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
Pacific Gourmet – A Great Resource for the Best Chefs.
PASTRY FEATURES
HAZELNUT PASTE 100% NUT UNSWEETENED, CACAO BARRY
(NUP13) 5 KG
100% fresh hazelnuts gently roasted to release their exceptional flavor. With nothing but natural sweetness, this subtly, gold tinted paste is ideal for your pastry and confectionery creations.
APRICOT PUREE, RAVIFRUIT
(FPR71) 1 KG
Ravifruit Apricot Puree is made from 90% fruit and 10% sugar with no artificial additives. The high-quality puree is a versatile product for creating delicious desserts, smoothies, and other recipes.
VANILLA BEAN PASTE ORGANIC, NOROHY
(VAN025) 500 GRAM
Norohy Vanilla Paste is made exclusively with organic beans grown on the same estate that provides vanilla for Valrhona Chocolate. This paste has no gum thickeners and has well more than double the vanilla concentration of other similar pastes. So while it costs more per oz. the dosage is only a fraction of what is needed from the others, making it fully price competitive as well.
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.
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.
Ginger Elizabeth
Ginger Elizabeth Hahn has been working with chocolate and pastry professionally for her entire adult life.
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