Puffed in a wood oven · Split and stuffed
Fouée
Photo: Romain Bréget / Wikimedia Commons · CC BY-SA 3.0
Rou-Marson, a troglodyte village near Saumur, named itself 'capitale de la fouée' in 2003 and holds a Fête des Fouées every June.
A small ball of bread dough that puffs up hollow in a very hot wood oven, then is split and filled while hot with rillettes, salted butter or mogette beans; sold at Loire markets, fairs and cave restaurants.
Why it's made this way: It is a Loire Valley specialty of Anjou, Touraine and the Saumur area, made from a piece of bread dough baked while the wood oven heated up for the main bake.
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