CW Pastry Catalog_2021

online.magazines

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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.

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TABLE of CONTENTS

Agrimontana International 6

King Arthur Baking Company 38

Artuso 8

Lecoq Cuisine 40

Barry Callebaut 10

Les vergers Boiron 42

Bob's Red Mill 12

Matisse 44

Bridor 14

Maui Foods International 46

Caputo 16

McLure's 48

Chocoa 18

Nielsen Massey 50

Crescendo 20

Overseas Food Trading, Ltd. 52

Cup4Cup 22

Pidy 54

David's Cookies 24

PreGel 56

Dufour Pastry Kitchens 26

Symphony Pastries 58

Grand Reserve 28

Tribeca Oven 60

Guittard 30

Valrhona 62

Harbar 32

Varda Chocolatier 66

Hero 34

Villa Dolce 68

iSi 36

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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.

@artusopastry

@artusopastryshop ArtusoPastry.com

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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 CHEFS

OUR EXPERT CHEFS PROVIDE

TECHNICAL SUPPORT AND

DELIVER INSPIRATIONAL RECIPES,

DIGITAL RESOURCES, ENGAGING

DEMONSTRATIONS, EXCITING

MASTERCLASSES, AND CREATIVE

COLLABORATIVE SESSIONS.

Stay inspired and

stay in touch:

Chocolate Academy Chicago

@ChicagoChocolateAcademy

Chocolate Academy Montreal

@ChocolateAcademyMontreal

OUR CHOCOLATE

ACADEMIES

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.

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OUR GOURMET BRANDS,

THAT OUR CHEFS BRING TO LIFE EVERYDAY!

Inspiring creativity by unlocking

sensorial richness of cacao and

chocolate.

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

extraordinary delights.

Premium quality nut butters,

sweetened nut pastes, and

crunchy toppings and inclusions.

Premium domestic brand

producing chips, chunks

& couvertures. Supporting

Everyday Inspirations.

Swiss dessert partner of choice

for chefs, chocolatiers and

pastry chefs across the world

since 1931.

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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!

bobsredmill.com

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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

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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!

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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

Antimo Caputo.

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.

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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

inspire you.

Exclusive to

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Crescendo offers a complete line

of pastry ingredients with a focus

on innovation and value, without

compromising quality.

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!

Exclusive to

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GLUTEN FREE

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

• Kosher

• Made in USA

www.cup4cup.com

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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

into Foodservice.

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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.

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Dufourpastrykitchens.com

251 Locust Ave. Bronx, NY 10454

Tel: 718-402-8800


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Exclusive to


GRAN

D RESERVE BU

TTER

AVAI

83%

LA

B

LE

IN

80%, 82%

D

N

, A

ORIGIN MAINLY

WISCONSIN &

NEW ENGLAND

MADE FRESH &

NEVER FROZEN

USDA AA RATING,

(HIGHEST QUALITY

RATING)

OU KOSHER

CERTIFIED DAIRIES

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.

80%

With a better price but lower fat content, this

butter can be used for the same applications as

the 82% and 83% butter.

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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 .

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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

segment.

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

CEO

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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 info@herofoodservice.com to request your free Hero samples.

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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.

Visit: www.iSiFoodservice.com

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Oreo ® Cafe Latte

Ingredients:

• 100 g Mascarpone cheese

• 100 g Oreo cookies

• 100 g Milk

• 200 g Heavy cream

• iSi 1 Pint Whipper & 1 iSi Professional N 2

O Charger

Method:

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.

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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

viennoiseries!

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

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Born

with

passion,

made

with love

and

butter

E R I C L E C O Q

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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,

Owner

Get inspired at www.my-vb.com

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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

fnished product.

Exclusive to

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ADDING MORE OPTIONS TO YOUR

MENU JUST GOT EVEN EASIER

No weighing, mixing, or mess…

Anyone in your kitchen can be a baker in

no time.

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!

NATURAL

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NO

ARTIFICIAL

COLORS, FLAVORS,

OR TRANS-FATS

EVER

ur Story

We search far and wide for the elements to

produce the highest quality baked goods,

since 1984!

All of our products are clean, meaning we

use no added preservatives or artificial

flavors, only fresh and natural ingredients...

Literally!

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!

MAUIFOODS.NET |

@MAUIFOODS

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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

business.

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

packaging formats.

46 N.LITTLETON ROAD, LITTLETON, NH 03561 • (603) 444-6246

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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

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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.

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PROFESSIONNEL


PROFESSIONNEL

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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:

www.pidy.com -

: Pidy Gourmet Pastry Shells (Pidy Inc)


Anytime, Anywhere

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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”.

OUR MISSION

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

solutions.

PreGel provides solutions to support the needs of our

business partners and commits to inspire them, offering

attention, dedication and finding solutions for their

projects.

SOLUTIONS FOR:

• Frozen Desserts

Pastry & Baking

• Beverages

• Serveware & Supplies

• Education

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.

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www.pregelamerica.com

info@pregelamerica.com


Creative Beginnings…

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.

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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!

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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.

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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

this goal.

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

SUNFLOWER

LECITHIN

Products containing lecithin

are now made with sunfower

instead of soy, for a more

sustainable Valrhona.

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.

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FIND OUR PARTNERS

ON OUR INTERACTIVE

MAP

@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:

www.us.valrhona.com


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.

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LET’S IMAGINE

THE BEST OF

CHOCOLATE

TOGETHER.

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.

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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.

OUR STORY

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

afcionados.

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

exceptional.

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

PACKAGING

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

COMMUNITY OF

CHOCOLATE LOVERS o Twitter 17.3k

AND CHEFS o YouTube 41.7k

THE VALRHONA APP

DOWNLOAD YOUR

ESSENTIAL PASTRY

TOOLKIT TODAY

L’ECOLE VALRHONA

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.

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For more information, please visit:

www.vardachocolatier.com

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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

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LOOK FOR THE SEAL.

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Meet Our Corporate Pastry Chef:

Francois Mellet

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.

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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

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“People who love to eat

are always the best people.”

JULIA CHILD

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