Butter is the gold of the Breton larder, and at Le Vieux Bourg it is still churned in one farmhouse workshop. Arnaud takes visitors into the production room and, depending on what is being made that day, walks them through the steps that turn milk into refined butter. The round ends at the tasting bench. The flavoured butters carry Breton notes, buckwheat among them, from a farm trade that once topped up the income of the region’s smallholders.
Le Vieux Bourg butter works, Plœuc-L’Hermitage
The raw material arrives as milk and leaves as butter, and the tasting bench closes on the flavoured specialities, buckwheat among them.
About this event
Event Details
When:
20-22 and 27-29 October 2026 Europe/Paris
Where:
14 chemin des Loges, Plœuc-L'Hermitage
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.