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
Please enter a valid email address.
Well played. You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.