Gingerbread has been a French staple at least since the time of the Crusades. Unlike British gingerbread, French pain d'épice (literally spice bread), rarely contains ginger; it may be flavored with cinammon, anis, orange flower water, or other spices, depending on the recipe. It is typically sweetened with honey. For many years the gingerbread makers of Reims held the monopoly on the product. Their pain d'épice was made with rye flour. WWI decimated industry around Reims, and Dijon became the capital of gingerbread; Dijonnaise bakers use wheat flour. Our gingerbread is made with rye flour. It is delicious toasted.

Ingredients: Rye flour, honey 39%, syrup of cane sugar, natural aroma (orange), natural spice (anise), not hydrogenated palm oil, baking powders (bicarbonate of sodium and ammonium, monocalcic phosphate) 250g (8.8 oz)