Fouace and Fouée Tourangelle


La fouace et la fouée tourangelle

From north to south, each region of France has its own particular recipe for oven-baked rolls. In Touraine, these breads were given the names fouaces and fouées. Their origins date back to the Middle Ages, but their popularity swelled in the 16th Century following the praise given to them by the celebrated writer Rabelais in his equally famous Gargantua.

Fouace of Rabelais, with its rounded shape, is a small brioche cooked in the oven, with a good taste of honey, spice and nut.

Fouées, on the other hand, take many different forms. They swell in wood-burning ovens like rolls without crumb inside. While they are still steaming hot, they are split open to be filled with Sainte-Maure de Touraine goat cheese, Rillettes de Tours, etc. These bakers’ specialties are real crowd pleasers, delighting foodies at fairs, festivals, and markets.