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Explore our variety of essential kitchen products, including acetate, mirror glaze, gelifiers, mixes, and more. Whether operating a professional pastry or savory kitchen, or expanding your at-home skills, these products can help produce consistent, high-quality creations.
Acetate Guitare sheets are pliable and clear, giving chocolate shine and facilitates rolling ganache or praline prior to cutting with a guitare.
1.5" Acetate rolls are soft, pliable, and clear, made of oriented polystyrene for cakes & dessert wraps, as mold liners, chocolate sculptures, and creating garnishes
1.75" Acetate rolls are soft, pliable, and clear, made of oriented polystyrene for cakes & dessert wraps, as mold liners, chocolate sculptures, and creating garnishes
2" Acetate rolls are soft, pliable, and clear, made of oriented polystyrene to be used for cakes & dessert wraps, as mold liners, chocolate sculptures, and creating garnishes.
2.5" Acetate rolls are soft, pliable, and clear, made of oriented polystyrene to be used for cakes & dessert wraps, as mold liners, chocolate sculptures, and creating garnishes.
3" Acetate rolls are soft, pliable, and clear, made of oriented polystyrene to be used for cakes & dessert wraps, as mold liners, chocolate sculptures, and creating garnishes.
3.5" Acetate rolls are soft, pliable, and clear, made of oriented polystyrene to be used for cakes & dessert wraps, as mold liners, chocolate sculptures, and creating garnishes.
4" Acetate rolls are soft, pliable, and clear, made of oriented polystyrene to be used for cakes & dessert wraps, as mold liners, chocolate sculptures, and creating garnishes.
Beurremont 82% Tourage Butter Sheets (2.2 lb) are made of European-style unsalted, cultured butter and ideal for laminated doughs.
Beurremont 82% Tourage Butter Sheets (box of 10 - 2.2 lb ea) are made of European-style unsalted, cultured butter and ideal for laminated doughs.
Beurremont 83% Tourage Butter Sheets (box of 5 - 4.4 lb ea) are made of European-style unsalted, cultured butter and ideal for laminated doughs.
Beurremont 83% Unsalted Butter is USDA Grade AA European-style, cultured block butter.
Cacao Barry Cara Crakine adds delicious texture and crunch to your creations with a mixture of 34.5% caramel milk chocolate and toasted cereal.
Cacao Barry Paillete Feuilletine (5.5lb) are thin crepe flakes used to provide texture to crunch to praline, bonbons, pastries, and other fat-based items.
Cacao Barry Paillete Feuilletine (8oz) are thin crepe flakes used to provide texture to crunch to praline, bonbons, pastries, and other fat-based items.
Cacao Barry Praline Feuilletine is a delicious and crunchy spread composed of crushed crepe dentelle biscuit, almond-hazelnut praline, and milk chocolate.
Callebaut Dark Chocolate Mousse Mix is the perfect ready-to-use, cold-preparation product for preparing chocolate mousse made with real Belgian dark chocolate.
CristalCo 1lb Sucre grain pearls are used to decorate items such as puff pastry, petite fours, bakery products, brioche, pate a choux.
CristalCo Sucre grain pearls are used to decorate items such as puff pastry, petite fours, bakery products, brioche, pate a choux.
Cuisine Tech Aero Whipped Cream Stabilizer Powder prevents loss of moisture, cracking, loss of volume, and discoloration of whipped cream.
Cuisine Tech Agar Agar is a natural, vegetable-based gelatinous substance derived from red algae which forms higher strength gels than gelatin.
Cuisine Tech Apple Pectin high-methylester pectin standardized with dextrose derived from wheat used as a gelifier for pates des fruits and glazes.
Cuisine Tech Ascorbic Acid (Vitamin C) is a natural organic compound with antioxidant properties, can be used to accelerate the rising of dough and extend shelf life.
Cuisine Tech Citric Acid is an acidic powder used to adjust the pH of a solution or preparation of pastry and savory applications.