L'Atelier de Cathou

The origin of bricelets or "Bretzeli" certainly comes from Switzerland, where they have been made for several centuries. It's a thin, crispy dry waffle that comes in sweet and savoury versions.
In our region, it's also called "oublie".
My recipes are very old and were passed on to me nearly 50 years ago by people who themselves inherited them from their parents.
The bricelets are round, sometimes uneven, larger or smaller. It all depends on whether the dough is thicker or thinner, whether they are made by hand: the small balls are shaped and baked by hand, while the sweet dough is spread out with a spoon. I make them myself and their shape can also depend on the mood of the cook...
My entire range is made with quality ingredients:
- Butter, cream and Comté cheese from the Chevigny dairy
- Flour from the Moulin de l'Eau Vive in Lavoncourt
- Salt directly from the Marais de Guérande
You can find my bricelets in the following shops:
Localerie Grayloise - Gray
Localerie Pesmoise - Pesmes
Epicerie Mérand - Gray
La Fruitière - Chevigny
And at my home by calling me on 06 07 98 60 12.