Manufacturing and know-how

1) The production of Dijon gingerbread begins as in the past, with the preparation of a mother dough, based on wheat flour, honey and sweetening materials.

2) The mother dough is left to rest for at least two weeks.

3) It is taken again and softened during the “steering”, where the egg yolks, baking powders and natural flavors are incorporated to form the stewed dough.

The dough is then rolled, cut with a cookie cutter or put into molds.

We make our gingerbread in compliance with the code of practice in 3 steps and with less than 3% fat. We are among the last to make our gingerbreads in the traditional way.