I am in Alsace and I have bought some Pain d’épices.
Apart from the Natural or original Pain d’épices , the Rum and Raisins, Figs and Orange and Cointreau varieties appealed to me.
My first choice was the one with Orange and Cointreau but it was too sweet. As you can see there were a few different flavoured Pain d’épices to choose from.
I finally settled for the one with figues – figs. Superbe!
Pain d’épices or pain d’épice is French for “spice bread” and it has been around for a very long time. According to Le Dictionnaire de l’Académie française (1694) it is made with rye flour, honey and spices – cinnamon, nutmeg, cloves, ginger, black pepper and aniseed. The perfume of the spices and the honey was pleasantly overwhelming.
It is sold by the slice and although this looks thin it is a fairly thick slice (otherwise the Pain d’épices would crumble).
We ate it with a runny French cheese. Say no more!
Pain d’épices is a specialty of Alsace and and I bought mine in Strasbourg. I saw other specialty vendors in Gertwiller, Roppenheim, Kaysersberg, Riquewihr and Colmar (were I am writing this post).
Wasn’t at all bad accompanied by some of the excellent white wines from Alsace.
There are many recipes I found on the web for Pain d’épices – honey seems to provide the moisture but I am pretty sure that the one I bought also has butter. The range of spices vary and some add coffee. I shall search for a recipe and make some Pain d’épices when I get back home – it does not appear to be difficult.
Looks yummy, looking forward to reading your further research on recipes for this.
Bonjour, Marisa. See, I did remember and find your website. So many of these look great. I can’t wait to get back to my kitchen and try some of them. Loved the chance meeting in Paris. And I hope the Latin Quarter market worked out for you. -Candace- (mimi@sweetsuitcase.com)