Pain d’épices, or “spiced bread” in French, is a specialty of Dijon in France’s Burgundy region. The 18th- century bread recipe called for wheat flour, honey and savory spices. As spices became increasingly scarce, the spiced bread evolved toward sweet pastry. Our Pain d’Epices spice mix hews to older recipes where cinnamon is the dominant flavor. We add anise seed and nutmeg to round the flavor profile, with a hint of allspice and coriander in the background.