Overview

Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. High Quality Content by WIKIPEDIA articles! Pain d'epices ( spice-bread ), sometimes loosely translated as gingerbread, is a French cake whose ingredients, according to the Dictionnaire de l'academie francaise (1694), are rye flour, honey and spices (today including aniseed but not traditionally ginger). According to Maguelonne Toussaint-Samat, the commercial production of pain d'epices was a specialty of Reims, made to a recipe of a pastry-cook from Bourges, and given eclat by the taste for it of Charles VII, King of Bourges and his mistress Agnes Sorel. The honey used was the dark buckwheat honey of Brittany. In 1571 the Corporation of Spice-Bread Makers of Reims were chartered separately from the pastry-cooks; in 1596 the Parisian makers of pain d'epices were given their charter, too. The of pain d'epices of Dijon outpaced its older competitors in the Napoleonic era. In Alsace, a considerable tradition of pain d'epices incorporates a pinch of cinnamon.

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