Breton Baking - Prepare From Scratch

      Originating from Brittany, France, Breton pastries are renowned for their abundant use of salted butter. In the 14th century, the French government imposed a tax known as gabelle on consumer goods. By the 15th century, this term predominantly referred to a salt tax, or a tax levied on salt consumption. France had widely varying tax rates, with many regions receiving inequitable tax cuts and exemptions due to the influence of local clergy and nobility who leveraged their power for privileges reminiscent of earlier feudal practices. During this period, through extensive political negotiations regarding Brittany's formal integration into France, the region was deemed legally exempt from the widespread salt tax. The significant disparities in tax rates, especially concerning the salt tax, are frequently cited as a fundamental cause of the French Revolution in 1789.

      The peninsula of Brittany had long been a key producer of both dairy products and sea salt. Consequently, bakers, chefs, and home cooks used salt generously. It was instrumental not just in preserving foods and preventing spoilage in perishable items like dairy, but also in enhancing the flavor of their cooking and baking. Incorporating salted butter in baked goods balanced the richness of the butterfat while enhancing the delicate sweetness of the local dairy, making it a favored ingredient that has remained present in regional dishes for centuries. Even after the abolition of the salt tax post-French Revolution, salted butter continued to be a staple in Brittany, a practice that endures today.

      While unsalted butter is typically favored to regulate salt levels in recipes, we willingly opt for salted butter when preparing these Breton pastries.

      Quick Kouign Amann: Kouign amann (pronounced queen ah-mahn), a pastry from Brittany, is characterized by its crisp, flaky texture and the delightful combination of caramelized sugar and salted butter flavors. While it is often considered tricky and labor-intensive, our recipe offers a quicker yet equally delicious alternative. This recipe makes 12 pastries.

      Toasted Almond Sablés: Using Président® butter ensures these delightful sablés are the ultimate buttery, melt-in-your-mouth cookies. Its creaminess beautifully complements the flavor of toasted almonds in our Toasted Almond Sablés. Président is France’s top-selling butter and our preferred choice for crumbly French cookies. Explore more French baking recipes in our March/April 2019 issue.

      Toasted Almond Sablés […]

      Black Cocoa Kouign Amann: This buttered, sugared, and laminated Breton pastry now comes in your favorite cocoa shade. Few things can surpass the kouign amann, but the profound chocolate taste layered within the caramelized crispness exceeds all expectations. The recipe yields 12 servings and includes 3 cups (381 grams) of bread flour and 2 cups (400 grams) plus […]

      Juniper, Pear, and Blueberry Breton Tarts: Folklore from Thanksgiving recounts how Wampanoag helped struggling Pilgrims learn to dry blueberries in the summer sun for enjoyment during harsh New England winters. In our tribute to blueberries, we paired dried pear slices with a dried blueberry, lemon, and gin-flavored […]

      Strawberry Ginger Kouign Amann: A generous sprinkle of ginger sugar gives this remarkable Strawberry Ginger Kouign Amann an irresistible crunch, while its crisp, airy layers are achieved through the use of salted (yes, salted!) butter. Although we usually advocate for unsalted butter in baking, this recipe stands as our exception. Breton pâtissiers are renowned for incorporating salted varieties into their pastries, as the […]

      Almond Gâteau Breton: This classic butter cake from Brittany, located in northwest France, is one of the simplest and most satisfying French cakes—it doesn’t necessitate layers, frosting, or any special equipment. Discover more in our One-Layer Cakes Special Issue! Almond Gâteau Breton makes 1 (9-inch) cake with ingredients including 1¼ cups (250 grams) of granulated sugar and ½ cup (71 grams) […]