NEWS: Spice Bread AKA Pain d’Epices

7 October 2008

NEWS : ‘Extra extra, read all about it!!!’ This is the 1st of many short “NEWS” posts, with information on my latest and greatest culinary discoveries.


This past weekend, in the Halle de Rive, Geneva’s indoor food market, I came across Jean-Jacques Tereins, from Al Terre épicerie, selling traditional pain d’épices (spice bread).

BAKING:What was special about his bread is that it is made à l’ancienne (the old fashioned way), with a recipe dating from the XVIII century. The dough, called pâte-mère (dough mother), is left to rest for several weeks, before being baked at low temperatures for 8 hours, in large terracotta pots!!!

THE BREAD: a very large, moist, 6 kilogram bread, made with 2 types of honey, cinnamon, clove, star anise and ginger.  It is divinely delicious , and can be kept & savoured for up to 3 months in the fridge. My slice lasted about 3 minutes….  so I may need to buy another piece or 2 to test this theory!!!

Ingredients:acacia honey, chestnut honey, buckwheat flour, butter, eggs, cinnamon, cloves, star anise (badiane), ginger & salt.

MUSEUM: just outside Strasbourg, in a French town called Gertwiller, there is a pain d’épices museum / shop run by ‘la maison LIPS (circa 1789) “, where the baking of this bread has been a tradition for over 2 centuries.

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2 Responses to “NEWS: Spice Bread AKA Pain d’Epices”

  1. Ashley Says:

    Wondered what you would eat this spice bread with? thanks

  2. ASHLEY: this bread is great on its own with a cup of tea or goes nicely with a piece of cheese such as Gruyere

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