MAISON FANGUIN CALSAT
Pastries
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2024
Recommended
•
2024
Fouace, a traditional Aveyron brioche, has been the specialty of the Fanguin Calsat patisserie since 1911. Pauline Brauge, the 5thᵉ generation of women at the helm of the family business since 2019, perpetuates the original recipe for this dense, orange blossom-scented brioche. Fouace, baked on sourdough, can be enjoyed plain, with fruit, jam or even foie gras. Fouace dough is also used to make seasonal fruit tarts, and during Lent the patisserie offers another specialty, pompe à l'huile.
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