Pain d'epices. This "gingerbread" the French consider bread. Originally "Pain d\'e pices" was made only in Alsace. And so it was many years until in 1453 the gingerbread tasted Cistercian monks on the occasion of Christmas and not take away the recipe, which later spread throughout France. The secret of a traditional dough recipe for "Pain d\'e pices" is that the honey and the flour is thoroughly kneaded and left to "rest" for a very long time, which allows him to be "soft and fresh" very long, sometimes even several months. The traditional recipe does not contain milk or butter, which makes it very low in calories. The French use "Pain d\'e pices" for Breakfast, just tea, it can be spread any citrus jam or use as a base for a casual dessert with cream, with cheese, with fruit, with ice cream, it is also used when baking "Golden Charlotte". So, "One day in France"...