Bubar runs a market stall at the Karl-August-Platz weekly market and turns out crêpes and galettes the Breton way — freshly milled French buckwheat flour, organic eggs, French salted butter and a house-made salted caramel at pâtisserie level.

The founder trained in Plomelin near the Breton coast and brings that discipline onto a wooden cart parked between cheese and flowers around the Trinitatiskirche. Waits of an hour or more are normal — that is part of the story. The galette is finished on the plate the moment you order, not pulled from a tray. The stall opens on the two market days, Wednesday and Saturday.