far breton

plural far bretons · plural fars bretons · alternative far Breton

1. countableuncountableA traditional cake or dessert from the Brittany region in France, with a base similar in composition to a clafoutis batter, a flan-style eggs-and-milk custard with flour, with prunes or raisins commonly added.

   Everyone becomes addicted to my tomato flamiche, my far breton made with figs and also my Croatian pepper biscuits.

   2011 February 18, Barbara Unković, “Visitors”, in Weeds in the Garden of Eden: A Journey Back to Family Roots, and Life in a Traditional Croatian Village, London: Austin Macauley Publishers, published 2013, →ISBN, page 138

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   We finished off this Breton-inspired meal with homemade far breton, a flan chock-a-block with plump, moist prunes, lightyears from the often-profferred, dried-up version.

   2003, “Le Pays de Vannes”, in Rosa Jackson, editor, Paris Eating & Drinking (Time Out Paris), 6th edition, London: Penguin Books, →ISBN, page 156, column 1

   Old-fashioned orange cake (recipe follows); brioche; and far breton – a flan-style specialty from Brittany – are among the family favourites that she shares in the book.

   2016 November 15, Laura Brehaut, “Satisfy your comfort-food craving with French country cooking from Mimi Thorisson”, in National Post, Toronto, Ont.: Postmedia Network Canada Corp., →ISSN, →OCLC, archived from the original on 28 Jul 2025

plural far Bretons

1. countableuncountableAlternative letter-case form of far breton.

   Like Arcade, Burrow shows some classic French influences, in pastries like crisp sables; custardy, caramel-edged mini far Bretons; and buttery wedges of gateau Basque.

   2016 June 27, “How Chef Ayako Kurokawa Makes Burrow's Sensational Cheesecake”, in Eater, New York, N.Y.: Vox Media, archived from the original on 29 Jun 2016

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   You’d be right to expect versions of cassoulet and choucroute among the 125 recipes in “French,” but you might be surprised to find souffles, country pâté and far Breton, which is a kind of clafoutis.

   2012 January 24, Bonnie S. Benwick, “Book Report: ‘The French Slow Cooker’”, in The Washington Post, Washington, D.C.: The Washington Post Company, →ISSN, →OCLC, archived from the original on 27 Jan 2012

   Eating this is a sensual experience. It’s a bit like crème brûlée in that you should really close your eyes for the first bite and give yourself over to the exquisite pleasure of the soft silken creamy lush slippery richness. But a far Breton has a bit more substance and, in this recipe, a boozy undercurrent.

   2022 September 27, Aleksandra Crapanzano, “Far Breton: Breton Flan”, in Gâteau: The Surprising Simplicity of French Cakes (Essential Parisian Recipes), New York, N.Y.: Scribner, →ISBN, page 78