The further you get from Paris, the fewer éclairs and glossy macarons you’ll find. Throughout the regions of France, you’re far more likely to come across rustic cakes and cookies that are both humble in appearance and ubiquitous throughout their place of origin than any fancy Parisian pastry. Each region has it’s specialty, often dating back hundreds of years. There’s Galette de Pérouges, a kind of sugared brioche pizza made in only one medieval town; Falculelle, a petite Corsican cheesecake baked on chestnut leaves; Tourteau Fromager, an airy cake with a jet-black crust; and Teurgoule, a rice pudding made with ingredients stolen by marauding Norman pirates.
I recently wrote a little article for Paste Magazine about some of the most interesting popular French desserts I’ve found (and eaten) while traveling through France. If you’re interested, click on over to read more.