Baker-pastry makers in canton Vaud have given the word “corked” a good name, thanks to a local specialty invented 65 years ago, the Bouchon Vaudois. If you haven’t yet had one, look for them at the 24 confiséries that have the right to make them under strict guidelines issued by their cantonal professional organization.
During the Semaine du goût this week the bouchons and other local specialties are being highlighted in shops and at markets.
A real Vaud bouchon comes in a package that resembles a cork; inside is a light crisp biscuit with chocolate lining and a creamy almondy filling. Thousands are exported every year.
RTS in 2009 ran a programme showing how they are made.
List of bouchon-makers in Vaud