CW Pastry Catalog_2021

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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.



251 Locust Ave. Bronx, NY 10454

Tel: 718-402-8800

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