The story of the Brioche Bun

The origin of the gache and the brioche buns trace back to the Middle Ages. To celebrate Easter, each Vendee family manufactured its own gache - bread-shaped cakes - rich in eggs, butter and sour cream ( creme fraiche). By the nineteenth century, the occupation of a baker grew in popularity throughout the countryside, inspiring the craftsman to alter the brioche bun recipe and its shape by braiding it. This braided brioche bun, made with flour, eggs and butter, and flavored with orange blossom or vanilla, was associated with celebration, pleasure and fun. Even giant brioche buns, ranging from 22 to 44 pounds, were prepared for wedding feasts! 
Today, the brioche bun is a part of everyday habit for breakfast, brunch and snacks. It can be eaten plain, sweet (French toast, jam ... ) or savory ( sandwiches, etc.)

 


Where are the brioches coming from?

 
 

The story of the Crepe

 

The crepe is the offspring of the Breton galette (galette Bretonne), a savory pancake made of buckwheat flour, water and sea salt, which traces its existence back through thousands of years. In fact, various forms of the galette can be found in many ancient civilizations. They usually consist of a mixture of water and flour ( wheat, buckwheat, rice, corn, etc.) according to the country of origin. 

Brittany is the emblematic region for what we now call the Breton galette. Its primary ingredient, buckwheat, is a seed brought to Brittany from Asia during the Crusades. The hearty plant thrived in the desolate, lands of Brittany, making the Breton galette the staple food of the region for centuries. 

The galettes were initially eaten plain, but soon became accompanied with salted butter, sausage and eggs. It became common at festivals and wedding to hire "crepe makers" to prepare piles of breton galettes. Any remaining dough was repurposed for dessert by adding eggs, cinnamon or orange blossom; and thus, the original crepe was born! Since then, the recipe has been modified, and is now made from wheat flour, eggs and fresh milk, giving the crepe its sweet taste and opening up the possibility to create an infinite range of crepe recipes and garnishes to suit any taste.


Where are the crepes coming from?