Gibassier is a French pastry consisting of flour, sugar, eggs, butter, and olive oil. Orange peel, orange-flavored water, and anise seed are also often incorporated into the dough, giving it a unique flavor. The pastry is usually served for breakfast, and tradition says that a piece of bread should be consumed by dipping it into honey butter while it is still warm.

Gibassier is likely to have originated in the village of Lourmarin, in the French region of Provence. Today, the pastry is even popular outside France, due to the founder of the San Francisco Baking Institute, named Michel Suas, who popularized it in the 2000s.