According to Maguelonne Toussaint-Samat, the commercial production of pain d`épices was a specialty of Reims, made to a recipe of a pastry cook from Bourges, and given éclat by the taste for it of Charles VII, `King of Bourges` and his mistress Agnes Sorel. The honey used was the dark buckwheat honey of Brittany. In 1571, the Corporation of S......