Gibassier

Gibassier

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Gibassié de Lourmarin

The Gibassier is a traditional French pastry originating from the region of Provence in southern France. It is a type of sweet bread that is particularly associated with the town of Aix-en-Provence and is often enjoyed during the Christmas season. The pastry is known for its rich flavor, which is derived from a combination of ingredients including olive oil, anise, and orange blossom water.

History

The origins of the Gibassier can be traced back to the culinary traditions of Provence, where it has been a staple in local bakeries for centuries. The name "Gibassier" is believed to be derived from the Provençal word "gibacier," which refers to a type of cake or bread. Historically, the Gibassier was made as part of the "Thirteen Desserts" of Provence, a traditional Christmas feast that includes a variety of sweets and pastries.

Ingredients and Preparation

The Gibassier is made using a dough that is enriched with olive oil, which gives it a unique texture and flavor. Other key ingredients include anise seeds, which provide a subtle licorice-like taste, and orange blossom water, which adds a fragrant aroma. The dough is typically sweetened with sugar and may also include candied orange peel for additional flavor.

To prepare the Gibassier, the dough is mixed and allowed to rise before being shaped into flat, round loaves. The loaves are then scored with a knife to create a decorative pattern on the surface. After baking, the Gibassier is often dusted with powdered sugar to enhance its sweetness.

Cultural Significance

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Gibassié pastry

In Provence, the Gibassier holds a special place in the region's culinary heritage. It is traditionally served during the Christmas season as part of the Thirteen Desserts, which symbolize Jesus and the Twelve Apostles. Each dessert in this tradition has its own significance, and the Gibassier is no exception, representing the rich agricultural bounty of Provence.

The pastry is also enjoyed throughout the year as a breakfast treat or an afternoon snack, often accompanied by a cup of coffee or tea. Its unique flavor and texture make it a beloved delicacy among locals and visitors alike.

Variations

While the traditional Gibassier recipe is well-loved, there are several variations that can be found across Provence. Some bakers may add almonds or raisins to the dough for added texture and flavor. Others might experiment with different types of citrus zest, such as lemon or grapefruit, to create a unique twist on the classic recipe.

Related Pages

• Provençal cuisine
• Thirteen Desserts
• Olive oil
• Anise
• Orange blossom water