The delights of hand baking

Louise Ferrand still remembers the company in its infancy, in 1980, and its makeshift premises where she would prepare gallettes which Amand Bertel, who had harvested buckwheat since the post-war years, would sell on his rounds...

Nowadays, employing a team of about a hundred people and high-performance industrial equipment, the company is still growing. And whilst, for 20 years, our production resources have been upgraded to satisfy an ever-increasing clientèle, the "esprit Bertel" has remained the same.

This spirit cannot be explained, and can only be judged in terms of "home-grown ingredients", "flavours from a bygone age", "aromas of wheat and buckwheat..." so many images which translate this ongoing desire for quality, authenticity and devotion to expertise (hand baking), in the best Breton traditions.