Think of us as your one stop shop
We have a passion for specialty food. We love it as much as our customers do. For more than a decade we have searched and partnered with manufacturers, importers and Chefs from around the world. Walking through the aisles of our warehouse takes one on a culinary journey with influences from all corners. Looking for chocolate....we have the best, from Switzerland, Belgium and France. Interested in finding the exotic spices....we have a two story giant wall with collections from the best countries of origin. For a more detailed look at our selections feel free to click on CATALOG above and either browse online or download the pages you are interested in it at your leisure.
view
Find our mini cones featured in Martha Stewart Weddings here!
click to purchase
click to view the article
Vday_2012_web.pdf
Here's the best place to drop us a note. Whether you're looking for a hard to find product, have questions about something we carry or simply want to say hi....we're happy to hear from you.
Fill out the form to the right and someone will get back with you as soon as possible.
You work hard enough. Take some time to relax. Grab a seat and take a look through our most recent publications. See what's new or being featured. Here you can find news about our latest classes, seminars or simply browse through our recipes. Feel free to look through or download whatever you like.
pretzelcroissant
A crispy, buttery croissant with a lightly salted pretzel crust. This is a very unique product wich can be used in either sweet or savory applications. Try spreading one of our marmalades to create a sweet and salty taste profile. Perfect for gourmet sandwiches or simply on it's own. Try them once and you 'll be back for more.
pretzelcroissant-pastry2.pdf
la rose noire tart shells and cones
Take a look at some of the highest quality shells and cones in the industry. Every shell is made by hand and all sweet shells are hand coated. You will see and taste the difference with La Rose Noire.
la rose noire cone stands
Find an amazing selections of art inspired stands specifically designed to hold these cones. From simple to elegant...from a 4 hole design to 83 holes..there is a stand for every occassion.
cones_shells.pdf
cone_stands.pdf
VERRINE CUPS
Turn any dessert in to a display of your creativity with these 7 uniique verrine selections. Each one is completely transparent to showcase your work. Also available are 3.5" forks and spoons which are the perfect companion to the verrine cups. They are also perfect for savory applications such as pates, olives, etc.
verrines.pdf
Villa Manodori balsamicos & olive oils
Come experience a part of Italy with a collection of versatile essential olive oils and balsamic vinegars. Very limited in quanties by Massimo Bottura, the quality is unsurpased. From 100% natural essential oils to an aging process in barrels of oak, chestnut and juniper woods, no shortcuts are taken to produce these fine products. Each bottle of essential oil and balsamic vinegar is the culmination of years in the making.
villa manodori oils.pdf
Clean Label fruit products
BAKBEL produces fine fruit products for the bakery, confectionery and food service industry. Founded originally in Belgium, the company offers a varied range of high quality products including all-natural marmalades, fruit compounds, traditional and ready-to-use glazes, and fruit fillings. BAKBEL brings your pastries and desserts to life
Bacbel Fruit Products4page.pdf
cappuccino croissant
A flaky croissant with a smooth mocha paste filling.
butter croissant chef source version.pdf
multi-grain croissant
Scattered with a mix of grains which gives it a delicious, crunchy and tasty crust.
multigrain.pdf
fresh fruit purees
Boiron's mission is to prmote the use of fruit and vegetable amongst the culinary professionals .
From the very beginning, les vergers Boiron has gained their reputation from selecting the best fruit from the world's best agricultural regions. They pick the fruit at the peak of their ripeness to seize their optimal flavour. They have perfected the process of flash pasteurisation to preserve all the fruit's natural qualities: fragrance, flavour, colour and texture.
Thus, they can offer a consistent quality and fruit availability all year long.
selling_brochure_booklet.pdf
We're in the midst of updating our site to make things better for you. Look back soon for our new recipe section. This download will be made abailable shortly
We promise we are working hard to bring you our recipe collection. Until this area is complete you can click here to see our recipes from the 2010 Chef Source/Barry Callebaut Chocolate Seminar.
Every once in a while we need to be official. If you are a new customer you can find the credit application form here.
For those hard to find items we don't have in our current stock and we need to track down for you, there's the special order form here as well.
credit app 2006.08.23.pdf
special order request.pdf
This is the place to find any information on past and upcoming events. The invites and galleries will remain available here long after the event has past for your convenience.
chocolate_seminar2010.pdf
cs_foodshow_2011.pdf
boiron_invite.pdf
stephanetreandsugarclass_2010.pdf
cs_2010_mothersdayLR.pdf
coming soon
We're assembling all the recipes we have from Haco Swiss and will be making them available to you via download within the next few weeks.
We're assembling all the recipes we have from Felchlin and will be making them available to you via download within the next few weeks.
videos
Visit this area from time to time to see what's new. From educational series to pastry competitions or even our own hands-on seminars.
Look this April to see coverage of our chocoalate seminar.
click here to be taken to a gallery allowing you to download any or all of the images from this class.
We were fortunate to have Chef Stephane Treand with us for two days for an incredible seminar. Thank you for sharing your talent and vision with us. It was a wonderful experience.
A special thanks as well to Chef Roger Holden for hositng the event. Finally, the seminar wouldn't have been complete without the contributions from the Chicago School of Mold Making. The School's founder, Micheal Joy and its Creative Director, Beatrice Schneider were both a great recource.
recipes
Thanks to everyone who visited us during our 2011 food show at the inn at St. johns. This proved to be an incredible day and we enjoyed so much having some time to spend with our customers.
A special thanks as well to our vendors. Your support was above and beyond.
click here to veiw the food show gallery.
