December Traditions: The Top 5 Most Beloved Regional Desserts in France

The bûche de Noël is the unbeatable star of Christmas desserts, the one we proudly place at the center of the table when it’s finally time for something sweet. But in many French regions, the yule log isn’t the only showstopper. Other local, time-honored treats also take center stage during the holidays.

In this article, we explore the most sought-after regional Christmas desserts, and take a closer look at JPAC’s festive signature creation: their frozen panettone.

Alsace Desserts: Kouglof, Christstollen & Bredeles

In late November, the magic of Christmas slowly settles over the Grand Est region. In Alsatian towns, Christmas markets come to life with wooden chalets overflowing with sweet delights. On the stalls, it’s impossible to choose between the comforting fluffiness of kouglof, generously filled with raisins, the crisp bredeles shaped in all kinds of festive forms and flavored with anise, cinnamon, or lemon not to mention the iconic sweet pretzels!

The real question is: which treat should you try first?

Provence Desserts: The Thirteen Desserts

In Provence, Christmas traditions revolve around an emblematic assortment of thirteen desserts served at the end of the holiday meal. This ritual dates back to the 17th century, and the number 13 is no coincidence: it symbolizes Christ and his twelve apostles.

On the table, you’ll find nougat, dried fruit bites called mendiants, white grapes, oranges, and soft cakes scented with orange zest.

Southwest Desserts: The Five Christmas Trays

In Southwest France, the holiday season comes with the tradition of the five Christmas trays, known locally as fruits déguisés. These sweet bites feature dried fruits, prunes, dates, hazelnuts, walnuts and apricots — filled with colorful almond paste.

They’re enjoyed after the Christmas meal or during New Year celebrations.

And here, presentation is just as important as taste: the trays are arranged in a circular flower shape, a nod to the plum blossom and its five white petals.

Dijon Desserts: Nonnettes

In Burgundy–Franche-Comté, nonnettes are an iconic holiday dessert. Their origins date back to the Middle Ages, when they were baked by nuns — hence the name, which has survived the centuries unchanged.

These small cylindrical cakes are made with honey and spices, with a soft, melting center of orange marmalade. They’re the perfect treat for lovers of richer, slightly bitter flavors.

Savoy Pastries: Rissoles

In Savoie, Christmas wouldn’t be complete without rissoles : small pastries that look like flaky, fried beignets. The name rézule comes from the local Savoyard dialect and means “to brown,” a direct reference to their cooking method: rissoles can be fried or baked.

While they come in savory versions, the holiday favorite is sweet, filled with apple or pear compote.

JPAC’s Signature Christmas Dessert: Frozen Panettone

Panettone is another must-have for the holiday season, whether to enjoy at the table or to give as a gift. This Italian brioche, easily recognizable with its domed shape, is traditionally made with raisins or chocolate chips.

At JPAC, priority is given to quality, with ingredients selected from artisanal producers.

The brand offers three frozen panettone varieties:

• Pistachio
• Chocolate hazelnut
• White chocolate hazelnut

Each one comes in a 220 g individual portion, packaged in sets of eight.

Every year, panettone makes its way into bakeries and specialty stores, becoming a true holiday favorite much to the delight of sweet lovers everywhere.