Gavottes - Traou Mad
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Minimum order €100
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- Since 2005
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GAVOTTES®
- 1886: The origin of the Crêpe Dentelle: in her famous creperie in the picturesque center of Quimper, Marie-Catherine Cornic leaves her crepe on her bilig a little longer. She then decides to fold it, roll it up, taste it...The little crepe that we thought was lost, finds itself crisper, lighter than ever: the Lace Crepe is born!
-1920: The first Gavottes® biscuit factory: crispy and delicate, the Crêpe Dentelle was quickly adopted. Its production is now carried out by numerous pastry chefs who reproduce, by hand, the ancestral gesture of Marie-Catherine Cornic.
-1962: The Dinan workshop: the fine Crêpes Dentelle continue to seduce and now begin to travel around the world. Cramped within the walls of the Quimper workshop, the biscuit factory moved to Dinan in this 4,500m² factory which still produces our famous Dentelle Crêpes today.
-Today, Gavottes® is: more than 100 years of unique know-how and a multitude of gourmet uses: tasting, gifting, baking, aperitif... The secret of Crepe Dentelle? A careful folding in 8 which gives the biscuit all its lightness and crispness.
TRAOU MAD®
- 1920: Traou Mad®, “Good Things” in Breton, is the name of a thick biscuit invented by Alexis Le Vilain, a baker from Pont-Aven.
-1950: A few decades later, his daughter Marguerite transformed the success of the Palet de Pont-Aven® into a real local business. Certain steps in the manufacturing and packaging of biscuits are automated but the preparation of the ingredients and the recipe will remain manual and artisanal.
-1980: Art comes together with TraouMad ® biscuits. The small town of Pont-Aven is nicknamed the city of painters because many artists have stayed there. Works by Paul Gauguin appear on the biscuit boxes and a logo associating Traou Mad® and the famous Ronde Bretonne will seal this link.
-Today, Traou Mad® is: small, unique Breton treasures handcrafted for 100 years using simple ingredients: eggs from free-range chickens in Finistère, fresh Breton butter and flour. made in Brittany.
- 1886: The origin of the Crêpe Dentelle: in her famous creperie in the picturesque center of Quimper, Marie-Catherine Cornic leaves her crepe on her bilig a little longer. She then decides to fold it, roll it up, taste it...The little crepe that we thought was lost, finds itself crisper, lighter than ever: the Lace Crepe is born!
-1920: The first Gavottes® biscuit factory: crispy and delicate, the Crêpe Dentelle was quickly adopted. Its production is now carried out by numerous pastry chefs who reproduce, by hand, the ancestral gesture of Marie-Catherine Cornic.
-1962: The Dinan workshop: the fine Crêpes Dentelle continue to seduce and now begin to travel around the world. Cramped within the walls of the Quimper workshop, the biscuit factory moved to Dinan in this 4,500m² factory which still produces our famous Dentelle Crêpes today.
-Today, Gavottes® is: more than 100 years of unique know-how and a multitude of gourmet uses: tasting, gifting, baking, aperitif... The secret of Crepe Dentelle? A careful folding in 8 which gives the biscuit all its lightness and crispness.
TRAOU MAD®
- 1920: Traou Mad®, “Good Things” in Breton, is the name of a thick biscuit invented by Alexis Le Vilain, a baker from Pont-Aven.
-1950: A few decades later, his daughter Marguerite transformed the success of the Palet de Pont-Aven® into a real local business. Certain steps in the manufacturing and packaging of biscuits are automated but the preparation of the ingredients and the recipe will remain manual and artisanal.
-1980: Art comes together with TraouMad ® biscuits. The small town of Pont-Aven is nicknamed the city of painters because many artists have stayed there. Works by Paul Gauguin appear on the biscuit boxes and a logo associating Traou Mad® and the famous Ronde Bretonne will seal this link.
-Today, Traou Mad® is: small, unique Breton treasures handcrafted for 100 years using simple ingredients: eggs from free-range chickens in Finistère, fresh Breton butter and flour. made in Brittany.
