The Confectioners' and Bakers' Guilds recreate our most traditional confec- tionery, including
cakes such as Pope carob cakes and candied squash turnover, and make old, succulent recipes:
Renaissance or Prim Cake:
A delicious sweet flatbread made of flour, oil, honey and dried fruit.
Emperor Cake:
An exquisite fish-based savoury patis- serie made of ingredients used in Re- naissance cooking
with a long tradition in our area.
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