Since 1842, Cacao Barry has built a strong expertise and a deep-rooted understanding of the source of chocolate. For more than 170 years, Cacao Barry has perfected the art of transforming raw natural ingredients into the most refined and delicate cocoa and chocolate products. In 1996 the company merged with Callebaut to form Barry Callebaut
Cacao Noel carefully grows and selects Equatorial beans which are fermented and roasted at their factory on the Ivory Coast. Final selection blending takes place in their century old factory in France. The result is a sophisticated chocolate line with an intensely rich, complex flavor designed to meet the highest expectations of chocolatiers and pastry… »
Callebaut is one of the rare chocolate makers that still selects, roasts and grinds its own cocoa beans. Thanks to our special connections with the cocoa growers, we have access to the best cocoa beans for every single one of our chocolate recipes. We’re proud too to be one of the few chocolate makers that roasts the cocoa beans itself. Furthermore, the beans are roasted in their entire shell, to protect them and keep in all the aromas and subtleties. This yields a more intense, more complex and deeper cocoa flavor. A flavor that you will recognise in every classic Callebaut couverture chocolate.
Cuisine Tech supplies a comprehensive array of emulsifiers, stabilizers, gelatin powder and other essential ingredients for technical dessert and pastry applications.
Dobla’s uses the very latest culinary technologies to push the fontiers of pastry making by working with world’s best pastry chefs to develop creative, innovative, unique chocolate decorations.
The Gahara farm is located in a small province in Bali, Indonesia where pick the vanilla pods by hand, waiting for them to reach full maturity before they are cured to capture the purest vanilla flavor.
Since 1987, Mona Lisa has brought color and texture to fine desserts with a variety of innovative fine chocolate cups and decoration distributed worldwide from North Carolina.
Nutley Farms produces a wide variety of gourmet nut products in various forms suitable for dessert makes and pastry chefs: whole, blanched, sliced, diced and flour.
Pastry 1 makes chocolate decorations, cups, and other sweet ingredients for fine dessert makers, chefs and confectioners the world over.
PatisFrance is the real French patisserie product range of Puratos. Its nut-based specialities, such as pralinés and nut powders offer professionals the satisfaction of working with genuine, tasteful French ingredients.
Established in the United States in 1993 in order to introduce the US market to the renowned non-stick baking product lines of two French manufacturers: SASA and Demarle.
Mec3 offers an infinity of excellent ingredients for the preparation of gelato, pralines, gelato on sticks, desserts, cakes, organic and gluten free products. Always aware of the gelato makers needs, Mec3 always works to anticipate and satisfy them.
Since 1995, Panibois has been the world leader in the manufacture and marketing of innovative peeled wood containers and baking molds for food products made of the best quality natural peeled poplar. Its range of wooden molds includes 25 different models aimed at various markets: bakers-pastry chefs, chocolate-makers, delicatessen butchers, caterers, restaurateurs, cheese-makers, grocers and the like.
Since 1981 Ravifruit has offered the best quality fruit products and built a reputation upon its demand for excellence and adherence to essential values: respecting nature, preserving authentic flavours, high levels of service and quality. Its product range includes IQF fruits, frozen fruit compotées, coulis, and frozen and room-temperature purees.