Much like grits or potatoes, the ploye was originally a simple carbohydrate filler food for the local population.

It was very cheap, easy to make, and with local toppings, such as maple syrup, brown sugar or cretons, could vary in taste.

In Madawaska, Maine, the ployes have a yellow color due to the type of buckwheat used in the mixture.

In 2016, food columnist Avery Yale Kamila wrote in the Portland Press Herald: "Made from buckwheat flour, wheat flour, salt, and a leavening agent, ployes are a griddle bread associated with the French Acadian communities of eastern Canada and northern Maine (Brayons).

Though traditionally eaten with chicken stew, hot dogs, and other meat-based meals, ployes have been embraced by Maine’s vegan community.