The secrets of the most Breton of Parisian artisan bakers for successful crepes. Benoît Castel celebrates Candlemas in his coffee shop-grocery store on rue Sorbier (20th century) and his bakery-pastry shop on rues de Ménilmontant.
Crepes “are an opportunity to share a friendly moment”, believes the one who remembers the delicious buckwheat and wheat pancakes his grandmother concocted on the farm of Saint-Just.