Recipe Catalog

The recipe is taken from the book "French Regional Cuisine" by Joël Robuchon and Loïc Bienassy. In the past, in the provinces, when they baked homemade bread, they often left a handful (in local patois pougna or pugna) of dough and added pastry to it to make a dessert. Some believe that the name "ponie" comes from this handful. This recipe is from Romans-sur-Isère, but it is known far beyond the borders of Dauphiné. Nowadays, bread is no longer baked at home, but ponie is still made from yeast dough.