Sweet and savory in Bretagne

I never liked savory crepes or galettes until I tried those of Café Breton. After eating my crepe with great relish, I realized what other restaurants did wrongly: they use exactly the same batter for their dessert and savory crepes, which is slightly sweet and therefore tastes strange with meat or seafood. To distinguish between the two, Café Breton uses the word 'galette' for their savory meals and the word 'crepe' for the desserts (although if you look for their definitions in an English dictionary, you get the same description). The mural at the Trinoma branch of Café Breton caught my eye: a pretty accurate map of historic Britanny.