Creamy delicacy of the region, the Vully cake is eaten in all the best bakeries and in certain restaurants nearby. Housewives make them themselves, often according to a family recipe and it is not unusual for the winemakers to serve it at their wine tastings.
At the time, cooks used the communal oven – like this one – to bake their cakes. At the same time, they exchanged recipes of this speciality. The salty version with bacon and cumin was the commonest then.
The sweet Vully cake – also called "salée au sucre" – became popular as soon as sugar became a common commodity. Its manufacture is easy but exacting. You should not forget the little holes on the surface, called "puits d'amour" (wells of love), where the cream, butter and sugar come together, creating delicious surprises when tasted.