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Traditonal Pain d'Épices (Honey Gingerbread)

A traditional French recipe of gingerbread, baked in the Forno Venetzia Oven
Prep Time 10 mins
Cook Time 30 mins
Preheat Wood Fired oven 1 hr
Total Time 1 hr 40 mins
Course Dessert, Snack
Cuisine French
Servings 2 loafs


  • 220 g Whole rye flour 1 1/3 cup
  • 220 g All purpose flour 1 1/3 cup
  • 2 tsp Baking soda
  • 1 Tbsp Anise seeds, ground
  • 1 tsp nutmeg, ground
  • 1 tsp coriander seeds, ground
  • 1/2 tsp cinnamon, ground
  • 1/4 tsp cloves, ground
  • 1/4 tsp ginger, ground
  • 500 ml honey 2 cups
  • 250 ml milk 1 cup
  • 1 Tbps orange zests
  • zests from one lemon
  • 3 egg yolks
  • 10 almonds, whole


  • Start your Forno Venetzia oven at least an hour prior to bake time, build a strong fire, then let it cool down to about 350F - 375F. The sole should be no hotter than 400F (we recommend a laser thermometer to check the sole temperature). Keep the fire in one corner of your oven.
  • Combine flours, baking soda and spices in a large bowl
  • In a small casserole, warm up milk and honey together and simmer for a few minutes. Add orange and lemon zests, remove from the heat and let sit for a minute.
  • Temper your egg yolks with the warm milk (see the video), then add all the liquid ingredients to the dry ingredients and combine shortly.
  • Butter two bread loaf pans, line with parchment paper, and divide the batter between the two pans. Add the almonds in a star pattern in the middle of each pan, on top of you batter.
  • Put your two pans in the wood fired oven, not too close to fire or wall. Check after about 10 minutes if the top is grilling too fast, if so, cover with aluminum foil for the balance of the cook. Rotate and switch pans in hearth every 10 minutes. Insert a toothpick in the middle of your gingerbreads to verify doneness.
Keyword gingerbread, Pain d'épices