Pain d'épices

Pain d'épices or pain d'épice (, loosely translated as gingerbread) is a French cake or quick bread.wikipedia
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Gingerbread

ginger breadginger cakepiernik
Pain d'épices or pain d'épice (, loosely translated as gingerbread) is a French cake or quick bread.
Gingerbread is often used to translate the French term pain d'épices (literally "spice bread") or the German terms Pfefferkuchen (lit.

Alsace

AlsatianAlsatiansAlsacian
In Alsace, a considerable tradition incorporates a pinch of cinnamon.
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.

List of French desserts

Fraisier cakeFrench dessert
List of French desserts
Pain d'épices

List of quick breads

List of quick breads
Pain d'épices – French cake or quick bread

Cake

cakesgateaugâteau
Pain d'épices or pain d'épice (, loosely translated as gingerbread) is a French cake or quick bread.

Quick bread

quickbreadsweetbread
Pain d'épices or pain d'épice (, loosely translated as gingerbread) is a French cake or quick bread.

Rye

winter ryerye flourLargest rye producer
Its ingredients, according to Le Dictionnaire de l'Académie française (1694), were "rye flour, honey and spices".

Honey

bee honeyforest honeyhonied
Its ingredients, according to Le Dictionnaire de l'Académie française (1694), were "rye flour, honey and spices".

Spice

spicesspicyspicy food
Its ingredients, according to Le Dictionnaire de l'Académie française (1694), were "rye flour, honey and spices".

Cinnamon

cinnamon stickscinnamon treecinnamon bark
In Alsace, a considerable tradition incorporates a pinch of cinnamon.

Reims

RheimsDurocortorumReims, France
According to Maguelonne Toussaint-Samat, the commercial production of pain d'épices was a specialty of Reims, based on a recipe of a pastry cook from Bourges and made popular when Charles VII and his mistress Agnes Sorel expressed their liking for it. The honey used was the dark buckwheat honey of Brittany.

Bourges

Avaricum BiturigumBourges, Francehistory
According to Maguelonne Toussaint-Samat, the commercial production of pain d'épices was a specialty of Reims, based on a recipe of a pastry cook from Bourges and made popular when Charles VII and his mistress Agnes Sorel expressed their liking for it. The honey used was the dark buckwheat honey of Brittany.

Charles VII of France

Charles VIICharlesKing Charles VII
According to Maguelonne Toussaint-Samat, the commercial production of pain d'épices was a specialty of Reims, based on a recipe of a pastry cook from Bourges and made popular when Charles VII and his mistress Agnes Sorel expressed their liking for it. The honey used was the dark buckwheat honey of Brittany.

Agnès Sorel

Agnes Sorrel, or SorreilleRachelthe woman with the same name
According to Maguelonne Toussaint-Samat, the commercial production of pain d'épices was a specialty of Reims, based on a recipe of a pastry cook from Bourges and made popular when Charles VII and his mistress Agnes Sorel expressed their liking for it. The honey used was the dark buckwheat honey of Brittany.

Buckwheat

buckwheat flourLargest buckwheat producerbuck wheat
According to Maguelonne Toussaint-Samat, the commercial production of pain d'épices was a specialty of Reims, based on a recipe of a pastry cook from Bourges and made popular when Charles VII and his mistress Agnes Sorel expressed their liking for it. The honey used was the dark buckwheat honey of Brittany.

Brittany

BretonBretagneBretons
According to Maguelonne Toussaint-Samat, the commercial production of pain d'épices was a specialty of Reims, based on a recipe of a pastry cook from Bourges and made popular when Charles VII and his mistress Agnes Sorel expressed their liking for it. The honey used was the dark buckwheat honey of Brittany.

World War I

First World WarGreat WarFirst
The Reims pain d'épices industry was decimated by World War I.

Dijon

Dijon, FrancehistoryMôloy
The pain d'épices of Dijon outpaced its older competitors in the Napoleonic era, and the bread is now considered one of the specialties of that city.

Sourdough

sourdough breadsourdough starterlevain
Pain d'épices was originally a sourdough bread without added leavening; it was left in a wooden trough to rest in a cool place for months, during which the honeyed rye flour experienced fermentation.

Leavening agent

leavenedunleavenedleavening
Pain d'épices was originally a sourdough bread without added leavening; it was left in a wooden trough to rest in a cool place for months, during which the honeyed rye flour experienced fermentation.

Mold (cooking implement)

moldcake panmolds
When ready the dough was cooked in loaf moulds.

Sodium bicarbonate

baking sodabicarbonate of sodaNaHCO 3
The modern product usually rises with baking soda, or with baking powder, developed in the nineteenth century.

Baking powder

baking-powder
The modern product usually rises with baking soda, or with baking powder, developed in the nineteenth century.