The making of the Romanesque Pogne dates back to the Middle Ages. At Easter time, it was traditional to take a handful of bread dough to which eggs were added. Today the Pogne is composed of flour, leaven, sugar, butter, eggs and is traditionally flavored with orange blossom. It can be found year-round in most bakeries in the territory. But it’s always at Easter that you’ll find the most of them on the shelves, especially the biggest ones, up to several kilos, to share with the family!
DID YOU KNOW?
The name Pogne comes from the word handle. When pralines are added to the Pogne, it is then called Saint Genix. This refers to the Savoyard commune where pralines were first added to the Pogne.