Crêperie Bretonne - Annaíck | Information
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tierradetradiciones_eng
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Brittany is known by a long history  of hardship and even of famine. The harsh living conditions together with distance and isolation have made its people passionately proud of their roots and of their cultural and culinary tradition. This trait is best illustrated by the small Gallic warrior with a moustache known through out the world for his staunch resistance to the Roman invader.

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As a sea-faring people, the Bretons spread throughout the world, in search of a better life, or simply in search of adventure. They brought with them their customs, their traditions, and their cuisine. This was how the world-famous Breton pancakes (Crêpes) came to be known as the typical Breton “export food”. Given the geography of the Brittany coastline, it was logical that the Bretons should arrive sooner or later in Spain, more precisely in Galicia first.

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At the start of the 16th century, Duchess Anne popularized a plant from the Middle East: buckwheat, also known as Saracen wheat or black wheat. It had been brought back by the Crusaders. Flour from this plant is used to make pancakes, and it quickly became the basis for popular Breton food.

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Today, the faithful inheritors of this long tradition of migration, the members of Annaick Noblet have set up throughout the whole of Spain, and are keen to perpetuate their culinary culture in a country that so closely reminiscent of their own.