Pain d’épices
This classic French honey cake is often described as a cross between bread and a dessert. It is a Dijon specialty, believed to have its origins in China, where a similar spice cake was made in the 10th century. In France, it first appeared in 1711 and was particularly popular in Reims and Dijon.
In the aftermath of World War II it was rarely found in French cuisine, but soon it regained its popularity. Pain d'épices can be made with honey, rye or wheat flour (depending on the region), and spices such as cardamom, anise, cinnamon, nutmeg, and cloves.
It is usually baked into a loaf and served with savory dishes, such as foie grass or gourmet cheeses. However, it is also often incorporated into or served alongside classic French desserts. Pain d'épices can be found at traditional markets, where it is usually sold by honey merchants, or in classic French patisseries.
Pairing tips
Champagne
Popularly known as the gold standard of sparkling wine, true Champagne only comes from the actual Champagne region in France. It is produced using the so-called ... Read more
Crémant de Loire
These white and rosé sparkling wines are produced in Anjou, Saumur, and Touraine wine regions located in Loire valley. The principal grape variety used in its production ... Read more
Recipe variations
Traditional Reims Pain d’épices
READY IN 1h 40minConsidered to be the original pain d’epices, it is made with dark rye flour, honey, and spices without the addition of milk and eggs. Many new adaptations of the recipe add these ingredients, as well as a bit of olive oil and a variety of fruits and nuts. According to the Encyclopédie méthodique. Arts et métiers mécaniques. Tome 5 in 1778: Reims pan d’epices used three kinds of honey, white honey or prairie, honey bâtard, and buckwheat honey. From the 19th century, honey from Champagne was replaced with honey from Brittany and some factories even started to use molasses.
Traditional Dijon Pain d’épices
READY IN 13h 50minThe younger version of pain d’epices, which gained greater popularity after World War I, is considered today one of Dijon specialties. It is made with wheat flour, honey, and spices. The batter needs to rest overnight, so take that time into account.
Julia Child’s Pain d’épices
READY IN 1d 1hThe USA’s favorite cook and television personality in the second half of the 20th century, Julia Child, introduced the public in the USA with many French recipes, among them this particular gem. She noticed each French region has its special recipe for pain d’epices. Her version is made with rye flour, honey, and spice mixture. She added ground almonds and candied fruits, as well. She advised making the dough with a heavy-duty mixer, although you can prepare it by hand, as well. The following recipe can be found in her books The Way to Cook and Mastering the Art of French Cooking.
Pain d’épices Authentic recipe
Considered to be the original pain d’epices, it is made with dark rye flour, honey, and spices without the addition of milk and eggs. Many new adaptations of the recipe add these ingredients, as well as a bit of olive oil and a variety of fruits and nuts. According to the Encyclopédie méthodique. Arts et métiers mécaniques. Tome 5 in 1778: Reims pan d’epices used three kinds of honey, white honey or prairie, honey bâtard, and buckwheat honey.... Read more
WHERE TO EAT The best Pain d’épices in the world (according to food experts)
