Introducing the Gateau Breton

November 11, 2009  |  Cannelle Patisserie, News

Gateau Breton (Brittany butter cake)

breton

As a native of Brittany, France, Pastry Chef Jean-Claude Perennou introduces the classical Gateau Breton.

It is a cross between a Shortbread and an enriched Pound Cake. The Gateau Breton is highly recommended to accompany an afternoon tea.

To say that the Gateau Breton is palatable would be an understatement.

2 Comments


  1. These remind me of my childhood! They’re the best.
    D.

  2. This cake is really unique. I first tried it at a pastry shop in Vezelay and I actually prefer Canelle’s! Outstanding!

Recent Posts
Introducing Cannelle Patisserie: The Art of Pastry Making!
New York Times Magazine: Cannelle Patisserie

New York Times Magazine: Cannelle Patisserie

11/07/2012  |  No Comments

New York Times Magazine: When I Was a New York Times Restaurant Critic by:  William Grimes   Cannelle was recently featured as the... more

New York Times: Cannelle Patisserie

New York Times: Cannelle Patisserie

04/24/2012  |  Comments Off

Cannelle Patisserie was recently featured in a New York Times article titled  "Filling a Hole on the Block, With Cream" By:... more

Canelle Pies

Canelle Pies

12/19/2011  |  No Comments

Our seasonal Pies are here! Fresh Pumpkin Apple Pecan  

TimeOut NY: Cannelle Pecan Pie

TimeOut NY: Cannelle Pecan Pie

12/07/2011  |  No Comments

TimeOut New York Celebrates our famous Pecan Pie!   Visit the article here