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Ronan Houssin
Published on
Nov 20, 2024 at 4:57 p.m.
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Pretzel, malicette, bredele… Thanks to Martine Desogus, theAlsace invites himself into the Morbihan.
In her apartment located in a residence in Ploërmel, the one who created her own business in the month of May 2024Mamie Maty's Alsace, makes Alsatian specialties.
Born in Alsace, Martine Desogus left her native region after finding love. But she has not forgotten the Alsatian culinary specialties. This enthusiast of cuisine was able to count on his sister to teach him traditional recipes.
And the techniques. “It’s passed down from generation to generation,” she explains.
From Ploërmel, Martine makes Alsatian specialties
Martine Desogus got the idea of starting her own business thanks to her knowledge. “While tasting pretzels which they found very good, many friends asked me why I didn't sell any,” says the woman who wants to “share her passion” for Alsatian specialties. “The idea had been in my head for a long time, but I had to find the time,” she explains.
With its pretzels and bredeles made in PloërmelMamie Maty has the ambition to “make Alsatian products known in Brittany”. Hence the slogan chosen for his self-business: “A piece of Alsace in Brittany. »
The pretzel is the flagship product along with the bredele. With pretzel dough, it is possible to make other specialties, like malicette.
Depending on the season, Martine offers different specialties. HAS Eastershe adds the drought on its menu of products available for sale. “I make and sell from my home,” explains the woman who transformed one of the rooms in her apartment into a manufacturing space.
To make around fifteen pretzels, three hours of work are necessary, including preparation and cooking. “All products are prepared by hand. I produce according to demand. Per day, I can produce between 15 and 30 pretzels and malicettes,” she explains before adding:
For the final result, the taste is similar to what can be found in Alsace
Ideas for promoting Alsatian specialties
To develop its business and make its specialties known, the Alsatian has no shortage of ideas. “I would like to have premises and work with restaurants and bakeries,” explains the woman who, within one or two years, would like to create “a winstub”, meaning a small inn.
For the moment, the one who wants “the Bretons to adopt Alsatian products” keeps her professional activity, but, in the long term, she would like to be able to make a living from her passion. “I am the only one in the Ploërmel region to offer this,” she says.
As a home chef, I can travel to prepare sauerkraut or baeckeoffe.
While waiting to find a place to offer her pretzels and other bredeles, the member of the Ploërmel pétanque club will offer her Alsatian specialties, but also some mulled wineau Christmas market from Campénéac on Saturday December 14, 2024.
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