Farine de blé, beurre 31%, sucre, oeufs, sel, poudres à lever : carbonate acide d'ammonium, carbonate acide de sodium, tartrate de potassium et acide tartrique.

(BISC) St Michel Roudor 150g x2
Wheat flour, butter 31%, sugar, eggs, salt, raising agents: ammonium hydrogen carbonate, sodium bicarbonate, potassium tartrate and tartaric acid.

St Michel Roudor 150g x2
Brittany and Normandy, unlike other regions of France, transform most of their milk into butter rather than cheese. In the days before refrigeration, the butter was preserved with sea salt, and it was with this sea-salted butter that the first galettes were made in the late 1800s.

Joseph Grellier, a baker in Saint-Michel-Chef-Chef, started to sell his own version of the galette in 1905, calling it the galette St. Michel (the varieties of galettes are often named after their town of origin), but it was not until after the war, when the railroad turned Brittany into a summer resort destination, that the business began to boom and the cookies gained a broad popularity.