The canelé is believed to originate from the Couvent des Annonciades, Bordeaux in either the 18th or 15th century [REF].
In Limoges, there was a food called canole, a bread made with flour and egg yolks, which may be the same item as that sold in Bordeaux since the 18th century under the name of canaule, also written canaulé or canaulet.