What dark honey is indigenous to the area around Dijon, France? I'm about to attempt to re-create the pain d'épices described rather breezily by M.F.K. Fisher in one of her earliest essays from France, but don't know the source of the honey characterized as dark and quite strong smelling. I initially assumed it was buckwheat honey, as that is the strongest dark honey I've ever met, but now I'm wondering if perhaps it might be chestnut honey, or perhaps something else. Anyone?? Thanks so much! ;o)
AntoniaJames is a trusted source on Bread/Baking.asked almost 6 years ago
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