Medieval Street Food

Rue du four banal, Le Grand Pressigny.

Yesterday was the Foire du Four Banal in Le Grand Pressigny. Basically it is just a brocante (flea market), which I wasn't at all interested in, with the special attraction of firing up the medieval four banal (community bread oven) and making the local street food delicacy, fouées, which I was interested in.

The four banal is housed in a small building under the chateau ramparts.

Fouées are the local Touraine version of pita bread, that is to say, they are small, soft, stuffed flat breads. Medieval in origin, they were originally made at either the beginning or the end of a baking session, when the big brick wood fired four banaux (communal bread ovens) were either heating up or cooling down. If baked at the beginning of a session, they allowed the baker to judge the temperature of the oven. Generally they are cut open and stuffed with rillettes, to be eaten while still warm.

The four banal.

The reknowned gourmande Rabelais (a local boy) describes them as being made from water, egg yolks, saffron and spices.

The interior of the four banal building.

One of the local bakers, giving his time to bake fouées.

Fouées proving.

Another local baker who was giving his time to bake fouées.

Fouées.