Vondelmolen Pain d’èpices

Vondelmolen Pain d’èpices, “ spiced bread”. Today the “Vondelmolen artisan peperkoek” loaf is baked in the traditional way to a recipe dating back to 1867.

Vondelmolen Pain d’èpices  “ spiced bread”

The real date when spiced breads were invented is difficult to establish. The earliest historical evidence is from the Egyptians who already produced bread made from wheat’s, sugars and spices.

There is evidence that the Romans baked them and they were a staple ingredient in the diet of the Ghengis Khan army.

The Belgian version took on its own identity in the early 1300yr. Flemish towns as Gent and Kortrijk were famous for baking these spiced loaves and a lot were exported to England where they already had their own “gingerbread” although without honey as this was not yet readily available.

The spice bread or “peprkoek” as they call it in Flanders has always been seen as a valuable luxury product often used in traditional ceremonies as gists. Many towns used to have standards on how to bake them and you needed to be a register “peperkoek” baker in order to produce them.

Today the “Vondelmolen artisan peperkoek” loaf is baked in the traditional way to a recipe dating back to 1867.

Enjoy this rich energy full delicatessen all day long. On its own, with butter or jam, chocolate spreads or even “speculoos spread”. Dunk it in your thee or coffee!

Standard size£3.60

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