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The crêperie Saint Thomas lets a small group through to the working side of its kitchen in Landerneau. The batter is mixed in front of them, the crêpes are turned, and the fillings are built from produce sourced nearby. A tasting closes the round. The house is known in the Pays de Landerneau-Daoulas for its Breton specialities, and it opens its doors here for the Semaines du tourisme économique et des Savoir-Faire.