[There's a reason for its appeal]

The charm of French regional sweets is that you can see the various histories and backgrounds of the sweets.
The Bordeaux region is known for its wine.
It had a deep connection with canelés.
A large amount of egg whites are used in the process of removing the sediment from wine during fermentation, and canelés were thoughtfully created using the leftover egg yolks.
A sweet made from a by-product of wine making.

Without leaving anything out.
It seems that clues to these things lie hidden in our everyday lives.