Kamel Saci, head baker at New York's Il Buco Alimentari, flavors his pain d'épices, a classic French spiced bread, with a vibrant spice mixture of star anise, ginger, and cinnamon from spice blender La Boîte. It's great for a sweet toast in the morning, or it can be sliced thinly and served with pâté for a pretty party appetizer.

2 tablespoons melted unsalted butter

1/2 cup whole almonds

1/2 cup store-bought or homemade candied orange peel

1/2 cup dried apricots

1/2 cup dried plums

2 cups honey

1 1/4 cups whole milk

2 teaspoons kosher salt

6 (3") cinnamon sticks

3 star anise pods

3 cups all-purpose flour

1 tablespoon plus 1 teaspoon baking powder

1 tablespoon plus 1 teaspoon Reims N.39 spice mix

2 teaspoons baking soda

2 large eggs

2 (9x5") loaf pans

Preparation Preheat oven to 325°F. Grease loaf pans with melted butter. Toast almonds on a rimmed baking sheet, tossing once or twice, until golden brown and fragrant, 6–8 minutes. Coarsely chop zest, apricots, plums, and toasted almonds. Transfer to a small bowl. Bring honey, milk, salt, cinnamon, and star anise to a boil in a medium saucepan over medium heat. Meanwhile, whisk flour, baking powder, spice mix, and baking soda in a large bowl. Strain honey mixture through a fine-mesh sieve into dry ingredients and whisk to combine. Add eggs and whisk until incorporated. Using a spatula, quickly fold in zest mixture. Divide dough between prepared pans, filling each about three-quarters full. Bake bread until tops are golden brown and a toothpick inserted into the centers comes out clean, 35–40 minutes. Let bread cool 10 minutes in pan, then carefully remove from pan and transfer to a wire rack. Do Ahead Bread can be made 5 days ahead. Tightly wrap and store at room temperature, or freeze up to 1 month. Cooks' NoteIf you can't find Reims N.39 spice mix, substitute 2 teaspoons each ground cinnamon and ground ginger.