Each French region has its Christmas sweets, often linked to what was found locally: honey, almonds, candied fruits, spices brought by trade routes. Here's an overview of their origins.
Alsatian bredeles
Dozens of small cakes are hidden under this name: butterbredele with butter, spritzbredele in a wreath, anisbredele flavored with anise. Tradition dictates that several varieties are prepared from St. Nicholas' Day onwards, stored in boxes until the holidays.
Gertwiller gingerbread completes the Alsatian picture, with its memory of honey and cinnamon.
The thirteen desserts of Provence
Served after the big supper on December 24th, they represent Christ and the twelve apostles. They include pompe à l'huile, the four mendiants (figs, hazelnuts, almonds, raisins), white nougat and black nougat, and candied fruits from Apt.
Each family has its own list, and debates about what truly counts as one of the thirteen are part of the ritual.
Montélimar nougat
Its reputation comes from the quality of its raw materials: lavender honey and Provençal almonds. The appellation requires a minimum proportion of almonds, which explains its distinctive texture.
Aix calissons
Their shuttle shape and Aixois origin have made them a festive delicacy since the 15th century. Legend associates them with King René's wedding, although historians remain cautious about this version.
The yule log: a recent tradition
Contrary to popular belief, the pastry log only dates back to the 19th century. It recalls the real wooden log that was burned in the hearth during the twelve days of Christmas.
The cougnous of the North
In the North of France and Belgium, these brioches in the shape of a swaddled child are shared for Christmas breakfast. Their silhouette evokes the baby Jesus in his swaddling clothes.
Find these flavors at home
Want to taste these specialties or prepare them yourself? You will find our Christmas biscuits and our traditional confectionery in the shop, as well as our Christmas recipes to make them at home.
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