“Farz” in Breton means or rather refers to a patisserie from Brittany. There is not one household from Armorica, the land of the sea, that doesn’t get served this famous little gem. It is right up there, between the Breton Cake and the Kouign-amann, our famous multi layered super buttered national dessert. Breton Farz, or like the French call it “Far”, is normally made with tea soaked prunes inside and a dash of rum. It is basically a crêpe dough or batter, slowly baked. Everyone has a recipe back home! I decided to jazz the whole thing up with modern flavours, some 70% cocoa chocolate and a little something called Aronia, wonderful and tasty berries I planted two years ago; let’s say between a blueberry and a blackcurrant… Instead of the Farz being made in a big dish, I decided to make small ones; hence the name “Farzig” meaning little farz. I could also have called it “Farz Bihan”, bihan being “small” in Breton, a bit like the Irish “Beag”… See we are so close to each other, much more than one could think. But hey! Before I go any further… What are Aronia berries I hear you say? Well, let me explain…
Hungry Breton 