Loc Maria Story

1893 After forgetting her crepe on the fire, Marie Catherine Comic came up with the idea of delicately rolling it up. Letting it bake longer gave the crepe its specific texture, making it rigid but not brittle. Once rolled up the crepe was wonderfully crunchy, a culinary novelty making even the most skillful chefs blanch with envy and desire. They founded the gavottes biscuit factory in 1920, in Quimper, in what was considered the Loc Maria neighborhood. Its light, fine, crispy crepe dentelles were rolled by hand and at the time the factory produced 100 crepes per hour per pastry chef.

Thanks to the invention of a system for rolling Gavottes in 1950, industrial production got underway. This absolutely unique automatic rolling process reproduces the hand-rolling gestures and allows 1500 crepes per hour to be made per person without losing the delicacy and flavor of the crepe. In 1962 A new 4500 square meter biscuit factory was built at Dinan in the heart of the Cotes d’ Armor in Brittany to meet increasing production needs. Gavottes, a chocolate coated crispy crepe dentelle would launch on the biscuit market in 1978. A Gavotte is a half crepe delicately coated with milk and dark chocolate.

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Loc Maria French Chocolate Covered Crepes

Loc Maria Crepes

On Sale $16.95 - Loc Maria Chocolate Covered Crepes - In A Red Box - Made in France, this beautiful rectangular Box contains the delightful taste of crispy biscuits enrobed with Belgian milk chocolate. A Great gift for yourself, your family or friends. The taste is almost indentical to the Delacre Crepes.

Loc Maria Crepes

On Sale $32.95 - Loc Maria Chocolate Covered Crepes Twin Pack - Delightful Loc Maria Crepes in a Twin Pack, get extra value to share with friends or for self indulgence.

Loc Maria Story Continued Below
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Loc Maria Milk Chocolate Covered Crepes Have Two Individually Wrapped Trays Inside A Beautiful Red Box - A Product Of France

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Loc Maria Story Continued:

This subtle combination of delicious melted chocolate with the unique crispiness of the famous crepe dentelle was a sensation, with its exquisite taste and flavor. In 1990, the Loc Maria Group established its training division to develop regional biscuit-expertise and craftsman for their continued growth. From 1993 – 2005, the Loc Maria Group expands and brings in Alize, Les Galettes de Pleyben, Buhler Biscuitier, Gaillard Patissier, and Biscuiterie Rougier into the group and from 2002 – 2007 they add Sweet Snack Range to target export growth. Loc Maria Gavottes are now enjoyed in more than 30 countries throughout the world. In 2007, they created Gouters Magiques by grouping of the pastry companies of Gallard Patissier, Le Ster and Whaou. The transfer of the Rougier biscuit factory to the Poult Panier Tanguy Group would take place in 2008 and they launched the Loc Maria natural and eco-friendly range “Bon Naturellement!” in 2009. Today Loc Maria continues to expand and the popularity of its products, including their Chocolate Covered Crepes have no scarcity of customers.

Loc Maria Crepes Nutritional Facts

Serving Size 1 OZ or 28G - 6 Pieces - Servings Per Container 15 or 90 Pieces

Amount Per Serving 6 Pieces

Calories 140

Fat Calories 50

Value

Percentage of Daily Value

Value

Percentage of Daily Value

Value

Percentage of Daily Value

Total Fat 6g

9%

Saturated Fat 3.5g

18%

Trans Fat 0g

0%

Colesterol 5mg

1%

Sodium 65mg

3%

Carbohydrate 20g

7%

Dietary Fiber 0g

0%

Sugars 14g

Protein 2g

Vitamin A 0%

Vitamin C 0%

Calcium 4%

Iron 2%

Percentage of Daily Value is based on a 2,000 calorie diet. Your values may be higher or lower depending on your calorie need.

Ingredients: Cookie (Wheat Flour - Sugar - Butteroil - Vegetable Oil - Coconut - Palm Kernel) - Lactose - Milk Protein - Salt - Barley - Malt Extract - Baking Soda - Milk Chocolate - Cocoa Butter - Milk Powder - Unsweetened Chocolate - Soy Lecithin ( As An Emulsifier) - Vanilla - Contains Milk - Wheat

Storage: Store in a cool dry place (maximum of 68 degrees Fahrenheit or 20 degrees Celsius) and place at room temperature one hour before serving.