I can be counted on to track down the sweets. It’s my nature: my nose follows the butter, sugar, chocolate… what have you. What have we in Vannes? Kouign Amann, a Bretagne specialty. Let me just say that there are enough bite-sized samples throughout the Vannes market to count for at least one whole Kouign Amann. Did I stop there? Of course not. Discipline, I have not. Apple flavored, pistachio flavored, regular caramel butter flavor… it’s all fine by me.
Gateau Breton is another Brittany specialty. The Brittany region in Northwest France is well-known for their salted butter, so naturally this is the predominant ingredient in baked goods. One can indulge in a plain gateau Breton, but why stop there? Go for the apple: the fruit is caramelized in what else, salted butter, before being mixed into the batter. Plan a good deal of walking into your itinerary, and don’t feel too guilty. No matter how hard New York bakers try, we simply cannot replicate the divine goodies found in France. There is quite simply nothing like French pastries. Fin.