Régalette has been making fresh, plain and filled crêpes and galettes since 1995, and is renowned for its innovations and the quality of its products. 
The company is based in Saint-Nolff, near the Gulf of Morbihan, and currently employs 120 people. 
 
For our TRE GALETTE brand, Régalette favors French wheat and buckwheat flours. They are milled by Breton millers less than 100 km from our production site. 

The eggs in our crêpes come from free-range hens, and we use VPF (French pork) certified ham and lardons. 
 
Because to make good crêpes and galettes, the ingredients for success are local production and quality ingredients. 
 
Régalette is constantly working to simplify its recipes and keep ingredient lists as short as possible for its crêpes and galettes. Improving recipes also means improving nutrition, by reducing salt and fat content for example. 80% of Régalette brand products have a nutri-score B!