Who will be the king or queen?

From today, Thursday 26 December, our Galettes des Rois - Frangipane, Pistachio & Cherry and Apple & Damson Plum Galette - are making their great return to our stores! A treat eagerly awaited by foodies, the Galette des Rois is traditionally enjoyed on the day of Epiphany - On 6th January. This long-standing tradition involves "picking the kings": Whoever finds the charm hidden in the Galette will be crowned and appointed king or queen - for the day!

Where to buy your Galette des Rois in Alsace

Find them in the following stores: Henriette (Mulhouse), Boulangers (Colmar), La Petite Alsace (Obernai), Dôme (Strasbourg) and Grand-Cerf (Metz).

• our Frangipane Galette - Available in 2 sizes:
• serves 4 (approx. 18cm)
• serves 6 to 8 (approx. 24cm)
• our Apple & Damson Plum Galette - Available in 2 sizes:
• serves 4 (approx. 18cm)
• serves 6 to 8 (approx. 24cm)
• our Pistachio & Cherry Galette - Available in 2 sizes:
• serves 4 (approx. 18cm)

In our Château Saint-Léon (Eguisheim) store:

• our Frangipane Galette - Available in 2 sizes:
• serves 4 (approx. 18cm)
• serves 6 to 8 (approx. 24cm)
• our Apple & Damson Plum Galette serves 4 (approx. 18cm)
• our Pistachio & Cherry Galette serves 4 (approx. 18cm)

Plus, in our St-Thomas (Strasbourg), Cathédrale (Colmar), Voltaire (Riqeuwihr) and Grand'Rue (Ribeauvillé) store:

• our Frangipane Galette - Available in 2 sizes:
• serves 4 (approx. 18cm)
• serves 6 to 8 (approx. 24cm)
• our Apple & Damson Plum Galette serves 4 (approx. 18cm)

For further information on our stores and their opening hours, please see our store list.

The secret to making our traditional Galettes

Our pâtissiers have more than a couple of well-kept secrets up their sleeves when it comes to making our traditional Galettes des Rois. We're feeling generous, so here are a few of them…

The first secret to making our traditional galettes is hidden in their inverted puff pastry. By placing the wash inside the kneaded butter, the pastry you get will be perfectly even, lighter and will have an incredible crunch!

The second secret lies in the quality of their fillings, and particularly in the hand-selection of the ingredients that we use. So, to make the almond cream for our Frangipane Galette, our pâtissiers opt to use whole ground almonds - chosen for their flavour - and a touch of rum. Again, the selection of ingredients is key, so the wild Morello cherries used alongside high quantities of pistachios to fill our Pistachio & Cherry Galette, are macerated in Alsace Kirsch and liqueur. Finally, a delicious damson plum compote and small pieces of apple are combined harmoniously in the filling for our Apple & Damson Plum Galette.