The medieval guild members who made oublies and light pastries were called oublieurs. The related term obloyers also appears in historical sources, but oublieurs is the standard English form and the intended answer.
Oublies were thin medieval wafers cooked between heated irons. Their name is connected with ecclesiastical wafers, and early versions were made from simple ingredients such as flour and water. Over time, cooks added flavorings including honey, sugar, and orange-blossom water.
The oublieurs did more than make oublies. Historical descriptions associate them with other light pastries, including early waffle forms. Their guild in Paris was established by the late 13th century, reflecting how specialized pastry trades developed in medieval cities.
They should not be confused with boulangers, who were bread bakers, or with later pâtissiers, a broader pastry-making profession. The modern waffle inherited part of this wafer-making tradition, but the guild name specifically identifies the makers rather than the pastry itself.