Breton dessert · Paris 12
What it is, how Bretons eat it, and how to get one: a slice at the table, 4,80 € a slice to take away, or 60,20 € for a whole far of 14 slices. Baked in our kitchen, between Bastille and Nation.
Far breton is Brittany’s prune flan: a thick baked custard of eggs, milk, flour and sugar, traditionally studded with prunes and eaten in slices, warm or cold. Ty Louis, a Breton restaurant at 240 rue du Faubourg Saint-Antoine in the 12th arrondissement of Paris, between Bastille and Nation, makes its far breton in-house and sells it to take away, baked to order: 4,80 € a slice, or 60,20 € for a whole far of 14 slices. It is also on the dessert list, for a slice at the table.
Definition
Far breton (say “far bre-ton”) is the family dessert of Brittany: a thick flan of eggs, milk, flour and sugar, baked in the oven and traditionally studded with prunes. Somewhere between a flan and a clafoutis, denser than both, with no pastry crust. Nothing spectacular on paper, and yet it is the cake Bretons ask for at the end of a meal.
It is cut into generous slices and eaten warm or cold, which is what makes it so easy to share and to carry. Ours is made in our own kitchen in the 12th arrondissement and sits on our dessert list alongside the warm kouign-amann. For the bigger picture of Breton cakes and dishes, see Breton food explained.
Updated: October 2026
How it is eaten
Three ways to have it during a stay in Paris, from the simplest to the one for a group.
In Brittany, far is the cake that ends a family meal, cut into generous slices. It is the easiest way to taste it for the first time: after a main course, or in the afternoon with a coffee.
At Ty Louis: On our dessert list, at lunch, at dinner and through the afternoon, since the kitchen does not close between services.
Far breton is eaten warm or cold, so it does not need a plate or an oven. A couple of slices make a dessert back at your apartment or a snack for the next day.
At Ty Louis: From 1 to 13 slices, at 4,80 € each. It is baked to order, so let us know ahead.
A whole far is a family-sized cake. It keeps well and is just as good cold, which makes it an easy one to carry to a park, a gathering of friends or onto a train.
At Ty Louis: 14 slices for 60,20 €, which brings each slice down to 4,30 €. Let us know ahead, especially for several fars.
Taking a whole far on a day out? The restaurant is one metro stop from Gare de Lyon on line 1, and the Jardin de Reuilly is a short walk away.
Work out your order
Tell us what you need and the price appears. No surprise when you come to collect it.
Total
4,80 €
1 slice · 4,80 € per slice
Prices to take away
Up to 13 slices, a slice is 4,80 €. From a whole far, it drops to 4,30 €, so 60,20 € for 14 slices. Beyond 13 slices, we bake whole fars.
| Quantity | Price |
|---|---|
| 1 slice | 4,80 € |
| 2 slices | 9,60 € |
| 4 slices | 19,20 € |
| 8 slices | 38,40 € |
| 13 slices | 62,40 € |
| 1 whole far (14 slices) | 60,20 € |
| 2 whole fars | 120,40 € |
| 3 whole fars | 180,60 € |
You may have spotted it: at 13 slices, the whole far is cheaper and comes with one more slice. You may as well take the whole thing.
Ordering
Step 1
The far is baked to order. Get in touch in advance, and earlier still if you need several whole fars.
Step 2
How many slices (1 to 13) or how many whole fars, and the day you will collect. Beyond 13 slices we only bake whole fars: there is no “one far plus three slices”.
Step 3
At 240 rue du Faubourg Saint-Antoine, Paris 12, during opening hours: Tuesday to Saturday, 12 pm to 11 pm. Reuilly-Diderot metro (lines 1 and 8) is about 3 minutes away on foot.
From a French phone, dial 06 73 08 54 13. Email works well if you would rather write: give the quantity and the day you will collect.
Want more Breton food to bring home? Our Breton grocery is at the entrance of the restaurant.
Good to know
Far breton is a traditional Breton dessert: a thick flan made from eggs, milk, flour and sugar, baked in the oven and traditionally studded with prunes. It is the family dessert of Brittany, served in generous slices at the end of a meal, and it is eaten warm or cold. In English it is often called a Breton prune flan or prune custard cake.
Roughly “far bre-ton”, the French way: “far” as in the English word, then “bre-ton” with a soft final n. It simply means the far of Brittany.
Close to both, identical to neither. It is denser and firmer than a custard flan, and unlike the flan pâtissier sold in Paris bakeries it has no pastry crust. A clafoutis is a lighter batter and is traditionally made with cherries, while far breton is a Breton recipe made with prunes.
Either. Far breton is as good warm as it is cold, and it keeps well, which is why a whole far is the Breton cake people order for a birthday, a family Sunday or drinks at the office.
Yes. Our far breton with prunes is made in our own kitchen at 240 rue du Faubourg Saint-Antoine, in the 12th arrondissement. It is one of our signature desserts, on the menu at the table and available to take away.
Yes. From 1 to 13 slices, each slice is 4,80 €. The far is baked to order, so call or email us ahead with the number of slices and the day you will collect them.
A whole far is cut into 14 slices and costs 60,20 €, so 4,30 € a slice, our best price. At 13 slices, a whole far is cheaper and gives you one slice more.
No. Beyond 13 slices we only bake whole fars of 14 slices, and we do not mix a whole far with extra slices. For 20 people, two whole fars (120,40 €) is the way to go.
Call 06 73 08 54 13 (+33 6 73 08 54 13 from a foreign phone) or email contact@tylouis.fr, which can be easier if you would rather write. Give the quantity and the day you will collect, and get in touch well ahead for several fars. Pick-up is at the restaurant, 240 rue du Faubourg Saint-Antoine, Tuesday to Saturday from 12 pm to 11 pm, one metro stop from Gare de Lyon on line 1 (Reuilly-Diderot).
No. Far breton is made with wheat flour, so it contains gluten, as well as eggs and milk. If you need a gluten-free dessert at Ty Louis, the Breton cheese course on our menu is the one to ask for.
In Brittany, a sweet cider (cidre doux): its fine bubbles and gentle sweetness carry the custard without weighing it down. Chouchen, the Breton mead, also works well with far and other buttery Breton desserts. In the afternoon, a slice goes just as well with a coffee.
Reservations
Tuesday to Saturday, lunch and dinner, non-stop service.
240 rue du Faubourg Saint-Antoine, between Bastille and Nation.