The Biscuiterie Joubard opens its doors at Saint-Thuriau and takes visitors into the making of Breton biscuits. The route runs through the workshops, past the machines and along the production lines. It ends in the factory shop, where the biscuits are sold loose by weight or packed into coffrets cadeaux. The Pontivy Communauté tourist office carries the booking, and what is on show is a Breton biscuit trade still at work in its own commune.
Tag: regional-produce
Entre terre et mer, Breton cooking workshop in Saint-Suliac
This is a participatory cooking workshop held in the village of Saint-Suliac, opposite the grocer’s shop. The menu is built from products emblematic of the Breton culinary heritage, and it runs to three courses. A Breizh samoussa opens it, filled with seasonal vegetables and kari gosse. A fish fillet follows, chosen from the day’s catch and served with a cider sauce and glazed seasonal vegetables, before pommé breton closes the table.
L’Atelier de l’Argoat et l’andouille de Guéméné
L’Atelier de l’Argoat walks visitors through the making of the Véritable Andouille de Guéméné à l’Ancienne. The family firm has made it in Brittany for over thirty years, by hand, from French pork intestines and without colourings. The round ends at the shop on site, with a tasting and a booklet of recipes and games built around andouille. The workshop works mainly with Breton suppliers and carries the Produit en Bretagne label.
Dans les coulisses des algues bretonnes
The drying facility of a Trégunc seaweed business opens for this visit, and the stages of seaweed processing are presented in order. With them comes the trade of the professional seaweed harvester, who works wild food seaweed, not a cultivated crop. A tasting closes it: seaweed as broth, as crackers, as tartare, as chips, and in cheeses aged with it. The Maison de l’Alimentation Itinérante of the association Aux Goûts Du Jour runs the stop.
Visite des huîtres Legris, Plouguerneau
Maison Legris is a conchylicole house whose oysters are raised in the Archipel de Lilia, off Plouguerneau. The visit sets out from the family’s oyster bar facing the open sea and crosses a few hundred metres to the chantier. The oysters are then sorted, graded and packed for dispatch while the work is explained. The thread running through it is the métier de l’ostréiculteur, worked on the beds of the archipelago.
Visite de la Cidrerie Coat Albret à Bédée
Morgan opens the Cidrerie Coat Albret, at La Haie Rénier in Bédée, while the apple pressing is at its height. Visitors follow the fruit through the press, then drink the juice as it comes off, before fermentation has begun. A tasting led by the house compares its apples, its juice and its cider. This is a family holding whose bottled ciders and juices sit among the department’s regional specialities, and Breton games close the children’s round.
France Haliotis: Europe’s only abalone hatchery
France Haliotis runs the only abalone hatchery in Europe. Its team sets out halioculture and algoculture: the biology of the ormeau and of the seaweeds, the secrets of their reproduction, and the rearing of the spat from nought to two centimetres. Photographs and film carry the visit through the growing methods used on land and at sea, the production gear, and what the farm does to protect the natural resource. Recipe ideas close it.
Maison Brieuc: the biscuiterie workshops, Yffiniac
Maison Brieuc opens its production workshops at Yffiniac and walks visitors along the route its ingredients take, from raw material to finished product. Pâtissiers, carameliers and confituriers are at work as the group passes. What comes off these lines is the Breton repertoire of palet breton and kouign amann, Confibreizh and spécialités au caramel, worked au beurre salé with sel de Guérande. The visit is offered as a matter of transparency.
Les Bergers du Cap : brebis laitières à Beuzec
Les Bergers du Cap opens its dairy at Beuzec-Cap-Sizun for a round through its sheep’s cheese. Nicolas and Léo milk seventy Lacaune ewes that graze some twenty hectares of grassland certified Hautes Valeurs Environnementales. In the cheese room the raw whole milk becomes fresh cheeses, yoghurts and tommes, hand-moulded and ripened on spruce boards from the Finistère. Part of what the visits take goes to the Fondation du Patrimoine de Bretagne.
La Miellerie d’Alré, l’abeille noire à Auray
Pierre Bourlès keeps his hives across the Pays d’Auray, from the Golfe du Morbihan and the Ria d’Etel to the Baie de Quiberon, and the bee is the abeille noire de Bretagne. Visitors follow the honey trail through the workshops, from harvest to bottling, and taste what comes out. The race is conserved, not farmed for yield, with the association Abeille Noire Atlantique credited for the breeding. The honey is extracted and jarred in Auray.