The "Pogne" is a remarkable brioche (light bun), which stands apart from all similar cakes by the fact that it is made with baking powder which originate in the 19th century. (The Chief pastry cooks use a preparation whose baking powder have remained the same since that time). The "Pogne" also has a distinguishing taste of orange blossom and lemon which gives it a singularly original taste unequalled by its rivals. The Valence-made "Pogne" has a firm texture which is given to it by the leaven as well as the special flours used for its making. It has a pleasant crusty texture as well as being spongy and light. The leaven also gives it exceptional storage qualities, 8 to 10 days with no change to its taste.
The making process lasts no less than 3 days.   The Corsican Kneading-trough , built in 1852 has a wooden bowl and iron head. The machine kneeds the dough at a slow speed for 2 hours 50 minutes.	Shaping Circles
The whole process : Kneading : 2hrs 50min Rest : 2hrs 50min Dividing-up, rolling into balls : 1 hr Resting : 30 min Shaping : 2 hrs Rising : 24 hrs Refrigeration at 4°C : at least 24 hrs Baking : - Glazing (twice) with beaten egg. - Decoration with a special blade - Baking in the oven lasts 20 to 40 min according to size, at 230°C	"Pognes" are decorated with a blade before baking
"Suisse" - "St Genix"