Pain d’Epices/Gingerbread Spice Mix

Pain d’Epices is sort of like the French version of gingerbread, in my eyes at least. It’s very similar in flavour but someone, somewhere, probably has a technical way of differentiating between the two – if that’s you, then let me know in the comments below!

Anyhow, I like to have this made up so it can just be stored, ready to use in a recipe instead of having to get every single spice jar out every time. It saves a hell of a lot of time and faf – particularly handy around the Christmas period when whatever I’m making has a 90% chance of ending up being pain d’epices/gingerbread themed.. Well. ‘Tis the season and all.

It’s not just for baking though – add into porridge, mugcakes, coffee. Make a homemade gingerbread syrup, use in frostings, icings… Think outside the box! If you’re a gingerbread/pain d’epice fanatic like myself, there are no limits. Except maybe if you start adding it to the Christmas Day roast potatoes…you might get a few complaints.

I tried to get my mix as close to this incredible pain d’epices spice mix my Mum found in France –  the flavour of it is just amazing. But I think, I think, I’ve got it as similar to it as I’ll get. Through a combination of good old google, the back of the French pain d’epices bottle (with another little bit of help from google translate) and trial and error, I’m quite happy with this!


  • 8 tsp ground cinnamon
  • 7 tsp ground ginger
  • 2 tsp ground nutmeg
  • 1¾ tsp ground cloves
  • 1 tsp ground allspice


  1. Combine all the spices in a bowl, whisk together and store in an air tight or empty spice jar.

{Images coming soon}



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