Praluline

You notice one particular thing when walking around Lyon. There is that one characteristic place that stands out. And there is one specific product that is displayed in their red-façade windows. Bread filled with something pink, looking unusually tempting but so unfamiliar – bread known as praluline and developed by Auguste Pralus in the mid-20th century. 

Praluline is simply divine if you get the right one, and one of the right ones is at Pralus. Brioche-type dough, made to perfection and filled with lots of sugary pink crushed almonds. The appearance could be better, but that interior is beyond what you expect. It's moist, airy, dense, and light at the same time. It is caramelized, pleasing, and utterly decadent. A must when in Lyon, as there is nothing quite like it.