Professional Crêpier - St Malo - 2019

Whilst not fully Breton just yet, I have a strong celtic cooking heritage, and have visited, lived, worked and trained in the region on & off over the past forty years. It’s very much a second home to me. Being authentic is fundamental to the success of this business, so it was with great pride that I became the first Brit to qualify as a professional crêpier at the region’s most highly rated training school. Key partnerships with ingredient producers and IGP organisations in Brittany enable maison BREiZH to offer you the genuine taste of the region by importing all our flours, butter and chocolate from the region. Being creative enables to us combine traditional Breton recipes, with some fresh produce from Cheshire & Lancashire farms too.

My ethos is to learn and improve skills from the best, consistently perform to the highest level, cleanliness, determination and passion.