How could one not associate the biscôme with Saint Nicholas Day? The first biscôme of the year, enjoyed in November or December, acts like a madeleine de Proust for people from Fribourg. In the canton, this delicious gingerbread, the celebration of Saint Nicholas, and the famous parade on the first Saturday of December are all part of a long-standing tradition. One thing is certain: the best biscômes are found in Fribourg—just ask any child. Talented artisans bring out the very best of this specialty’s basic ingredients: honey and spices. Removing the figurine on top of the biscôme is a ritual in itself for many—a delicate task that requires care and patience, a few seconds that allow one to slip back into childhood. Then, between indulgent bites, memories of Saint Nicholas' visits come flooding back: his gifts and treats for the well-behaved, and willow branches for the naughty. During the Saint Nicholas parade, 8,000 biscômes are handed out. It’s worth noting that all of them are baked by Jean-Marc Suard. To ensure top quality, “we only bake the biscômes the day before the parade.”
Associated producers
Fribourg
