The Chefs’ Warehouse was founded on
the principles of service, integrity, and
the best in class products.
The collection of producers in the following pages represent just
a few of the long standing partners Chris and John Pappas sought
along the way as The Chefs’ Warehouse became the National
Premier Specialty Food Distributor in the United States. These
producers embody the dedication to their craft and vision for the
future, which align with The Chefs’ Warehouse principles.
TABLE of CONTENTS
Agrimontana International 6
King Arthur Baking Company 38
Lecoq Cuisine 40
Barry Callebaut 10
Les vergers Boiron 42
Bob's Red Mill 12
Maui Foods International 46
Nielsen Massey 50
Overseas Food Trading, Ltd. 52
David's Cookies 24
Dufour Pastry Kitchens 26
Symphony Pastries 58
Grand Reserve 28
Tribeca Oven 60
Varda Chocolatier 66
Villa Dolce 68
A Step Back In Time… A Step Up In Quality.
Artuso founder Vincent F. Artuso Sr. started the American dream when he migrated to the states
from Reggio di Calabria, Italy in 1930. By 1946, his dream became a reality when he proudly opened
Artuso Pasty Shop in New York’s famous Little Italy section of the Bronx. With the addition of an
expanding wholesale manufacturing facility, their authentic Italian desserts are shipped nationwide.
Today, Artuso’s remains a family-owned and operated New York fixture and is enjoying its fourth
generation. Their commitment to superior quality has rendered countless awards and industry recognition.
All of these accolades are further proof that Artuso Pastry is more than just a family success
story – it’s an American success story.
Megan Bell, USA
Dimitri Fayard, USA
Lauren Haas, USA
Philippe Vancayseele, Canada
Megan Bell, USA
Martin Diez, USA
Gabrielle Draper, USA
Nicolas Dutertre, Canada
Domenica Lazo, USA
Russ Thayer, USA
Mark Seaman, USA
Alicia Boada, USA
OUR EXPERT CHEFS PROVIDE
TECHNICAL SUPPORT AND
DELIVER INSPIRATIONAL RECIPES,
DIGITAL RESOURCES, ENGAGING
MASTERCLASSES, AND CREATIVE
Stay inspired and
stay in touch:
Chocolate Academy Chicago
Chocolate Academy Montreal
IN NORTH AMERICA
Part of a world network of 23 Chocolate
Academy Centers, our CHOCOLATE
ACADEMIES in Chicago and Montreal
empower chocolate artisans, pastry chefs,
confectioners and bakers with solutions to
improve their skills in chocolate and master
new techniques and trends.
OUR GOURMET BRANDS,
THAT OUR CHEFS BRING TO LIFE EVERYDAY!
Inspiring creativity by unlocking
sensorial richness of cacao and
Crafted in Belgium from
bean to the Finest Belgian
Chocolate, at the heart of
great tasting delights.
Classis and innovative chocolate
decorations to turn your
everyday dessert creations into
Premium quality nut butters,
sweetened nut pastes, and
crunchy toppings and inclusions.
Premium domestic brand
producing chips, chunks
& couvertures. Supporting
Swiss dessert partner of choice
for chefs, chocolatiers and
pastry chefs across the world
Good Food c Great Heart
Bob Moore and his wife, Charlee, founded Bob’s Red Mill
in 1978 with the mission of bringing people back to basics
with nutritious whole grains and minimally processed foods.
Charlee believed in the benefts of whole grains long before
they were widely accepted, which inspired Bob to launch our
mill with stone ground whole wheat four and a handful of other goods.
Since then, our company has expanded greatly, but it has never strayed from
that core mission. Today, we offer more than 200 products, and we’re a leader
in gluten free, non-GMO, organic and whole grain foods! We also believe in
taking care of the people who helped us get here: Bob’s Red Mill is now proudly
100% employee owned, and we’re committed
to upholding the values and legacy of Bob
and Charlee Moore.
We invite you to explore our products:
it’s our privilege to bring you Good Food
with Great Heart!
Gluten Free Is
Better c Bob’s
Just one product makes gluten free cookies, cakes, pancakes,
brownies, pasta and more! Simply substitute for wheat fours
in equal parts.
Reasons to ❤ our
Gluten Free 1-to-1 Baking Flour
• Great for gluten free baking, thickening, dusting,
coating, sauces and gravies
• Tested and confrmed gluten free using R5 sandwich
ELISA testing method
• Includes xanthan gum
Founded in 1984 by Louis LE DUFF, Bridor has grown alongside the leaders in gastronomy.
With a worldwide presence, Bridor has become the supplier of premium
quality breads and pastry products and a trusted partner of the most prestigious
restaurants and hospitality groups (4 and 5 stars worldwide). Louis LE DUFF, Chairman
and founder of the Le Duf Group and Bridor always claims that “this success is
due to the quality of our employees, our state-of-the-art industrial technology and a
constant quest for excellence in producing high-quality, healthy food".
At Bridor, quality is the creation of a product that exceeds the expectations of our customers. Quality is expressed
through the innovative and creative solutions that our teams ofer, tailoring each customer’s selection to their unique
needs. Bridor’s products speak for themselves and every chef that tastes our products eagerly adopts them into their
kitchens. Working with the Bridor team means living excellence every day.
The partnership between Bridor and Chefs Warehouse strives to deliver the best in Viennese pastries and bread.
Together, we provide exceptional products to independent chefs, patisseries, bakeries, hotels, and restaurateurs to
elevate their ofering nationwide.
Our teams are committed to supporting the creativity of American chefs and satisfying their needs by providing a consistently
superior-quality and innovative product selection in artisan baked goods. We look forward to working with you!
A FAMILY RUN BUSINESS,
DEEPLY ROOTED IN NAPLES
AND ITS LAND.
Since our founding in 1924, three
generations of the Caputo family have
produced flour in accordance with the
ancient Neapolitan art of baking. The result
of a fortunate incident of “backwards
emigration," our mill was founded in 1924,
when brothers Carmine and Pasquale Caputo
returned to Capua, their hometown, after
gaining work experience in the USA. When
Carmine passed away, the company passed
into the hands of his son, then 21-year-old
To grow the business, Antimo moved the mill
to Naples as the wheat used in the production
of flour arrived by boat. Business grew and in
the 1960s the first silo was constructed. When
a fire devastated the mill in the 1970s,
Antimo's wife Maddalena and their two sons
Carmine and Eugenio rebuilt it even bigger
and better than before. By the 1980s, Caputo
was the gold standard for local artisans.
Caputo has been a family owned business
for generations. We still use the same
traditional milling technique, and treat
our flour with love and respect.
Images are from Biscuit Love in Nashville, TN!
The last few decades have seen Carmine and Eugenio’s sons, Antimo and Mauro, come on
board. We’ve entered markets like the United States and Japan, bolstered by our strong
commitment to the culture of traditional pizza and Campanian products..
Today, our team of quality experts checks each variety in the field, so we can control and
supervise our grain “from the seed to the mill.” We survey the best Italian and European
wheats and every wheat variety is analyzed in our lab before purchase. Rheological and
microbiological analysis are made on various samples in order to ensure they meet our
quality and safety standards. A team of skillful operators checks the main characteristics of
every blend, so we can truly stand behind every bag of flour we package.
Our mission is to bring you expertly crafted flours for every purpose. Selection and
blending of wheat is a skill, and it’s one we’ve proudly handed down from generation to
generation. We want to be a point of inspiration for you in the way we craft our
ingredients and hold them to the highest standards. We’re constantly innovating,
evolving, and perfecting our craft!
This is the art of Caputo, the Mill of Naples.
Chocoa is the choice of chocolate,
dessert & pastry professionals in
North America. For three generations,
Chocoa chocolatiers have traveled
to the world’s most important cacao
processors to hand select only the
highest quality all-natural ingredients.
The Chocoa Collection includes an
array of cocoa powders, cocoa butter,
chunks, chips, cups and innovative
decorations like caviar and pearls to
Crescendo offers a complete line
of pastry ingredients with a focus
on innovation and value, without
Key products include: a complete
line of sweet and savory tart shells,
pastry bags, frozen macarons,
pastry mixes, fondants, edible
wafers, decorative dusts, assorted
vanilla products, gold leaf, finished
desserts and much more!
Premium Flours and Baking Mixes,
from Chef Thomas Keller.
Cup4Cup’s story began in 2010 at THOMAS KELLER’S lauded restaurant,
THE FRENCH LAUNDRY. It was here that chefs developed a gluten free
Cornet of Salmon Tartare in response to diners who didn’t want to miss out
on this menu highlight. The gluten free cornet tasted just like the original
recipe. This culinary creation was a turning point.
The result of the kitchen experiment yielded Cup4Cup—the frst 1:1
gluten free four that eliminated complicated conversions and delivered
premium taste, texture and performance. Just as its name suggests,
Cup4Cup replaces traditional all-purpose four or whole wheat four in any
recipe, cup-for-cup and gram-for-gram.
Cup4Cup also provides easy-to-use baking mixes that deliver the same
consistency and texture of regular four. Customers can utilize our library of
sweet and savory recipes developed by our chefs for the growing gluten free
community, their friends and families.
• Certifed Gluten Free Flours and Baking Mixes
• Premium Taste, Texture and Performance
• Available in 25# food service bags
• Made with Non-GMO Project Verifed Ingredient
• Made in USA
David Leiderman, a classically trained French chef
cooking in New York City, had a particular fondness
for cookies and other baked goods. After visiting
boutique cookie stores on the West Coast he thought
the idea of a store selling premium quality fresh
baked cookies would translate well to the Eastern US.
Using his training and only the finest all natural
ingredients - pure vanilla, butter, Swiss chocolate
and whole nuts – he created the ultimate Chocolate
Chunk cookie and featured it in his first David’s Cookies
store on 2nd Avenue in Manhattan which opened
in 1979. An instant hit, these delicious cookies won
many awards including the NY Newsday Award for
the Best Chocolate Chunk Cookie. David began
franchising and soon there were 25 David's Cookies
stores in Manhattan alone, 75 in the greater New York
area and over 150 additional stores worldwide selling
22 different varieties of fresh baked cookies.
Throughout the 1990’s David's Cookies continued its
evolution into a full line dessert supplier producing
brownies, crumb cakes, muffin batters, thaw & serve
muffins and cheesecakes. With the acquisition of
Bittersweet Pastries, the line grew to include upscale
thaw and serve tarts, layer cakes and single serve
desserts as well.
Today, with its diverse line of dessert offerings which
now includes scone dough, rugalach, vegan cookie
dough and gluten free products, David’s Cookies can
satisfy the demands of all segments of the foodservice
industry from schools to white tablecloth restaurants.
Working with major broadline and specialty
foodservice distributors, David’s Cookies products
are readily available throughout the United States
and are exported internationally.
Business thrived until the late 1980’s when increased
operating costs forced many of the stores to close.
The company was then purchased by Fairfield
Gourmet Foods Corp, a New Jersey based gourmet
dessert company. The David’s brand was rejuvenated
by introducing the now-classic Chocolate Chunk
cookie and the other flavors of frozen cookie dough
Dufour Pastry Kitchens co-founders and co-owners, Judi Arnold and Carla Krasner, left Carnegie Hall and
classical concert management, looking for a change from promoting the careers of others. Judi was a high
energy salesperson who was also a great cook, and Carla had a flair for baking, furthered by the culinary classes
she took during a college year in France. They decided to combine their talents and rented a table in a caterer’s
kitchen where they set out to experiment with savory pastry recipes. When the caterer asked if they could
make puff pastry hors d’oeuvres for her events, the revelation that the caterer did not make everything in house
led them to discover their niche, and Dufour Pastry Kitchens was born. The name Dufour, a combination of the
French words “du” and “four”- from the oven - was a nod to the appeal of French cuisine and to the French
pastry they were perfecting.
In 1983 prepared frozen hors d’oeuvres were a rarity. Encouraged by great reactions from the chefs who tasted
their samples, Judi and Carla launched their line of creative, high quality, frozen savory pastries for the food
service trade, starting from a 900 square foot storefront in the still gritty Gansevoort Meat Market. Judi began
marketing and immediately sold the St. Regis Hotel. Other prestigious hotels soon came on board, grateful for
help with their quality banquet menus. Numerous caterers including the original Balducci’s, Bloomingdale’s
and Macy’s all sold Dufour products under their own brand.
Eventually chefs began to ask for the dough that Dufour made to encase their hors d’oeuvres. The resulting
product lines, all-butter puff pastry and pie doughs as well as assorted raw, hand-crafted tart shells became the
mainstays of the business. The complete range of Dufour products has been awarded 19 Sofi awards. The
classic puff pastry has won in both the Best Baked Good/Baking Ingredient category and in the overall category
of Best Classic. The recipe has not changed since the company’s founding: butter from an upstate New York
dairy, flour, water, salt, and lemon juice with an over 50% butter to flour ratio. Four traditional book-fold turns
produce the perfect flaky pastry.
Dufour Pastry Kitchens now operates from a modern facility in the Bronx, not far from Chefs’ Warehouse.
100% women owned, the employees are over 2/3 women and 75% Bronx residents. They have been awarded
the Certificate of Merit from the Bronx Borough President for their contribution to the economic development
of the Bronx. True to their roots, the creative team at Dufour continues to develop savory and sweet pastries
while producing the best available puff pastry, pie doughs and hand-crafted tart shells to encourage creativity
and innovation in every kitchen.
251 Locust Ave. Bronx, NY 10454
D RESERVE BU
MADE FRESH &
USDA AA RATING,
82% & 83%
European style butter that is smooth, creamy, and
low in moisture therefore resulting in a higher
melting point. Ideal for sauce, table serving, and
dough lamination such as puff pastry dough.
With a better price but lower fat content, this
butter can be used for the same applications as
the 82% and 83% butter.
P A S S I O N .
1 5 0 Y E A R S I N
T H E M A K I N G .
Delicious and Wholesome
Tortillas for every dish,
every taste, every occasion
and every lifestyle
Harbar was founded in Jamaica Plains, Massachusetts in 1986 by
cousins Maria and Ricardo, who were one of the first of their time in the
US to believe that the best tasting tortillas came from using natural
ingredients resulting in the cleanest recipe possible. Although the
company changed ownership during the years, Harbar has always
remained a heritage-rich, family business with a commitment to
delicious and wholesome tortillas, wraps and related products.
Our two production facilities are in Canton, MA and serve the 50 states
and 3 continents. Inspired by our traditional roots, we bake a large
family of products ranging from traditional corn and wheat tortillas to a
variety of better-for-you options like low carb, gluten free and grain
free, among others. Our products are offered under 3 brands: Maria
and Ricardo’s, Mayan Farm and Wrappy that serve the food service
After 35 years of operation, Harbar continues as a minority owned
business that is committed to innovation, quality and service. We are
passionate about our products and are always eager to share our
tortilla ‘goodness’ with our customers, partners and friends.
Ezequiel “Cheque” Montemayor
Nestled on the edge of a lush valley with the Alps standing proudly in the distance, Hero has its
humble beginnings in the small, picturesque town of Lenzburg, Switzerland. It was here where two
friends — Gustav Henckell and Carl Roth — joined forces to open up a local fruit and vegetable
conserve factory under the shadow of the Lenzburg Castle.
Founded in 1886, Hero has a long history of sharing nature’s bounty with the world. Henckell and
Roth captivated consumers by conserving the goodness they found in nature, and we pride ourselves
on continuing to carry that legacy into the future. We preserve fruit at its peak ripeness, which
transports consumers to the very instant in which the perfectly ripe produce was plucked fresh
from the orchard, meadow, or feld. This was the way it had always been done, and it is the way it
will always be done. We want to bring this heritage to today's consumers who share Hero’s love of
naturally good food.
Over the past 130 years, Hero has grown from the small Swiss factory into the premier producer
of Preserves, Fruit Spreads, Baking Jams, Gels, Glazes, Finishing Dessert Sauces, and Highly
Concentrated Fruit Paste Compounds. Hero services over 250 million customers in 30 countries,
making us a global leader in this industry. The Hero product line is High Fructose corn syrup free,
Gluten Free, Non GMO, Kosher Certifed, Halal Certifed, and is the choice of Chefs, Pastry Chefs and
businesses in the food service industry who want only the fnest taste and premium quality for their
customers. With a precision rivalling that of Swiss watch makers, Hero wants you to enjoy Swiss
Premium Quality, wherever you are.
To experience the Hero products for yourself, please visit herofoodservice.com
or contact firstname.lastname@example.org to request your free Hero samples.
Let yourself be inspired.
Years of experience, innovation, and the highest quality. That's how standards are set. iSi represents the highest
level of quality around the world. This is just as true for charger production as it is for the manufacturing of cream
and soda siphons. Years of experience drive iSi to continuously set new standards. Our Vienna site produces
chargers and whippers which meet the highest international demands in terms of technology and quality.
iSi Whippers are used throughout the world, in award-winning professional kitchens, cofee bars, cocktail bars,
and catering. Wherever they are used, they help to make work easier and create inspiring dishes.
iSi Chargers and iSi Whippers are designed to work perfectly together. The seamless function of your iSi Whipper
can only be warrantied when used exclusively with iSi Chargers. All iSi products are subject to strict safety and
quality standards. They comply with HACCP and NSF Standards for your safety.
A family-run company founded in the heart of Europe. iSi is an Austrian
institution that is represented today in more than 90 countries around the
world. iSi began as Karl Fischer-Pochtler GmbH, during the early 19th century.
The CO 2
chargers used for making soda water and the N 2
O chargers for
creating whipped cream, soups, sauces, & foams make up the core products
of the company’s Culinary division.
The company is still family-run: Christian
C. Pochtler is a direct descendant of the
Fischer-Pochtler family. He has successfully
led the company into the 21st century with
an innovative business strategy.
iSi North America headquarters
is located in Fairfeld, NJ.
Oreo ® Cafe Latte
• 100 g Mascarpone cheese
• 100 g Oreo cookies
• 100 g Milk
• 200 g Heavy cream
• iSi 1 Pint Whipper & 1 iSi Professional N 2
1. Blend mascarpone, Oreo, & milk for 10 seconds.
2. Add cream to the mixture after blending.
3. Filter through an iSi Funnel and Sieve (removing
small cookie pieces), into a 1 Pt. iSi Whipper.
4. Screw on 1 iSi Professional Charger.
5. Shake 4-5 times, test, and shake again until
desired creaminess texture.
6. Double this recipe for use with a 1 Qt. iSi Whipper
and use 2 chargers.
Our story begins in 1991, when French Baker and Pastry Chef Eric Lecoq started
making croissants out of a rented garage in Port Chester, NY. We quickly outgrew
that space and are now rolling croissants in our Bridgeport, CT facility.
Using only the finest quality ingredients and the most innovative manufacturing
methods, Chef Lecoq’s passion brought the hand of the skilled pastry chef and
the traditional flavor and flaky crispness of the butter-laced croissant to a costeffective,
ready to bake frozen pastry.
Ingredients- Quality without compromise! No trans-fats! Only the finest
ingredients are used in the manufacture of all Lecoq Cuisine pastries: 100% pure
butter, French chocolate, Madagascar vanilla, signature flour blend and our
homemade fillings. It all begins with the right ingredients to create the perfect
Shelf life - Once frozen, the shelf life of all of the pastries manufactured through
the signature Lecoq Cuisine process is from 3 to 9 months.
Final shaping - All pastries are hand-shaped, adding an artisanal final touch.
O R D E R N O W
Standards- Every batch is sampled and baked to make certain that our
customers receive a delicious and visually appealing product. We use clean
ingredients that do not contain GMO's. Our pastries are certified Kosher Dairy
(expect our savory line). We are a USDA/FDA approved and SQF Certified facility
Cost - Very affordable luxury!
CROISSANTS - DANISHES - SAVORIES - DOUGHS
The Lecoq Cuisine Team
E R I C L E C O Q
Since the beginning of Les vergers Boiron, there was a passion for fruit.
The Boiron family, originally from the Ardèche region of France, started
a fruit trading company in 1942. A few years later, business took off and
the Boiron Frères company rapidly developed. It followed the move
from Les Halles in Paris to the Rungis market in 1969. Pierre Boiron, the
founder's son, then launched a major innovation. Dessert and pastry
chefs were looking for practical and consistent use of products all-year
round. The CEO of Les vergers Boiron then created a fruit processing
activity - heat-treated specifically to each fruit, then deep frozen - which
is the best technique still today to keep the flavor, texture and freshness
of the fruit intact. Professionals enthusiastically welcomed these
ready-to-use fruit purees.
In 2005, Alain Boiron, Pierre's son, took over at Les vergers Boiron and
in 2010, all the activities moved to an ultra-modern site in Valence,
Drôme. Today, there are over 50 flavors of frozen fruit purées available
all of which are 100% all-natural, GMO-free and have no preservatives,
additives, or thickening agents. Les vergers Boiron experts select only
the finest varieties of fruit from the best regions worldwide. Then these
fruits, harvested at maturity, undergo a unique blending technique
which guarantees product consistency throughout the seasons.
“76 years ago, my grandfather founded the company Boiron Frères SA.
As the inventors of frozen fruit puree, we have continued to innovate by
developing our range to support pastry chefs, cooks, and bartenders
from all over the world daily with excellent fruit solutions. Aware of
what a privilege it was to take charge of the company in 1990, I continue
the expansion of the business with passion. Based in the heart of the
orchards of Valence, France, the company now has a subsidiary in the
United States, an office in Hong Kong and shines alongside great chefs
in more than 80 countries. To have exceptional fruit solutions, you can
count on our unique expertise in blending and processing fruits, on the
producers who provide us with fruits of rare quality, on our network of
distributors around the globe and the women and men of the company
without whom nothing would be possible. From hors d’oeuvres to
dessert and drinks our fruit solutions guide your inspiration and release
your creativity. Let’s share fruit at its best together!” Alain Boiron,
Get inspired at www.my-vb.com
The Matisse Collection specializes
in fruit-focused products with an
emphasis on quality and innovation.
Our expanded line of glazes and jams
are utilized by pastry professionals
throughout North America. A selection
of high quality ready-to-use products
are offered for convenience and value.
Matisse products support the
preservation of freshness, while truly
elevating the appearance of your
ADDING MORE OPTIONS TO YOUR
MENU JUST GOT EVEN EASIER
No weighing, mixing, or mess…
Anyone in your kitchen can be a baker in
You don’t even need baking pans
(thanks to our self standing paper products)…
so all you have to do is scoop,
bake, serve and enjoy the sweet stuff!
We search far and wide for the elements to
produce the highest quality baked goods,
All of our products are clean, meaning we
use no added preservatives or artificial
flavors, only fresh and natural ingredients...
Our exquisite muffin batters and cookie
doughs are professionally made in our
kitchens, baked fresh in yours -
guaranteed customer satisfaction!
ADD A WIDE VARIETY OF MUFFINS
AND COOKIES TO YOUR MENU ASAP
Your customers want flavors?
We got flavors, and we mean DOZENS of flavors!
We have over 100 mouthwatering flavors, including
traditional, gluten free, vegan, sugar free, fat free,
superfoods, and seasonal options!
OF NEW ENGLAND
honey & maple syrup products
McLure’s Honey and Maple Products is a quality-focused supplier of pure maple syrup,
maple sugar, honey, and honeycomb growing to national prominence from modest
New England roots.
Continuing a family tradition that dated back three generations to Civil War times,
George McLure produced and packed pure maple syrup in New Hampshire and
Vermont as a hobbyist. In 1976, when his son Dave came home to Littleton, NH after
serving in the Air Force, they formed a partnership and expanded into a family
As excellence in product and service became a McLure’s distinction, a new plant was
built about 50 yards from the site of the original sugarhouse to support the growth. In
time, e‰orts were focused on packing maple syrup, sourcing high quality syrup from
the New England region and Canada. With a customer base valuing pure, natural
sweeteners, honey product lines became a successful addition.
In 1997, McLure’s Honey and Maple Products gained the backing of family-owned,
Women’s Business Enterprise, Dutch Gold Honey, Inc, based in Lancaster County, PA.
The company’s philanthropy arm, The Gamber Foundation, supports honey and maple
industry research and sustainability e‰orts as well as charities in the Littleton, NH and
Lancaster, PA communities.
Today, McLure's is an industry leading supplier and continues to operate in Littleton,
NH. They o‰er honey and maple products in branded, private label, and bulk
46 N.LITTLETON ROAD, LITTLETON, NH 03561 • (603) 444-6246
Inspiring Chefs for Over 100 Years
A FAMILY-OWNED HISTORY
As pure vanilla and flavor specialists, our story is more than a hundred years in the making. Since 1907,
Nielsen-Massey Vanillas has built a family owned and operated business committed to sustaining
the plants, people and communities that supply our ingredients. A true leader in product purity and
quality, we delight people around the world with nature’s finest tasting vanillas and flavors.
A LEGACY OF QUALITY
When it comes to making pure vanilla extracts, no one does it quite like Nielsen-Massey. Each step in
our proprietary, cold extraction process underscores our commitment to produce the high-quality pure
vanilla our customers have come to love. Just as we ensure each batch of vanilla meets the strictest
quality standards, we guarantee excellent customer care as an expert vanilla educator, and strive to
not only meet your expectations but to exceed them on every level.
Chefs around the world prefer our single-origin Madagascar Bourbon vanilla products due to their
rich, complex flavor profile. Our Madagascar Bourbon Pure Vanilla Extract is produced from premium,
hand-selected beans cultivated and responsibly sourced in Madagascar, the world’s leading supplier
of the highest quality vanilla. It is the perfect all-purpose vanilla for its flavor and consistency. Our
Madagascar Bourbon Pure Vanilla Bean Paste is crafted from our Madagascar Bourbon Pure Vanilla
Extract, along with real bean specks to add an enticing visual flair to any dish.
For inspiration and recipes visit NielsenMassey.com/ChefsWarehouse
Vanilla bean paste’s thick consistency adds rich, delicious vanilla flavor
to batters and sauces without thinning them out.
Vanilla bean paste is a time-saver in the kitchen, providing a
consistent rich gourmet appearance without the expense of scraping
a vanilla bean – making it perfect for frostings, pastry creams, ice
cream and crème brûlée.
With over 50 years of culinary expertise and innovation, Pidy Gourmet has been baking different
types of dough from shortcrust pastry, puff pastry to choux pastry.
We at Pidy provide the perfect Ready-to-fll and Ready-to-use canvas for quick and easy fllings
or complex combinations for hors d’oeuvres, meals and desserts. The wide range of size, shape
and dough options means that no matter your goals, your creativity is limitless.
Pidy’s products are mainly made in USA with local sourcing
materials, fresh butter and cage free eggs. The rest of our
products is coming from our facilities based in Belgium and
France. The Pidy spirit is based on passion, innovation,
chefs’ satisfaction and support while respecting an
environmentally sustainable approach.
We are your partner on all of your culinary projects,
providing the tools adapted to you to stay focused on
your creations, Anytime, Anywhere…
Professional or amateur chefs come to visit us on:
: Pidy Gourmet Pastry Shells (Pidy Inc)
OUR LEGACY: 1967
The history of PreGel S.p.A. is rooted in the heart of the
Italian food valley, in Reggio Emilia, Italy. From the simple
beginnings of a small lab setup in his father’s garage,
Dr. Luciano Rabboni developed the very first PreGel
flavor that would be the beginning of a legacy of products
and services that continue to expand worldwide.
The story of PreGel is a family story made of tradition,
commitment and passion and the founder’s motto has
always been “Simplicity, determination and creativity”.
We are an international, family-run
company specializing in the manufacturing
of superior quality products and ingredients.
Everyday, we work with passion and respect
to meet the needs of every signle client by
offering innovative and technologicallyadvanced
PreGel provides solutions to support the needs of our
business partners and commits to inspire them, offering
attention, dedication and finding solutions for their
• Frozen Desserts
• Pastry & Baking
• Serveware & Supplies
We are passionate about the dessert and food industry,
and offer many ways to elevate your business, whether
advanced or just beginning.
Visit any of our state-of-the-art International Training
Centers around the world. Here, you can receive
exceptional training from our talented chefs through
private demos or our many courses we offer to help you
perfect your skillset. •
Through extensive research and development, PreGel
continues to produce high quality, innovative, ingredients
and products that range from delicious Italian dessert to
unique flavors that will surprise the palates of consumers.
Yann Machard was raised amid fne French cuisine, owing to the fact that several family members are French Chefs. While
surrounded by all of this glorious food, Yann loved practicing the fne arts of painting and sculpting. It was eventually suggested
by his family that pastry would be a wonderful way to express his artistic talents and desires and be in keeping with the family
tradition of fne cuisine. So…by integrating a passion for food and creativity, the family’s frst (and only) Pastry Chef was “born.”
In the beginning of his career as a Pastry Chef, Yann worked at and with some of the top names in French Pastry including
Lenotre, considered to be the best pastry shop in France.
Yann fourished in his art and decided to give America a taste of his creativity. He arrived in New York City in 1973, worked at
Dumas and with Chef Maurice Bonté. He then made his way to Denver, Colorado and began a six year run at Le Petit Gourmet
Catering, the premier caterer in Denver. He returned to New York as Pastry Chef for the world-famous Tavern on the Green
restaurant, delighting patrons for the next four years. However, during this time,
Yann saw an emerging need for quality, wholesale French Pastry as
fewer and fewer culinary students were choosing pastry.
Symphony Pastry Fills a Growing Industry Need…
Out of a desire to assist restaurant pastry chefs in providing quality French pastry to patrons, Yann opened Symphony Pastry.
He decided to inspire these chefs with the delicious foundations for their creative expression with his top-quality ingredients,
combined in mouthwatering and visually pleasing ways! The chefs could then creatively “fnish” these pastries and present them
to their patrons plated in extraordinary fashion.
Yann loves the creativity of his trade, and loves helping Pastry Chefs by bringing them to an even higher level. You’ll fnd only
the absolute best ingredients in Symphony Pastry products: imported chocolate with a minimum of 68% “cocoaliquor,” Tahitian
vanilla beans, imported fruit purées, heavy cream and pure butter.
Yann will also create custom pastry upon request -- if you can envision it and “taste” it, Yann will make it for you!
Let Yann be your personal Pastry Chef - he’s here to serve you and foster your creative best!
With simple ingredients and a traditional bread-making approach,
Tribeca Oven began as an artisan bakery in New York City over 30 years ago.
After relocating across the river to northern New Jersey, Tribeca Oven evolved into a modern
operation that honors our artisan beginning through craftsmanship and quality. Because of our
commitment to a clean label, you won’t fnd any GMOs, preservatives or additives in our bread;
our unique process is responsible for creating the signature favor that our customers cherish.
Today, Tribeca Oven’s great bread begins with our dedicated bakers who transform premium
ingredients into the favorful, hand-crafted loaves that you experience today. From the
kneading of the dough to the fnal loaf of bread, our team has committed themselves to an
intimate baking approach to ensure that our precise quality standards are always achieved.
Thanks to their commitment to new ideas and creativity, our bakers are the masterminds
behind our new products and favor profles that push the boundaries of Tribeca Oven.
Through our innovative eforts, we ofer you the best bread available while staying committed
to our artisan roots.
Looking to the future, Tribeca Oven is working to adopt more eco-conscious practices and
operations in an efort to contribute to an environmentally-friendly tomorrow. We believe that
helping the environment is crucial component of being truly clean label. From our ingredient
sourcing to our operations and packaging, we are continuously seeking ways to improve so
that you can take pride in enjoying an artisan product that is also good to the environment.
We invite you to share in join our artisan journey flled with a vision of quality and a passion for
excellence. With Tribeca Oven, you will enjoy an elevated bread experience that will keep you
and your customers coming back for more.
Imagining the best of chocolate since 1922
ALL VALRHONA CHOCOLATE IS 100% TRACEABLE
Over time, Valrhona’s sourcing team and producers have established special, long-term relationships
rooted in trust. It is thanks to these producers that Valrhona has been able to develop such a unique
spectrum of professional expertise and intense, distinctive favor profles within our product range.
To imagine the best of chocolate, we search the planet for the fnest cocoa. Our sourcing team selects the most unique cocoa
varieties worldwide and forges long-term relationships with producers. This collaboration allows us to constantly enrich our
understanding of cocoa, bringing innovations to each stage of the chocolate-making process so that we can promote aromatic
diversity in cocoa. The future of cocoa lies in commitments to sustainability and traceability, made alongside our cocoa producer
partners. We invest to improve the well-being of local cocoa producing communities, as well as in more sustainable cocoa growing
techniques through agroforestry and the Cacao Forest program.
LIVE LONG COCOA
Our two major ambitions are improving cocoa producers’ living
conditions and protecting the environment. Long-term partnerships,
traceability, community support projects, and actions to boost
producer income are just some of the ways we are working towards
LIVE LONG ENVIRONMENT
Valrhona is committed to reaching carbon neutrality by 2025 for our
whole value chain from plantation to dinner plate. To meet these
goals, we work to minimize greenhouse gas emissions, offsetting our
remaing footprint through reforestation projects.
LIVE LONG GASTRONOMY
Gastronomy is part of Valrhona’s DNA, and the future of
gastronomy is sustainable development. We believe it is our
responsibility to guide professionals towards more sustainable
practices as they create a cuisine that is as meaningful as it is ethical,
and as innovative as it is memorable.
LIVE LONG TOGETHER
We are committed to helping producers and customers overcome
their challenges and creating a business where our people love to
work. This will only become a reality if we work together in a spirit of
coproduction – which is exactly how we imagine the best of chocolate.
NOW MADE WITH
Products containing lecithin
are now made with sunfower
instead of soy, for a more
o Unlike sunfower, soy is a major allergen.
o Sunfower lecithin is more traceable, and
there is no risk of it containing GMOs.
o Sunfower seeds are available locally:
Sunfowers are grown throughout Europe
and the United States, and the lecithin is
produced stateside or in France.
o It's better for the environment than soy
lecithin: Growing sunfowers for lecithin
uses fewer chemicals.
FIND OUR PARTNERS
ON OUR INTERACTIVE
@VALRHONAUSA • US.VALRHONA.COM • #VALRHONAUSA
In 2021, Valrhona is strengthening recovery efforts
by supporting and fundraising for the Restaurant
Workers’ Community Foundation (RWCF), an advocacy
and action nonproft created by and for restaurant
workers. For more information, visit:
IS NOW A
We are proud to join a community of
brands which believe in using business as
a force for good, working daily to make a
positive impact on the world and those in
it. When you choose Valrhona, you choose
a family of products that respect people
and the planet we share.
THE BEST OF
As a partner to chefs since 1922 and
a pioneer setting the standard in our
market, Valrhona’s vision is to imagine
the best of chocolate with you. We believe
in a collaborative approach to chocolate.
We know that when we share our expe -
rience and expertise, we can sustainably
develop a better world of chocolate.
Extra dimension for your creations
Our ambition is to continually perfect our chocolate-making expertise, to push creative boundaries
with a constantly growing aromatic palette, and to innovate the next revolution in the world of chocolate.
From couvertures to chocolate bonbons, decorations and chocolates you can simply enjoy, our product range is designed to create
new horizons for you. With Valrhona, you can express your talent with total confdence in consistent quality and favor. You can rely
on a responsible partner fully committed to the environment, transparency and traceability.
Created in 1922 in Tain L’Hermitage, a small village in the south of
France, by a pastry chef for pastry chefs, Valrhona is a French bean to
bar Chocolate maker that has remained a chef driven company. The
brand of choice for the world’s most demanding pastry professionals
and chocolatiers, Valrhona is committed to the creation of unique
quality chocolates with complex, balanced, unique and consistent
tastes. Valrhona’s tradition of creativity, expertise in taste, and a strict
adherence to traditional chocolate-making methods make it the
standard within in the industry.
Valrhona also manufactures products for home cooks and chocolate
Very few chocolatiers have gone so far as to become chocolate growers in
order to understand the process better and to have complete control
over the quality of the beans, as well as guarantee the taste of their
cocoa. Valrhona, however, masters every step in the chain of production
and even owns two plantations in the Dominican Republic and in
Madagascar. Their selectors, planters, and sourcing experts travel are
working to ensure a level of quality that makes this chocolate truly
The pillars of Valrhona’s philosophy are the uncompromising
commitment to quality, taste, innovation as well as community,
environmental stewardship and sustainable business practices.
NEW EASY TO READ,
MODERN & COLORFUL
Valrhona continues to evolve and
innovate, even in our packaging. The
totally reimagined look of our food
service and retail ranges contains
easy to read, key product highlights,
brand storytelling and more.
@VALRHONAUSA • US.VALRHONA.COM • #VALRHONAUSA
CONNECT WITH US!
FOLLOW US AND o Instagram 413k
JOIN OUR GLOBAL o Facebook 191k
CHOCOLATE LOVERS o Twitter 17.3k
AND CHEFS o YouTube 41.7k
THE VALRHONA APP
The chocolate and pastry experts at Valrhona
are thrilled to welcome chefs, chocolatiers
and pastry professionals back to L’École
Valrhona Brooklyn, starting June 2021.
Enroll in immersive two- or three-day courses
to gain hands-on experience, learn about
current themes in pastry and push the limits
of your creativity with world-renowned chef
instructors. Learn more at us.valrhona.com .
Valrhona is proud to be a part of the Valrhona Selection
family of brands. You can expect the same premium
level of quality, service and expertise as from the entire
family of Valrhona Selection brands.
For more information, please visit:
The story of Villa Dolce begins with a dream to bring
Italy’s fnest gelato to the United States. Growing
up in Rome, the Marcaccini brothers spent their
summers on the Italian coast and sharing gelato with
friends and family was one of their favorite daily rituals.
Today, Villa Dolce wants to preserve that tradition by
bringing your customers those same shared moments
of joy and connection, through authentic, artisan
gelato made with the fnest ingredients sourced from
around the world.
“We started Villa Dolce not only because we
wanted to share a product that we loved, but
because we missed the Italian way of life. In
Italy, quality products and quality time together
are highly valued. Italians understand the
importance of truly connecting with each other.
And now that I have my own family, this is
more important to me than ever. I love that our
products are meant to be savored and shared.”
– Monte Marcaccini
Villa Dolce opened their doors in 2001 servicing
top tier restaurants and hotels in the Los Angeles
area. Top chefs quickly embraced their extraordinary
product, made fresh with natural ingredients.
In 2013, Villa Dolce purchased a state-of-the-art
manufacturing facility in Phoenix, Arizona, enabling
expansion of their national foodservice distribution.
We now craft over 40 favors of artisan gelato and
sorbetto in 5 liter pans for restaurants and gelato
shops, as well as a selection of favors in a single
serve 3.6 oz cups for delivery or “grab-n-go” service.
To request a sample pack, visit us at
villadolcegelato.com or call 818.343.8400
LOOK FOR THE SEAL.
Meet Our Corporate Pastry Chef:
Francois Mellet was born in Lyon, France, and holds a culinary degree in pastry and chocolate. He brings more than 30 years
of experience to The Chefs’ Warehouse pastry category, where he has served as Corporate Pastry Chef for over a decade. At
The Chefs’ Warehouse, he is responsible for organizing product demonstrations, evaluating new products, creating recipes
and videos, and implementing a Chocolate Bean to Bar lab to teach the process of making chocolate. In 2012, Chef Francois
earned a Guinness world record for building the world’s largest chocolate structure: a chocolate replica of an ancient Mayan
temple to celebrate the roots of cocoa that weighed 18,239 pounds.
Prior to his current position with Chefs’ Warehouse, Francois worked in various capacities within the baking and pastry
business. He has held a variety of culinary and sales positions at hotels, retail locations, wholesale companies, and
supermarkets. His experience and creative talent have given him a unique understanding of the industry, and made him an
expert in his field.
Francois’s vision for The Chefs’ Warehouse’s pastry division is to differentiate the company from its competitors by offering
the highest-quality ingredients, designing product demonstrations and solutions, and upholding the company’s position as an
innovator in the chocolate, pastry and dessert industries.
Our Specialty Locations
THE CHEFS' WAREHOUSE HEADQUARTERS
100 East Ridge Road, Ridgefield, CT 06877
THE CHEFS' WAREHOUSE NORTHEAST
240 Food Center Drive, Bronx, NY 10474
THE CHEFS' WAREHOUSE PHILADELPHIA
200 Eagle Court, Swedesboro, NJ 08085
THE CHEFS' WAREHOUSE MID-ATLANTIC
7477 Candlewood Road, Hanover, MD 21076
THE CHEFS' WAREHOUSE CHICAGO
2801 South Western Avenue, Chicago, IL 60608
THE CHEFS' WAREHOUSE MIDWEST
619 Linn Street, Cincinnati, OH 45203
THE CHEFS' WAREHOUSE FLORIDA
2600 SW 32nd Avenue, Pembroke Park, FL 33023
THE CHEFS' WAREHOUSE ARIZONA
745 W Fairmont Drive, Tempe, AZ 85282
THE CHEFS' WAREHOUSE LAS VEGAS
4248 West Post Road, Las Vegas, NV 89118
THE CHEFS' WAREHOUSE LOS ANGELES
16633 East Gale Avenue, City of Industry, CA 91745
THE CHEFS' WAREHOUSE SAN FRANCISCO
1250 Whipple Road, Union City, CA 94587
THE CHEFS' WAREHOUSE DALLAS
2100 Luna Road, Suite 120, Carrollton, TX 75006
THE CHEFS' WAREHOUSE HOUSTON
305 Gellhorn Drive, Houston, TX 77013
THE CHEFS' WAREHOUSE SAN ANTONIO
3940 North I-35, San Antonio, TX 78219
THE CHEFS' WAREHOUSE PORTLAND
3305 NW Guam Street, Portland, OR 97210
THE CHEFS' WAREHOUSE SEATTLE
8643 South 212th Street, Kent, WA 98031
THE CHEFS' WAREHOUSE EDMONTON
12547 129th Street, Edmonton, AB, Canada T5L 1H7
THE CHEFS' WAREHOUSE TORONTO
6350 Northwest Drive, Mississauga, ON, Canada L4V 1J7
THE CHEFS' WAREHOUSE VANCOUVER
Unit 1155, 2551 #6 Road, Richmond, BC, Canada V6V 1P3
“People who love to eat
are always the best people.”