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buy carafate us But the French make one very brown, sensible loaf cake that has endured for centuries: they call it pain d’テゥpices, or spiced bread, and its basic ingredients – aside from the spices – are rye flour and honey. It used to be a sourdough yeast-leavened bread, hence the name, but for more than a century has been made with baking powder and eggs. It is a speciality of Dijon in Burgundy, but it is also made in other parts of France, so there is some argument over which spices to add. The recipe below goes some way to solving this problem as I found it in a former French colony, Mauritius, when visiting the sugar refineries that produce the world’s most delicious muscovado sugars – also essential in this cake.