering the food industry, and that running a food truck would be extremely demanding, and we were right! Each day seems to bring us new challenges and obstacles that have pushed us to grow as young restaurateurs and entrepreneurs. From spilling all of our crêpe batter on the way to an event because our fridges were not locked to crashing our trailer at a gas station to showing up to lunch stops with either way too much food or selling out way too soon, to constantly having to fix our very finicky French crêpe makers to get them to hold proper temperature (sometimes with customers waiting for their orders!), to not having any buckwheat flour to make our Breton galettes for weeks at a time because our supplier could not get a new shipment in from France – the list of issues often feels endless! But each of these problems forces us to problem solve as a team, keeps us humble, and always leaves us feeling immensely appreciative when a fellow food trucker has been there to help us out or just give us some much needed advice.

Probably the biggest struggle we continue to face daily is balancing our responsibilities to this new business with our responsibilities as parents. We are a husband-and-wife team and running our food truck successfully really does require a joint effort in these early days, so it can be very tough when we have a food truck commitment but our daughter is suddenly very sick or childcare falls through. It has been a constant juggling act to be sure, and very physically and emotionally exhausting as well. Needless to say, neither of us gets much sleep these days!

Please tell us about your business.
We are Révolution Crêperie, an authentic French crêperie on wheels! Serving out of our vintage camper trailer in the Phoenix metro area, we specialize in made-to-order sweet and savory street crêpes and buckwheat galettes paired with both traditional crêperie offerings and regional French specialties, along with a rotating selection of our house-made French street desserts. At Révolution Crêperie, we are passionate about using local ingredients and sourcing the highest quality products from France to bring our customers a true French street food experience.

Besides our sweet and savory crêpes and galettes, our most popular menu item has without a doubt been our decadent six ounce chocolate chip cookie – known simply as “Le Cookie”. Made from scratch using organic flours, European cultured butter, and premium chocolate chips, these gourmet cookies are over two inches thick and each contains approximately 1/4 cup of chocolate chips! We bake them so they are browned on the outside and “rare” on the inside, and always aim to serve them warm with a slightly gooey center for the ultimate indulgent cookie experience. At this time, we make Le Cookie in three chocolate flavors: Classic Chocolate Chip, Double Dark Chocolate, and Brown Butter Milk Chocolate. We are very excited to be adding a couple more flavors to this list soon, and will be significantly expanding our cookie production in the coming weeks due to the demand we’ve already seen! For our fans of Le Cookie, there just may be the second business in the works very soon, so stay tuned!

As a business, we ultimately take pride in our commitment to sourcing high-quality local/imported ingredients and cooking and baking our products from scratch using authentic recipes and baking formulas. This includes preparing our crêpe batters and making all of our crêpes and galettes only once they are ordered and always in front of our customers. It might have been easier, cheaper, and more efficient to use pre-made crêpes or commercial batter mixes and sauces, purchase pre-made fillings, or buy all of our baked goods instead of baking them in-house. But we are genuinely passionate about our craft and believe strongly in the importance of making our products with integrity and respect, using the same time-honored techniques that we would expect to see in any reputable crêperie back in France. We think our customers deserve nothing less!

What moment in your career do you look back most fondly on?
On our opening night as a food truck, we baked a lot of our now signature Le Cookie (think dozens) because we honestly had no idea what we were doing and how much food to prepare for a food truck stop. Adam had actually never originally intended to even sell his homemade cookies, and the formula was something he had been working on for quite some time strictly as a personal side project. But we wanted to always have house-made baked goods and pastries on the menu, and our family and friends were pushing us to include these cookies, so they ultimately made the final cut. Needless to say, Adam was skeptical about whether we would sell any, especially as a “crêperie” already offering many sweet and savory crêpe options as well as other more traditional French pastries. Fast forward a little more than an hour into our first service, and we were completely sold out! The same thing happened at our next two events the following week. Since then, we have continued to be impressed by the constant demand and praise for our (albeit somewhat unique) take on this simple classic dessert, and it definitely makes us feel good when we see how much joy and excitement it is bringing people. Adam especially loves when folks come up after and clamor to know how we make them or where they can order more. It validates all of the hard work we put into each and every recipe and formula in order to bring people a little (or, in the case of our cookie, not so little) bite of happiness with our food!

Pricing:

  • Savory Crêpes: $8-10
  • Sweet Crêpes: $6-9
  • Le Cookie: $4 each or 3 for $10

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