I looked back towards my childhood to create this pastry, in which I added very little sugar and fat. I worked with healthy and seasonal ingredients, which I got from regional farmers passionate with their job. My grandparents were bakers – and nobody bakes the Lorient cake like my grandma did!- and my parents were farmers. I’ve lived my childhood in a farm with cows and fields all around. My memory is filled with the smell of freshly cut hay in the summer, the Sarrazin Crêpes dipped in buttermilk and the Sablé Breton that we enjoy with a cup of coffee.
When I was a kid, I used to eat all those products from the farm. Meat, butter, vegetables, apples from the orchard. My school friends did not always understand all those details that were so meaningful to me, yet when we were back from our wild expeditions, they were craving for the home made snack.
Brittany is rich for its products, its producers, and its evolution toward organic cultures. The wild Fennel that I used was only a hand away, waiting on the coast of Armorique for me to just gather.