Bakery Stall · Prune Custard Cake
Far Breton
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Despite its French name, 'far' comes from an old word for a simple flour-and-milk porridge that predates the custard version by centuries.
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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Part of World of Street Food — 690 dishes from 118 countries.
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