Biscuits Roses de Reims were first baked around 1690 at Reims. In between of two bake sessions a baker wanted to use the heat of his bread oven. He then got the idea to make a special dough and baked this twice (hence the name bis-cuit which means double baked). The biscuit was first just white. To flavour it a vanilla stick was added to the recipe, but that left brown traces on the biscuit. To hide this traces the baker added a natural pigment . And so the delicious Biscuit de Reims was born.
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