The tradition of "Craquelins de Saint-Malo" continues since 1923. The recipe has not changed because it is to keep all its authenticity to the product.
Heir to the processes of scalding, the cracker is a small bread soufflé of great Breton tradition, crunching under the tooth and melting in the mouth. Our crackers are composed of simple ingredients, without additive or preservative and carefully selected: wheat flour selected by our miller, whole eggs, milk, malt extract. The production of scalds is called, before baking, in a phase of soaking in boiling water, scalding. It is this specificity of cooking that gives the cracker its concave shape so characteristic.
Open Monday to Friday from 9h to 12h30 and from 14h to 18h30 and Saturday during school holidays.