Pain d’Épices

Many Burgundian shops carry pain d’épices, the spiced loaf cake that dates back to the Middle Ages, when the area was an epicenter of the spice trade. It’s traditionally made with rye flour, honey, and spices (épices), and comes in many forms, from a spongy, toast-able loaf (similar to an American cinnamon bread) to a rich, ginger-forward loaf cake that lands firmly in the dessert category. Ours is closer to the latter, with a light, fluffy batter that bakes into an incredibly