Emma Le Dû grew up in Brittany, in the west of France, where half of the restaurants are crêperies. At a young age she learned to make crêpes and galettes from her mother, who had in turn learned from her own mother; they were a Friday lunchtime staple in the home.

With a background in electrical engineering, a Master in Public Administration, and experience running a classroom technology nonprofit operating in rural Latin America, she comes to the Pantry through an unusual path. Her ambition, though, is to make Seattle the second best place in the world for “state of the art” crêpes and galettes — and to share her love of Brittany, its unique Celtic culture, and its culinary traditions with anyone who is willing to learn.