Breton biscuit history

The biscuit-making history of the Bay of Saint-Brieuc dates back to the time when fishing was the main activity of many briochins ...

In Saint-Brieuc, a few pastry chefs were installed in the ports and made biscuits on behalf of the navy. This industry was of great importance to the inhabitants of the littoral, and in particular to the sailors who had few resources during their voyages at sea.

In fact, from the 15th century until the 18th century, the Bretons went to sea to fish in the deep and cold waters of Newfoundland. They would embark between mid-winter and early spring and sail for 5 to 8 months at sea. For these long voyages, food was especially important. Breton cookies and cakes were foodstuffs particularly suited to these long journeys by virtue of their taste and nutritional qualities and their storage capacity. It was then that the dried biscuit pancake was developed. These hearty cookies, also called “sea cakes”, allowed fishermen to regain strength during these trips. From there was born the Breton biscuit tradition. The first French biscuits quickly created, including LU and Biscuiterie Nantaise in Nantes, the capital of Brittany at the time. Each house preserves since its know-how, its own recipes and especially its manufacturing secrets.

Thus, BRIEUC has been part of this Breton biscuit tradition, in the heart of the Bay of Saint-Brieuc for 20 years.