Pain d’épices (Gingerbread)

Created in conjunction with our friends at Hotel Lou Calen, this festive gingerbread is great to have on hand for nibbling on in-between meals, and to enjoy with a glass of Mirabeau Classic Rosé when guests pop in (unannounced).

The other two recipes include a fab stuffed fougasse to serve as a light lunch or during an apéro, and a delicious pear dessert that you can easily prepare beforehand to give you more time with your loved ones.


  • 70g melted butter
  • 210g honey
  • 100g rye flour
  • 120g all purpose flour
  • 120g cold milk
  • 30g caster sugar
  • 5g fine salt
  • 12g baking powder
  • 2 eggs
  • Zest of 1 organic lemon and 1 organic orange
  • 3g four spices (French allspice is a blend of ground pepper, cloves, nutmeg and dried ginger)
  • 2g cinnamon
  • 25g candied orange
  • 20g candy sugar (crystallised)


Soften the butter and incorporate each ingredient one by one, respecting the order of the recipe from top to bottom. Butter and flour a loaf tin. Start cooking at 180°C for 12 minutes, then go down to 150°C for another 30 minutes. The gingerbread is done when a knife comes out clean.

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