The Yffiniac house of Brieuc opens its production workshops to visitors who book ahead. An hour-long route runs from raw ingredients to the finished tin, passing pâtissiers, carameliers and confituriers at work before the tasting. The recipes belong to the Breton biscuit tradition: gâteaux bretons, kouign amann, palet breton, Confibreizh jams and salted-butter caramel. Children from eight can come along once a small group has booked.
Brieuc workshops: kouign amann and salted caramel
A booked hour inside a Breton biscuiterie, following kouign amann, palets bretons and salted caramel from raw ingredient to tasting.
About this event
Event Details
When:
booking required, 1 January to 31 December 2026 Europe/Paris
Where:
5 Rue du Verger, Yffiniac
Category:
Food & Drink, Heritage & Guided Visits
Topic:
events
Region:
Bretagne, France
Although all events are verified at the time of publication, last-minute changes may occur. We advise visitors to consult the official organizer’s website before planning their visit.