A famous speciality from Vendée, préfou is a slightly leavened loaf around thirty centimetres long, topped with chopped, fresh garlic and salted butter. It was once used by bakers to test the oven's temperature. They would place the dough on a heated tile at the mouth of the oven, and to avoid wastage, they ate it spread with garlic butter.
Now available in a great many bakeries in Vendée, this delicious bread, famous for its crispy crust and soft crumb, is eaten warm, as an appetiser, or to accompany a leg of lamb.
On the first Sunday of July, Aziré harbour in Benet hosts its traditional Préfou festival. Events include a walk, a préfou-eating contest and loft sales.