Product Features

July 10th Product Feature

View Mona Lisa – Shavings Semi Sweet Curled View Alba – Tart Round 2.9″ Sweet Butter View Pastry Star – Meringue Express View Barry- Cocoa Powder Brut 22-24% View Callebaut – Crispearls White … »

Mango, Coconut, Passion Fruit Cake

Coconut and Passion Fruit Cake Mixture 117q Pasturized egg yolks 265g Ravifruit Coconut Puree 331g Ravifruit Passion Fruit Puree 397g Butter 82% 287g Sugar 309g Ground Almonds 66g Grated Coconut 362g Rice Flour 13g Baking Powder Preparation Heat the egg yolks and purées separately to 25°C, and the butter to 35°C Add the yolks to… »

Dishes from Chef Gregory Gourreau

Chef Gregory had his start back in 1986 in France as a chocolatier and a pastry chef. With more than 30 years in the food industry, today he is the Corporate Pastry Chef at Juvia in Miami Beach. Gregory was awarded pastry chef of the year in 2006. It is an honor to supply Chef… »

National Strawberry Month

Celebrate National Strawberry Month with these fruity strawberry desserts! Glazes Glazes are popular ingredients for todays pastry chef. Patis’France Miroir Glaze creates a beautiful shine and smooth reflection for your dessert. Find this glaze and others here- Glaze Strawberry Flavoring Strawberry pastelitos and strawberry turnovers are a pastry staple. Find the base ingredients here…. »

Double Chocolate Brownies with Ruby Chocolate

Ingredients for Chocolate Brownies 745g Callebaut Callets Dark Couverture 70/30 880g Fresh butter 1265g Caster sugar 835g Whole eggs 435g Flour 835g Pecan nuts Preparation Melt Butter and Callebaut Callets together at 113°F. Whisk together caster sugar, and eggs gently and then mix the whole eggs into the melted chocolate. Mix in flour Crush pecan… »