Les Fouées: a tradition to taste

Little history of the fouées

If we speak today of fouées, our pretty rolls were previously called "fouaces", a name still used by some. It is under this name that Rabelais mentions it in Gargantua, in the 16th century!

Moreover, the recipe has remained the same: flour, yeast, water, salt. And that's all

Originally, our fouées were small pieces of dough that were used to test the temperature of the wood oven before baking bread. Too hot, the dough was burning; too cold, the dough did not rise. At the point, the dough swelled to give the whip!