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Metal box with an assortment composed of: Milk chocolate covered crepes and dark chocolate covered crepes.
It all started in Marie-Catherine Cornic's kitchen, when she spent too much time cooking a crêpe, in 1893.
So she decided to fold it, roll it up and try it out.... And the little crêpe that looked ruined turned out to be lighter and crispier than ever.
This was the origin of the crêpe crunchy de Bretagne, and its authenticity has been jealously preserved ever since. To make authentic Gavottes, the key ingredients used by their bakers are wheat flour, sugar and butter, with no colourings, preservatives, palm oil or GMOs.
Metal box with an assortment composed of: Milk chocolate covered crepes and dark chocolate covered crepes.
It all started in Marie-Catherine Cornic's kitchen, when she spent too much time cooking a crêpe, in 1893.
So she decided to fold it, roll it up and try it out.... And the little crêpe that looked ruined turned out to be lighter and crispier than ever.
This was the origin of the crêpe crunchy de Bretagne, and its authenticity has been jealously preserved ever since. To make authentic Gavottes, the key ingredients used by their bakers are wheat flour, sugar and butter, with no colourings, preservatives, palm oil or GMOs.
