PASTRY FEATURES

Pacific Gourmet – A Great Resource for the Best Chefs.

Are you a picky chocolatier? No matter your tastes, we have something sweet to love. We carry 55 different types of bittersweet chocolate represented by 10 separate brands, with beans from 11 different counties, grown in who knows how many micro-regions. Our line of Italian nut pastes and candied fruits is equally exceptional.

PASTRY FEATURES

CROISSANT BUTTER READY TO BAKE, SOLIGNAC

(PST11) 48/3.5 OZ CASE

At Boulangerie Solignac, their baking expertise goes back four generations. Every pastry is created in the authentic French style using recipes passed down from French master chefs. Pre-proofed, egg-washed frozen pastries from Boulangerie Solignac are made using only the finest quality ingredients, and are guaranteed to bake up crisp, fluffy, buttery, and golden brown…just the way delicious gourmet pastries are meant to be. There is truly no better frozen pastry product on the market.

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BLOOD ORANGE CONCENTRATE, BOIRON

(FP07) 500 GRAM

Known as “the queen of pigmented pulp oranges”. This concentrate displays nice tones of red and has a unique taste, well balanced between sweetness and acidity. Our frozen concentrated preparations bring a unique fruit taste to your creations, thanks to a low temperature concentration process, with no added sugar. The addition of essential oils enhances the balance of aromatic notes between fruit pulp and zest.

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COCONUT SNOWFLAKE SWEET

(COC08) 5 LB

Offering sugary sweetness, unique texture, and enticing tropical flair, this type of coconut, known as “Angel Flake,” has already been prepared into flaky, thin, soft shreds that are extremely easy to bake, cook, and decorate with.

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CLICK HERE TO SEE OUR SAVORY FEATURES

If you don’t see what you’re looking for in our catalog, ask us for it anyway. It might be already in our sights.

FEATURED CHEFS

Here’s just a few of the talented chefs that we work with and just a taste of our many favorite clients.

Belinda Leong

Belinda Leong began and honed her skills as a pastry chef over eight years at Restaurant Gary Danko in San Francisco.

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Angela Pinkerton

Raised on the farm covered hills of Northeastern Ohio, Chef Angela Pinkerton grew up appreciating the natural beauty of food and the success that hard work will produce.

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