Whether winter or summer, it’s a place to linger over a pastry or crepe and coffee from Equal Exchange, then leave with a house-baked baguette for dinner or toast for the next morning. Young is not only a veteran pastry chef, but also a storyteller and mentor—turning a quick stop for a treat into something far richer than the butter.
The flavor and texture of Far Breton’s pastries are well-earned. “It takes a couple days to make one croissant: mix the dough, let it rest, add butter, let it rest, cool it, roll it out, sometimes freeze it, bring to room temperature, roll it, bake it. You go from a fluid fermented dough to a tight dough that can hold its texture
and lamination layers,” says Young. The process takes the kind of dedication and patience that reflect Young’s values of tradition, collaboration and quality.
Her approach to pastry is rooted in her heritage and what she learned from her mentors. Working at the beloved Ovens of Brittany as well as L’Etoile, she honed not only her technique but the feel for the artistry behind it. “I stick with what I’ve been taught because that’s what works,” says Young. Now four years into her own brick-and-mortar bakery, Young looks for that same sensibility in the people she hires—the ability to translate an instinct for good food into skill.
In the kitchen, the spirit of community is palpable throughout the team. Longtime Madison pastry chef and culinary instructor Susie Feest can be found elbows-deep in the flour, happy as can be. Head baker Zach Maier offers a taste of freshly made applesauce, cooked up with apples from the tree outside the cafe. It’s a small glimpse of the care behind what fills the pastry case.
As we tuck into winter, Far Breton Bakery has you covered with ways to learn, celebrate and
share throughout the holiday season.
NOVEMBER 8, 15, AND 29
EUROPEAN COOKIE CLASSES WITH PASTRY CHEF SUSIE FEEST
Take the stress out of holiday baking with a festive group activity that lets you gather with friends and leave with cookies ready for the season. Sign up yourself, or purchase as a gift at farbretonbakery.com.
NOVEMBER 28
FOUR-YEAR ANNIVERSARY CELEBRATION
Stop by the bakery for live music, free samples of chocolat chaud (hot chocolate) and cider, and connect with others in celebration of a space that centers community.
BÛCHE DE NOËL ( YULE LOG) + GÂTEAU REINE DE SABA (QUEEN OF SHEBA) ORDERING OPENS
Support local and wow your friends and family this season with traditional French pastries, sure to be a party favorite. Pickup is limited to dates selected by customers between December 18–24. Prepay online only.
DECEMBER 5, 12, 19
HOLIDAY FARMERS’ MARKETS AT MONONA TERRACE
Winter doesn’t mean the end of farmers’ market season. Visit the Dane County Farmers’ Market at Monona Terrace to stock up on goodies for your holiday tables.
Far Breton Bakery | 1920 Fordem Avenue, Madison | farbretonbakery.com
Cafe Winter Hours
Wednesday through Sunday, 8 a.m. to 2 p.m.