A little history !
The origin of gingerbread is lost in the mists of time. Greek to China from the tenth century and riders of Genghis Khan mythology, we find traces of bread with honey close to our contemporary gingerbread.
In Dijon, he comes from a very ancient tradition dating back to the Dukes of Burgundy and in particular Marguerite De Flanders (wife of Philip the Bold ), who was said to be very fond of.
"In France, gingerbread most famous is that of Dijon" could be read in the Encyclopaedia in the nineteenth century. At that time, the capital of Burgundy had up to twelve factories gingerbread.
A homemade & traditional
It begins, as before, by the development of a mother dough, made of wheat flour, honey and sweeteners, steeped ten minutes.
Mother dough is then allowed to stand, then recovery and relaxed during an operation called "steering". It was at this time that are incorporated egg yolks, baking powders and natural flavors.
The paste is then laminated, cut at the die or mold set. The cooking time can vary from a few minutes to two hours, depending on manufacturing. The subjects are then filled, decorated with candied and glazed fruit.
Mulot and Petitjean company labeled "Living Heritage Company".
The label "Living Heritage Company" (EPV) is a mark of recognition from the Ministry of Economy, Finance and Industry. EPV distinguished French companies artisanal and industrial excellence know-how.