The Canelé is a Bordeaux tradition The canelé is a cake from Bordeaux and part of Aquitaine’s culinary heritage. Despite being associated with the nuns of the Annonciades convent in the 18th century, archaeological digs during its renovation were unable to confirm the true origins of canelés. Nevertheless, the canelé’s history is strongly linked with Bordeaux, its port and its wine. Fining (process of filtering wine in a vat), using stiff egg whites is a tradtional technique used in wine-making. As the yolks are not needed for vinification, they were given to the nuns to make cakes, particularly canelés. The name canelé comes from the fluted copper cake moulds (‘cannelé’ means ‘fluted’ in French) which are still used by Baillardran today following their traditional recipe. The Bordeaux canelé is the result of preciously preserved tradition and its secret recipe. Equally interesting, the name canelé. Originally written ‘cannelé’, the first time ‘canelé’ was officially used, was in 1985 when a canelé guild was set up. An ‘n’ was dropped to distinguish its identity. Since 1988, Baillardran has made the canelé its speciality and has extended its tradition throughout France. Available to buy online or from our retail outlets in the Gironde area or Paris.