 Traditional dishes include "baeckeoffe", "flammekueche", "choucroute", and "fleischnacka".Southern Alsace, also called the Sundgau, is characterized by "carpe frite" (that also exists in Yiddish tradition).The festivities of the year's end involve the production of a great variety of biscuits and small cakes called "bredela" as well as "pain d'épices" (gingerbread cakes) which are baked around Christmas time.