This spiced gingerbread cake with 55% honey is made by French producer Albert Ménès to a traditional recipe. It’s a slow process, starting with the honey-infused mother dough, which is left to ferment for at least a month before being kneaded with the yeast, spices, and more honey. With no added sugar or other additives, the result is a loaf that’s delicious, indulgent, soft and rich.

A wonderful and easy snack, this pain d’epices is also traditionally served lightly toasted with foie gras. And it’s an integral part of carbonade flamande: a rich beef and onion stew with a characteristic spiced flavour.

Founded in Landerneau, Brittany, in 1921, Maison Albert Ménès brings the finest French delicacies to discerning home cooks and bakers all over the world. Their jams, jellies and preserves are made from fresh hand-picked French fruit, prepared in traditional copper cauldrons to the best local recipes. Delicious and authentic, these products bring a taste of luxury to everyday life.