For over 225 years, Mulot & Petitjean has remained an independent, family-owned French company. From father to son, father to daughter, and mother to daughter, our craftsmanship and the secret recipe for authentic Dijon gingerbread have been proudly passed down through generations.

Master Gingerbread Bakers Since 1796

Founded in 1796, the house of Mulot & Petitjean specializes in crafting gourmet gingerbread. Today, they have successfully preserved the traditional expertise and techniques of the master gingerbread bakers of Dijon. Still based in Dijon, they craft their gingerbread using rigorously selected raw ingredients.

The History of Dijon Gingerbread

Gingerbread is an ancient delicacy, with its earliest traces dating back to 10th-century China. At the time, this bread—known as "Mi-kong"—was highly valued for its energy-boosting benefits and long shelf life.

Because of this, it served as a combat ration for Genghis Khan’s horsemen. Back then, it was made solely from flour and honey. Through the Crusades, this honey bread was gradually introduced to Western culinary culture, where spices were eventually added to the recipe.

Gingerbread made its first European appearance during the Middle Ages, becoming a favorite in castles and convents alike. It found its way to the tables of the Dukes of Burgundy thanks to Margaret of Flanders, wife of Philip the Bold, Duke of Burgundy. From her travels, she brought back "Boichet": the ancestor of modern gingerbread, made with wheat flour.

By the 20th century, Dijon was home to as many as twelve gingerbread houses. Today, Mulot & Petitjean stands as the very last historic gingerbread factory in Dijon.

More Than 225 Years of History

Mulot & Petitjean: 
A Regional and Family Tradition Focused on the Future

In 2021, the house of Mulot & Petitjean celebrated its 225th anniversary. This milestone year also marked the moment Catherine Petitjean welcomed her daughter, Marie Petitjean-Dugourd, into the company.

Representing the 9th generation of a family of master gingerbread makers, Catherine Petitjean is preparing to pass down her expertise and experience to the upcoming 10th generation.

Every day, a dedicated team of 40 women and men keeps this tradition alive, contributing to the crafting of this premium French product.

The essential human touch in handling the dough, combined with strict respect for the time required between each production stage, serves as a true guarantee of authenticity. While tools and machinery have evolved over time, the core ingredients and the traditional manufacturing process remain entirely unchanged.

Between Tradition and Innovation

Today, the house of Mulot & Petitjean takes great pride in its excellence and time-honored expertise. It is this subtle balance between passing down traditions and embracing innovation that allows them to offer consumers a truly gourmet gingerbread of renowned quality.

Do You Know How Dijon Gingerbread Is Made?

The house of Mulot & Petitjean remains faithful to a traditional craftsmanship passed down from generation to generation. Discover how the rare, authentic taste of Dijon gingerbread—a true staple of France's culinary heritage—is created.

The making of Dijon gingerbread begins just as it did in the old days: by preparing a base dough (known as a pâte mère) made from wheat flour, honey, and sweeteners.

This base dough is left to rest for several weeks. It is then worked and softened during a traditional process called braquage (kneading). This is the exact moment when egg yolks, leavening agents, and natural flavorings are incorporated.

Next, the dough is rolled out, cut with pastry cutters, or placed into molds.

Baking times can vary from a few minutes to two hours, depending on the product. Finally, the gingerbread pieces are filled, decorated with candied fruits, and glazed, according to the specific recipe.

All of these steps are carried out by their passionate team, demanding master craftsmanship and a profound knowledge of the trade. The quality of the raw ingredients, skillful blending, patience, precise technical movements, and the subtle nuances of baking are the essential components that define the making of authentic Dijon gingerbread.

A Word from Catherine Petitjean

"While machines have evolved to improve efficiency and reduce demanding physical labor, the gingerbread-making process remains completely unchanged. "Producing better while consuming less" is, more than ever, the company’s motto."

Their Values and Commitments

The house of Mulot & Petitjean has been deeply committed to a CSR policy since 2018. Every day, they strive to "do things well, do things together, and do things locally."

Their Labels & Certifications

Their traditional craftsmanship and excellent practices have been recognized and rewarded with several prestigious French labels.

Bring a taste of Dijon history into your home. 

Click here to browse our full collection of Mulot & Petitjean gingerbread and treats.