In De crepes et de cidre (September 8) on her French site Rouge, Blanc, Bulles (Red, White, Bubbly), Anne-Laurence Chadronnier introduces us to Garage Crepes (Garage Creperies) nothing to do with tech or Silicon Valley (at least not yet)...

She visits one of these 'underground' creperies, the local version of 'speakeasy' restaurants, in Finistere.

No crepes pans here, tradition reigns with 'billigs', the only way to make 'galettes de ble noir', the larger ones to be matched with ham, eggs, cheese, a main dish of sorts.

To wash down galettes and crepes she ordered an organic Cider from my native Morbihan, a Cidre Fermier by Vergers de Kermabo .

One of their other products is an apperitif, Pommeau de Bretagne AOC, obtained by 'blending Lambig (Brittany apple brandy) with fresh apple juice at the onset of fermentation'.

There has been a tug of war in recent years between local producers who want to keep the roots of this Pommeau where it started and others.

All this cider and galettes de ble noir talk brings childhood memories to the surface.

(Pommeau de Bretagne photo from AOC Cornouaille site, not from Vergers de Kermabo)