Buckwheat Harvesters at Pont Aven,  Emile Bernard, Date: 1888 WikiArt

Join us for a Kitchen Lab dedicated to the humble galette bretonne. In this hands-on session, we will explore the traditions of Brittany’s buckwheat galettes while cooking and showcasing a variety of fillings for you to choose from.

My co-host will be Mary Margaret Chappell, an international food writer and symposium presenter joining us from her Cancale kitchen in Brittany. In 2018, she presented a fascinating paper on the history of buckwheat in Brittany, and she will share insights into the grain’s cultural and culinary role alongside practical cooking tips.

Whether buckwheat is a familiar ingredient in your kitchen or something you are just beginning to explore, please join us , grab your apron and frying pan - we promise a lively fun cookalong.

Warm regards from Copenhagen, Birgitte