Here is another delicious recipe from the south of France! Navettes de Marseille (also called Navettes de Saint-Victor) are small, boat-shaped shortbread biscuits perfumed with orange blossom water. Traditionally eaten on Candlemas (La Chandeleur, 2nd February), they’re wonderful any time of year. In Menton, it’s customary to add ground almonds and honey to the recipe.
History and Origins
Navettes are crisp, fragrant biscuits perfumed with orange blossom, originally created as an alternative to crêpes for Candlemas. It’s said that M. Aveyrous, the pastry chef who created the navette, was inspired in 1781 by the small boat (nef) that, according to Provençal legend, brought the Holy Marys to the shores of Provence.
Every year on 2nd February, the Candlemas ceremony takes place at the Abbaye Saint-Victor — the oldest church in Marseille. A black Virgin Mary statue is paraded through the streets surrounded by green candles symbolising light, hope and purifying fire. The procession ends at the Four des Navettes, a bakery over 230 years old that was once the abbey’s own bread oven.
Where to Find Navettes in Marseille
- Four des Navettes — 136 rue Sainte, 13007 Marseille (the original, since 1781)
- Les Navettes des Accoules — 68 rue Caisserie, 13002 Marseille
Ingredients (makes about 24 navettes)
- 300 g plain flour
- 150 g caster sugar
- 2 eggs
- 3 tbsp olive oil
- 2 tbsp orange blossom water
- 1 pinch of salt
Instructions
- Mix the flour, sugar and salt in a large bowl. Add the eggs, olive oil and orange blossom water. Mix until a smooth dough forms — it should be slightly firm.
- Wrap in cling film and refrigerate for 30 minutes.
- Preheat the oven to 180°C (350°F). Line a baking tray with parchment paper.
- Roll the dough into small sausage shapes about 8–10 cm long and 2 cm wide. Pinch the ends to a slight point to give the traditional boat shape.
- Using a sharp knife, make a shallow incision lengthways down the centre of each navette.
- Place on the baking tray and bake for 15–18 minutes until lightly golden.
- Leave to cool completely — they will crisp up as they cool.
Bon appétit! 🌸🇫🇷