Georges Larnicol wanted to be an architect. Like his father, he became a pastry chef!
At 55, this Quimper native has set himself the goal of exporting a specialty from his native region, the Kouign-amann, worldwide. In 10 years, he has already opened around twenty shops across France. Today, his Breton factory produces 65 tons of this cake made of butter, sugar, and bread dough, which Georges Larnicol offers in around fifteen different flavors. Caramel, red fruits, or even seaweed jam.
More gourmet journeys over there 👉 https://www.youtube.com/channel/UCUjSNc0amb3zvP553AsgK0w?sub_confirmation=1
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