From ancient Egypt to France: origins of the gingerbread
To find traces of the first gingerbreads, we have to go back to Antiquity. Many thousands of years ago, the Greeks were already eating a bread made with flour and honey known as ‘melitounta’. This recipe was also prepared by the Egyptians and Romans. But at that time, the spices were not used, as they had not yet been introduced to the West.
In fact, it was in China, a few centuries later, that the true origins of today’s gingerbread were born. In the 10th century, soldiers ate ‘Mi-Kong’, a honey bread flavoured with aromatic herbs.
Later, the recipe spread as far as the Arabian Peninsula. Europeans, however, had to wait until the Crusades to take this precious bread back with them, along with the famous oriental spices. Cinnamon, cloves, ginger… They offer new possibilities for exotic pastries.
Gingerbread man – Maison Kamm
The recipe was first adopted by several towns in Germany, before spreading to the rest of Europe thanks to the Cistercian monks. It is important to remember that at the time, spices were extremely expensive. Gingerbread was therefore seen as a luxurious product, mainly appreciated by the nobility. Making gingerbread then became a profession in itself, and gingerbread makers set up shops in Reims, Alsace or Dijon. You can make the recipe your own and create your own blend of spices. You can also add citrus peel, almonds, pistachios or jam…
Nonnettes (Maison Hubert), a gingerbread speciality from Burgundy (France)
Gingerbread, the star of the Christmas festivities
No doubt about it, the cinnamon and ginger aromas in gingerbread are reminiscent of the Christmas recipes! The Alsatian monks had already got into the habit of eating this gourmet pleasure at this period of the year, but Christmas gingerbread is thought to have become a true tradition from the 15th century. At that time, the hospital of Strasbourg decided to distribute a gingerbread to each leprosy patient for Christmas.
Christmas gingerbreads and biscuits – Maison Gilg
Since then, the tradition has continued thanks to St Nicholas, patron saint of schoolchildren, who brings gingerbread to the children every 6 December. In Alsace, gingerbread has become a real institution. The small town of Gertwiller is considered to be the cradle of production of this delicious honey bread. The town even has a museum devoted entirely to gingerbread.
Christmas stars – Maison Jacques
Nowadays, the most renowned pastry chefs constantly compete in creativity to modernise the ancestral gingerbread recipe and surprise our taste buds with even more subtle flavours.
But the renown of this honey cake goes beyond France’s borders. In Poland, for example, the annual Świeto Piernika festival, dedicated to gingerbread, is organised in the town of Toruń. Moreover, this fluffy dessert is also celebrated through many competitions around the world. Gingerbread houses and gingerbread men are regularly honoured in Sweden, Croatia and even the United States.
Gingerbread hearts – Maison Rebert
Leckerlis – Maison Mulhaupt
LES RECETTES DES CHEFS RELAIS DESSERTS :
– Christmas star by Michel Bannwarth
– Gingerbread hearts by Daniel Rebert
– Nonettes by Pierre Hubert
– Chocolate and gingerbread spices cake by Florian Koeller
