THE STORY OF LA FOUACE, A TRADITIONAL ROUND CAKE…
La Fouace is a very old traditional cake that came out of the region of Rouergue (presently the department of Aveyron in the south of France). It is believed that its name comes from the popular Latin word, "foccacia" of"focus" or home, and was thus transformed into "Fouace."

This original ancient recipe that made the islands of Cerné famous in the 16th and 17th century, and cited in the novel, "Le Roman de Renard" (The Story of the Fox), and during Rabelais' pantagruelian feasts, has been lost or since modified. Its ingredients and richness varies according to the region. Industrially baked versions resemble a very light sugar brioche when, in reality, the true Fouace is much more dense.

It began as one of the oldest pastries that could be found on every table during religious holidays, from the celebration of Twelfth Night to the advent of Easter.

This hardy cake that is baked like a brioche is the crowning touch to the end of a meal, and the favorite amongst those who have a sweet tooth in every household from the farthest provinces to the center of our cites.
It goes very well with good wines that have, for example, been specially chosen to toast the married couple, while children will be pleading for last summer's jam to compliment their shares…

It requires great dexterity, coupled with a few well-kept secrets, to bake this cake with its subtle orange blossom scent. Denise Roux comes from a long tradition of bakers who masters these skills and knows how to keep them alive…