In Dijon, gingerbread is made with wheat flour—specifically soft wheat grown in the region. The flour comes from a long-standing supplier in Franche-Comté.
Map of the Factory
Milestones
For the kids
During school holidays, children can participate in our gingerbread decorating workshops, held on Wednesdays and Fridays. Themed guided tours are also offered during major annual events, such as Valentine’s Day or Easter.
As a family, explore the museum with our “Museum Investigation” booklet: an adventure to solve together, between parents and children, throughout the visit.
And to extend the experience at home, discover Maude Liotard’s book, *Les secrets du pain d’épices* (The Secrets of Gingerbread): featuring delicate pastel illustrations, a magical world, and a story inspired by our Factory… You might even recognize a few places!
You can find our full schedule at the reception desk, and please don’t hesitate to ask our team for advice.
The Jacquelines
Do you know the story of the Jacqueline? Behind its name, this delicious Dijon confection conceals a wonderful story linked to one of the city’s iconic landmarks.
In 1382, Philip the Bold, Duke of Burgundy, defeated the Flemings at Courtrai. He then presented the people of Dijon with the automaton clock installed at the top of the Church of Notre-Dame in Dijon.
In the 16th century, to break the solitude of the automaton named “Jacquemart,” the people of Dijon decided to give him a companion—Jacqueline—and later, two children: Jacquelinet and Jacquelinette.
A few centuries later, in 1926, the Dijon pastry chef Anthonin Michelin created a new confection he named “Jacqueline”—a delicious tribute to Jacquemart’s faithful wife.
To this day, the Jacquemart family unfailingly strikes the hours, quarters, and half-hours, and the Jacquelines remain one of the symbols of Dijon’s culinary tradition.
The Jacquelines are handmade, one by one. They require two days of preparation.
The heart of the Jacqueline is cut out using a cutter, then dipped in royal icing and subsequently dried in the oven.
The next day, the soaking and drying process is repeated for the second side.
In 2003, production was taken over by the firm Mulot & Petitjean, which has kept the recipe and craftsmanship of the *Jacquelines* alive.
Three flavors are available: Praline, Nougatine, and Coffee Nougatine.
FACTORY ARCHIVES
What is the future outlook for the factory?
THE FACTORY TODAY
Around fifty employees currently work for Mulot & Petitjean across various departments: sales staff for our six physical stores (in Dijon and Beaune), as well as teams handling sales, administration, quality control, maintenance, shipping, and—of course—production, where the workforce is bolstered by seasonal staff starting in August to prepare for the holiday season.
What is the R&D lab for?
The R&D lab is where we develop new recipes or improve existing ones. Every new product undergoes testing in this laboratory—such as shelf-life and flavor evolution tests—before entering production in our manufacturing facility.
It is in the R&D laboratory that our master gingerbread maker crafts bespoke creations. These include, for instance, our shop window displays—such as a gingerbread bicycle for the Tour de France, Advent wreaths, gingerbread houses, and giant Christmas trees—as well as special customer requests, like pyramids of mini *nonnettes* or decorated gingerbread blocks.
This is where the magic happens…
audiodescription
Wheat flour and honey are not the only ingredients that we add to this recipe. There are also a number of spices, which bring their own flavors to the final product. At Mulot et Petitjean, we add essence of star anise into the traditional Dijon “pain d’épices”. You can get a whiff of if by lifting the lid of the pots on the table in front of you.
You only need a few drops of this essence to flavor the dough. Each “pain d’épices” has its own recipe, and as such, the quantity of each flavouring used can vary between the different doughs.
We also add egg yolks and raising agents such as bicarbonate of soda and ammonium carbonate. These allow the “pain d’épices” to rise and give it its distinctive texture during the baking process.
Today, tastes have evolved, and “pain d’épices” is no longer as spicy as it used to be. In some regions and certain productions, other spices ar added, such as cinnamon, cloves, cardamom, nutmeg, or ginger which have more powerful flavors and are only used in special recipes. All these spices are used in places like Alsace and Germany.
THE DOCK — AUDIODESCRIPTION
Honey arrives in large quantities, because it is such an important part of our recipe. The honey we use is not made from one single type of flower, so that the flavor of “pain d’épices” is more subtle.
When you think that one single bee produces only 7g of honey per season, imagine the number of bees that it would take to produce our supply. Take a look in the barrels to find out more.
Shops & points of sale
vintage advertisements
A closer look at molds
Gingerbread has always accompanied the great moments of the year.
From Easter to Saint Catherine’s Day—taking in Saint Nicholas Day and Christmas along the way—it graces our tables in step with the rhythm of holidays and culinary traditions.
Over time, and to mark significant events, the Mulot & Petitjean firm has devised new creations, as evidenced by the numerous molds on display in this room.
For over 230 years, the story of Mulot & Petitjean has been, above all, a family adventure, evolving from generation to generation. As you move through this room, meet the men and women who built this House and discover how their passion has preserved a level of craftsmanship now recognized with the *Entreprise du Patrimoine Vivant* (Living Heritage Company) label.
