05/12/2026
DID YOU KNOW?
There’s often some confusion about what defines an authentic savory crêpe, so we’d love to clarify.
Traditional savory crêpes from France—known as galettes—are made with buckwheat flour, not white flour. This isn’t just a stylistic choice; it’s a regional and cultural standard, especially in Brittany, where savory crêpes originate.
Because of the buckwheat batter and the way it’s cooked, a proper galette develops a lightly crisp exterior while remaining tender inside. That texture is intentional and part of what makes it distinct from sweet crêpes, which are softer and made with wheat flour.
We take pride in preparing our food in line with these traditional methods. While everyone has personal preferences, what we serve reflects authentic technique and ingredients.
We’re always happy to share more about the craft behind what we do—because great food comes from understanding its roots.
