Traou Mad | Fine Biscuits from Brittany
Traou Mad is an institution in France when it comes to fine biscuits from Brittany. The bakery was founded by Aleix Le Vilain in Pont-Aven as early as 1920. The Breton name Traou Mad, translated into French as Choses Bonnes, means "good things," and these clearly fit into our assortment. The cornerstone of its success was a thick biscuit, at least three times thicker than the classic Galette. The recipe is simple but characterized by good ingredients, such as eggs from free-range chickens raised in Finistère, fresh Breton butter, and flour from Brittany, milled directly in a mill in Pont-Aven.
In 1950, Alexis' daughter Marguerite took over the famous biscuit factory and expanded the range around the popular Palet de Pont-Aven with Galettes, plain, with apple pieces or caramel. Certain steps in the production and packaging of the biscuits are automated, but the preparation of the ingredients and the recipe remain manual and artisanal.
Millecrêpes | Cheese Biscuits from Traou Mad
Since 1980, various biscuit tins have featured works by Paul Gauguin, who, like many artists, spent his summers by the sea in the picturesque town of Pont-Aven. In addition to sweet biscuits, Traou Mad is known for its fine cheese pastries, the Millecrêpes. These small, crispy aperitif pastries filled with cheese cream are popular not only in France for apéritifs with wine, beer, vermouth, or gin and tonic. The delicious amuse-bouches were developed about 60 years ago and still impress today with their wafer-thin, flaky shell and their savory fillings with Roquefort, a spicy blue cheese, with Comté and walnuts, or with aromatic Cheddar. Discover Traou Mad's Crêperolles aperitif biscuits.
