Food, Restaurants


Many French provinces still make cracks today. This is the case in Anjou and more precisely in the region of Doué la Fontaine. The fouace is a thin patty of bread dough cooked in the wood oven.

Concerning the origin of the fouace, an Angevin baker made the following assumption, at the time when the bread ovens were numerous in the region, the best way to control the temperature before baking the dough pieces was To throw small pieces of dough. Within a few minutes, the pieces should come out swollen and golden. And as nothing was thrown, people would eat these hot cakes with rillettes or white beans.

Nowadays, the cracks are increasingly successful, first for the troglodytic setting where they are tasted but also for the conviviality of the ritual where each garnish these rolls to his liking.



Closed Sunday evening and Monday.

Hotel de la Saulaie in Doue-la-Fontaine, Saumur
  • Hotel La Saulaie
  • 104 rue des fougerons
  • 49700 Doué la Fontaine
  • 02 41 59 96 10 Phone
  •  Email This e-mail address is protected against spambots. You need JavaScript enabled to view it.