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Metal box with an assortment consisting of: Milk chocolate coated crepes and dark chocolate coated crepes. It all started in Marie-Catherine Cornic's kitchen, when she left a crêpe cooking for too long, in 1893. So she decided to fold it, roll it, and give it a try... And the little crêpe that seemed ruined turned out to be lighter and crispier than ever. This was the origin of the crispy crêpe from Brittany, and its authenticity has been carefully preserved ever since. To make the authentic Gavottes, the key ingredients used by their pastry chefs are wheat flour, sugar, and butter, without any artificial colors, preservatives, palm oil, or GMOs.