Boulangerie Pâtisserie Le Signor opens its ateliers de fabrication at Saint-Thonan for the Semaines du tourisme économique et des Savoir-Faire. The hour starts on the organic raw materials, the founding choice of the house, then the pâtisserie and its artisanal creations. In the bakery the bread is followed from the pétrissage to the façonnage to the cuisson. It closes in the salle des préparations, on the measures against waste.
Tag: baking
Les Délices de Sillery: biscuits made by hand
The team at Les Délices de Sillery opens its kitchen at Douarnenez to a small booked group. Kouign Amann is folded by hand in four forms, plain, apple, chocolate and miniature, beside the day’s biscuits and gâteaux. The same bench turns out biscottes, some without salt, others made with blé noir, the buckwheat of Breton tables. Every ingredient comes from within a hundred kilometres, and a donation sends two euros fifty to the SNSM de Douarnenez.
Halloween baking at the Biscuiterie Ménou
The Biscuiterie Ménou gives this holiday session to the gâteau breton. The short programme around it also takes in a spider-shaped bread and a pumpkin brioche. The house has baked at Plougonver since 1879, three generations of the family have worked the bakery, and its range runs to palets, galettes and gâteaux bretons. The group is capped and booking is required. The boutique-musée beside the ovens carries two centuries of the craft.
Les secrets du lin à l’hôtel des de Gaspern
Sidonie & Compagnie opens its doors around flax, one sitting of the Semaine du Tourisme Economique et des Savoir-Faire in Guingamp. Visitors push open the doors of the hôtel des de Gaspern, in the heart of the town, where the plant’s many faces are unfolded. Charlotte, a naturopathe working there, draws out what flax offers for wellbeing. The visit closes over a sweet creation that each person makes.
Brieuc workshops: kouign amann and salted caramel
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.
Saint-Jacques Cooking Workshop in Saint-Suliac
Saint-Suliac’s Retour de Pêche workshop puts the coquille Saint-Jacques at the centre of a practical Breton cooking session. Participants prepare scallop tartare with clementine and kasha, then pan-sear the shellfish with citrus butter and farz noir. A traditional Breton cake completes the menu, linking local seafood, buckwheat and regional pastry in one shared kitchen experience.
Kouign-Amann Workshop in Brittany: Pastry Skills
Award-winning pastry chef and chocolatier Marine opens her working laboratory for a small-group lesson devoted to Kouign-Amann. Participants make a sharing-size version of Brittany’s emblematic cake while following the handling, folding and baking decisions that shape its texture. Close guidance and a limited group keep the emphasis on practical technique, from managing the butter-rich dough to achieving the characteristic caramelised finish.
Bread and Pastry Baking in Chapelle-des-Bois: Tradition
Écomusée Maison Michaud demonstrates bread and pastry baking in the wood-fired oven of a traditional Haut-Doubs farmhouse. The gathering takes place in the fire room beneath the tuyé, with discussion of how sourdough bread is prepared and baked. Brioches and homemade cakes can be ordered, and admission also includes a self-guided visit to the ecomuseum.