
House salted caramel (caramel au beurre salé)
The caramel we spoon over our sweet crêpes, also filled into jars. Cooked from sugar, butter and cream, finished with flakes of Guérande salt — the same salt we sell. Full, buttery, gently salty; at home it belongs on pancakes, ice cream and apple tart. The recipe is no secret, but this saves you half an hour at the stove.


