Aspen-based chef Mawa McQueen — born in Abidjan, Côte d'Ivoire and raised partly in Paris — has been named a James Beard Award semifinalist for “Best Chef,” and her Aspen restaurant, Mawa’s Kitchen, was recommended by the MICHELIN Guide in both 2023 and 2024. Now, she’s opening a new spot in Boulder called Crepe Therapy Café, which will be located on 31st Street. McQueen hopes the café will grow into a community gathering place and that it will expand into a multi-location brand. Managing Editor Adrienne Perron had a conversation with McQueen about the project and what people can expect when the café opens this summer.
Adrienne Perron: What is the name “Crepe Therapy Café” inspired by?
Mawa McQueen: Crepes bring joy and happiness — it's like therapy. You come in hungry and leave happy. I really want to create a space where young people can connect. A friend’s child in Boulder struggled with identity and addiction. He felt like there was no place for him. Kids today don’t know how to talk — they’re always on their phones. We’ll have a board where people can share how they feel, and a therapist will lead monthly group discussions at the café. This is about more than crepes — it’s about creating a place where people feel seen.
AP: Why are you so passionate about creating a community gathering space through starting this restaurant?
MM: Right now, people are always on their phones — people are disconnected. I’m creating this space because it matters. It’s not just about money — it’s about building community. I want to say, “Oh hey Stacy, I know how you like your coffee,” to my regulars. I want it to feel like a neighborhood spot. A place for everyone — young and old.
AP: Why do you think this restaurant will thrive in Boulder?
MM: I want to launch the [Crepe Therapy Café] brand in Boulder. I love that it’s close to the college and that it feels like a happy place. You’re in a city, but it doesn’t feel like it. This is my jumpstart. Boulder will always be the original. College students are my demographic — they’ll give me feedback. The café should be a fun place for them, a place to talk to each other. We’ll also give college kids a 20-percent discount.
AP: What do you like about Boulder?
MM: I like that it feels like a small town. People are healthy and passionate about wellness. I just love it. When I'm there, it feels like I'm in Aspen.
AP: Will you be spending more time in Boulder as the restaurant gets off the ground? Have you spent much time here since deciding to open?
MM: The cafe is my baby — you have to spend time with it. I’m planning to be in Boulder from May through July. It's our off-season in Aspen anyway. I’m also looking at opening [Crepe Therapy Café locations] in Denver and I’m also considering opening another location closer to CU Boulder. Right now, everything is still in the works, but the goal is to open three locations of Crepe Therapy this year.
AP: Who will be managing or running the place? What makes them qualified or special?
MM: We haven’t selected a full team yet. Everything is still in the works. The latest possible opening would be July — we’re hoping to open in the end of June, but with construction, you never know. My brother, Zach, is the operations manager and will be on-site. We’ll start recruiting next month. We will be looking for a GM, assistant GM, supervisor, and kitchen staff. I’ll teach them how to make the crepes. They don’t need prior experience. We also haven’t finalized which local coffee company we’ll work with, but we want to keep everything as local as possible. I’ll spend the entire month of June getting everything ready.
AP: What will the café look like?
MM: It’s an all-day spot — a place to hang out. The first thing you see in the morning and the last thing before bed. It’ll be café-style with no table service. We’ll have a liquor license and will serve cocktails and wine. The space will be bright, fresh, and open. I love light. We’ll serve French pastries like croissants, crepes, and awesome salads.
AP: Do you have to be knowledgeable about crepes in order to enjoy this restaurant?
MM: Not at all! This is a great introduction to crepes. Most people think crepes are just Nutella, but they’re so much more. We’ll have sweet and savory crepes, French pastries, and salads. Crepes are the centerpiece, but not the only offering.
AP: Why do you love crepes?
MM: I grew up eating them. I made crepes every weekend for my brother and sister — it was the perfect snack. In France, we’re notorious for snacking. My siblings were so happy when I made them and they never got tired of them. Crepes are incredibly versatile — they can be sweet or savory. They’re like tacos, but even more adaptable. You can use healthier flours — we will use garbanzo flour, blue corn flour. We want to show people that crepes can be nutritious and satisfying. How many more burger or burrito places can you go to? We need more diversity. Crepes offer a unique option — and maybe you’ll even pick up a little French while you’re here!
AP: What can people expect from your grand opening?
MM: There will be a grand opening celebration. We’ll announce our official opening date on social media. We will offer free crepes the day we open — people can choose from two sweet and two savory options. If it’s a hit, we might do it for two days. We want to say thank you to Boulder and welcome the community. We’ll also have a social media contest where people can suggest a crepe — choose the batter, filling, and name it.
