pain d'épice

English

Etymology

From French pain d'épice.

Noun

pain d'épice (uncountable)

  1. Alternative form of pain d'épices.
    • 1996, Sue Lawrence, “Pain d’Épice”, in On Baking, London: Kyle Cathie, published 1998, →ISBN, “Cakes Which Keep” section, page 94:
      The texture of pain d’épice comes as rather a shock to those brought up on sticky, moist gingerbreads.
    • 2003, “Pennyhill Park, Latymer Restaurant”, in Andrew Turvil, editor, The Good Food Guide 2004, London: Which?, →ISBN, “England” section, page 233:
      To finish, creamy fromage blanc mousse with delicate mango jelly and intense passion-fruit sorbet, or an elaborately crafted ‘taste of rhubarb’ platter featuring, among other things, a granita, a bavarois-style cream, a mint-infused rhubarb and melon drink and dainty triangles of pain d’épice.
    • 2005, Suzanne Goin, “Toasted Pain d’Épice with Kumquat Marmalade Butter”, in Sunday Suppers at Lucques, New York, N.Y.: Alfred A. Knopf, →ISBN, “Winter” section, Menu 28, page 333:
      Cut six ½-inch-thick slices of pain d’épice, and butter them on both sides.

French

Alternative forms

Pronunciation

  • IPA(key): /pɛ̃ d‿e.pis/

Noun

pain d'épice m (usually uncountable, plural pains d'épice)

  1. a form of French gingerbread

Further reading

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