Fouée, also known as fouace, is a round, airy bread from the western France (

Touraine Touraine (; ) is one of the traditional provinces of France. Its capital was Tours. During the political reorganization of French territory in 1790, Touraine was divided between the departments of Indre-et-Loire, :Loir-et-Cher, Indre and Vie ...

and

Anjou Anjou may refer to: Geography and titles France * County of Anjou, a historical county in France and predecessor of the Duchy of Anjou **Count of Anjou, title of nobility *Duchy of Anjou, a historical duchy and later a province of France **Duk ...

region of the Loire Valley,

Poitou Poitou (, , ; ; Poitevin: ''Poetou'') was a province of west-central France whose capital city was Poitiers. Both Poitou and Poitiers are named after the Pictones Gallic tribe. Geography The main historical cities are Poitiers (historical c ...

Charente Charente (; Saintongese: ''Chérente''; oc, Charanta ) is a department in the administrative region of Nouvelle-Aquitaine, south western France. It is named after the river Charente, the most important and longest river in the department, an ...

). It looks somewhat similar to

pita Pita ( or ) or pitta (British English), is a family of yeast-leavened round flatbreads baked from wheat flour, common in the Mediterranean, Middle East, and neighboring areas. It includes the widely known version with an interior pocket, als ...

. It is served with pork

rillettes Rillettes (, also , ) is a preservation method similar to confit where meat is seasoned then slow cooked submerged in fat and cooked at an extremely slow rate for several hours (4 to 10 hours). The meat is shredded and packed into sterile contain ...

, salted butter and mogettes (white beans).Beyond Baguettes in France Lindsey Tramuta Not to be confused with another French culinary specialty, called fouace or fouasse, from the Southern France (

Rouergue Rouergue (; ) is a former province of France, corresponding roughly with the modern department of Aveyron. Its historical capital is Rodez. It is bounded on the north by Auvergne, on the south and southwest by Languedoc, on the east by Gévaudan ...

Aveyron Aveyron (; oc, Avairon; ) is a department in the region of Occitania, Southern France. It was named after the river Aveyron. Its inhabitants are known as ''Aveyronnais'' (masculine) or ''Aveyronnaises'' (feminine) in French. The inhabitants o ...

and

Haute-Auvergne Cantal (; oc, Cantal or ) is a department in the Auvergne-Rhône-Alpes region of France, with its prefecture in Aurillac. Its other principal towns are Saint-Flour (the episcopal see) and Mauriac; its residents are known as Cantalians (french ...

). Fouace is a traditional pastry with a light-yellow crumb, a fine crust, often strewn with sugar grains. It is usually presented in the shape of a crown or bun and it is well known for its unique

orange blossom Orange Blossom is a French band that plays a mix of electronic and world music. The band was formed in Nantes in 1993 with Pierre-Jean Chabot (known as ''PJ Chabot'') on violin and Jean-Christophe Waechter (known as ''Jay C.'') on percussions ...

flavor. It can be enjoyed for breakfast, aperitif or dessert. Fouace is a variety of brioche prepared from

wheat flour Wheat flour is a powder made from the grinding of wheat used for human consumption. Wheat varieties are called "soft" or "weak" if gluten content is low, and are called "hard" or "strong" if they have high gluten content. Hard flour, or ''bread ...

, sourdough,

butter Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condiment ...

eggs Humans and human ancestors have scavenged and eaten animal eggs for millions of years. Humans in Southeast Asia had domesticated chickens and harvested their eggs for food by 1,500 BCE. The most widely consumed eggs are those of fowl, especial ...

milk Milk is a white liquid food produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals (including breastfed human infants) before they are able to digestion, digest solid food. Immune factors and immune ...

sugar Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose, fructose, and galactose. Compound sugars, also called disaccharides or double ...

orange flower water Orange flower Orange flower water, or orange blossom water, is a clear aromatic by-product of the distillation of fresh bitter-orange blossoms for their essential oil. Uses This essential water has traditionally been used as an aromatizer i ...

, and

salt Salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in the form of a natural crystalline mineral is known as rock salt or halite. Salt is present in vast quantitie ...

References

External links

* French Wikipedia page for Fouée * French Wikipedia page disambiguating this and related breads * French Wikipedia page for Fouace * Wiktionary page for Fouace {{DEFAULTSORT:Fouee French breads Loire Valley Aveyron