Odette Marie Guernic.
Odette immigrated from Brittany, France in 1953. She brought many traditional family recipes with her, including Gateau Breton, which translates to the Cake of Brittany. The cake recipes were measured by metric system so when she first made it in America she had trouble understanding why it didn't taste the same. What she also came to learn is that there is a difference between the density of European and American flour. After many attempts she figured out the right measurements to adjust for the changes and viola! It tasted just like her Mothers. Odette made a large cake every week and the family ate it for dessert, breakfast or a snack. Her husband, Louis, liked it best after a few days of sitting out, he always said "like a fine wine this cake gets better with age". He refused to eat it on the day it was made as he thought it was "too fresh!" Today Odette's recipe lives on through her Granddaughter, Claire. You can find her selling them at local farmers markets in the Westchester County. Although the classic remains a family favorite Claire has added a number of different recipes over the years that even her grandmother would be proud of.