The crêperie "Le Carrousel" cultivates tradition and makes its own dough by hand every day.

Brittany in the west of France is considered the cradle of crêpes and galettes. Influenced by the rough Atlantic and ancient myths, the round specialties are still made there according to old traditions. While wheat flour is used for the sweet crêpes, the savory galettes are made from the more bitter buckwheat flour.

We source our buckwheat flour and the typical Breton drinks, such as the various ciders and beers or Breizh Cola, from Brittany. Otherwise, we prefer to work with products from the Bern region.


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