Galette des Rois Traditions in France: History, Epiphany, Regional Variations and Where to Buy in Paris
- QueenEco
- 4 days ago
- 7 min read
Updated: 3 days ago
January in France is all about galette des rois. Depending on where you are in the country, the galette does not always look or taste the same. As my birthday falls on Epiphany, January 6, the day the three kings met baby Jesus with gifts, my birthday cake has taken on a very French twist each year since I have been living full time in France. The question is no longer, “Which cake do you want?” but rather, “Which galette des rois and from which pâtissier do you want to try this year?”
I never imagined January 6 could be such a celebrated day before living in France. Back in Hong Kong, it was just another ordinary day.
A Bit of History: Evolution of the Fève
The tradition of hiding a bean inside a cake dates back to the 14th century, long before the porcelain figurines or modern fèves we see today. In Besançon, monks once hid a gold coin inside a piece of bread to elect their chapter head for practical reasons. Over time, the bread became a crown-shaped brioche, and the gold coin was replaced by a simple bean, which was far more economical for household Epiphany celebrations. This simple bean (fève in French) eventually became the symbolic fève, a tradition that continues in Galette des Rois across France.
The Bean, the Drink, and the Birth of the Fève
By the 14th century, another custom appeared. Whoever found the bean had to buy a round of drinks for everyone. Legend has it that some stingy guests even tried to swallow the bean to avoid paying. Centuries later, in the 18th century, real beans were gradually replaced by porcelain figurines, often representing Baby Jesus. These were much harder to swallow and allowed for more decorative designs. During the French Revolution, these were replaced by Phrygian caps. Today, bakeries offer just about anything imaginable, and each shop has its own version of the porcelain fève.
To add to the fun, the youngest child was traditionally sent under the table to assign each slice blindly to a guest. Whoever found the fève was celebrated as the King or Queen of the day, enjoying special privileges purely for the delight of the tradition.
January 6 or the First Sunday
Until the 1960s, Epiphany was a public holiday celebrated strictly on January 6. The cake was often shared on the evening of January 5. After the Second Vatican Council, or Vatican II, which took place from 1962 to 1965, Epiphany was moved to the first Sunday after January 1 to make it easier for Catholics to attend Mass.
Many French households still celebrate on January 6 out of tradition. Today, people often “pull the kings” multiple times during January, offering the perfect excuse to start the year with more cake, more crowns, and more fun with family and friends.
The Main Types of Galette des Rois in France
How many regional variations have you tried?
The Classic Galette des Rois: Paris and Northern France
In Paris and much of northern and central France, the galette des rois evolved from the Pithiviers, a cake from the Loiret region.
This version is made of puff pastry filled with frangipane, a cream composed of roughly two-thirds almond cream and one-third pastry cream. It is the most consumed galette in France and the only version found in multiple regions.
Today, in the highly competitive market, Parisian bakeries and pastry chefs often create fancy and creative variations of this classic. Choosing which one to try depends on your taste and budget. It reminds me of how mooncakes are treated in Hong Kong during the Mid-Autumn Festival — each bakery puts its own spin on a traditional favorite.
Couronne des Rois Briochée or Brioche des Rois: South of France
In the south of France, Epiphany is celebrated with brioche rather than puff pastry. The couronne is the second most popular Epiphany cake in France and goes by different names depending on the region. For example, when I was visiting my family in Bordeaux, it is called couronne bordelaise and may be made without candied fruits, using just pearl sugar. This is the version my husband prefers.
Galette des Rois Macaronée or Galette Hollandaise: West of France
Originally from the Nantes region, traditionally found in the Loire Valley, this lesser-known galette is also called galette hollandaise, likely due to its Flemish origins.
The crust is covered with a chewy, almond macaron-like layer, and it is a highly artisanal cake requiring time, space, and patience, which explains why few pastry shops still make it today. Last year, we were lucky to try one in the town center while visiting Château d’Azay-le-Rideau in the Loire, and it left us wanting another taste this year.
This year, it seems there is a similar version at Meert in Paris, a century-old bakery originally from Lille in northern France. It was inspired by the Hollandaise, while still differing from the Loire original.
Two Styles I Have Yet to Discover:
Galette Comtoise – East of France
A specialty from the Jura Mountains in eastern France, the Galette Comtoise often replaces the traditional Galette des Rois for Epiphany in that region. Unlike other versions, it contains no frangipane and is made from pâte à choux delicately flavored with orange blossom.
Galette Flamande – Northern France / Dunkerquois
While northern France usually celebrates Epiphany with the classic puff pastry galette, the Galette Flamande originates from Dunkerquois and is a regional specialty. It offers a richer, cake-like alternative. I spotted one at Aux Merveilleux de Fred in Paris, originally from Lille and famous for their meringue-based pastries. This version is made with pâte briochée and filled with crème mousseline.
Bakers or Pastry Chefs ? Where to Get Your Galette in Paris
Historically, in the 16th century, pastry chefs were granted the monopoly on Galette des Rois, while bakers had to find ways to keep the tradition alive.
Today, the distinction is still visible, but the landscape has evolved:
1) Local bakeries (boulangeries) Neighbourhood bakeries focus primarily on bread and viennoiseries such as baguettes, croissants, and brioche. Some sell galettes, usually simpler, classic versions, while their specialty remains everyday bread and pastries.
2) Famous pâtissiers and their pastry shops Renowned pastry chefs often create elaborate and creative galettes. They refine the frangipane, experiment with alternative fillings, and produce edible works of art.
3) Boulanger-pâtissier brands or chains Many modern Parisian shops are boulanger pâtissiers, combining quality bread and pastries. They offer both classic and gourmet galettes to a wider audience, catering to those seeking either traditional flavors or inventive twists.
Whether you are after a simple, classic galette or a creative pastry masterpiece, Paris offers something for every taste.
My Coup de Cœur
For the third year in a row, my birthday choice was a galette with classic frangipane but a one-of-a-kind sablé‑based crust from Bontemps Paris. The crust is a melt-in-the-mouth, buttery shortbread, and the well made frangipane has the perfect balance of flavor and texture. The overall composition simply sings — it was love at first bite.
I look forward to discovering more galettes in the years to come. If you know any other regional styles or exceptional ones I should try, please send me a message.
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