"The reputation of the product is associated mainly with traditional Breton cookery. The tradition of using it in crêpes and galettes goes back many centuries. In Brittany there is a genuine know-how for making buckwheat crêpes and galettes that has been passed down from generation to generation. Food customs in this area date from time immemorial. People gathered to eat buckwheat crêpes once a week, taking along their own butter, eggs and jam, and regularly ate galette-saucisse (thick pancake wrapped around a sausage). All peasants had a galetière or billig (pancake griddle) which was placed over a wood fire to cook the batter. This tradition has grown into a significant economic sector exporting throughout the world".