Also called Saint-Genix brioche, Saint-Genix cakes were created around 1880 by Pierre Labully, a pastry chef from the little Savoy town of Saint-Genix-sur-Guiers. They are delicious round brioches filled with bright red pralines, with sugar crystals and pralines on the top. Made from a yeast dough, delicately flavoured with orange flower water, Saint-Genix cakes are traditionally cooked in lime tree wood moulds called "coppets". With a soft, melt-in-the-mouth texture, they can be eaten for breakfast, dessert or in the afternoon with a cup of tea or coffee!
At Saint-Genix-sur-Guiers, there is a festival in honour of these cakes every year in July.