A type of pastry resembling a brioche, gâche vendéenne has the shape of a loaf and a denser crumb than the other type of brioche. Its history goes back to the medieval era, when every family made its own gâche for big celebrations, especially at Easter.
This treat has PGI status and a very tender texture, making it popular at breakfast and teatime with jam or honey. It is made of flour, eggs, butter, sugar and crème fraîche.
This Vendée speciality is celebrated every year in May at the brioche fair in Chavagnes-en-Paillers, during which there is a contest to find the best artisan-made gâche.