In some regional bakeries – pastry shops.
This cake resembles the profile of a cockerel. The body is a shortbread biscuit dough, sprinkled with multi-coloured sugar which represents the feathers. Its beak is a whistle with a plastic strip (formerly box tree) and its body sits on a hazel wood rod.
This sweet is sold for a short period during the year, from Palm Sunday to Easter. It is made in Creuse, where the tradition is still alive and well (Guéret, Sardent, Ahun…) as well as Limoges and Bellac. The people of Limousin call this pastry the Coq de Saint-Pierre.