Christian Toullec

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As with wine, cheese, and other culinary arts, most serious American cider makers have made the pilgrimage to France to study the origins of their craft. What they find is what we’re offering today: traditional, earthy, sparkling cider made on the rugged Breton peninsula. Bretagne (Brittany) is a starkly beautiful coastal region, blanketed by rolling green hills and ancient stone walls, resembling England or Ireland more than the rest of France. For centuries the Bretons have cultivated an extensive network of orchards, pressing a wide variety of apples into their hardy local sparkling drink.

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