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Far breton
A 9:16 storyboard, 90 seconds of edit time. Scene lengths are cuts, not the minutes the pot actually needs. Music mood: Sparse acoustic, warm room tone, no lyrics.
Scene 1 · hook · 4s
Hook
Shot. Open tight on the finished Far breton, then pull back just enough to see the plate. Ivory linen, warm window light, no faces, no logos, no text burned into the picture.
Voiceover. Far breton. Far breton (far breton), a Brittany dish from France. Here is the whole thing, one move at a time.
On screen. Far breton
Scene 2 · title · 4s
Open on the finished dish
Shot. Slow push-in on the finished Far breton, ivory linen, a gold spoon just out of focus. No faces. No logos.
Voiceover. Far breton. Far breton (far breton), a Brittany dish from France.
On screen. Far breton
Scene 3 · ingredients · 6s
Mise en place
Shot. Overhead flat lay. Hands set down small bowls in a quiet rhythm. Labels stay out of frame.
Voiceover. Set out whole milk, all-purpose flour, egg, granulated sugar, raisins. Measure before the pan is hot.
On screen. Mise en place
Scene 4 · equipment · 5s
Equipment
Shot. A slow pan across the tools on the counter, then back to the bowl. No brand logos.
Voiceover. You need Oven, Scale, Mixing bowls, Parchment, The pan in the method, Cooling rack, Skewer or toothpick, Oven thermometer.
On screen. Oven · Scale · Mixing bowls
Scene 5 · step · 7s
Step 1
Shot. Far breton: oven dial and weighed ingredients. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Heat oven 15 min in real time.
Voiceover. Set the oven to 375°F / 191°C and leave it for 15 minutes so the rack is actually hot. Weigh whole milk, all-purpose flour, egg, granulated sugar, raisins, unsalted butter, vanilla extract, kosher salt. Far breton is cooked in Brittany as its own plate, not as a copy of a restaurant menu. Whisk a loose batter of milk, flour, and eggs, pour it over raisins, and bake until the custard sets but still trembles. Amounts are for 4 from foods this library can count.
On screen. Set the oven to 375°F / 191°C and… · Heat oven 15 min
Scene 6 · step · 6s
Step 2
Shot. Far breton: pan lined with parchment. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Line the pan with parchment. If this is Far breton, a bare pan is the usual reason the first slice sticks. Butter only the parchment, not a pool of fat.
On screen. Line the pan with parchment. If this is Far…
Scene 7 · step · 6s
Step 3
Shot. Far breton: batter or dough just combined. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Stir the dry ingredients in one bowl and the wet ingredients in another. Combine them until the batter or dough for Far breton is even, with no dry streaks and no long mixing after that.
On screen. Stir the dry ingredients in one bowl and the…
Scene 8 · step · 6s
Step 4
Shot. Far breton: batter leveled in the pan. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Scrape the mixture into the pan and level the top. Far breton bakes evenly only when the center is not a dome of unmixed batter.
On screen. Scrape the mixture into the pan and level the…
- 🇫🇷 FranceWestern Europesig-france-far-breton-sig-france-far-breton-9
Step 5
step · france
Scene 9 · step · 7s
Step 5
Shot. Far breton: baked until the doneness cue. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Bake about 24 min in real time.
Voiceover. Bake at 375°F / 191°C until this is true: A skewer in the center of Far breton comes out with a few moist crumbs, and the top springs back. Start checking at 24 minutes. Opening the door early drops the heat.
On screen. Bake at 375°F / 191°C until this is… · Bake about 24 min
- 🇫🇷 FranceWestern Europesig-france-far-breton-sig-france-far-breton-10
Step 6
step · france
Scene 10 · step · 7s
Step 6
Shot. Far breton: cooling on a rack. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Cool 10 min in real time.
Voiceover. Cool Far breton in the pan for 10 minutes, then move it to a rack. Cutting while it is steaming collapses the crumb. Film Far breton in this shot order and no other: scale and bowls in a flat lay; the slice or ladle hitting a warm plate; a grill grate just before the food lands; fish just turning opaque and flaking. Slate words for the editor: mist, iris, candle, zester, anchor, undercrust, pebble, kettle, honeyed, hearthside.
On screen. Cool Far breton in the pan for 10… · Cool 10 min
Scene 11 · doneness · 6s
How you know it is done
Shot. Close on the center of the food. A skewer, tap, or spoon shows the cue. Hold long enough to see it.
Voiceover. A skewer in the center of Far breton comes out with a few moist crumbs, and the top springs back.
On screen. Doneness
Scene 12 · mistakes · 7s
If it goes wrong
Shot. Split screen is unnecessary. Show the finished, correct texture, then a hand points at the cue.
Voiceover. Far breton looks done on top and is still raw in the center. Trust the cue in the method, not the color alone. Give it a few more minutes and check the center. Far breton spread, sank, or turned out dry. Measure by weight next time, heat the oven fully, and stop when the doneness cue appears rather than when the timer ends.
On screen. Common fixes
Scene 13 · storage · 5s
Cooling and storage
Shot. The dish cools on a rack, then a container is closed. No refrigerator brand in frame.
Voiceover. Cool Far breton completely. Keep it covered at room temperature for 2 days, or wrap and freeze for a month. Refrigerate custard, cream, and fresh-fruit fillings the same day and eat them within 3 days.
On screen. Storage
Scene 14 · nutrition · 5s
Nutrition lower third
Shot. Hold on a single serving. A quiet lower third fades in. No medical claims on screen.
Voiceover. One serving is about 339 calories, with 11 grams of protein. Pai marks it Indulgent.
On screen. 339 kcal · 11 g protein · Indulgent
Scene 15 · plate · 5s
Plate and close
Shot. Spoon or tongs place the last garnish. Pull back to the full plate. End on steam or a still surface.
Voiceover. Serve 4 servings. Eat while it is at its best.
On screen. Far breton
Scene 16 · cta · 4s
Close
Shot. Hold the finished plate. A quiet end card can fade in after the picture. Do not cover the food with a logo.
Voiceover. Cook Far breton from the Pai recipe. The amounts, the heat, and the moment to stop are written under each step.
On screen. Cook it from the recipe
Machine-readable script for a later video tool. Scene durations are edit lengths, not cooking times. Long simmers and bakes are jump cuts. Order: hook, title, mise, equipment, one scene per numbered step (shot, on-screen text, voiceover, duration), doneness, fixes, storage, nutrition, plate, and the closing CTA. Keep the shot list and on-screen facts tied to this recipe.