The evolution of the bokit mirrors the story of Guadeloupe. As the island developed more industries besides agriculture and the towns grew bigger with commerce, the bokit acquired more sophistication and variations. "Originally the bokit was made without yeast and was called dankit. [But] over the years the recipe evolved and yeast was added to it [inspired by the prevalence of French bread] and it then became the bokit that we know today," explained Colette Chicot, owner 

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