Hazelnut, chocolate… pork? France’s traditional galette des rois gets a modern makeover
January 6 marks Epiphany and the famous galette, eaten across France
Traditional galettes have a frangipane filling... but some pastry chefs are getting adventurous
P-Kheawtasang / Shutterstock
The end of the Christmas season in France is a frangipane-filled treat, with celebrations centring around the galette des rois.
The flaky cake is eaten on January 6 (Epiphany) and named after the Three Wise Men (or three Kings) who travelled to meet baby Jesus.
Though this is the most popular day for the cake to be eaten, it is sold throughout the month with around 50 million galettes being eaten every year – almost one for every three in four people in France.
Traditional versions of the cake include a frangipane filling – you can find our recipe here – with a buttery, flaky crust.
A long-held tradition in France, most cakes have a ‘fève’ hidden inside.
When the cake is cut – usually with the youngest in the family sitting under the table and picking who gets each slice – the person who finds this fève is crowned the ‘king’ (with accompanying crown often included in the cakes).
In some families the victor can even reign as monarch for the evening and make up rules for all to follow.
You can read more about the traditions relating to the cake and Epiphany celebration, including its pre-Christian origin, here.
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If you want to bake a traditional galette with a frangipane filling and a buttery, flaky crust, you can find our recipe here.
Galettes usually come in a variation of sizes for anywhere between two to 10 people.
While bakeries and patisseries will continue to offer this version, many also now offer a galette with a twist alongside it.
Toppings of hazelnut, pistachio, and even chocolate can replace the plain flaky top, either loosely added or with intricate details such as swirling patterns or even spelling out words.
Some versions see the almond frangipane replaced with apple and cider, chocolate ganache, and vanilla.
One version this year is even a ‘charcuterie’ cake, with cold meats, pork cheek, and foie gras replacing the usually sweet taste, however it still keeps the traditional crown and fève for the winner.
The new variations are growing in popularity.
“People like to have a bit of variety,” said baker Jean-François Bandet to FranceInfo, “because then we eat them throughout January.”
While cake sales peak on January 6, many bakeries continue to offer them throughout the month, so that families who cannot meet on Epiphany can still enjoy a slice together.
By increasing the available types of galette, bakeries believe it will help boost sales across the month, with even those who stick to the traditional cake willing to try something new outside of January 6 itself.
“Eating the same cake fifteen times, that can be too much,” said Mr Bandet.
“Customers ask for new flavours and new styles,” he added, with up to 30% of galette sales at his bakery being of non-traditional types.
