oh that looks just delightful. it's so satisfying to make this kind of thing, thanks for sharing its history!
I use my bread machine to prep the dough, on the "dough only (no baking)" setting. haven't tried this recipe yet but I've done it many times for brioche and Kugelhopf and it turns out perfect. 🙂
Fascinating. I actually had no idea that fouace wasn't just an Aveyronnais specialty, nor that fouaces and fougasses were related. I do think they are more prevalent here than other parts of the SW that I get to -- I don't notice them in every bakery in Albi or Toulouse like I do here. There is still a specific fouacier in Espalion, population about 5,000.
OK, I misunderstood thinking you meant they were fairly easily found everywhere in France. I just took a look and today they would seem to be especially popular in Aveyron, Cantal, and Lozère. I've been lucky enough to eat "fouace perdu" and also fouace ice cream made by a local chocolatier.
This is such a fascinating histoire of la fouace nantaise! At first glance I thought it was a brioche or challah, but its history and certain added ingredients (rum and orange water!) make it something quite different, yet somehow familiar. I’m hoping to make it soon. Merci, Jamie!
Oh dear Jamie, I’ve been going through a good bread craving lately, not that I need it. I don’t know if I’m ready to try to make this on my own. I don’t know how to find it in my area. Thank you for writing about it, I will search the local bakeries. I’m not optimistic here. If I don’t find them, I’ll get back to you.💚
Looks wonderful!
Thanks!
Been thinking about our recent conversation. Let’s follow up soon 😘
oh that looks just delightful. it's so satisfying to make this kind of thing, thanks for sharing its history!
I use my bread machine to prep the dough, on the "dough only (no baking)" setting. haven't tried this recipe yet but I've done it many times for brioche and Kugelhopf and it turns out perfect. 🙂
Fascinating. I actually had no idea that fouace wasn't just an Aveyronnais specialty, nor that fouaces and fougasses were related. I do think they are more prevalent here than other parts of the SW that I get to -- I don't notice them in every bakery in Albi or Toulouse like I do here. There is still a specific fouacier in Espalion, population about 5,000.
I think they’ve remained popular in some regions and not others. They are really hard to find in Nantes and in Chinon.
OK, I misunderstood thinking you meant they were fairly easily found everywhere in France. I just took a look and today they would seem to be especially popular in Aveyron, Cantal, and Lozère. I've been lucky enough to eat "fouace perdu" and also fouace ice cream made by a local chocolatier.
Oooh Fouace ice cream!
https://agnesetpierre.fr/products/glace-fouace
Thank you!!!
It’s divine.
Wonderful. Thank you.
You are welcome, Barbara!
I’m Rabelaisian…and I vote!
Oh, you are perfectly Rabelasien!!! Cheers!
What type of flour do you use for the Fouace? Bread flour?
I use regular French all-purpose.
I’m definitely trying this today Jamie. Excellent post again, thank you
This is such a fascinating histoire of la fouace nantaise! At first glance I thought it was a brioche or challah, but its history and certain added ingredients (rum and orange water!) make it something quite different, yet somehow familiar. I’m hoping to make it soon. Merci, Jamie!
A fascinating, enticing read. We will definitely try your recipe. Thank you.
Oh dear Jamie, I’ve been going through a good bread craving lately, not that I need it. I don’t know if I’m ready to try to make this on my own. I don’t know how to find it in my area. Thank you for writing about it, I will search the local bakeries. I’m not optimistic here. If I don’t find them, I’ll get back to you.💚