For modern crêperies
Cider deserves better
than what gets served
in 90% of crêperies.
Seven cuvées in 30L kegs. Organic since 1967, no added sulfites, ancestral method. For crêperies that have worked hard on their flour, their fillings, their tableware, and want a cider list that matches the rest.
The gap
A €16 kitchen menu,
a €4.50 industrial cider.
Most traditional crêperies serve industrial, pasteurised cider, sometimes made from concentrate, often sweetened to mask the lack of depth. That's a shame for the customer paying €4.50 for a bowl of industrial cider while their galette is made with traceable buckwheat flour and AOP butter.
It's a shame for the list too: an industrial cider sells at the price everyone charges. An organic cider on tap, presented at the table with a name and a story, sells at the price of a real product. The difference plays out on every bowl served.
Our proposal: a real cider range, matched to the level of cooking in modern crêperies. A short list (3-4 cuvées on tap), a distinctive profile, rotation designed for crêperie pace.
Galette / cider pairings
Which cuvée for which galette?
-
La Complète (egg, ham, cheese)
Brut keg
Lively, ample, refreshing. The cider everyone expects, just better. Solid bar margin on a menu classic.
-
Charcuterie galette (andouille, duck breast, bacon lardons)
Extra-brut keg
Tighter, sharper. Cuts through the fat of the charcuterie without disappearing.
-
Seafood galette (salmon, cream cheese, dill)
Galactic Pear keg
Light, refreshing, herbaceous perry. Brings out the fish aromatics without weighing it down.
-
Signature galette (chef's choice, surprise of the day)
Astérocidre keg
Calvados cask finish. The cuvée to offer as a premium pairing on an €18-22 menu.
-
Salted-caramel crêpe (dessert)
Astérocidre keg
The roasted apple note from the finish answers the caramel. The first coffee-and-dessert pairing nobody forgets.
The crêperie business case
Higher margin, repositioned identity.
3-4
cuvées are enough for a coherent list
"For the Complète, we'd suggest an organic cider, natural fermentation, no added sugar, from Domaine des Cinq Autels in Normandy. For the signature galette, we have a cider aged in Calvados casks, a bit rarer."
That's what your server can say in 12 seconds when taking the order. The customer trades up without friction, because there is a reason behind it.
How to get started
Three steps, zero friction.
- 1
Tasting
At our place (25 minutes from Caen) or by video call. We taste all 7 cuvées and select 3-4 that match your menu. Free of charge.
- 2
Trial on 1 keg
A Brut or Extra-brut keg over 4-6 weeks. You measure rotation, customer feedback, the effect on average spend. No commitment.
- 3
Full cider list
Validation of the cuvées that work, final setup. Coasters, chalkboard, floor staff training included.
An organic Normandy cider for your galettes.
Cider is associated with the galette, and so with Brittany. But what makes a good cider comes down to the method first. Cinq Autels is in Normandy, in Valambray (Calvados), organic since 1967, without added sulfites since 1984. Modern crêperies already know: what matters is that the product holds up.
Get started