Gibassier

It is part of the thirteen desserts of a Provençal Christmas, which is the only time of year that it is produced whereas the gibassier is drier, pierced with holes, and is a pastry made year-round for everyday consumption.

According to the great dictionary of Occitan Lou Tresor dóu Felibrige, by Frédéric Mistral, the pompe is a « fouace, galette, gâteau que l'on envoie en présent aux fêtes de Noël » (a fouace, airy bread cognate to focaccia, galette, sent as a present on Christmas time) while gibassié is a « gâteau à jour, une galette percée de trous, un craquelin » (a cake, galette pierced with holes, a type of craquelin).

It continues to be made commercially by Pearl Bakery owned by the Lester family in Portland, Oregon, and hence available at shops around town and local farmers' market.

In addition, Midwife & the Baker, in California's Bay Area produces their version seasonally, usually making it available sometime during the months of November, December, and January.

A more unusual variation is to prepare it as a hard biscuit (cookie), rather than as a cake, but with the same pierced shape.