You cannot visit Yssingeaux, in the heart of Velay, without tasting or bringing back the great speciality of the place: the brioche flavoured with orange blossom!
This sweet treat, consecrated in 2017 with the foundation of the brotherhood of the Yssingeaux brioche, is a local glory: it was invented in 1866, thanks to the creativity and know-how of a native of the town, Hippolyte Machabert.
Sprinkled with icing sugar, this ring-shaped brioche with sourdough and fresh butter boasts a soft and melting texture. The Debard bakery, an Yssingeaux institution, makes it exclusively from local ingredients, remaining faithful to the original version.
Of course, it can also be found in most good bakeries, where it is available in various versions. The Yssingeaux brioche is also the base for another sweet speciality, Douceur des Sucs, a delicious cake made with a brioche base, red fruit compote and citrus financier, which you can buy in several bakeries in the town.