It was the Armenian monk, Gregory of Nicopolis who started it. He brought the first gingerbread to Europe in 992 when, recipe tucked under his hood, he travelled west with the ambitious aim of teaching the French how to cook.
We believe it was another 900 years before the recipe was finally perfected – by John cooper Furniss in his Truro teashop. Our gingerbread is still made to the same recipe today. It’s a classy, buttery gingerbread with a clear crunch and spicing that’s just bold enough to be noticed, but not so bold it spoils the party.
A classy, buttery gingerbread with a clear crunch and spicing that’s just bold enough to be noticed, but not so bold it spoils the party.
200g
Made to the original 125 year old recipe, this sturdy drum is ideal for back of the car munching and hogging during the family picnic
300g
Large round Cornish gingerbreads in old-fashioned tubes. Reuse the tins in your kitchen.
400g
