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.


Sale Ends July 31 at Midnight

15% OFF

Valrhona Absolu Cristal

(GLZ01) - 11 lbs

Valrhona Absolu Cristal is the Godzilla of nappage. It gives a shine that no other glaze can match. If you’ve seen French pastry that looks like it belongs in the Louvre, it was likely glazed with Absolu Cristal. It creates brilliant coatings with fresh fruit puree, nut pralines, and of course chocolate.

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20% OFF

Boiron Lychee Puree

(FP28) - 2.2 lbs

Now that the Bay Area is experiencing Equatorial weather, may we recommend one of the greatest flavors of the tropics. Boiron frozen Lychee puree has the sweet floral aroma and refreshing flavor of fresh lychees but is a ready-to-use: no more hulling or pitting, or crushing of fruit. Wonderful in ice cream, sorbet and Tiki cocktails.


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20% OFF

Guava Gourmet Guava Marmalade

(JMS15) - 2.75 lbs

This all-natural marmalade will delight you with delicious tidbits of real guava fruit in every bite. A nice departure from the strawberry, raspberry preserve breakfast staples. Makes for a great filling in a puff pastry chausson or danish.
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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.


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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Ginger Elizabeth

Ginger Elizabeth Hahn has been working with chocolate and pastry professionally for her entire adult life.
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