Rye bread is typically found in this area and even comes in a enriched version with chestnuts, cumin and dried fruit. It is baked once a year in the town’s communal oven in the hamlet of Mellier. Eaten fresh, it gives off a delicious fragrance but can also be preserved on special wooden racks, known as “ratelë” for some months. Once dried, the bread is cut using a special tool known as a “Copapan”.