La Petite Frenchy

 

I make the crepes as traditional way of my region " la bretagne" in France where it s the origine of the crepes.
My grandma when I was 6 years old and chef from Bretagne showed me how to perfect the typical traditional way of making the crepes.
So I do Savoury and I use organic buckwheat.
The sweet as a little taste of organic vanilla seeds.
I am trying to use as most of organic product in my cooking.
The menu will change on depending of the season.
I am bringing some culinary French food and tradition in the area. People around New Zealand showed me there tradition now it s my turn too make them traveling without going to far.
I can do private functions, events, fundraising.
I am self-sufficient on electricity.

 
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