In 1886, in a busy kitchen, in Quimper (France), the distracted pastry-cook, Marie-Catherine Cornic, left one of her crêpes on the stove. Not wishing to waste precious ingredients, Marie-Catherine rolled it up and experienced a wonderful new crunchy sensation with a golden lightness. Today, Gavottes delicate crispy crépes are still produced in Brittany and are enjoyed around the world.
