National Pastry Assortment

National Pastry Assortment

The Chefs’ Warehouse is the premier specialty food distributor to unique and independent chefs, patisseries, bakeries, hotels and restaurateurs across the US. From caviar to chocolate, olive oil to foie gras, cheese to truffles – our ingredient selection spans the diverse needs of creative, food-driven menus. Our perfectly seasoned team of professionals – the majority of which have earned culinary degrees – understand the unique needs of the challenging restaurant industry and partner with our customers to provide the ingredients, services and tools needed to ensure their success.

Our Products

The Chefs’ Warehouse is proud to offer a distinct variety of products to meet the needs of every kitchen. Our category managers are searching the globe to bring back the most impressive and innovative products in the world. Their discoveries – coupled with the requests of the customers we work with in each area – define our regional item selections. This catalog represents the depth of options our customers utilize for their pastry needs.

Our Vendors and Brands

The Chefs’ Warehouse is proud to partner with vendors of exceptional quality and unique products. We work directly with our vendors to ensure that they are available for customer questions, concerns and face-to-face visits. In addition to offering many nationally and regionally sourced brands, we also source a variety of exclusive labels that enable us to provide exceptional quality and great value.

Catalog Notes

With the ever changing dynamic of the food industry, our selection is always evolving. The items in this catalog are a representation of products available throughout our company but not guaranteed to be stocked in all locations. Additional regional products are also available. Use our website and contact your sales representative for more details and local options, so that we can fully service your needs.

KEY/LEGEND

Chocolate Couverture and Products

PRODUCT DETAILS (actual size shown)

VALRHONA CHOCOLATE

VALRHONA CHOCOLATE

Let’s Imagine

BEST OF CHOCOLATE

By buying from Valrhona, you are choosing a responsible chocolate that is traceable and sourced directly from our producers. We constantly push back the limits of creativity, so that you can enjoy uniquely flavored, exceptional chocolates that are perfect as indulgent treats or for pastry-making. TOGETHER, GOOD BECOMES BETTER.

PRODUCT DETAILS (actual size shown)

Shape: Pistole | Weight: ~1.2 Grams | Dimensions: ~2 cm | Manufactured: France

CACAO BARRY CHOCOLATE

Single

GUITTARD CHOCOLATE

PRODUCT DETAILS (actual size shown)

CALLEBAUT CHOCOLATE

PRODUCT DETAILS (actual size

CHOCOA CHOCOLATE

PRODUCT DETAILS (actual size shown)

Shape: Disc | Weight: ~2.2 Grams | Dimensions: ~3 cm |

REPÚBLICA DEL CACAO CHOCOLATE

A CHOCOLATE CRAFTED

a the SOURCE

• A CHOCOLATE WITH PURPOSE we create the most authentic Latin American chocolate hand in hand with local communities.

• FROM THE SOURCE chocolate made in a cacao producing country.

• REDUCED CARBON FOOTPRINT mapping our emissions to lower our carbon output through our entire value chain, purchasing ingredients locally.

• PROUD TO BE A CERTIFIED B-CORP meeting the highest standards of social and environmental performance

CHOCOLATE CHIPS AND CHUNKS

COCOA NIBS

QZ121602 Cacao Barry  Cocoa Nibs

x 1 KG Nibs 10502012 República del Cacao Cocoa Nibs

x 1 KG Nibs

x 1 KG Nibs GCV3285 Valrhona Ghana Cocoa Nibs

COCOA POWDER

4107CB100046-72 Bensdorp Cocoa Powder

VN240145 Cacao Barry Dutch Process - Extra Brute Red

Cacao Barry Cocoa Powder Noir Intense

VN240140 Cacao Barry Cocoa Powder Plein Arome Br

Callebaut

VN235555 Guittard Dutch Process - Dark

Guittard

República del Cacao

Valrhona

COATING CHOCOLATE

Cacao Barry

CHOCOLATE BÂTONS

CHOCOLATE SPECIALTIES

Baking and Pastry

PRALINES

VN240150N Cacao Barry Hazelnut Praline Filling

Cacao Barry Pistachio Nut Paste

Callebaut Hazelnut Praline 50%

Chocoa Hazelnut Filling

Irca Pistachio Chococream

MARZIPAN AND PASTES

GB298 American Almond Almond Marzipan

Chocoa Hazelnut Paste - Pure - Unsweetened

GB875 Agrimontana Pistachio Paste - Classic

GB875N Agrimontana Pistachio Paste

GB296 American Almond Pistachio Paste - with Confectioners Sugar

80252 Pregel Pistachio Paste - Pure Green - Slightly Roasted

GCVIN1 Sevarome Pistachio Paste

PistachE

Pistacchio Pistacho

INCLUSIONS

99998 Balocco Savoiardi Lady Fingers (East Coast)

VN170414 Bonomi Lady Fingers

10103020 Cacao Barry  Hazelnut Praline Grains

GCB790003 Cacao Barry  Paillete Feuilletine - 100% Butter

QZ118724 Crescendo Paillete Feuilletine - Butter

GC304 Keebler Graham Cracker Crumbs

10872654 Sosa Pop Rocks - Dark Chocolate 51%

10872857 Sosa Pop Rocks - Neutral

FABBRI FLAVORINGS

Banana - Compound

Blueberry - Compound

Coconut - Compound

Coffee - Moka - Compound

FB-61F Mint - White - Compound   8 x 1.5 KG

Strawberry - Compound

Tiramisu - Compound

Confectionery is a bit like Magic: surprising and leaving a mark on your Heart. Since 1905, Fabbri has always put Heart into every Creation by providing High-quality Ingredients that Chefs can trust.

ASSORTED FLAVORINGS

PREGEL FLAVORINGS

HERO FLAVORINGS

QZ120507N Banana - Compound

QZ120516N Caramel - Compound

QZ120506N Lemon - Compound

QZ120732N Mango - Compound

QZ120515N Mocca - Compound

QZ120504N Orange - Compound

QZ120508N Passion Fruit - Compound

QZ120509N Pineapple - Compound

QZ120503N Raspberry - Compound

QZ120502NEW Strawberry - Compound

BAKING JAMS

JAMS AND SPREADS

VANILLA BEANS

VANILLA PASTE

• Only the highest quality, flawless, single origin black vanilla beans , from Madagascar and Tahiti

• Perfect moisture content and immense amount of seeds

• 100% clean label vanilla paste with a naturally intense taste

• Vanillin content guaranteed in the organic pure vanilla extract

• Beans available in 4.4oz, paste in 500g (17.6oz) jar, extract in 1gal or 32oz formats

VANILLA EXTRACT

SINGLE ORIGIN, SINGULAR FLAVOR

SPECIALTY SUGARS

Caullet

Prevents crystallization in confectionary

Delays sugar recrystallization in sorbets and ice cream, improves texture

Humidity stabilizer, avoids dryness, breaking, loss of moisture when frozen and extends shelf life

PatisFrance Fondant - Extra White - Pouring

ROLLING FONDANTS

QZ109793 Satin Ice Gum Paste - Ready-To-Use

to glaze eclairs,

napoleons, Danish, coffee cakes, heat up carefully to 35˚C/95˚F

Primarily used to cover cakes and to do light decorations

for decorations and figurines

CARAMELS

QZ108236

QZ120328 Irca Filling - Toffee Caramel

Pregel

SAUCES

QZ118867N Alipro

QZ118868N Alipro

QZ118866N Alipro

QZ118864N Alipro

QZ118865N Alipro

PASTRY MIXES AND FILLINGS

GLAZES CONCENTRATE

MOLECULAR GASTRONOMY

QZ118837 4mular Sodium Citrate Powder   Spherification 6 x 34 OZ Jar

927078 Chef Rubber Malic Acid Acidifier 1.1 LB Jar

VNGB131A Chef Rubber Tartaric Acid Acidifier 24 x 200 G Jar

Preservative or acid reducer

Used as flavoring agent to impart a tart taste

Used to inhibit improper growth of sugar crystals. It can be combined with baking soda for a leavening agent

930181N Chef Rubber Egg White Powder Emulsification 2.2 LB Jar Egg white replacement, produces exceptionally stable egg white foam

925067 Chef Rubber Soy Lecithin Powder  Emulsification 1.1 LB Jar Emulsifier thickener and stabilizer all at once

VNGB133 Chef Rubber Soy Lecithin Powder Emulsification 500 G Bag

Derived primarily from soybeans, a versatile ingredient that can be used in various culinary applications such as chocolate making, baked goods, vegan dairy alternatives and frozen desserts

925065 Chef Rubber Xanthan Gum  Emulsification 1.1 LB Jar Can be used as a thickener, stabilizer, and water binder

925307 Chef Rubber Agar Agar Gelification 500 G Bag

Gelatin-like product made from algae and red seaweed. Used to make jellies, puddings, custards, meringues and cake fillings

924939 Chef Rubber Transglutaminase (RM) Activa  Gelification 2.2 LB Bag Enzyme used to bind proteins such as beef, poultry, and seafood  927108 Chef Rubber Versa Whip Powder  Gelification 1.1 LB Jar Used to replace egg albumin or gelatin. Produces a stable foam especially when used with Xanthan Gum

913623 Pastry Star Ascorbic Acid Acidifier 1 LB Bag Used to thicken and stabilize, for ice cream it adds body and prevents crystal growth 914423 Pastry Star Citric Acid Acidifier 1 LB Bag Flavor enhancer, add acidic or sour taste to food and liqud, food preservative

924140 Pastry Star Guar Gum  Gelification 1 LB Bag Provides a soft and creamy milk base for gelato and ice cream

913500 Pastry Star Xanthan Gum  Spherification 1 LB Bag High yield stabilizer in powder form, great for pastry and frozen dessert applications

10872777 Sosa Ascorbic Acid Acidifier 6 x 1 KG Jar Of natural origin used to acidify food or to prevent oxidation

10872638 Sosa Proespuma Cold Aerating Agent 6 x 700 G Jar A powdered aerating agent used for the preparation of espumas, foams and airs. Can be frozen

10872700 Sosa Inulin Hot Bulking Agent 6 x 500 G Jar Plant fiber used that serves as bulking agent and used to replace fat

10872814 Sosa Maltodextrin Corn 12 De Bulking Agent 6 x 500 G Jar A sugar derived from corn used as a bulking agent. Low sweetening powder

10872662 Sosa Maltosec Bulking Agent 2 x 500 G Jar Texturizing agent used for making powdered fats

10872937 Sosa Powdered Soy Lecithin Emulsification 6 x 400 G Jar A powdered emulsifier made from soy

10872793 Sosa Agar Agar Gelification 6 x 500 G Jar Powdered gelling agent made from seaweed used for making firm, rigid gels

10872849 Sosa Gellan Gum Gelification 6 x 500 G Jar A powdered gelling agent derived from a bacterial fermentation process, used for making firm, rigid gels. Suitable for baking

10872873 Sosa Instangel Gelification 6 x 500 G Jar A powdered gelatin of animal origin (pork), used for making soft, flexible gels

10872734 Sosa Natur Emul Gelification 6 x 500 G Jar Texturizing agent suitable for making firm, rigid gels (like pastries, jellies and jams), or firm, psringy gels. Cannot be frozen

10872890 Sosa Powdered Vegetable Gelling Gelification 6 x 500 G Jar A powdered gelling agent used for making firm or springy gels

MOLECULAR GASTRONOMY

10919871 Sosa Pro Pannacota Iota Cargeenan

Gelification 6 x 800 G Jar

10872751 Sosa Vegan Mousse Gelatine Gelification 6 x 500 G Jar

10872929 Sosa Procrema 100 Cold-Hot Natur Ice Cream Stabilizer 2 x 3 KG Jar

10872689 Sosa Gelcrem Cold Spherification 6 x 500 G Jar

10872697 Sosa Gelcrem Hot Spherification 6 x 500 G Jar

10872945 Sosa Xanthan Gum Spherification 6 x 500 G Jar

10872831 Sosa Maltitol Technical Sugar 6 x 750 G Jar

10872822 Sosa Refined Isomalt Technical Sugar 6 x 900 G Jar

1116062 Sosa Potatowhip Cold Whipping Agent 6 x 400 G Jar

Powdered gelling agent, used for making flan, pudding or curd

A mixture of agar-agar and tapioca starch specifically formulated for giving vegan mousses a firm texture

A mix of stabilizers, thickening agents, proteins, fibers and sugars that naturally stabilize ice cream while hot or cold

Thickener used for making various cold creams without adding eggs or milk products

Thickener used for making various hot creams without edding eggs or milk products

Powder thickener used for making coulis, sauces, soups and syrups

A sugar derived from starch, which can replace traditional sucrose. Flavor enhancer

A sugar derived from sucrose used for creating caramel sculptures due to stability

Aerating agent from potato protein. Vegan alternative to Albuwhip

At Sosa Ingredients, we reinvent and propel gastronomy to new heights.

• Working hand in hand with Chefs

• Inspiring ingredients : innovative texturizers, flavored freeze-dried, crispies

• Pioneers in plant-based solutions

Explore the Sosa World:

STABILIZERS

replacer in savory sauces desserts, cheese, ice cream, and dressings

for thickening instant puddings, sauces, pastry fillings, Bavarian creams, and cheese sauces 934037N Cuisine-Tech Uno - Ice Cream Stabilizer

process stabilizer for frozen desserts QZ118886 Irca Panna Fit - Whip Cream Stabilizer Powder

for whipped cream

process base stabilizer for gelato, ice cream, and sorbetto

Pregel Neutro - Ice Cream Stabilizer - Hot &

Sevarome Sevagel 64/G - Ice Cream Stabilizer

Sevarome Sevagel 65/S - Sorbet Stabilizer

GELATINS

GB304S Gelita Gelatin Sheets - Gold - 185-230g Bloom 500 Sheets Box

GB304 Gelita Gelatin Sheets - Silver - 160-190g Bloom 400 Sheets Box

VN260039 Gelita Gelatin Sheets - Bronze - 125-155g Bloom 300 Sheets Box

GJ114 Knox Gelatin Powder - Unflavored 12 x 1 LB Box

PECTINS

QZ118753 Pastry Star Fruit Paste - Yellow Pectin "Ruban Jaune"

10872769 Sosa Fruit Pectin NH 6 x 500 G Jar

10872620 Sosa Jaune Pectin

10872865 Sosa Nappage Pectin X58

x 500 G

for gelato, sorbet, and ice cream for  scratch recipes

stabilizer for scratch recipes

stabilizer for scratch recipes

Thermally-reversible gelling agent for preparing mousses, creams, aspics, and gelatin desserts

Uniform setting and excellent holding ability, colorless and unflavored

A thickener for fruit paste confections and to gellify pastes and sauces with a high sugar content

used for fillings and pastry toppings with undiluted fruits

Used for making pâte de fruit, jellify, and stabilize jam

Allows a soft textured fruit paste, stabilizes jams, used for pâte de fruit

A powdered gelling agent used for making firm, rigid gels, or firm, springy gels.

A powdered gelling agent made from citrus peel. For optimal use, mix the product with liquid with a pH below 7 whilst heating and stirring briskly. Suitable for use with all  aqueous liquids, it is heat-resistant.

It is a thickener and/or gelling agent (in the presence of calcium) especially indicated for the manufacture of gelling glazes at a dosage of 1 to 1.5 % depending on the formulation and the required texture. It can be used with all types of fatty or dairy liquids, is not heat resistant, can be frozen and acts rather slowly (24 hours).

COLORANTS

Natural colorants that provide

and

results without altering the quality or taste of the preparations. Ideal for applications in confectionery, ice cream and gastronomy, where precision in the color shade of the final products is required

CUSTOM COLORANTS

Fruit Products

BOIRON FRUIT PURÉES - UNSWEETENED

CITRUS

RED FRUIT

BOIRON FRUIT PURÉES - SWEETENED

BOIRON SHELF STABLE FRUIT PURÉES

MATISSE FRUIT PURÉES - SWEETENED

ASSORTED FRUIT PRODUCTS

Decorations

CHOCOLATE DECORATIONS

Leman Square Pink Splatter

Metallic Square Mix

CHOCOLATE DECORATIONS

Chocolatree Dark Chocolate Happy Birthday Rectangle

Chocolatree Congratulations Chocolate Décor

Sweet Swiss Confections Happy Birthday Chocolate Décor

Sweet Swiss Confections Happy Anniversary Chocolate Décor

Chocolatree Happy Anniversary Chocolate Décor

Chocoa Oval Tiramisu Chocolate Décor

CHOCOLATE CIGARETTES AND STICKS

CHOCOLATE SHAVINGS

CHOCOLATE CURLS

CHOCOLATE PEARLS

SPRINKLES

CRESCENDO COCOA BUTTER VELVET TEXTURES

QZ119200

Crescendo

Brown Cocoa Butter Coloring Spray

Velvet Texture

QZ118758

Crescendo Red Cocoa Butter Coloring Spray Velvet Texture

CRESCENDO COCOA BUTTER PEARL SHEENS

QZ118754

Crescendo Silver Coloring Spray Pearl Sheen

QZ118756

Crescendo Red Coloring Spray Pearl Sheen

CRESCENDO 24 KARAT GOLD SPRAY

QZ104201

Crescendo 24 Karat Gold Spray (Edible)

QZ119199

Crescendo

White Cocoa Butter Coloring Spray

Velvet Texture

QZ118759

Crescendo

Yellow Cocoa Butter Coloring Spray

Velvet Texture

QZ118755

Crescendo Gold Coloring Spray Pearl Sheen

EDIBLE GOLD AND SILVER

TRANSFORM YOUR PÂTISSERIE INTO

HAUTE PÂTISSERIE.

Edible Gold & Silver

Shells

CRESCENDO SWEET BUTTER TART SHELLS

CRESCENDO CHOCOLATE TART SHELLS

CRESCENDO NEUTRAL TART SHELLS

CRESCENDO GRAHAM TART SHELLS

CRESCENDO PUFF PASTRY TART SHELLS

CRESCENDO EDIBLE SPOONETTE TART SHELL

TART SHELL SIZES

1.5” ROUND NEUTRAL

3.25” ROUND PUFF PASTRY

3” EDIBLE SPOONETTE

LA ROSE NOIRE STRAIGHT EDGE COATED TART SHELLS

ASSORTED SHELLS

A QZ117630 Pidy Tart Shell - Round - Sweet Butter - Fluted - Uncoated

B C915386 Pidy Tart Shell - Round - Sweet Butter - Fluted - Uncoated

C QZ111512 Pidy Cream Puff Shell - Neutral Butter - Mini

CHOCOLATE SHELLS

CHOCOLATE TRUFFLE SHELLS

CONES AND BASKETS

Frozen Pastry

BRIDOR PASTRIES

B

BRIDOR CROISSANTS

A 10116200 Croissant - Almond - Large

- QZ120025 Croissant - Almondine - Large

B 10455834 Croissant - Bun'n'Roll - Large

- 10448538 Croissant - Chocolate & Hazelnut Filled -

C 5604BR30147 Croissant - Chocolate - Eclat du Terroir -

- 10613425 Croissant - Chocolate - Eclat du Terroir - Mini

- 5605BR31776 Croissant - Chocolate - Lenôtre - Mini

-

- QZ119468 Croissant - Chocolatine - Large Perfect

LECOQ CUISINE PASTRIES

LE CHIC PÂTISSIER AND ST MICHEL PASTRIES

MADEMOISELLE DESSERTS

PASTRY DOUGHS

MUFFIN BATTERS

MUFFIN BATTERS cont.

Finished Desserts

DAVID’S COOKIES DESSERTS

baked fresh since 1979

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.

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 nowclassic Chocolate Chunk cookie and the other flavors of frozen cookie dough into Foodservice.

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.

Today, with its diverse line of dessert offerings which now includes scones, cinnamon rolls, Danish, ruggalach 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.

SYMPHONY PASTRIES DESSERTS

A 10293610A Apple Tartlet

B 10119021N Daquoise Cake - Edelweiss

Pure butter short dough filled with almond cream and apple

Almond dacquoise, raspberry coulis, white chocolate mousse, ladyfingers, and crunchy bottom C

E S220 Lemon Merinque Tartlet

Pure butter short dough with lemon curd and topped with caramelized meringue F 10119005N Mousse Cake - Chocolate Crunch Strip

Crunchy bottom made of imported wafers and praline topped with chocolate mousse

G 10119081N Mousse Cake - Marjolaine - Gluten Free

Four layers of dacquoise, one layer each of vanilla mousse, praline mousse, and chocolate mousse H 10119064A Mousse Cake - Vanilla Bourbon

Tahitian vanilla bean mousse with two layers of genoise saturated with vanilla syrup. Lined with almond sponge and topped with vanilla glaze

Orange curacao - chocolate praline and rum mousse - caraibe and maracuya (passion fruit and chocolate mousse) - capucine (vanilla and cassis mousse)

Two layers carrot sponge finished with cream cheese icing, clear glaze, and shredded candied carrots

Layers of thin almond sponge soaked with espresso, filled with ganache and coffee butter cream, served room temperature

Three layers of red chocolate sponge brushed with vanilla syrup, and three layers of creamy white cream cheese

Ladyfingers that are soaked with coffee liquor and filled with mascarpone mousse

LA ROSE NOIRE DESSERTS

A LRN1002 Carolines - Assorted

B LRN1000 Cheesecakes - Assorted - Mini

- 0.53 OZ Chocolate; Lemon; Pistachio; Raspberry; Salted Caramel; Vanilla

OZ Blueberry; Caramel; Chocolate; Marble; New York; Raspberry C

Chouchous -

& Vanilla; Double Chocolate; Double Raspberry; Mango & Passion Fruit; Nutty Caramel & Vanilla; Pistachio & Chocolate D LRN1004 Macarons - Assorted - Mini

E LRN1006 Macarons - Assorted - Non Azo

- 0.25 OZ Chocolate; Coffee; Earl Grey; Lemon; Orange; Passion Fruit; Raspberry; Salted Caramel; Vanilla

Cherry; Coconut; Hazelnut; Mango; Milk Chocolate; Pistachio; Speculoos

& Banana; Cinnamon & Green Apple; Hazelnut & Caramel; Lemon & Raspberry; Mango & Coconut; Pistachio & Chocolate; Tiramisu & Coffee; Vanilla & Cherry G 10918288 Cheesecake - New York Style

H 1099923 Bonbons - Venetian - Assorted

Coconut; Mango; Raspberry I 1104806 Tart Shells - Filled - Assorted -

Praline; Caramel Almond; Raspberry; Lemon; Apple Vanilla; Pear Chocolate

CRESCENDO MISE EN PLACE BY MAD MAC

CRESCENDO MISE EN PLACE BY MAE FINE FOODS

MAE FINE FOODS BONBONS

NATS RAWLINE VEGAN CAKES

ASSORTED DESSERTS

MOCHIDOKI MOCHI ICE CREAM

GELATO FESTIVAL GELATOS AND SORBETS

VILLA DOLCE GELATOS AND SORBETS

Breads

TRIBECA OVEN BREADS

BRIDOR BREADS

A 10295367 Baguette

B AP-BGBL Baguette - Baked

- 10286516 Baguette - Half

- 10523201 Baguette - Half - Baked

- 10720984 Baguette - White Artisan

- 7001BR31823 Black Olives Roll - Lenôtre

C 7001BR30893 Campagne Roll - Lenôtre

- 10942851 Ciabatta - Rustic - Sliced

D 10866852 Ciabatta - Sliced 6"

Baked Canada/USA

France

Parbaked France

Canada/USA - 52347 Ciabatta Roll - Mini

E 52327 Diamond Rolls

- 104028 Diamond Rolls - Assorted (Plain; Poppy; Sesame; Cereals)

LE CHIC PÂTISSIER BREADS

FROZEN BREADS, BUNS, AND ROLLS

FROZEN BAGELS

FROZEN PRETZEL PRODUCTS

FROZEN PIZZA CRUSTS AND DOUGHS

FROZEN FLATBREADS AND PITA BREADS

Croissants My Way

Baking Essentials

CAPUTO FLOURS

Tipo 1 Flour

GF234A 00 Red Antimo CaputoTender Wheat Flour  10 x 1 KG Bag

Untreated Ideal for long fermentation and high hydration dough

Optimal water absorption, superior yield, trademark taste, and quality in pizza flour

Untreated Cutting flour for bread, pizza, and sweets. Typically used as 10-20% of overall flour in recipe

Untreated Pizza, pastry, and traditional sweets 10520333 Nuvola Super

GF296A 00 Red Rinforzato Rosso -  Tender Wheat Flour

1098500 Caputo Aria Type 0 Flour

Semola di Grano Duro - Durum

Pasta Fresca e Gnocchi Brown -  Tender

Roman style pizza. High hydration doughs

Untreated Breads, pizza, and pasta with drawing/extrusion

Soft wheat flour with added inactive dried sourdough ideal for pinsa and pizza

Traditional pastas and breads. Offers the distinctive color, texture, and flavor characteristics

Untreated Fresh pasta with drawing/extrusion; also good for cream puffs GF297A

Extra Blue All Purpose Flour -

Fiore Glut - Flour Mix - Gluten Free

Flour - Gluten Free

KING ARTHUR FLOURS

x 1 KG Bag

Light breads - short time to rise

Untreated Gluten free breads and pizza crusts

N/A Untreated All natural ingredients and perfect for all gluten free baking applications

Substitute this carefully tested blend in equal measure for wheat flour in traditional non-yeasted recipes. Ideal for muffins, cookies, cakes, brownies, and pancakes

Yeasted breads, rolls, and pizza. Used on its own or in combination with other flours to add flavor and nutrition

with

KING ARTHUR FLOURS cont.

CENTRAL MILLING FLOURS

Milled on a short flow roller mill where the bran and germ is not separated during the milling process. This flour is a superb addition to 100% whole grain breads – both artisan and pan (sliced)

This high ash flour has been malted with organic barley and is perfect for sourdough, rustic European, and American style breads of any shape and size

Semolina milled to a very fine granulation which makes absorbtion consistent and your pasta silky smooth

Made with 100% dark northern spring high protein wheat grown in deep volcanic soil in the Pacific Northwest

A blend of hard red winter and hard red spring wheat, this high ash, high nutritional value flour was milled to replicate older milling techniques. Ideal for sourdough, rustic-style breads, laminated, and quick doughs - especially cookies

This high protein fine slow roller milled whole wheat flour is superb for 100% whole wheat breads – both artisan and pan (sliced)

This higher ash organic sifted bread flour, a blend of hard red winter and hard red spring wheat, replicates older milling techniques. It is perfect for sourdough and rustic-style breads

The Red Rose Artisan is milled with a blend of hard red winter wheat and a touch of dark northern spring wheat. An excellent non-organic flour for all types of artisan baking

This flour will give your pizza a nice thin crust with a supple crumb. Ideal for neo-neapolitan style pizza and artisan flatbreads

Hard red winter wheat flour designed for artisan bread, baguettes, sourdough breads, and quick dough

Hard red winter malted wheat has been designed for artisan

This blend of hard red winter wheat is malted with organic barley and has been designed for artisan bread and replicates older milling techniques

Short flow roller milled whole rye berries which retains the bran and germ preventing separation during the milling process

Made with low protein hard red winter wheat plus organic malted barley for biscuits, pancakes, quick breads, pie crusts, and dinner roll doughs

Milled from soft white wheat. Can be blended with stronger flours for added extensibility. Perfect for all pasty applications

GENERAL MILLS FLOURS

GF210 All Trumps Flour - Hi-Gluten

GF246 Whole Wheat Flour - Stone Ground - Fine Ground

GF290 Durum Flour

GF295 Semolina Flour

GF255 Wondra Quick Mixing Flour

GF201BC Hotel & Restaurant All Purpose Flour

0.56%

Enriched, Barley Malt, Bleached, Potassium Bromate 12-16 ppm

Untreated

Bleached, Enriched, Barley Malt

High quality spring wheat high gluten flour milled from a selected blend of hard wheat

Whole wheat baked products such as bread, rolls, pizza, muffins, or cookies

Milled from 100% hard amber durum wheat. Includes cooking characteristics required for firm, yet tender pasta. Ideal product for creating short pasta products including elbow macaroni, shells, and sheeted pastas

Coarsely milled with a unique gluten quality and golden color that provide the ideal product for creating long pasta products including spaghetti and fettuccine

Instantized flour for lump-free sauces, gravies, delicate pop-overs, and dusting flour

Milled from the country's finest wheats to provide the baking charateristics required for the widest possible variety of baked goods GF227 Corn Meal - Granular - Stone Ground - Gluten Free

polenta, tortillas, and crusting

CAIRNSPRING MILL FLOURS

Hearth breads, croissants, pan loaves, flatbreads, and perfect pizza. Works in lean and enriched doughs when blended for lamination

robust hearth breads, pan loaves, tortillas, and flatbreads

versatile all-purpose flour, equally at home in a hearth loaf or a pie crust

An excellent all-purpose from all bread types to hearty pastry applications and noodles

ASSORTED FLOURS

MADE BY CHEFS, FOR CHEFS

With the same taste, texture and performance of regular flour. Cup4Cup's™ Gluten Free Flours provide the perfect base for cooking and baking. Make your favorite recipes gluten free, without conversions.

NUT FLOURS

QZ108980 American Almond Almond Flour - Blanched

GF195A *varies by region Almond Flour - Fine - Blanched

GF190A *varies by region Almond Flour - Fine - Natural With Skins

VN160999 American Almond Hazelnut Flour - Fine - Natural With Skins

NP131 Bazzini Pistachio Flour - Granular

GB871 Mandelin Almond Flour - Fine - Blanched

QZ119509 Sunny Gem Almond Flour - Fine - Blanched

BAZZINI NUTS

NM105 Comp Mixed Nut No Peanut Salted

NS100 Sunflower Seeds Raw Shelled

NF108 Filberts Raw Blanched

NA103 Almonds Smokehouse 5

NM100 Macadamia Nut Whole Raw V.t.

THE CHEFS’ WAREHOUSE NUTS

VN160254 Almonds - Sliced - Blanched

Almonds Slivers - Blanched

VN160551 Almonds - Sliced - Natural

Almonds - Whole - Blanched

QG34666 Pistachios - Roasted - No Shell - No Salt

BULK NUTS. BIGGER FLAVOR.

LEAVENERS

400219 Clabber Girl Baking Soda

D145 Eagle Fresh Yeast

VN160214 Fleischmann’s Baker's Select Fresh Yeast

10702997N Fleischmann’s Fresh Yeast

x 5 LB Pail Leavening agent for baked goods

LB Pouch Leavening agent for breads

Pouch For breads that require a long cool rise, such as Italian bread

Leavening agent for breads GF214 Grand Crest  Baking Soda - Sodium Bicarbonate

GB340 Red Star Active Dry Yeast - Flex Foil

5203PE41617 Rumford Baking Powder - Quick Acting - Aluminum Free

VN270335 Rumford Baking Powder

923705 SAF Baker's Instant Yeast - Gold

918051 SAF Baker's Instant Yeast - Red

924616 SAF Gold Yeast

Pail

Traditional active dry yeast suited for pizza and artisan style breads

Ensures baked goods are consistent in quality and uniformity; achieves delicate crumb structure

Leavening agent for baked goods

Foil Pouch Consistent performance for all types of sweet goods

Foil Pouch

Consistent performance for all types of yeastraised goods

x 1 LB A professional-grade yeast designed especially for doughs high in sugar

STRAIGHT FROM THE HIVE, MADE TO THRIVE!

• US Grade A Honey

• No Addititves or Preservatives

• True Source Certified

• Traceable and Ethical

• Argentina, US, and Canada Blend

• Extra Light Amber Color

exclusively at

SUGARS

GS550 Billington's

GS551 Billington's

GS552 Billington's

GS406MB C&H (West Coast)

VN160779 C&H (West Coast)

VN160021 C&H (West Coast)

VN160652 C&H (West Coast)

GS422 C&H (West Coast)

QG52622 Domino (East Coast)

(East Coast)

Domino (East Coast)

Domino (East Coast)

ORGANIC SUGARS

- Natural Light Brown

- Natural Dark Brown

- Light Brown (Golden)

- Light Brown (Golden)

- Confectioners - 10x

- Confectioners - 10x

- Baker's Special - Superfine

SYRUPS

GS521 Grandma's  Molasses

GS511 Karo Corn Syrup - Red - Light

GS510 Karo Corn Syrup - Blue - Dark

GS520 McLure’s Maple Syrup - Pure Grade A - Rich

GS529 McLure's Maple Syrup - Pure Grade A - Rich - Room Service

917168 McLure’s Maple Syrup - Pure Grade A -  Strong

GS528 Sugarman Maple Syrup - Blend

ORGANIC SYRUPS

923961 Wholesome Blue Agave Syrup

109767 Wholesome Blue Agave Syrup

926165 Wholesome Blue Agave Syrup - Extra Light

GS554 Wholesome Raw Blue Agave Syrup

GAL Jug

GAL Jug

Jug

Jug

OU KOSHER CERTIFIED DAIRIES

WISCONSIN AND NEW ENGLAND ORIGIN

80%, 82%, 83%, AND 84% OPTIONS AVAILABLE

Non-Food Products

GLOVES

ASSORTED NON-FOOD PRODUCTS

LA ROSE NOIRE CONE STANDS

Resources

CHOCOLATE TEMPERING CHARTS

DARK COUVERTURE

WHITE COUVERTURE

TEMPERING METHODS

In a Bowl or Bain-Marie (Seeding Method)

1. Melt chocolate at 45°C (113°F).

2. Mix in 15-20% more chocolate in buttons or small pieces.

3. Stir in buttons or pieces until melted or liquid has reached 31°C (87.6°F) to 32°C (89.6°F) (for your specific chocolate, see appropriate tempering curve in previous section).

In

a Machine

Follow the machine manufacturer’s instructions for melting, heat, and cooling settings.

In a Microwave (Direct Method)

1. Pour tempered wafers or broken small chocolate pieces into a microwave safe bowl.

2. Melt slowly in microwave. Never exceed temperature of 32°C (89.6°F). Remove the bowl every 30 seconds and mix the chocolate until almost

WORKING WITH NON HYDROGENATED COATING

1. The product should be melted completely at a temperature of 45° to 50°C (113° to 122°F).

2. Stir to create a homogenous consistency. Then coating may be used for enrobing or coating baked goods, decorating, or molding.

3. It is critical that the mixture application or use temperature is slightly lower than the melting temperature, between 38° to 42°C (100° to 107.6°F).

MILK COUVERTURE

COCOA BUTTER

all the wafers or pieces are melted. Be careful not to melt all the pieces, ensuring some small un-melted pieces or wafers remain in the mixture of liquid chocolate.

3. Take the bowl out of the microwave and continue to mix by hand slowly until all remaining pieces are melted. Your liquid chocolate should be slightly thickened and slightly cool to the touch, and therefore ready to use.

1. Melt chocolate in a bowl at 45°C (113°F).

2. Pour about 2/3 of the melted chocolate onto the marble slab.

3. Spread the chocolate out over the slab mixing thoroughly until the chocolate thickens.

4. Return the thickened (but not hardened) chocolate from the marble slab back to the bowl and mix thoroughly with the 1/3 portion of liquid chocolate. Your tempered chocolate should be ready to use.

4. To obtain a harder structure and the best sheen after enrobing or molding, the product should be placed in a cooling chamber or area with a temperature around 10°C (50°F) directly after use.

CRESCENDO PASTRY CREAM RECIPES

CRESCENDO HOT PROCESS PASTRY CREAM QZ117723

Recipe:

CRESCENDO COLD PROCESS PASTRY CREAM QZ117724

Recipe #1 (Water Only):

Recipe #2 (Water and Milk):

Directions:

1. Mix the Hot Process Pastry Cream Powder, half of the sugar, a small portion of the milk and the egg yolks together. Bring the remaining milk and sugar to a boil.

2. Add some of the hot milk to the pastry cream powder mixture and mix until incorporated. Add this mixture to the remaining milk mixture on the stovetop. Cook for approximately 2 minutes, stirring constantly. Remove from stove and cool.

3. Refrigerate for at least 3 hours before using.

Directions:

1. Combine pastry cream powder and water or milk in a mixing bowl. Then mix at high speed for 3 minutes or until smooth. Refrigerate for at least 3 hours.

2. NOTE: For a light fancy cream, follow above directions. Then fold in 5 oz of whipped cream. Refrigerate 30 minutes to let the flavor and viscosity develop.

MATISSE FRUIT PURÉE RESOURCES

GANACHES

• Melt chocolate couvertures (dark and milk) at 45°C and white couverture at 40°C.

• Combine liquids together (concentrate, purée, water, cream) with sugars (invert sugar glucose and sorbitol) and eventually the citrus grated and heat until 40°C or until sugars melted.

• Melt cocoa butter and mix with chocolate couvertures.

• Then mix couvertures & melted cocoa butter and liquids & sugars using a hand blender or a cutter. Add the butter and blend again.

• Put in frames and let to crystallize for 12h at 18°C. Cut with the guitar and then coat with desired chocolate.

IMPORTANT: For the citrus ganaches (mandarin, lemon and lime), you have to add to the recipe 5 G of grated finely zests.

PATE DE FRUIT

• Mix water and citric acid until combined.

• Mix sugar (1) with yellow pectin.

• Heat the purees to 40ºC and then add the mixture of sugar (1) and pectin.

• Bring to a boil. Once boiling, add the sugar (2) in two stages. Bring the mixture to the boil and then, add the glucose and invert sugar.

• Bring the mixture to a boil and heat to 106ºC or 75º brix.

• Then remove from the heat and add the citric acid solution.

• Pour the mixture immediately into a frame lined with greased parchment paper, or into silicon molds of the desired shape, and leave to set. FOR THE FRUIT PASTE COATING AND DRYING:

Cut the fruit paste and leave for 24 hours at room temperature, or leave in the molds used. Then coat with caster sugar. Sieve to remove excess sugar. Leave on a tray track at room temperature without covering for a further 24 hours in order to allow them to dry out completely.

MATISSE FRUIT PURÉE RESOURCES

SORBETS

• Heat the water to 45°C into a pan.

• Mix the saccharose, glucose and stabilizer.

• Pour the mixture in the hot water and increase the temperature to 85°C.

• Mix the puree with the syrup and other ingredients if necessary.

• Store at 4/5°C for 4 to 12 hours.

• Place in the ice-cream maker and preserve at -20°C.

FRUIT ICE CREAMS

• Heat milk & cream to 45°C, pour milk powder, invert sugar, atomised glucose and the mix saccharose/stabilizer.

• At 60°C-65 °C, add the thawed puree.

• Increase the temperature to 85°C (Some purees may slightly ”curdle” the milk because of their acidity. Mix to make it disappear)

• Strain and chill to 4°C for 12h minimum.

• Place in the ice cream maker.

• Store at -18°C/0.4°F.

MATISSE FRUIT MOUSSE RESOURCES

FRUIT MOUSSES

• First make an Italian meringue: Cook 500 G sugar in 125 G water to a temperature of 118°C. Then pour over 250 G of foamy egg whites, a small amount at a time. Let cool in the blender at low speed.

• Dissolve the gelatin in cold water.

• Heat a part of the pulp (to about 85°C) and add the drained gelatin.

• Add egg yolks and sugar if necessary.

• Mix the preparation with the rest of the purée.

• Pour over the Italian meringue and mix.

• Add the whipped cream carefully to the mixture.

PASTRY CREAMS

• Heat the milk and the purée.

• Mix together the egg yolks, sugar, cornflour and flour.

• Pour into a pan and cook for 2 to 3 minutes.

• Add the cocoa butter.

• Next, add the butter and stir well until smooth.

• Leave to cool in a baking tray, lined and covered with film.

• When cold, whip the cream with a whisker.

MEET OUR EXECUTIVE PASTRY CHEF

Francois Mellet was born in Lyon, France, and holds a culinary degree in pastry and chocolate. He brings more than 40 years of experience to The Chefs’ Warehouse pastry category, where he has served as Executive 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 The Chefs’ Warehouse, Francois worked in various capacities within the baking and pastry business. He’s 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, customer needs 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, providing product demonstrations and solutions, and upholding the company’s position as an innovator in the chocolate, pastry and dessert industries.

DISTRIBUTION FOOTPRINT

UNITED STATES OF AMERICA

Headquarters

100 East Ridge Road Ridgefield, CT 06877

Phone: 203-894-1345

The Chefs’ Warehouse New York (Dairyland USA)

240 Food Center Drive Bronx, NY 10474

Phone: 718-842-8700

The Chefs’ Warehouse Maryland 7477 Candlewood Road Hanover, MD 21076

Phone: 410-850-5030

The Chefs’ Warehouse Philadelphia 333 Swedesboro Avenue Gibbstown, NJ 08027

Phone: 856-294-6600

The Chefs’ Warehouse Chicago 2801 South Western Avenue Chicago, IL 60608

Phone: 888-333-0318

The Chefs’ Warehouse Cincinnati 619 Linn Street Cincinnati, OH 45203 Phone: 513-721-5503

The Chefs’ Warehouse Miami 5559 Northwest 145th Street Opa-Locka, FL 33054 Phone: 954-378-0012

The Chefs’ Warehouse Arizona 3717 West Washington Street Phoenix, AZ 85009 Phone: 626-465-4200

The Chefs’ Warehouse Las Vegas 4248 West Post Road Las Vegas, NV 89118 Phone: 702-454-3032

The Chefs’ Warehouse Los Angeles 455 South Brea Canyon Road Walnut, CA 91789 Phone: 626-465-4200

The Chefs’ Warehouse San Francisco 1250 Whipple Road Union City, CA 94587 Phone: 510-627-0093

The Chefs’ Warehouse Portland (Provvista Specialty Foods) 3305 Northwest Guam Street Portland, OR 97210 Phone: 503-228-7676

The Chefs’ Warehouse Seattle 7629 South 188th Street Kent, WA 98032 Phone: 503-228-7676

The Chefs’ Warehouse Texas 2100 Luna Road, Suite 120 Carrollton, TX 75006

Phone: 713-880-0577

The Chefs’ Warehouse Colorado 2065 West Amherst Avenue Englewood, CO 80110

Phone: 720-379-3344

CANADA

The Chefs’ Warehouse Calgary 1410 28 Street Northeast Calgary, AB T2A 7W6 Phone: 403-455-5585

The Chefs’ Warehouse Edmonton 12547 129th Street Edmonton, AB, Canada T5L 1H7 Phone: 780-447-4499

The Chefs’ Warehouse Toronto 6350 Northwest Drive Mississauga, ON, Canada L4V 1J7 Phone: 416-675-2282

The Chefs’ Warehouse Vancouver Unit 1155, 2551 #6 Road Richmond, BC, Canada V6V 1P3 Phone: 604-274-2626

Please contact The Chefs’ Warehouse for product availability and orders.

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