Crepe, Galette, Pancake, Tacos, Blinis, Brick, Waffle etc., since time immemorial, cooking batter or dough on a hot surface has been part of the art of cooking the world over. And everybody everywhere is faced with the same problems: how to get the heat distributed uniformly over the cooking surface, keep it stable over time and be able to make batches quickly without having to adjust the temperature all the time? Jean-Marie Bosser was asked this question in 1949 and in the same year he designed the first crepe maker. Heat distribution, temperature stability, quality of cooking surface and comfortable working conditions were the founding aspects of the company and are still the major guidelines to improving its appliances and designing new ones to satisfy people both in the workplace and at home.