Gavottes, the Crêpe Dentelle from Brittany since 1886
Gavottes is the traditional Breton brand behind the Crêpe Dentelle, the paper-thin, eight-fold wafer roll from Quimper. What Marie-Catherine Cornic invented by chance in 1886, the brand still bakes today according to the old recipe – sweet and plain, as well as savory-filled as a Crêpe Apéritive.
Gavottes stands for crispy Crêpes Dentelle from Brittany, those golden wafer rolls that originated in Quimper from a kitchen mishap. Baked from wheat flour, butter, and sugar, folded eight times, and wrapped in pairs in gold foil, this delicate pastry is among the most famous specialties of Brittany. Today, the range includes the plain Crêpe Dentelle, chocolate-coated versions, and the savory-filled Crêpe Apéritive.
Quimper 1886, a mishap at the stove
The Crêpe Dentelle was created in 1886 when crêperie owner Marie-Catherine Cornic in Quimper forgot a crêpe on the hot bilig, the Breton cast-iron plate, for too long.
Because wasting food was unthinkable in those days, she still wanted to save the over-baked crêpe. Instead of throwing away the thin dough, she unceremoniously rolled it up, and the result was a golden, crispy roll, lighter and finer than any pancake before it. From then on, Madame Cornic baked her new specialty almost every day, and customers in Quimper were soon lining up.
The pastry owes its name to its construction: turned in on itself eight times, the roll is reminiscent of the steps of the Gavotte, a swirling Breton dance in 4/4 time. In 1920, the Biscuiterie Les Gavottes was founded in Quimper, transferring the craft from a small kitchen stove to a factory – initially 100 crêpes per hour, all folded by hand. A desperate solution in a crêperie had become a Breton institution.
Quimper, in the west of the Finistère, remains known for its fine craftsmanship to this day, for painted faience just as much as for crêpes. The Crêpe Dentelle fits perfectly into this tradition: a modest pastry made from simple ingredients that becomes something special through skill and patience. It is no wonder the Bretons are proud of their golden rolls.
From plain to savory-filled
The Gavottes assortment ranges from the pure Crêpe Dentelle to chocolate-coated versions and savory Crêpes Apéritives, sweet and salty sides under one roof.
At the center is the classic Crêpe Dentelle, paper-thin, buttery, and caramel-like, with 24 rolls per pack, nestled in pairs in gold foil. Those who like chocolate can opt for the Crêpe Dentelle with milk chocolate or the more bitter dark chocolate version, both baked slightly smaller and dipped entirely in chocolate.
Since 2016, there has been a savory side: the Crêpe Apéritive, filled with cheese instead of sugar. The Crêpe Apéritive Cheddar is tangy-mild, the Crêpe Apéritive Roquefort is strong with blue cheese, and the version with mountain cheese and walnut forms the nutty, rounded center. Together, they make a fine appetizer pastry, a crunchy alternative to chips and snacks.
The ranking in our shop is interesting: the savory Crêpes Apéritives are among the most popular Gavottes, closely followed by the classic Crêpe Dentelle. Whether sweet or salty, the signature remains the same – paper-thin, golden, feather-light. This way, everyone finds their favorite, the sweet tooth just as much as the appetizer fan. Each variety comes in its own packaging; the Crêpe Dentelle in the classic box, the Crêpe Apéritive conveniently for the table.
Wheat flour, butter, sugar – nothing more is needed
The Crêpe Dentelle is baked from a few simple ingredients, completely without palm oil and without artificial additives.
The secret lies not in the ingredient list but in the craftsmanship: the dough is spread paper-thin on the hot plate, immediately rolled, and folded eight times before it cools down golden-brown. This folding, once entirely manual work, remained a well-guarded company secret for generations. It gives the roll its lace-like fine, almost translucent structure, which gives it the name Crêpe Dentelle, meaning "lace crêpe."
Because the rolls are so fine and fragile, they are carefully wrapped in pairs in gold foil. A little breakage in the bag is in the nature of things and does not diminish the enjoyment in the slightest – on the contrary: the small shards taste especially good over ice cream, mousse, or yogurt. Thus, a broken roll quickly becomes a crunchy dessert crown.
In the mouth, the Crêpe Dentelle melts with a quiet crack, first crunchy, then buttery, with a fine caramel sweetness that comes from the light baking of the thin layer of dough. Because the layers are rolled so thinly, one tastes above all good butter and the wheat that it envelops. A pastry that does not draw attention to itself and for that very reason tastes so good.
From Quimper to the world
In 1990, Christian and Marie Tacquard took over the brand and named their group after the home of the Gavottes: Loc Maria Biscuits.
The couple from Besançon fell in love with the famous Crêpe Dentelle and built the small biscuit factory into one of the most well-known pastry brands in Brittany. Today, around 800 million Crêpes Dentelle are produced annually in two plants near Dinan, and every roll still follows Madame Cornic's 1886 recipe.
Alongside Gavottes, the Loc Maria Biscuits group includes other Breton pastry brands, but the Crêpe Dentelle remains the figurehead. More than a hundred years after its invention, it is shipped all over the world, and the name Gavotte still reminds us today of the dance that gave it its name.
Hardly any pastry represents Brittany like the Crêpe Dentelle. Whether on the delicatessen shelf, with coffee in a harbor cafe, or crushed as a crunchy layer in a patisserie, the wafer roll from Quimper has come a long way without losing its character. Anyone who has ever been to the Breton coast knows the scent of freshly baked crêpes wafting through the alleys and finds it again in every package.
Our enjoyment tips from the range
For the afternoon, we recommend the pure Crêpe Dentelle with coffee or tea; for the appetizer, the savory Crêpes Apéritives next to a glass of wine.
The classic Crêpe Dentelle tastes especially lovely with a light tea or a scoop of vanilla ice cream, and the chocolate-coated versions make a delightful small gift. For a social evening, it is best to place a bowl of the savory rolls next to olives and grapes, and the aperitif is almost taken care of. For New Year's Eve, both belong on the table, the sweet as well as the salty.
Those who love fine French pastries will also find what they are looking for at Biscuiterie de Provence, and in the Sweet Pastries section, other crunchy specialties from all over Europe await. As a gift, it is best to put a selection of both sides in the basket: the golden Crêpe Dentelle for the coffee table, the savory Crêpe Apéritive for the appetizer. Both are conveniently packed and light, ideal for bringing along, and the gold foil brings joy even during unpacking. If you like, crumble a few of the sweet rolls over a summer fruit salad or a crème brûlée, so a piece of Brittany travels onto the dessert.
Just try your way through the Gavottes assortment, from the plain Crêpe Dentelle to the tangy Crêpe Apéritive, and find your favorite. Let yourself be seduced by Brittany.
