Romans-sur-Isère is the home of this sweet dessert bread made since the 14th century, originally for Easter, when after Lent people were allowed to eat eggs again. Besides eggs, ingredients include flour, yeast, butter, sugar and fleur d'oranger (orange blossom water).
There’s a Museum de la Pogne and the gâteau de Saint-Genix in the oldest pastry shop in Bourg de Péage.
A pogne à la lyonnaise adds pralines roses.
Image by Assassas77