Today is Bastille Day, so it seems only appropriate that we cover our favorite French food group: Desserts. The dessert at hand today is the Breton Butter cake aka Gâteau Breton, a shortbread-like cake with a signature crosshatch design. This is a simple cake from the Northwest of France (where it gets its name from the region of Bretagne/Brittany), an area with a distinct food culture and language. The cake itself really is nothing more than eggs, sugar, flour and (lots of) butter – but sometimes simple things are the best! Check out recipes from Gâteau Breton from Lottie and Doof, Not Quite Nigella and Serious Eats.
3108 16th St
San Francisco, CA 94103
Of all of the places to get a crepe – the Mission District of San Francisco is probably not the first place that comes to mind. But truth be told we were not really feeling a burrito – so crepes it was. We arrived at Ti Couz just as the rain was about to fall, and were instantly welcomed in by its warm, cozy wooden interior and candlelight.
We have to say, Ti Couz is proud of its Breton heritage! The signs are in Breton, and there are pictures of old Breton ladies in their signature white starched hats (coiffes) everywhere. The menu at Ti Couz is primarily crepes – especially the heartier buckwheat crepes from Brittany. We each, naturally, got crepes – one mushroom with chipotle crème fraiche ($6.25), and the other with cheese ($4.5).
The crepe itself was notable for being a thicker, square buckwheat crepe, native to the region. These aren’t any flimsy paper-thin crepes. Once our orders were taken, we sat back as our crepes were prepared right out front, and arrived at our table, piping-hot in no time flat. The mushroom crepe was delicious and light, while the cheese crepe oozed a blend of mozzarella and gruyere. For those so inclined there is also an ample list of sweet crepes. For an after-meal treat Breton hard cider “cidre” is also sold by the bowl “bol” or pitcher “pichet.” Ti Couz is an eclectic gem in the Mission, perfect for a relaxing lunch when you don’t feel like wolfing down a burrito.