16th century Annonciade couvent in Bordeaux used to collect the egg yolks from the wine makers who had used the egg whites to clarify the wine (some say to seal they used the egg whites to seal the barrel but that makes less sense). The legend likes to add that they collected extra vanilla, rum and sugar shipped back from the Caribbean, and added flour and milk. It's all very romantic, and one can envision nuns in their habits looking for the spices to be scavenged from the spice storage in Chartons (now the modern art museum). However, there are some key issues with the story.
Every Food has a Story – the Canelé
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