NutrixeCrêperie Bleue de Toi
Gluten-free optionsA Breton creperie in central Biarritz where the savory galettes are made with buckwheat flour, and where sweet crepes can also be made with buckwheat batter. The kitchen remains mixed: wheat crepes are cooked on the same griddles, so let staff know when ordering.
No dedicated menu; adaptable dishes are flagged.
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.
Existing establishment; gluten-free level and risks confirmed at the source.
