Gâteau Breton is a rich shortbread style cake from the Lorient area is made with plenty of salted butter (at least 20%, rivalling even Kouign-amann for buttery goodness). It was often baked for Brittany’s sailors because it lasted for weeks, one of several French gâteaux de voyage.
Sometimes prune jam or caramel au beurre salé are stuffed inside; the top is usually decorated with a design made with a fork.
There are frequent competitions among the confraternity of gâteau Breton bakers to see who makes the very best.
Image by XIIIfromTOKYO