The « Canelé »

  • canelés

    © Bordeaux Tourism


    © Bordeaux Tourism

  • Canelés la toque cuivrée

    © Bordeaux Tourism

    Canelés la toque cuivrée

    © Bordeaux Tourism

The « Canelé » bordeaux fr

The origin of the Bordeaux Canelés is mysterious.

The name comes from the word « Canelat » in the Gascon language which was spoken in Bordeaux until the 19th century.

They were first prepared by the nuns of the "Annonciade" Convent, which was set behind the Church Saint Eulalie.  At the port of Bordeaux, the nuns collected the wheat fallen from the holds of the ships. They also collected egg yolks from the wineries of the "Quai des Chartrons", the egg white was used in the fining process of Bordeaux wine.  

Bordeaux was the port served by French colonies, the Caribbean islands, with their rum as well as vanilla, which were quickly used in the recipe of the Canelés. The nuns distributed these delicacies to the poor or sold them to collect money for charity.  It was only at the beginning of the 20th century that the Canelé was produced by professionals.

Finally, the Canelé found its definitive place in the finest Bordeaux bakeries and became one of the emblems of the city.

The Canelés, small caramelized cakes delicately flavored by rum and vanilla, can be accompanied by a mixed fruit salad, by a cream or by red fruit. The Canelé finds its place in every dessert, with coffee or tea, and all special moments. The Canelé can be savored cold or warm and keeps his flavor several days.