Pain d'épices sometimes loosely translated as gingerbread

Gingerbread

Gingerbread is a term used to describe a variety of sweet food products, which can range from a soft, moist loaf cake to something close to a ginger biscuit. What they have in common are the predominant flavors of ginger and a tendency to use honey or molasses rather than just sugar...

, is a French cake

Cake

Cake is a form of bread or bread-like food. In its modern forms, it is typically a sweet and enriched baked dessert. In its oldest forms, cakes were normally fried breads or cheesecakes, and normally had a disk shape...

 whose ingredients, according to the Dictionnaire de l'académie française

Dictionnaire de l'Académie française

The Dictionnaire de l'Académie française is the official dictionary of the French language.The Académie française is France's official authority on the usages, vocabulary, and grammar of the French language, although its recommendations carry no legal power...

(1694), are "rye flour, honey

Honey

Honey is a sweet food made by bees using nectar from flowers. The variety produced by honey bees is the one most commonly referred to and is the type of honey collected by beekeepers and consumed by humans...

 and spice

Spice

A spice is a dried seed, fruit, root, bark, or vegetative substance used in nutritionally insignificant quantities as a food additive for flavor, color, or as a preservative that kills harmful bacteria or prevents their growth. It may be used to flavour a dish or to hide other flavours...

s" (today including aniseed but not traditionally ginger

Ginger

Ginger is the rhizome of the plant Zingiber officinale, consumed as a delicacy, medicine, or spice. It lends its name to its genus and family . Other notable members of this plant family are turmeric, cardamom, and galangal....

). According to Maguelonne Toussaint-Samat, the commercial production of pain d'épices was a specialty of Reims

Reims

Reims , a city in the Champagne-Ardenne region of France, lies east-northeast of Paris. Founded by the Gauls, it became a major city during the period of the Roman Empire....

, made to a recipe of a pastry-cook from Bourges

Bourges

Bourges is a city in central France on the Yèvre river. It is the capital of the department of Cher and also was the capital of the former province of Berry.-History:...

, and given éclat by the taste for it of Charles VII, "King of Bourges"

Charles VII of France

Charles VII , called the Victorious or the Well-Served , was King of France from 1422 to his death, though he was initially opposed by Henry VI of England, whose Regent, the Duke of Bedford, ruled much of France including the capital, Paris...

 and his mistress Agnes Sorel

Agnès Sorel

Agnès Sorel , known by the sobriquet Dame de beauté, was a favourite mistress of King Charles VII of France, for whom she bore three daughters....

. The honey used was the dark buckwheat

Buckwheat

Buckwheat refers to a variety of plants in the dicot family Polygonaceae: the Eurasian genus Fagopyrum, the North American genus Eriogonum, and the Northern Hemisphere genus Fallopia. Either of the latter two may be referred to as "wild buckwheat"...

 honey of Brittany

Brittany

Brittany is a cultural and administrative region in the north-west of France. Previously a kingdom and then a duchy, Brittany was united to the Kingdom of France in 1532 as a province. Brittany has also been referred to as Less, Lesser or Little Britain...

. In 1571, the Corporation of Spice-Bread Makers of Reims were chartered separately from the pastry-cooks; in 1596 the Parisian makers of pain d'épices were given their charter, too. The pain d'épices of Dijon

Dijon

Dijon is a city in eastern France, the capital of the Côte-d'Or département and of the Burgundy region.Dijon is the historical capital of the region of Burgundy. Population : 151,576 within the city limits; 250,516 for the greater Dijon area....

 outpaced its older competitors in the Napoleonic era. In Alsace

Alsace

Alsace is the fifth-smallest of the 27 regions of France in land area , and the smallest in metropolitan France. It is also the seventh-most densely populated region in France and third most densely populated region in metropolitan France, with ca. 220 inhabitants per km²...

, a considerable tradition of pain d'épices incorporates a pinch of cinnamon

Cinnamon

Cinnamon is a spice obtained from the inner bark of several trees from the genus Cinnamomum that is used in both sweet and savoury foods...

.

Pain d'épices was a kind of sourdough

Sourdough

Sourdough is a dough containing a Lactobacillus culture, usually in symbiotic combination with yeasts. It is one of two principal means of biological leavening in bread baking, along with the use of cultivated forms of yeast . It is of particular importance in baking rye-based breads, where yeast...

 without leavening; it was left in a wooden trough to rest in a cool place for months, during which the honeyed rye flour experienced a fermentation. When ready the dough was cooked in moulds

Mold (food)

A mold or mould is a container used in various techniques of food preparation to shape the finished dish. The term mold may also refer to a finished dish made in such a container .-Types of molds:...

. The modern product rises instead with baking powder

Baking powder

Baking powder is a dry chemical leavening agent used to increase the volume and lighten the texture of baked goods such as muffins, cakes, scones and American-style biscuits. Baking powder works by releasing carbon dioxide gas into a batter or dough through an acid-base reaction, causing bubbles in...

, developed in the nineteenth century.