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Wheat crêpes made in Brittany

These cereal crêpes and galettes have their origins in ancient times. They formed the basis of people’s daily meals in Europe right up until people started making bread. Although Brittany was not particularly famous for its crêpes until the 19th century, many authors and travellers allude to them. What they were referring to were buckwheat galettes and crêpes that were eaten as a main course. It wasn’t until the end of the 1800s that wheat crêpes intended to be eaten for dessert appeared. Then as people stopped eating galettes as their main course in other regions in France, they started to become more popular and are today seen as emblematic of traditional Brittany cuisine.

This recipe is in keeping with tradition and uses the finest ingredients: wheat flour, full-fat fresh milk, fresh eggs and cane sugar – all free of preservatives and additives.

Auvergne fruit pastes

“We make our fruit pastes using a very old Auvergne confectioners’ recipe which calls for more than 50% fruit. We select the fruit (apricots, apples, oranges and pears) from regions in France and then we cook it at low temperatures. We attach great deal of importance to achieving a subtle balance of flavours and sugars so as to create a product with an outstanding taste”.
Cruzilles master confectioner since 1880, Clermont-Ferrand.

Navettes de Provence

“Right in the heart of France’s Provence region, our biscuit factory specialises in making dry or soft biscuits using authentic Provence-style recipes. These navettes are traditionally enjoyed during Candlemas. Their name comes from the particular shape of the barge in which the Phoenicians set sail in the Lacydon Creek – what is now Marseille’s old port”.
Lacydon biscuit makers, Aubagne