The Far Breton
Far Breton is a must-have cake in Brittany—you can easily find it in any bakery in the region. Renowned for its delicious texture, it is very simple to make: all you need are eggs, butter, flour, milk and sugar. Plain in its original recipe, there are now several variants, including prune, grape, dried fruit and apples. Fun fact: the Far Breton is called "farzforn" in Breton, which means "baked Breton cake."
High in calories, but even higher in flavor! Kouign-amann is an emblematic dessert of Breton gastronomy, found in any self-respecting Breton bakery! This specialty from Fouarnenez is made from buttered and sweet bread dough, and then rolled up like a puff pastry. It is a buttery cake with a melty center, caramelized and crispy on the outside due to the fusion of butter and sugar during cooking. Kouign-amann is usually best when eaten warm to preserve the entire flavor. Incidentally, this must-have cake was conceived following a mistake in a bakery—a confusion that the Bretons are far from regretting.
If there is one culinary specialty that immediately comes to mind when you think of Brittany, it's crêpes. Sweet or savory, their taste is just as good. The difference in their preparation? Savory crêpes are made with buckwheat, while their sweet version is made with classic wheat. Gourmands will most gladly enjoy them with salted butter caramel, sugar, chocolate, jam or even lemon. It's just a matter of taste (and how much room you have left to snack!).
Salted butter caramel
If you go to Brittany, you cannot leave without trying it—this candy was and still is sold in many confectioneries in Brittany. Originially just a simple soft caramel, salted butter caramel reached its peak of fame at the end of the 1970s, when a certain Henri Le Roux invented a salted butter caramel candy with hazelnuts. We can find it today in spreads, in caramel sauce or even in ice cream. Bon appétit!
Crispy and melt-in-your-mouth—shortbread cookies, a specialty from Brittany, can be enjoyed at any time of day. Fans of these cookies love to dip them in their coffee, milk or hot chocolate at breakfast. But they can also be enjoyed as an afternoon snack. In its dough are eggs, flour, yeast but also butter and sugar. Like most Breton goodies, it makes your tastebuds water!
They almost did not see the light of day, and it would have been a shame! Gavottes, also called lace crêpes, were born by chance. In 1893, Marie-Catherine Comic forgot a crêpe on the fire. Rather than throwing it away, she decided to fold it and roll it up. This slightly overcooked crêpe turned out to be a true delight, and crispy to perfection! Even today, they are made in the purest tradition with wheat flour, sugar and butter, eaten with coffee or used to make desserts.
Soft on the inside and golden on the outside, the Breton cake is similar to the shortbread cookie. The recipe for this travel cake includes butter, flour, powdered sugar and eggs. This specialty has the particularity of staying fresh for several weeks or when frozen. It's a fitting legacy, considering, Breton cakes were made for sailors leaving on an expedition for several weeks.