Available 4th Quarter Only
In its simple translation, pain d'épices means “spice bread." It is said to have originated in China, from where it was transported by Genghis Kahn to the doorstep of Europe. There, it became a favorite of influential Burgundian nobility, which propelled pain d’épices into popularity. Since then, this earthy delicacy has always been strongly associated with Burgundy—and with fabulous gifting.
The recipe for this “gingerbread" has not changed since its invention: fermented rye flour mixed with honey and spices, baked to a moist, dense loaf, and finished with a signature sugar crumble on top. When you slice it, you are met with the scent of honey and warm spices. The first bite offers a play between the sweetness of the honey and the slightly sour rye flour. Then, the spices dreamily enter: cardamom, cinnamon, nutmeg, cloves, a hint of star anise, black pepper, and ginger.
Celebration Honey Cake is perfect as a luxurious Christmas gift or as a dessert—try it with sautéed apples heaped upon each slice. It’s equally at ease in savory situations—under a slab of seared foie gras, or joining the cheese platter at the end of a sumptuous meal.
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