An aromatic blending of winter spices of cinnamon, star anise, cloves and cardamom.

A delicious gingerbread with a slight yeast flavor and a rich melt in your mouth texture.

Directions:
Cake Version
1) 1000g Gingerbread powder mix, 1100g Honey and 500g Water.
2) With a paddle attachment, mix on medium speed for 3 minutes.
3) Fill desired loaf pan 2/3rds full.
4) Bake at 325F degrees, for 45 minutes, or until the cakes pulls slightly away from the sides of the pan.

Cookie Version
1) 1000g Gingerbread powder mix, 560g Honey and 240g Water.
2) With a paddle attachment, mix on medium speed for 3 minutes.
3) Refrigerate cookie dough until very cold about 2 hours.
4) Roll-out dough to an even 1/4" thickness, and cut into shapes.
5) Bake at 325F degrees for 10 minutes.

Net weight:  5 kg / 11 lbs. bag
Brand name:  Patis'Pain d'Epices
By world renowned producer Patisfrance, France