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Christmas, which is the only time of year that it is produced whereas the gibassier is drier, pierced with holes, and is a pastry made year-round for everyday consumption. Both replace butter with olive oil as butter is not traditionally used in
Provence whereas olive oil is readily found. Moreover,
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In the United States, it was popularized in 2002 by Michel Suas (founder of the San
Francisco Baking Institute) and Pearl Bakery bread baker, Tim Healea, when he introduced it in the Coupe De Monde competition (World Cup of Bread Baking) held in Paris in which the U.S.A. won the silver medal for
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In addition, Midwife & the Baker, in
California's Bay Area produces their version seasonally, usually making it available sometime during the months of November, December, and January.
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La fabrication des saints: « Va pour treize ! »: La « tradition » des desserts de Noël en
Provence
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from Latin); these words may be homophones, or the origin, the pastry having a similar shape to the bag.
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bread baking. It continues to be made commercially by Pearl Bakery owned by the Lester family in
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Baking
Artisan Pastries & Breads Sweet and Savory Baking for Breakfast, Brunch, and Beyond,
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Dictionnaire Provençal-Français ou
Dictionnaire de la langue d'oc ancienne et moderne
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As a traditional dish, there is significant variation between preparations (compare
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The gibassier is traditional and common in
Provence but is rarely available in the
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with olive oil, the pastries can be kept longer without drying than with butter.
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454:" at Coffee & Donuts, by Bernard M. Tostanowski III, September 28, 2009
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literally "oil pump"), but these are distinct dishes. The
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Some suggest that it is named after the mountain peak
481:Madeleine: Dough Poetry: Pearl Bakery's Gibassier
138:is more moist and is raised. It is part of the
150:According to the great dictionary of Occitan
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331:, Chocolate & Zucchini, April 1, 2005
110:The gibassier is often confused with the
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246:mountains. Alternatively, the old form
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427:gibassier....gibassier de mes rêves
252:is also a flat bag, used to carry
173:, airy bread cognate to focaccia,
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256:(from the French word for game,
343:, Bread Baby, December 10, 2008
231:The etymology is unclear – see
185:pierced with holes, a type of
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418:Aimer la cuisine en Provence
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411:, Jesse, December 10, 2008
395:Advanced Bread and Pastry,
388:", SylviaH, April 24, 2010
74:) is a French pastry from
452:Gibassier (Pompe à Huile)
306:, terrain n°24 mars 1995
409:Bread Baby: Le Gibassier
347:Honnorat, S. J. (1847).
161:, the pompe is a «
153:Lou Tresor dóu Felibrige
446:(in Occitan and French)
322:Gibassier de Lourmarin
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18:Pompe à l'huile
497:Cuisine of Provence
442:Receto dou gibassié
436:", 28 novembre 2006
425:See discussion at "
416:Christian Etienne,
384:See discussion at "
120:[pɔ̃palɥil]
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96:orange flower water
92:candied orange peel
51:[ʒi.ba.sje]
483:, February 6, 2006
470:2010-12-23 at the
432:2011-04-02 at the
407:See discussion at
327:2011-05-18 at the
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201:Gibassier made in
98:, and dusted with
82:made with fruited
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34:Gibassier made in
465:Gibassier recipes
403:978-1-4180-1169-7
380:978-1-59253-564-4
351:. Repos. p.
181: » (a cake,
140:thirteen desserts
16:(Redirected from
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476:(in French)
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491:Categories
368:Ciril Hitz
291:References
116:pronounced
47:pronounced
386:Gibassier
285:Lourmarin
267:Variation
234:gibassier
227:Etymology
187:craquelin
179:craquelin
144:Provençal
84:olive oil
60:gibassier
43:gibassier
36:Lourmarin
468:Archived
430:Archived
325:Archived
249:gibacier
240:Le Gibas
76:Provence
72:gibacier
68:gibassié
362:Recipes
277:biscuit
244:Luberon
242:in the
183:galette
175:galette
167:galette
125:Occitan
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64:Occitan
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374:2009,
281:cookie
259:gibier
203:Oregon
171:fouace
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142:of a
88:anise
399:ISBN
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