It was in 16th century Reims that this wonderful gingerbread recipe was first developed, when the master pastry chefs came up with the idea of adding honey, lemon zest, orange blossom and almonds to bread to lift its flavour.
In 2008, the master pastry chefs at Biscuits Fossier wanted to breathe new life into this delicious tradition and create a top-quality gingerbread with the same flavours described in the literature of the era.
The result was this exceptional 'pain d'épices' which revisits the flavours of yesteryear, with a gentle aniseedy flavour and crunchy caramelised sugar pearls.
|Average nutrition facts||For 100g|
|Energy||332 / 1390.02||kcal / kJ|