About Goulibeur
- Based in
- Poitiers, France
- Founded
- 1976
- Known for
- Broyé du Poitou butter galettes
Brigitte Arnaud-Boué started Goulibeur in Poitiers in 1976, baking the broyé from a recipe that came from her grandmother Paulette. She kept the recipe but left out the eau de vie, a fruit brandy, that the original called for.
The broyé du Poitou is a farmhouse cake people in the Poitou region have eaten since the 19th century, and it is what Goulibeur is known for.
Goulibeur questions
What is a broyé du Poitou?
It is a large, flat butter cake from the Poitou region of France, made from flour, butter, sugar, egg and salt with no yeast or baking powder, the ingredients that make dough rise, so it bakes dense and crisp. The name comes from how it is shared: someone strikes the center with a fist to break it into pieces rather than cutting it. It has long been part of family and religious celebrations, and it goes well with coffee, tea or ice cream.
Who owns Goulibeur today?
Brigitte Arnaud-Boué founded Goulibeur in Poitiers in 1976. ATOM GROUP, a food company from the Vendée, took it over in 2019 and in 2023 sold it to Maison Duprez, a family business run by Vincent and Sylvie Duprez with their children. Maison Duprez also owns Biscuiterie Augereau, another broyé du Poitou maker, and has said the two brands will continue side by side.
