Nutrixe
Aux Crêperies Bretonnes La Bolée
Gluten-free menuA Breton crêperie in Annecy's old town, open since 1979, whose savory galettes are made with 100% buckwheat. Wheat flour is still used for sweet crêpes, and celiac customers have reported being served a regular wheat crêpe for dessert.
Mixed kitchen, but a clearly identified gluten-free menu.
Good to know if you have celiac disease
Cross-contamination risk. Mixed kitchen, not entirely dedicated to gluten-free: contact with or shared preparation alongside gluten-containing products remains possible, even with no specific mechanism identified to date.
Wheat flour handled on site. Mixed bakeries, pizzerias and creperies knead wheat flour on site. It stays airborne for hours and settles on every surface.
Hours
- Monday11:30 – 21:30
- Tuesday11:30 – 21:30
- Wednesday11:30 – 21:30
- Thursday11:30 – 21:30
- Friday11:30 – 21:30
- Saturday11:30 – 21:30
- Sunday11:30 – 21:30
- Closed today
What we know, what remains to be checked
- Kitchen
- mixed — gluten-free dishes are prepared alongside gluten-containing ones
- Strict coeliac mode
- hidden in the app
- Oats
- not verified
- Fryer
- not verified
- Certification
- none known
- Opening hours
- shown above
"Not verified" means we could not confirm it at the source — not that it is safe. Ask on site.
Existing establishment; gluten-free level and risks confirmed at the source.
Sources — Cross-contamination.
