Bakery Stall · Prune Custard Cake
Far Breton
Photo: Easyfrenchfood / Wikimedia Commons · CC BY-SA 3.0
'Far' comes from the Latin word for spelt, and the oldest Breton fars were savoury flour puddings, often cooked in a cloth bag in the stew pot, long before the sweet prune version.
Far Breton is a dense, flan-like cake of eggs, milk, sugar, and flour studded with prunes, baked in wide trays and cut into thick squares. Bakery stalls at Breton markets sell it by the slice, wrapped in paper for eating on the move.
Why it's made this way: It grew out of simple farmhouse porridges, eventually enriched with eggs and dried fruit once sugar and prunes became affordable, turning peasant food into market fare.
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