Mulot & Petitjean is a family business which is both forward-thinking and traditional.
It remains faithful to the skills and expertise which have been passed down the generations.

A ‘Living Heritage’ Company

The ‘Entreprise du Patrimoine Vivant’ accreditation is awarded by the French State in recognition of companies which display excellent craft and manufacturing expertise.

Mulot & Petitjean was the first company to be awarded an ‘Entreprise du Patrimoine Vivant’ in the field of gastronomy in Burgundy.


Give pain d'épices as a gift!


Founded over 220 years ago, Mulot & Petitjean has had a long and prestigious history.

It is one of those rare French companies which has been in existence for over two centuries.

Hôtel Catin de Richemont

The Historic Headquarters

This unusual hotel was built in the 15th century. During the 17th century, the building belonged to the Catin de Richemont family,
who were a famous parliamentarian family in Burgundy and who gave the hotel its name.

It was then sold on several times until, in 1805, Barnabé Boittier opened his pain d'épices shop there.

In 1912, the manufacture of pain d'épices was moved to 6 Boulevard de l’Ouest in Dijon, where pain d'épices is still being made today and where visitors can find out all about the secrets behind creating pain d'épices in the museum.

In 1919, after the First World War, the building was restored in the Gothic Revival style.


From the Chinese Mi-kong to the boichet enjoyed by Marguerite de Flandre,
pain d'épices has always been part of the gourmet history of Dijon.

Mulot & Petitjean makes innovation a priority, whilst preserving all the techniques, skills and expertise of days gone by.

Production begins in the same way in which it always has done
with the creation of a base dough made from wheat flour, honey and sweeteners.
This dough is firstly kneaded and then left to rest for a minimum of two weeks.
The base dough is then reworked and made more pliable during a process called ‘turning’.
Egg yolks, raising agents, spices and natural flavours are then added.
The ‘turned’ dough is then rolled, cut or placed on a baking tray or in moulds.
The cooking time varies from a few minutes to two hours depending on the product being made.
The items or commodities can then be filled, iced or decorated with candied fruits.


The job of a pain d'épices maker has many different facets...

The nurture of manufacturing secrets, the selection and showcasing of ingredients, and compliance with the code of practice.

Skills and expertise, as well as opportunities for growth within the company are passed on through the training and excellent management of our staff. All of our products are subject to rigorous controls carried out by committed men and women who are conscious of their role of responsibility in the image our products convey. In addition, the French health authority regularly checks that our facilities meet the required standard.

Sensory analysis, research into new flavours and textures, the creation of new products, the design of new packaging, the development of production facilities, etc.

Click here for the Ethics & Values Policy


Historic Shop
13 place Bossuet 21000 DIJON - Fr
Monday from 2.00 pm to 7.00 pm
Tuesday to Friday 9.00 am - midday / 2.00 pm - 7.00 pm
Saturday: 9.00 am - 12.30 pm/ 2.00 pm - 7.00 pm
Direct line: +33 (0)3 80 30 22 45

16 rue de la Liberté 21000 DIJON - Fr
Monday to Saturday 9.00 am, Sundays : 10am to 1.30 pm 2.30pm to 6pm
Direct Line : +33(0)3 80 30 18 84

1 place Notre-Dame 21000 DIJON - Fr
Tuesday to Friday 9.00 am-midday / 2.00 pm-7.00 pm
Saturday 9.00 am - 12.30 pm/ 2.30 pm - 7.00 pm
Direct line : +33(0)3 80 30 18 58

1 place Carnot 21200 BEAUNE - Fr
April 1 to December 31:
Monday to Friday: 9.00 am/midday - 2.00 pm/7.00 pm
Saturday, Sunday and public holidays:
9.00 am/12.30 pm - 2.30 pm/7.00 pm
Direct Line : +33(0)3 80 22 06 18


New Shop in Dijon!

1 rue de la Chouette
Tuesday to Saturday 10.00 am to 12.30 pm and 2.00 pm to 7.00 pm
Direct Line +33(0)3 80 61 42 22

Awaken all your senses during this unique visit in Dijon!

A thematic tour over an area of nearly 450 m²...

o   Find out all about the history of Mulot & Petitjean and of pain d'épices in Dijon

o   See, smell and touch the ingredients used to create Dijon pain d'épices.

o   Follow the manufacturing process of making pain d'épices through the exhibition of the company’s machine and tool collection and the explanations given by staff presented on giant screens

o   Savour our different specialities during a tasting session in our shop

MONDAY TO SATURDAY 10:00 am to 12:30 pm and 2:00 pm to 6.30 pm.
last entry 530 pm

T. +33 (0)3 80 66 30 80

Individual visitors

Through the use of audio guides, you can enjoy the museum’s different areas in French, English and German. Enjoy a tour given by a professional who will explain in detail the Company’s history and the secrets behind the manufacturing process of our traditional recipes.
Adults: € 8 • Children (12-17 years): € 6
Free for children under 12
Groups of 10 people and over
€ 6 per person
Duration of audio guided tour: 1h Duration tour (tasting session included): 1h 30 mins - Booking essential

The Mulot & Petitjean pain d’épices factory is accessible to people with a range of disabilities, including physical and learning impairments, and visual and hearing difficulties.
Non-smoking area.
Pets are not allowed on the tour, but we would be delighted to look after them at reception while you are visiting.
Audio guides are available in French - English - German

Children's activities

Wednesday 17 et 24 April 2019
pain d’épices decoration workshops at the museum

For children aged 7 to 10 years. Price: € 6, booking required on +33 (0)3 80 66 30 80 /

click here to see the flyer

We organise children’s activities throughout the year: pain d’épices decoration, story-telling… Please follow our Facebook page to find the dates for our next activities!

Seminars and Meetings

Looking for a unique location for your business event? We have a room available for your business meetings and can also offer breakfast packages or cocktails and buffets for an evening occasion. Our services always include a guided tour of our site, as well as an opportunity to taste our products.

Payment methods accepted at the museum:

Petit Futé


pain d'épices

Plain pains d'épices
and pain d'épices with candied fruit

Filled pain d'épices

Nonnettes de Dijon


Gourmet pain d'épices

Traditional and Burgundy pain d'épices

Special edition gift sets

Partnership with
Bernard Loiseau®


Click on the button to download the ‘type of snack’ document as a pdf. (french)

Partner links

Organic Mulot & Petitjean

New range of organic products

Gourmet recipes

The Mulot & Petitjean recipe portal

Businesses + Engaged

The E+ accreditation launched by the Fédération des Entreprises et Entrepreneurs de France (FEEF) allows consumers to easily identify products created by French SMEs who engage in CSR (corporate social responsibility).

Producteur Artisan de Qualité

This award, created by the Collège Culinaire de France, now comprises 810 members throughout France (including renowned chefs such as Eric Aleno, Thierry Marx,etc.).It recognises companies who communicate their passion and expertise, and who use carefully crafted manufacturing methods and create original and authentic flavours in their products.

A ‘Living Heritage’ Company

The ‘Entreprise du Patrimoine Vivant’ accreditation is awarded by the French State in recognition of companies who display excellent craft and manufacturing expertise.

Mulot & Petitjean was the first company to be awarded an ‘Entreprise du Patrimoine Vivant’ in the field of gastronomy in Burgundy.

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Head Office
13 place Bossuet • CS 27993 • 21079 DIJON cedex – FR
Main switchboard: TEL : +33 (0)3 80 30 07 10 • FAX: +33 (0)3 80 30 18 03

Factory / Museum
6 boulevard de l'Ouest • 21000 DIJON - FR
Production : T. 0033 (0)3 80 53 17 10
Musée : T. 0033 (0)3 80 66 30 80