In some regional bakeries – pastry shops.
A speciality from the village of Saint-Léonard-de-Noblat, the Massepain is a small cake made from almonds and egg whites.
Its origin is tied to the fact that the village was an important stop on the Camino de Santiago. Also, pilgrims enjoyed this treat because of its high energy content and that it kept for a long time. Having fallen into disuse over the years, Massepain de Saint-Léonard made a comeback in 1909 thanks to the pastry chef Petitjean and an association was even created in 1991 that still exists today.