Publication of the communication of an approved standard amendment to a product specification of a geographical indication in accordance with Article 5(4) of Commission Delegated Regulation (EU) 2025/27
Date: 2026-03-20
Institutions: Directorate-General for Agriculture and Rural Development, European Commission
Subjects: France, Loire Region, Nouvelle-Aquitaine, confectionery product, consumer information, designation of origin, labelling, product designation, quality control of agricultural products








C_202601752EN.000101.fmx.xml












Official Journal of the European Union


EN
C series













C/2026/1752


20.3.2026






Publication of the communication of an approved standard amendment to a product specification of a geographical indication in accordance with Article 5(4) of Commission Delegated Regulation (EU) 2025/27 (1)

(C/2026/1752)

COMMUNICATION OF APPROVAL OF A STANDARD AMENDMENT

(Article 24 of Regulation (EU) 2024/1143)



                     ‘Gâche vendéenne’
                  


EU Reference number: PGI-FR-0860-AM01 – 23.12.2025
                  

1.   Product name


               ‘Gâche vendéenne’
            
2.   Geographical indication type







☐


PDO










☑


PGI










☐


GI




3.   Sector







☑


Agricultural products










☐


Wines










☐


Spirit drinks




4.   Country to which the geographical area belongs

France
5.   National authority communicating the standard amendment


Name

Ministry of Agriculture, Agri-food and Food Sovereignty
6.   Qualification as standard amendment

The application for an amendment to the ‘Gâche vendéenne’ PGI does not involve any of the three situations constituting a Union amendment, specifically it does not:






(a)


include a change in the name of the protected geographical indication;










(b)


risk voiding the link to the geographical area;










(c)


entail further restrictions on the marketing of the product.




The French authorities therefore consider that the application is for a standard amendment.
7.   Description of the approved standard amendment(s)


Title

Product description

Description

The obligation to present ‘Gâche vendéenne’ whole has been deleted to allow for it to be presented in slices. It has been specified that ‘Gâche vendéenne’ may be marketed whole or in slices. The ban on making ‘Gâche vendéenne’ from frozen dough has also been deleted to allow for freezing.
The organoleptic description of the product has been deleted and replaced by the list of ingredients giving ‘Gâche vendéenne’ its characteristics.






☑


The amendment affects the single document.





Title

Definition of the geographical area

Description

The definition of the geographical area has been updated on the basis of the Official Geographic Code currently in force.






☑


The amendment affects the single document.





Title

Evidence that the product originates in the area

Description

It is now specified that all manufacturing operations must be carried out in the geographical area.
The product specification sets out the procedure for identifying operators and specifies the expected requirements for keeping registers and documents relating to traceability.
As regards the new option of freezing the dough before the second fermentation stage, known as ‘apprêt’, it has been specified that the freezing operations must be recorded on the production slip.






☐


The amendment affects the single document.





Title

Description of the method of obtaining the product

Description







(1)


The list of permitted raw materials has been revised:






—


Flours: the specification now provides for the use of fermented dough as part of the total flour content of 42 % of the mixture. The option of using flour of types 45 and 65 has been introduced, as opposed to only flour of type 55 in the previous version of the specification. It has been specified that the thresholds for baking capacity (W), total protein content and malt flour content must be above, below or equal to the established limits. Lastly, the maximum permitted gluten content has been set at 2 % as an addition to the flour.










—


Eggs: the permitted dry extract content of liquid eggs has been set at between 22 % and 24 %, as opposed to 23 % (± 1 %) in the previous version of the specification.










—


Butter: it has been specified that the butter must have a minimum fat content of 82 %, expressed as reconstituted butter equivalent when concentrated butter is used.










—


Starter: the amended specification provides for the option of using fermented dough along with or instead of a starter.










—


Yeast: the use of fresh baker’s yeast is now obligatory.










—


Flavouring: to clarify the provision which allowed for the use of ‘nature-identical’ flavouring, this type of flavouring has been specified as vanilla-flavoured flavouring.










—


Milk, water: the 10 % rate of incorporation of milk and water in the mixture has been extended to include the presence of water in the fermented dough used in addition to, or instead of, the starter.














(2)


Production chart:
The ‘Gâche vendéenne’ production diagram has been updated to include the option of freezing the dough after shaping the ‘Gâche vendéenne’.










(3)


Production method:
It has been specified that the starter and/or fermented dough must be produced at the same production site as the ‘Gâche vendéenne’. The optional stage of freezing the dough has been integrated, provided it is stored at a temperature below -12 °C and for a maximum of 15 days. The duration of the‘pousse dirigée’ stage (optional) has been specified at between 4 and 36 hours. The fermentation time has been specified: the time between the end of the kneading and the start of the baking stage (4 to 48 hours); leaving an interval of 6 to 24 hours for thawing and the ‘apprêt’ stage between removing the dough from the freezer and starting the baking stage. The slitting stage has been added, and it is now specified that slitting must be carried out lengthwise on the top of the ‘Gâche vendéenne’. The slicing stage in the production of the ‘Gâche vendéenne’ has also been added, providing for a maximum [sic] slice thickness of 12 mm. It is now specified that the ‘Gâche vendéenne’ must be bagged no later than two and a half hours after baking, using a transparent bag. Finally, the amended specification has been rewritten so that the packaging and storage stages are grouped together.










(4)


Production time
The production chart has been updated to include the new provisions in the specification (notably the freezing of the dough).










(5)


Recipe and fermentation
These two sections of the specification have been deleted, since the relevant provisions are now set out in the section on the production method.










☑


The amendment affects the single document.





Title

Evidence of the link with the geographical area

Description

Natural and human factors:
This part of the specification has been amended and shortened to make it easier to read.
Specificity of the product:
The organoleptic characteristics have been deleted. It is stated that it is the ingredients and know-how that give ‘Gâche vendéenne’ its specific characteristics. The detailed production history has been deleted to make the document easier to read.
Causal link:
The description of the qualities of the product (on which, inter alia, the link is based) has been redrafted in such a way as to emphasise that they are the result of specific know-how and a production method that gives ‘Gâche vendéenne’ its specific characteristics.






☑


The amendment affects the single document.





Title

References to the inspection body

Description

The references to the inspection body have been updated, as have the references to the relevant legislation.






☐


The amendment affects the single document.





Title

Specific labelling details

Description

The requirement to indicate the name and address of the certifying body on the labelling of ‘Gâche vendéenne’ has been deleted. The requirement to include the PGI logo or the words ‘Protected Geographical Indication’ has been reworded.
As the provisions of the specification are now of a regulatory nature, the section on labelling in the single document is no longer applicable.






☑


The amendment affects the single document.





Title

National requirements

Description

The table of the main points to be checked and the methods for assessing them has been aligned with the method of obtaining them and shortened so as to include only those control elements that are considered central to the ‘Gâche vendéenne’.






☐


The amendment affects the single document.




SINGLE DOCUMENT

Designations of origin and geographical indications of agricultural products



                     ‘Gâche vendéenne’
                  


EU Reference number: PGI-FR-0860-AM01 – 23.12.2025
                  

1.   Name(s)


               ‘Gâche vendéenne’
            
2.   Geographical indication type







☐


PDO










☑


PGI










☐


GI




3.   Country to which the defined geographical area belongs

France
4.   Description of the agricultural product

4.1.   Classification of the agricultural product in accordance with the Combined Nomenclature heading and code, as referred to in Article 6(1) of Regulation (EU) 2024/1143


                  1905  – Bread, pastry, cakes, biscuits and other bakers’ wares, whether or not containing cocoa; communion wafers, empty cachets of a kind suitable for pharmaceutical use, sealing wafers, rice paper and similar products
4.2.   Description of the agricultural product to which the registered name applies


                  ‘Gâche vendéenne’ is an oval viennoiserie presented fresh. Its crust is fine and golden and has a lengthwise slit. The colour of the crust is lighter along the slit and darker around it.

                  ‘Gâche vendéenne’ is a viennoiserie rich in butter, sugar and fresh eggs and including fresh cream.
Weighing at least 300 grams, ‘Gâche vendéenne’ is marketed whole or sliced and packaged individually.
4.3.   Derogations on sourcing of feed (for products of animal origin designated by a protected designation of origin only) and restrictions on sourcing of raw materials (for processed products designated by a protected geographical indication only)

AUTHORISED RAW MATERIALS and INCORPORATION RATES AND CHARACTERISTICS

Flour

42 % minimum, including flour for the starter and/or fermented dough
Bread-making-quality wheat flour of types 45, 55 or 65
Baking capacity W ≥ 200
Total protein content ≥ 10,5 %
Authorised additions to flour:






—


gluten ≤ 2 %










—


wheat malt flour ≤ 0,3 %




Addition of flour improvers not allowed

Eggs

10 % minimum
Fresh eggs or fresh, whole liquid egg
The dry extract content of liquid eggs must be between 22 % and 24 %

Butter

10 % minimum
Butter containing a minimum of 82 % fat.
It may be concentrated, in which case it must be expressed as reconstituted butter in the recipe used

Fresh cream

5 % minimum
Fresh cream containing a minimum of 30 % fat

Sugar

10 % minimum
Sucrose and/or invert sugar

Starter and/or fermented dough

Obligatory

Fresh baker’s yeast

Obligatory
2 % maximum

Sea salt

Between 0,8 % and 1 %

Flavourings and alcohols

Optional
If used:






—


alcohols at 40° minimum










—


flavourings: natural vanilla flavouring or vanilla-flavoured flavouring and/or orange-blossom water.





Milk, water

10 % minimum, including milk and water of the starter and/or fermented dough
4.4.   Specific steps in production that must take place in the identified geographical area


                  ‘Gâche vendéenne’ is produced solely in the defined geographical area.
4.5.   Specific rules concerning packaging, slicing, grating etc. of the agricultural product the registered name refers to

When sliced, ‘Gâche vendéenne’ has a slice thickness of more than 12 mm.

                  ‘Gâche vendéenne’ must be packaged in the geographical area. This requirement guarantees the freshness of the product by limiting drying out. At the same time the quality of the product is safeguarded, because rapid packaging prevents alterations to the aromas of butter and fresh cream, which are characteristic of the product. Therefore the product must be packaged in a non-perforated bag immediately after baking and not later than within two and a half hours in order to allow for the necessary cooling.
4.6.   Specific rules concerning labelling of the agricultural product the registered name refers to

—
5.   Concise definition of the geographical area

Department of Vendée: all municipalities
Department of Loire-Atlantique: municipalities of Aigrefeuille-sur-Maine, Basse-Goulaine, La Bernerie-en-Retz, Le Bignon, La Boissière-du-Doré, Bouaye, Bouguenais, Boussay, Brains, La Chapelle-Heulin, Château-Thébaud, Chaumes-en-Retz, Chauvé, Cheix-en-Retz, La Chevrolière, Clisson, Corcoué-sur-Logne, Corsept, Divatte-sur-Loire, Frossay, Geneston, Gétigné, Gorges, La Haie-Fouassière, Haute-Goulaine, Indre (part of the municipality south of the Loire), Le Landreau, Legé, La Limouzinière, Le Loroux-Bottereau, Machecoul-Saint-Même, Maisdon-sur-Sèvre, La Marne, Monnières, La Montagne, Montbert, Les Moutiers-en-Retz, Mouzillon, Nantes (part of the municipality south of the Loire), Paimbœuf, Le Pallet, Paulx, Le Pellerin, La Plaine-sur-Mer, La Planche, Pont-Saint-Martin, Pornic, Port-Saint-Père, Préfailles, La Regrippière, La Remaudière, Remouillé, Rezé, Rouans, Saint-Aignan-Grandlieu, Saint-Brevin-les-Pins, Saint-Colomban, Saint-Étienne-de-Mer-Morte, Saint-Fiacre-sur-Maine, Saint-Hilaire-de-Chaléons, Saint-Hilaire-de-Clisson, Saint-Jean-de-Boiseau, Saint-Julien-de-Concelles, Saint-Léger-les-Vignes, Saint-Lumine-de-Clisson, Saint-Lumine-de-Coutais, Saint-Mars-de-Coutais, Saint-Michel-Chef-Chef, Saint-Père-en-Retz, Saint-Philbert-de-Grand-Lieu, Saint-Sébastien-sur-Loire, Saint-Viaud, Sainte-Pazanne, Les Sorinières, Touvois, Vallet, Vertou, Vieillevigne, Villeneuve-en-Retz and Vue.
Department of Maine et Loire: municipalities of Antoigné, Artannes-sur-Thouet, Aubigné-sur-Layon, Beaulieu-sur-Layon, Beaupréau-en-Mauges, Bégrolles-en-Mauges, Bellevigne-en-Layon, Bellevigne-les-Châteaux, Blaison-Saint-Sulpice, Brissac Loire Aubance, Brossay, Cernusson, Les Cerqueux, Chalonnes-sur-Loire, Chanteloup-les-Bois, Chaudefonds-sur-Layon, Chemillé-en-Anjou, Cholet, Cizay-la-Madeleine, Cléré-sur-Layon, Coron, Le Coudray-Macouard, Courchamps, Denée, Dénezé-sous-Doué, Distré, Doué-en-Anjou, Épieds, Fontevraud-l'Abbaye, Gennes-Val-de-Loire, Les Garennes sur Loire, Louresse-Rochemenier, Lys-Haut-Layon, Mauges-sur-Loire, Maulévrier, Le May-sur-Èvre, Mazières-en-Mauges, Montilliers, Montreuil-Bellay, Montrevault-sur-Èvre, Montsoreau, Mozé-sur-Louet, Mûrs-Erigné, Nuaillé, Orée d’Anjou, Parnay, Passavant-sur-Layon, La Plaine, Les Ponts-de-Cé (part of the municipality south of the Loire), Le Puy-Notre-Dame, Rochefort-sur-Loire, La Romagne, Rou-Marson, Saint-Christophe-du-Bois, Saint-Jean-de-la-Croix, Saint-Just-sur-Dive, Saint-Léger-sous-Cholet, Saint-Macaire-du-Bois, Saint-Melaine-sur-Aubance, Saint-Paul-du-Bois, Saumur (part of the municipality south of the Loire), La Séguinière, Sévremoine, Somloire, Soulaines-sur-Aubance, Souzay-Champigny, Terranjou, La Tessoualle, Toutlemonde, Trémentines, Tuffalun, Turquant, Les Ulmes, Val-du-Layon, Varrains, Vaudelnay, Verrie, Vezins and Yzernay.
Department of Deux-Sèvres: municipalities of L’Absie, Adilly, Aiffres, Allonne, Amailloux, Amuré, Arçais, Ardin, Argentonnay, Augé, Azay-le-Brûlé, Azay-sur-Thouet, Beaulieu-sous-Parthenay, Béceleuf, Bessines, Le Beugnon-Thireuil, Boismé, La Boissière-en-Gâtine, Le Bourdet, Bressuire, Bretignolles, Brion-près-Thouet, Brûlain, Le Busseau, Cerizay, Champdeniers, Chanteloup, La Chapelle-Bâton, La Chapelle-Bertrand, La Chapelle-Saint-Laurent, Châtillon-sur-Thouet, Chauray, Cherveux, Chiché, Cirières, Clavé, Clessé, Combrand, Coulon, Coulonges-sur-l'Autize, Coulonges-Thouarsais, Courlay, Cours, La CrècheÉchiré, Épannes, Exireuil, Faye-l'Abbesse, Faye-sur-Ardin, Fénery, Fenioux, La Forêt-sur-Sèvre, Fors, François, Frontenay-Rohan-Rohan, Geay, Genneton, Germond-Rouvre, Glénay, Les Groseillers, Juscorps, Lageon, Largeasse, Loretz-d’Argenton, Louzy, Luché-Thouarsais, Luzay, Magné, Mauléon, Mauzé-sur-le-Mignon, Mazières-en-Gâtine, Moncoutant-sur-Sèvre, Montravers, Nanteuil, Neuvy-Bouin, Niort, Nueil-les-Aubiers, Pamplie, Parthenay, Pas-de-Jeu, La Petite-Boissière, Pierrefitte, Le Pin, Plaine-et-Vallées (only the territory of the merged former municipalities of Brie, Oiron and Taizé-Maulais), Pompaire, Pougne-Hérisson, Prahecq, Prin-Deyrançon, Puihardy, Le Retail, La Rochénard, Romans, Saint-Amand-sur-Sèvre, Saint-André-sur-Sèvre, Saint-Aubin-du-Plain, Saint-Aubin-le-Cloud, Saint-Christophe-sur-Roc, Saint-Cyr-la-Lande, Saint-Gelais, Saint-Georges-de-Noisné, Saint-Georges-de-Rex, Saint-Germain-de-Longue-Chaume, Saint-Hilaire-la-Palud, Saint-Jacques-de-Thouars, Saint-Jean-de-Thouars, Saint-Laurs, Saint-Léger-de-Montbrun, Saint-Lin, Saint-Maixent-de-Beugné, Saint-Maixent-l'École, Saint-Marc-la-Lande, Saint-Martin-de-Bernegoue, Saint-Martin-de-Mâcon, Saint-Martin-de-Saint-Maixent, Saint-Martin-de-Sanzay, Saint Maurice Étusson, Saint-Maxire, Saint-Pardoux-Soutiers, Saint-Paul-en-Gâtine, Saint-Pierre-des-Échaubrognes, Saint-Pompain, Saint-Rémy, Saint-Romans-des-Champs, Saint-Symphorien, Saint-Varent, Sainte-Eanne, Sainte-Gemme, Sainte-Néomaye, Sainte-Ouenne,Sainte-Verge, Saivres, Sansais, Sciecq, Scillé, Secondigny, Souvigné, Surin, Le Tallud, Thouars, Tourtenay, Trayes, Val-du-Mignon (only the territory of the merged former municipalities of Priaires and Usseau), Val en Vignes, Vallans, Le Vanneau-Irleau, Vernoux-en-Gâtine, Verruyes, Viennay, Villiers-en-Plaine, Vouhé, Vouillé, Voulmentin and Xaintray.
Department of Charente-Maritime: municipalities of Aigrefeuille-d'Aunis, Anais, Andilly, Angliers, Angoulins, Ardillières, Aytré, Ballon, Benon, Bouhet, Bourgneuf, Breuil-la-Réorte, Breuil-Magné, Cabariot, Chambon, Charron, Châtelaillon-Plage, Ciré-d'Aunis, Clavette, Courçon, Cram-Chaban, Croix-Chapeau, La Devise (only the territory of the merged former municipality of Vandré), Dompierre-sur-Mer, Esnandes, Ferrières, Forges, Fouras, Genouillé, La Grève-sur-Mignon, Le Gué-d'Alleré, L’Houmeau, Île-d'Aix, La Jarne, La Jarrie, Lagord, La Laigne, Landrais, Loire-les-Marais, Longèves, Lussant, Marans, Marsais, Marsilly, Montroy, Moragne, Muron, Nieul-sur-Mer, Nuaillé-d'Aunis, Périgny, Puilboreau, Puyravault, Rochefort, La Rochelle, La Ronde, Saint-Christophe, Saint-Coutant-le-Grand, Saint-Cyr-du-Doret, Saint-Georges-du-Bois, Saint-Hippolyte, Saint-Jean-de-Liversay, Saint-Laurent-de-la-Prée, Saint-Mard, Saint-Médard-d'Aunis, Saint-Ouen-d'Aunis, Saint-Pierre-d'Amilly, Saint-Pierre-La-Noue, Saint-Rogatien, Saint-Saturnin-du-Bois, Saint-Sauveur-d'Aunis, Saint-Vivien, Saint-Xandre, Sainte-Soulle, Salles-sur-Mer, Surgères, Taugon, Thairé, Le Thou, Tonnay-Charente, Vergeroux, Vérines, Villedoux, Virson, Vouhé and Yves.
6.   Link with the geographical area


The causal link with the geographical origin is based on







☑


reputation










☑


a given quality










☐


other characteristics.





Summary of the link


Specificity of the geographical area

The geographical area consists of the Department of Vendée and all of the parts south of the Loire in the Departments of Loire-Atlantique and Maine-et-Loire, as well as the western part of Deux-Sèvres and the northern part of Charente-Maritime.
It corresponds to the traditional production area of ‘Gâche vendéenne’, home to a great number of viennoiserie producers that regularly make ‘Gâche vendéenne’ in large quantities and provide detailed information on this PGI.

Human factors

The production of ‘Gâche vendéenne’ today continues the home production associated with festive traditions around the bocage vendéen: the Easter cake, or ‘pacaude’, and the wedding cake, an established tradition dating back to the 19th century or even earlier.
Kneaded on Good Friday and baked on Easter Saturday, Catholics ate the ‘pacaude’ after they returned from Easter mass. Starting in 1920, the family production of ‘Gâche vendéenne’ was taken over by pastry-cooks, who had moved to rural areas a half a century earlier.

                     ‘Gâche vendéenne’ is made according to local know-how through slow kneading and controlled fermentation of the dough and by shaping the dough into an oval.
Fermentation is always divided into two stages. The first one is called ‘pointage’ and takes place between the end of the kneading and the beginning of the shaping phase. The second one is called ‘apprêt’ and takes place between shaping and baking.
The producers, who have different production structures, can carry out fermentation (‘pousse’) in one of two ways: ‘pousse directe’ for a minimum of four hours or ‘pousse dirigée’ for a maximum of 24 hours. The long process is better suited to artisan bakers, who can do part of the the ‘pousse’ in a cold room and bake the product in several batches. In both types of fermentation it is essential to carefully maintain the natural activity of the ferments in order to obtain a final product of identical quality. The fermentation is based on the activity of lactic ferments and on the use of a starter produced in special production facilities and of baker’s yeast.
As Vendée is a historically important milk-producing region, it is natural for cream to be included among the ingredients of ‘Gâche vendéenne’.

Specificity of the product

It is above all the presentation of ‘Gâche vendéenne’ that distinguishes it from other viennoiserie products and from other Vendean cakes: it is oval and has a lengthwise slit on the upper side. These characteristics of ‘Gâche vendéenne’ are the result of a double fermentation, with the joint action of baker’s yeast and starter or fermented dough.
Its crumb is tight, compact and very different from that of the ‘Brioche vendéenne’, which is much lighter, and it comes apart easily. It has a melting and soft texture in the mouth and a milky taste.
Indeed, ‘Gâche vendéenne’ is richer in fresh cream, butter, eggs and sugar.
The mandatory use of fresh cream elevates the product and explains why it was traditionally consumed during Easter.

Causal link

The link to the geographical origin of ‘Gâche vendéenne’ is based on the qualities of the product and on its ancient and historical reputation.

Quality of the product

The quality and specificity of ‘Gâche vendéenne’ are explained by the know-how developed by the producers over the years. The dough, which is kneaded slowly but rises sufficiently owing to the combined action of the starter and the yeast, is divided into pieces of dough that can be shaped into the characteristic oval form of the ‘Gâche vendéenne’. The second fermentation, the ‘apprêt’, allows the piece of dough to rise so that the slit that is typical of the ‘Gâche vendéenne’ can be made.
The combined effect of the two fermentation stages, ‘pointage’ and ‘apprêt’, results in the aromas and specific texture of ‘Gâche vendéenne’.
Fresh cream, an essential part of the recipe of ‘Gâche vendéenne’, is used because it is produced widely in the region and because people want to make a rich cake for the religious holidays.
The know-how developed by the Vendean producers, as well as their dynamism, made it possible to expand the production of ‘Gâche vendéenne’. Thus home production was gradually transformed into professional production but its specificities were preserved.
The professional producers wanted to keep a subtle balance between tradition and modernity in order to preserve the authenticity of this product, which is solidly anchored in ancestral traditions.
Traditions together with the bakers’ know-how helped to develop and promote the image and reputation of ‘Gâche vendéenne’. By safeguarding traditions in this way, the producers of ‘Gâche vendéenne’ have turned it into a pillar of the region’s culinary heritage.

Reputation

The tradition of eating ‘Gâche vendéenne’ during Easter is found throughout the bocage vendéen.
In addition to these established customs, the product is widely produced and consumed in the area. ‘Gâche vendéenne’ used to be made mainly by housewives but its production was later taken up by artisan bakers. As a result, the product started being consumed all year round and it can now be found throughout France and even abroad.
Thanks to the dynamism of the different Vendean operators, ‘Gâche vendéenne’ is now sold throughout the year in bakeries and in the baked goods counters of supermarkets.
The original recipe of ‘Gâche vendéenne’ confers on it the status of traditional viennoiserie, side by side with ‘Brioche vendéenne’, in particular.
Several works classify ‘Gâche vendéenne’ as a traditional regional product. The book ‘Produits du terroir et recettes traditionnelles de Vendée’ (2003) refers to the long tradition of producing brioches in Vendée. In his book ‘Pains et gâteaux traditionnels de Vendée’ (1999), Jean Pierre Bertrand explains the origin of the term ‘Gâche’ and provides a traditional recipe.
The product’s reputation is thus well linked to its name and attributable to the geographical area. The different elements taken together confer on ‘Gâche vendéenne’ a special position in the world of brioches.

Electronic (URL) reference to publication of the product specification


https://info.agriculture.gouv.fr/boagri/document_administratif-a5d9bab4-6d4c-4fad-b521-2fc1b758ce7e



(1)  Commission Delegated Regulation (EU) 2025/27 of 30 October 2024 supplementing Regulation (EU) 2024/1143 of the European Parliament and of the Council with rules concerning the registration and the protection of geographical indications, traditional specialities guaranteed and optional quality terms and repealing Delegated Regulation (EU) No 664/2014 (OJ L, 2025/27, 15.1.2025, ELI: http://data.europa.eu/eli/reg_del/2025/27/oj).


ELI: http://data.europa.eu/eli/C/2026/1752/oj
ISSN 1977-091X (electronic edition)