Production designed for
professionals
Rozell & Cake is the spin-off of the renowned Crêperie de Langadoué, whose expertise has been refined for nearly 40 years, notably in retail under the brand 'La Quimperloise'. This history is not just an archive: it is the foundation on which every crepe and pastry leaving our workshop today is built. The same artisanal standards, passed down generation after generation, are now expressed through an industrial organization designed to meet the needs of professionals: retail, hospitality, and export. It is this continuity between heritage and performance that we put at the service of our clients today.
Capacity & Consistency
Thanks to our latest generation machinery, we ensure a daily production of tens of thousands of units. This industrial capacity is coupled with strict quality control at every stage to guarantee absolute consistency of our products.
Automated baking lines
Temperature and baking time controlled perfectly.
Full traceability
Computerized tracking of each batch of raw materials and finished products.
The Artisan Touch
Automation does not replace know-how. Our master crepe makers and pastry chefs constantly supervise the production lines. It is their expertise that allows recipes and settings to be adjusted according to harvest specificities (flour moisture content, butter quality).
30 expert employees
At the heart of our Breton manufacture.
Resting times respected
Our doughs rest as long as necessary to develop all their aromas.
Our production facility
Nestled in the heart of the idyllic Breton countryside, our workshop houses our dynamic team and our production lines dedicated to Breton culinary art.