My baskets
You still don't have anything in your shopping cart
My baskets
You still don't have anything in your shopping cart
You still don't have anything in your shopping cart
You still don't have anything in your shopping cart
{{getOldPrice()}}{{getPrice()}}
¡ Comprando este producto consigues {{calculatedProductMenttos()}} menttos !
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.
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 small 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 since then. 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.
