Gibassier

A gibassier (; , , formerly ''gibacier'') is a French pastry from Provence, a galette made with fruited olive oil. It is generally spiced with anise, candied orange peel, and orange flower water, and dusted with baker's sugar.

Pompe à l'huile

The gibassier is often confused with the pompe à l'huile (; Occitan:
''poumpo à l'oli,'' ''pompa a l'òli,'' literally "oil pump"), but these are distinct dishes. The ''pompe à l'huile'' is more moist and is raised. It is part of the thirteen desserts of a Provençal Christmas, which is the only time of year that it is produced whereas the gibassier is drier, pierced with holes, and is a pastry made year-round for everyday consumption. La fabrication des saints: « Va pour treize ! »: La « tradition » des desserts de Noël en Provence
terrain n°24 mars 1995 Both replace butter with olive oil as butter is not traditionally used in Provence whereas olive oil is readily found. Moreover, with olive oil, the pastries can be kept longer without drying than with butter.

According to the great dictionary of Occitan ''Lou Tresor dóu Felibrige,'' by Frédéric Mistral, the pompe is a « fouace, galette, gâteau que l'on envoie en présent aux fêtes de Noël » (a ''fouace'', airy bread cognate to focaccia, ''galette'', sent as a present on Christmas time) while gibassié is a « gâteau à jour, une galette percée de trous, un craquelin » (a cake, ''galette'' pierced with holes, a type of ''craquelin'').

Availability

The gibassier is traditional and common in Provence but is rarely available in the English-speaking world.

In the United States, it was popularized in 2002 by Michel Suas (founder of the San Francisco Baking Institute) and Pearl Bakery bread baker, Tim Healea, when he introduced it in the Coupe De Monde competition (World Cup of Bread Baking) held in Paris in which the U.S.A. won the silver medal for bread baking. It continues to be made commercially by Pearl Bakery owned by the Lester family in Portland, Oregon, and hence available at shops around town and local farmers' market. It is also available at Clear Flour Bakery in Brookline, MA.

In addition, Midwife & the Baker, in California's Bay Area produces their version seasonally, usually making it available sometime during the months of November, December, and January.

Etymology

The etymology is unclear – see ''gibassier.'' Some suggest that it is named after the mountain peak ''Le Gibas'' in the Luberon mountains. Alternatively, the old form '' gibacier'' is also a flat bag, used to carry game (from the French word for game, '' gibier,'' from Latin); these words may be homophones, or the origin, the pastry having a similar shape to the bag.

Variation

As a traditional dish, there is significant variation between preparations (compare bouillabaisse). A more unusual variation is to prepare it as a hard biscuit (cookie), rather than as a cake, but with the same pierced shape. This is a specialty of Lourmarin.Gibassier de Lourmarin
, Chocolate & Zucchini, April 1, 2005

References

Bread Baby, December 10, 2008
*

Recipes

Ciril Hitz
''Baking Artisan Pastries & Breads Sweet and Savory Baking for Breakfast, Brunch, and Beyond,'' 2009,
*:See discussion at
Gibassier
, SylviaH, April 24, 2010
* Michel Suas, ''Advanced Bread and Pastry,'' 2008, 1043 pp.,
*:See discussion a

Jesse, December 10, 2008
* Christian Etienne, ''Aimer la cuisine en Provence''
*:See discussion at

", 28 novembre 2006


18 déc. 2009
*
Gibassier (Pompe à Huile)
at Coffee & Donuts, by Bernard M. Tostanowski III, September 28, 2009

External links

Gibassier recipes
at Ptit Chef {{in lang, fr


February 6, 2006

Cuisine of Provence
French pastries