Discover our little secrets!

Authentic

The place of the crispy crêpe in Brittany’s culinary tradition

What could be more authentic than someone getting a little forgetful in the kitchen? Just a pancake left a little too long on the stove by Marie-Catherine Cornic in Quimper, in 1893. So the good lady decided to fold it, roll it up, and pop it in her mouth… And the little crêpe that had seemed ruined turned out to be lighter and crispier than ever! This was the origin of the crispy Brittany crêpe, and its authenticity has been jealously preserved ever since. In making authentic Gavottes crispy crêpes, the key ingredients used by our pastry cooks are wheat flour, sugar and butter. Preference goes to raw materials produced by French farmers. Our crispy Brittany crêpes contain no food colourings, preservatives, palm oil or GMOs.

Authentic

Wicked

Far more than a chocolate cake, a mysterious source of well-being

Gavottes products exist to give pleasure, day by day. You pop this little packet of biscuits in your bag – biscuits you would love to keep, secretly, jealously, all to yourself… And the moment you put them on the table, they attract greedy looks from all and sundry, irresistible in their golden glory. A crunchiness you just have to share with friends. Gavottes are no different from those who enjoy them delightful and wicked.

Wicked

Refined

A thoroughly elegant Breton recipe

What pleasure would there be in eating and drinking without refinement? Gavottes skilfully combines both. In their attractive golden coatings, crispy Brittany crêpes can be picked apart with the utmost delicacy. Elegance in the very gesture! A fine appearance, a delicate, sugary fragrance, sometimes even a hint of chocolate. The refinement continues on into the tasting, characterised by sophistication, a burst of flavour, and crispy lightness. A rare moment to savour...

Refined

Light and crispy

The chocolate biscuit to die for

Let’s get our teeth into this delicate biscuit! Yes, Gavottes crispy Brittany crêpes have always had a melt-in-the-mouth crunchiness. From the very first one left on the stove by Marie-Catherine Cornic to its modern counterpart, always the same sensation. An explosion in the mouth, thanks to the famous eight-fold rolling process. Famous because it is unique in the world, a jealously kept secret. Gavottes surely deserve a bit of mystery !

Light and crispy