PASTRY ESSENTIALS

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 ESSENTIALS

VALRHONA GUANAJA 70% FEVES

(CBV10) 3 kg Bag

Bittersweet and Elegant : Guanaja 70% develops extraordinary bitterness in this masterful blend of grand cru cocoa which reveals a whole aromatic and complex range of fruit, coffee, molasses and floral notes.
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CACAO BARRY PLEIN AROME COCOA POWDER

(CP020) 1 kg

A brown cocoa powder, very dark and fragrant, to deliciously flavor preparations and biscuits. It can be used in any recipe that calls for cocoa powder with high content cocoa mass and a full flavor.
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MAPLE SYRUP GOLDEN

(SY16) 1 GALLON

This maple syrup has a remarkably pronounced maple flavor with notes of caramel and brown sugar. Chefs appreciate this useful note when using maple syrup in a recipe. Check out this amazing farm:  http://butternutmountainfarm.com/about/maple-source
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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.

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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Ginger Elizabeth

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