leveses

Leveses are a type of traditional French pastry, originating from the region of Lorraine. They are characterized by their distinctive shape, which resembles a small, elongated baguette, and their crispy, golden-brown exterior. The name "leveses" comes from the French word "levée," which means "raised" or "elevated," reflecting the pastry's puffed appearance.

Leveses are typically made from a simple dough consisting of flour, water, and salt. The dough is rolled out into a thin sheet, cut into strips, and then folded and twisted into their characteristic shape. The pastry is then baked until golden and crispy. Leveses are often served as a snack or accompaniment to meals, and can be enjoyed plain or with various toppings such as butter, jam, or cheese.

The history of leveses is closely tied to the region of Lorraine, where they have been a popular pastry for centuries. The pastry's simple ingredients and straightforward preparation make it a versatile and accessible treat, enjoyed by people of all ages. Today, leveses can be found in bakeries and supermarkets across France, as well as in some international markets. Despite their humble origins, leveses have become a beloved and iconic symbol of French baking.