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

ECUADOR 40% MILK CHOCOLATE, RDC

(CMR01) 5.5 lb. Bag

With the economic chaos ongoing in Venezuela, Ecuador has become the new go to for quality “flavor” cocoa beans, and Republica del Cacao – the source of some of the very best.
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BOIRON KIWI PUREE, FRANCE

(FP24) 2.2 LBS

Kiwi puree makes for a great summer entremet as a granite or sorbet course. Its natural acidity and sweetness nicely welcome the following next dish.
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CRISPEARL DARK CHOCOLATE, MONA LISA

(CD23) 800 GRAM

Crunch your way to paradise. Shiny dark chocolate is enrobed around a crisp biscuit center and it can take simple vanilla ice cream over the top.
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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