On December 24th just after the celebration of midnight mass 13 desserts which symbolise Christ and the 12 apostles are served. In Provence there is no traditional cake or pie at this time of year. Instead they prepare a gathering of what used to be exotic fruit and nuts that came to the seaport city of Marseilles from other Mediterranean ports.
The desserts include almonds, figs, raisins, nuts, apples, pears, oranges, dates, prunes, nougats, candied fruit, fruit paste from quince and bread known as pompe a l’huile. This is sweet bread containing flour, yeast, sugar, olive oil and fresh juice from a lemon or orange. Depending on where you are in Provence it may be called by another name like gibasse or fougasse sucré.