(c) Maison Laurent
You can find these little marvels in bakeries in the canton of Blaye and in its original birthplace: St-Seurin-de-Cursac
Exclusively eaten in Blayais, pignes are a type of aniseed roll with four pointed ends. The story goes that a Vendean miller once gave an aniseed-flavoured roll to the founding ancestor (Peter, great-grandfather, moved to St-Seurin-de-Cursace in 1907) to taste. He found it so delicious that he suggested the good man set up a market and proposed exchanging a jug of white wine for his recipe. The Vendean miller said that this flavoured pastry was eaten between Palm Sunday and Easter, and was duly blessed by the priest in his church. Even today, it remains a seasonal treat. In Blayais, having a taste of this aniseed-flavoured pastry is a pleasure connected to the good old days.
