Created in the 19th century by winegrowers in La Haie-Fouassière, a village near Nantes, fouace nantaise was traditionally enjoyed at Easter, when godfathers and godmothers gave it to their godchildren.
This treat in the shape of a six-pointed star consists of a sweet dough made from flour, butter, milk, sugar and sometimes local eau-de-vie. Although it is eaten all year round in La Haie-Fouassière, its main area of production, it is generally only prepared when the new wine comes out in Nantes and its winegrowing area. It is enjoyed on its own or with jam, for breakfast and tea.
This famous speciality is celebrated every year at the fouace festival, which takes place in October in La Haie-Fouassière.