The Art of French Pastry

brings great flavor to cakes
and breads, such as
Brioche or Stollen and Pain
d’Épices, which absorb its
wonderful candied aroma.
And let’s not forget
fruitcake, which probably
plays the greatest part in
keeping the candied fruit
industry strong. No matter
how you use it, it is
fascinating to learn how to
conserve and completely