The hungry market shoppers lining up for a warm, choc brownie crumble-stuffed French crêpe at this brightly decorated pink van are doing more than just grabbing a snack on the go. As the signage on the van declares, Melbourne’s is Australia’s first non-profit crêpe van, and every single crêpe – based on a family recipe from Brittany – helps fight youth homelessness on two fronts.
It’s the same at a small café in inner-city Brunswick, where the locals spooning up a bowl of Turkish delight porridge, glowing with strawberry compote, seeds, pistachio nuts and rose petals, or munching on a haloumi, beetroot and cashew cream bagel, are helping make a difference, one bite at a time.
Crepes for Change is a Melbourne non-profit crepe van helping fight youth homelessness. Source: Supplied
Launched in 2015, the crêpe van initially raised money to support projects tackling youth homelessness; these days, while 100 per cent of profits still go to fighting homelessness, the organisation has diversified, moving to train and employ disadvantaged youth, giving them the skills, as the organisation’s says, “to be the masters of their own life and to break free from the homeless cycle”.
There are now three parts to the project – the van, which operates at markets and festivals; a coffee cart launched in August 2016; and a snug social enterprise café, , which opened in January this year in Brunswick, serving up porridge in the morning, bagels in the afternoon and coffee all day.
founder Dan Poole, who was in May, explains that trainees spend time with each of the businesses. The three social enterprises also fund an accommodation scheme helping youth transition off the streets.
“All of our young people, or trainees, are referred through partner organisations such as [a Melbourne-based organisation providing housing and homelessness support services]. From there, they take part in our comprehensive hospitality training program, which is flexible in length, from six months to a year. The program involves three modules, with each module representing a separate placement at each of our businesses.
“After graduating from the program, we assist the young people in securing long-term employment if required.”
Funds raised help with the Post Foyer Flexible Fund. “This is a program we co-created with Launch Housing. After young people leave Launch Housing’s youth foyers, we fund their accommodation in decreasing amounts over the following year,” Poole says. The initiative offers a combination of accommodation, education and training, aiming to help break the homelessness cycle. The PFFF gradually helps ease people into post-Foyer life.
Crepes for Change are made using a traditional French recipe and topped with more-ish fillings. Source: Supplied
So far we have enabled approximately 10 people to graduate into independent accommodation with a 100 per cent success rate, meaning that they have all so far been able to stay out of homelessness.
“In the first three months [post Foyer], we pay 70 per cent of their rent, while the young person pays the remaining 30 per cent. After nine months, the young person has transitioned into paying for all of their rent.
“Statistically, programs such as this have an 80 per cent success rate – however, so far we have enabled approximately 10 people to graduate into independent accommodation with a 100 per cent success rate, meaning that they have all so far been able to stay out of homelessness.”
So how did it all start with crêpes?
“I lived in France as a teenager – coincidentally, in the region in France where crêpes come from, La Bretagne or Brittany. When I returned to Australia, I wanted to ensure I didn’t forget how to speak French, so I started working at various French crêperies around Melbourne. Then, when I became interested in starting a social enterprise, making crêpes was the obvious choice.” The crêpe recipe used in the van was given to Poole by the family he stayed with in France.
Much as he loves crêpes, though, he says bagels are his favourite food, “and that’s literally the reason why bagels became part of the concept at home.one!” He nominates the Peking Duck bagel as his favourite (despite the name, there’s no duck involved; home.one is 100 per cent vegetarian).
Poole – who also works full-time in a corporate law job – gives a thumbs up to anyone thinking of getting involved in a social enterprise. “It gives me an immense level of personal fulfilment, I have forged such great relationships at our organisation, which make it a lot of fun.”
Being part of these social enterprises, and being able to help a wide range of people has been “an amazing experience".
Being part of these social enterprises, and being able to help a wide range of people has been “an amazing experience”, he says. “We’ve worked with Indigenous people, refugees, LGBTIQ+ people and more, which has been one of the best parts of all of it.”
So far, three trainees have graduated from the program. Six more are doing training now, and Poole says they hope to train between 10 and 20 people altogether this year. Every crêpe, bowl of porridge or bircher muesli, and every cup of coffee sold is helping make that happen.
SBS's new season of Filthy Rich & Homeless is an honest and compassionate exploration of what it’s like to be homeless in Australia today as it shines a light on a part of our society often overlooked and ignored. Watch the trailer below:
Filthy Rich & Homeless airs over three nights – Tuesday 14, Wednesday 15 and Thursday 16 August on SBS from 8.30pm. A special live studio program will air directly after episode three.
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