Breton Baking - From Scratch Bakery

      Originating from Brittany, France, Breton pastries are celebrated for their abundant use of salted butter. In the 14th century, the French government implemented a tax known as gabelle on consumer goods. By the 15th century, the term primarily referred to a salt tax, a levy on the consumption of salt. France had a widely varied tax system, with numerous regions benefiting from disproportionate tax breaks and exemptions based on local clergy and nobility, who leveraged their influence to secure certain privileges reminiscent of previous feudal practices. During this period, Brittany was considered exempt from the extensive salt tax due to substantial political negotiations that occurred when the region was incorporated into France. The notable discrepancies in tax rates, especially regarding the salt tax, are often regarded as a key factor leading to the French Revolution in 1789.

      The peninsular region of Brittany has long been a significant producer of both dairy products and sea salt. As a result, bakers, chefs, and home cooks generously incorporated salt into their recipes. Salt was utilized not only for preserving foods and curbing spoilage in perishable items like dairy but also for enhancing the flavor of various dishes and baked goods. The use of salted butter in baking countered the richness of the butterfat and heightened the delicate sweetness of the local dairy, making it a favored ingredient that persisted in regional recipes for centuries. Even after the salt tax was abolished following the French Revolution, the use of salted butter remained prevalent in Brittany and continues to this day.

      While it is common to use unsalted butter in recipes for better control over salt content, we willingly opt for salted butter when preparing these Breton pastries. Quick Kouign Amann Kouign amann (pronounced queen ah-mahn), a pastry from Brittany, emphasizes the crisp, flaky texture along with the flavors of caramelized sugar and salted butter. Although it is often seen as tricky and labor-intensive, our recipe offers a quick yet equally delicious version. Makes 12 pastries. Toasted Almond Sablés The use of Président® butter in these delightful sablés results in the ultimate buttery, melt-in-your-mouth cookies. Its creaminess beautifully complements the flavor of toasted almonds in our Toasted Almond Sablés. Président is the leading butter in France and our preference for all crumbly French cookies. Explore more French baking recipes in our March/April 2019 issue. Toasted Almond Sablés […] Black Cocoa Kouign Amann This buttery, sugared, and laminated Breton pastry is now available in your favorite cocoa shade. While kouign amann is hard to improve upon, the deep chocolate flavor layered in the caramelized crunch exceed expectations. Black Cocoa Kouign Amann makes 12. Ingredients include 3 cups (381 grams) of bread flour, 2 cups (400 grams) plus […] Juniper, Pear, and Blueberry Breton Tarts According to Thanksgiving lore, one of the skills imparted to the struggling Pilgrims by the Wampanoag was the method of drying blueberries in the summer sun for enjoyment during the harsh New England winters. Our tribute to blueberries pairs slices of dried pears with dried blueberries, lemon, and gin flavors […] Strawberry Ginger Kouign Amann A generous sprinkle of ginger sugar provides this stunning Strawberry Ginger Kouign Amann with an irresistible crunch, while the inclusion of salted (yes, salted!) butter contributes to its crispy, airy layers. Although we generally endorse unsalted butter for baking, this recipe is an exception. Breton pâtissiers are renowned for using salted butter in their pastries, as the […] Almond Gâteau Breton This traditional butter cake from Brittany, located in northwest France, is one of the simplest yet most satisfying French cakes—it requires no layers, frosting, or special tools. Find more in our One-Layer Cakes Special Issue! Almond Gâteau Breton makes 1 (9-inch) cake. Ingredients: 1¼ cups (250 grams) granulated sugar, ½ cup (71 grams) […]