A semi-French pastry croissant filled with white poppy seed paste, walnuts, almond flavour, raisins and candied fruit, glazed with sugar and finished with crushed nuts.
Where to eat it: 2 restaurants across 1 city.
Baked in Poznań since at least the 1860s, the rogal świętomarciński became the city's defining sweet symbol around the feast of St. Martin on 11 November. In 2008 the European Union entered the name on its Protected Geographical Indication register, meaning only pastries baked in a specific way in Greater Poland can use it. The Cech Cukierników i Piekarzy w Poznaniu certifies producers each year and the city eats between 250 and 400 tonnes annually, with hundreds of tonnes sold around 11 November alone.
Common allergens: Gluten, Nuts, Eggs, Dairy
Cukiernia Kandulski in Poznań is a family bakery founded by master confectioner Wojciech Kandulski in 1983, certified by the Cech Cukierników i Piekarzy for the protected rogal świętomarciński with white poppy seed, walnut and almond paste.
Tip: Pre-order phone-only in early November; daily production caps and queues outside the shop are routine before St Martin's Day.
Worth the queue: Rogal świętomarciński z białym makiem
Fawor in Poznań is a baker-confectioner cooperative founded in 1908, certified by the Wielkopolska Craft Chamber for rogale świętomarcińskie and producing up to 17,000 daily during the November season.
Tip: Skip the central locations on Nov 11; the further-flung Fawor branches have shorter queues and the same product.
Worth the queue: Rogal świętomarciński
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