The Chefs' Warehouse Pastry Collection by The Chefs' Warehouse

The Chefs’ Warehouse was founded on the principles of service, integrity, and the best in class products. The collection of producers in the following pages represent just a few of the long standing partners Chris and John Pappas sought along the way as The Chefs’ Warehouse became the National Premier Specialty Food Distributor in the United States. These producers embody the dedication to their craft and vision for the future, which align with The Chefs’ Warehouse principles.

TABLE of CONTENTS Agrimontana International 6

King Arthur Baking Company 38

Artuso 8

Lecoq Cuisine 40

Barry Callebaut 10

Les vergers Boiron 42

Bob's Red Mill 12

Matisse 44

Bridor 14

Maui Foods International 46

Caputo 16

McLure's 48

Chocoa 18

Nielsen Massey 50

Crescendo 20

Overseas Food Trading, Ltd. 52

Cup4Cup 22

Pidy 54

David's Cookies 24

PreGel 56

Dufour Pastry Kitchens 26

Symphony Pastries 58

Grand Reserve 28

Tribeca Oven 60

Guittard 30

Valrhona 62

Harbar 32

Varda Chocolatier 66

Hero 34

Villa Dolce 68

iSi 36

A Step Back In Time… A Step Up In Quality. Artuso founder Vincent F. Artuso Sr. started the American dream when he migrated to the states from Reggio di Calabria, Italy in 1930. By 1946, his dream became a reality when he proudly opened Artuso Pasty Shop in New York’s famous Little Italy section of the Bronx. With the addition of an expanding wholesale manufacturing facility, their authentic Italian desserts are shipped nationwide. Today, Artuso’s remains a family-owned and operated New York fixture and is enjoying its fourth generation. Their commitment to superior quality has rendered countless awards and industry recognition. All of these accolades are further proof that Artuso Pastry is more than just a family success story – it’s an American success story.

@artusopastry 8

@artusopastryshop ArtusoPastry.com

Megan Bell, USA

Dimitri Fayard, USA

Lauren Haas, USA

Philippe Vancayseele, Canada

Megan Bell, USA

Martin Diez, USA

Gabrielle Draper, USA

Nicolas Dutertre, Canada

Domenica Lazo, USA

Russ Thayer, USA

Mark Seaman, USA

OUR CHEFS OUR EXPERT CHEFS PROVIDE TECHNICAL SUPPORT AND Alicia Boada, USA

DELIVER INSPIRATIONAL RECIPES, DIGITAL RESOURCES, ENGAGING DEMONSTRATIONS, EXCITING MASTERCLASSES, AND CREATIVE COLLABORATIVE SESSIONS.

OUR CHOCOLATE ACADEMIES IN NORTH AMERICA

Stay inspired and stay in touch: Chocolate Academy Chicago @ChicagoChocolateAcademy Chocolate Academy Montreal @ChocolateAcademyMontreal

Part of a world network of 23 Chocolate Academy Centers, our CHOCOLATE ACADEMIES in Chicago and Montreal empower chocolate artisans, pastry chefs, confectioners and bakers with solutions to improve their skills in chocolate and master new techniques and trends.

OUR GOURMET BRANDS, THAT OUR CHEFS BRING TO LIFE EVERYDAY!

Inspiring creativity by unlocking sensorial richness of cacao and chocolate.

Crafted in Belgium from bean to the Finest Belgian Chocolate, at the heart of great tasting delights.

Classis and innovative chocolate decorations to turn your everyday dessert creations into extraordinary delights.

Premium quality nut butters, sweetened nut pastes, and crunchy toppings and inclusions.

Premium domestic brand producing chips, chunks & couvertures. Supporting Everyday Inspirations.

Swiss dessert partner of choice for chefs, chocolatiers and pastry chefs across the world since 1931.

Good Food c Great Heart Bob Moore and his wife, Charlee, founded Bob’s Red Mill in 1978 with the mission of bringing people back to basics with nutritious whole grains and minimally processed foods. Charlee believed in the benefts of whole grains long before they were widely accepted, which inspired Bob to launch our mill with stone ground whole wheat four and a handful of other goods. Since then, our company has expanded greatly, but it has never strayed from that core mission. Today, we offer more than 200 products, and we’re a leader in gluten free, non-GMO, organic and whole grain foods! We also believe in taking care of the people who helped us get here: Bob’s Red Mill is now proudly 100% employee owned, and we’re committed to upholding the values and legacy of Bob and Charlee Moore. We invite you to explore our products: it’s our privilege to bring you Good Food with Great Heart!

bobsredmill.com 12

Gluten Free Is Better c Bob’s Just one product makes gluten free cookies, cakes, pancakes, brownies, pasta and more! Simply substitute for wheat fours in equal parts.

Reasons to ❤ our Gluten Free 1-to-1 Baking Flour • Great for gluten free baking, thickening, dusting, coating, sauces and gravies • Tested and confrmed gluten free using R5 sandwich ELISA testing method • Includes xanthan gum

Founded in 1984 by Louis LE DUFF, Bridor has grown alongside the leaders in gastronomy. With a worldwide presence, Bridor has become the supplier of premium quality breads and pastry products and a trusted partner of the most prestigious restaurants and hospitality groups (4 and 5 stars worldwide). Louis LE DUFF, Chairman and founder of the Le Duf Group and Bridor always claims that “this success is due to the quality of our employees, our state-of-the-art industrial technology and a constant quest for excellence in producing high-quality, healthy food". At Bridor, quality is the creation of a product that exceeds the expectations of our customers. Quality is expressed through the innovative and creative solutions that our teams ofer, tailoring each customer’s selection to their unique needs. Bridor’s products speak for themselves and every chef that tastes our products eagerly adopts them into their kitchens. Working with the Bridor team means living excellence every day. The partnership between Bridor and Chefs Warehouse strives to deliver the best in Viennese pastries and bread. Together, we provide exceptional products to independent chefs, patisseries, bakeries, hotels, and restaurateurs to elevate their ofering nationwide. Our teams are committed to supporting the creativity of American chefs and satisfying their needs by providing a consistently superior-quality and innovative product selection in artisan baked goods. We look forward to working with you!

A FAMILY RUN BUSINESS, DEEPLY ROOTED IN NAPLES AND ITS LAND. Since our founding in 1924, three generations of the Caputo family have produced flour in accordance with the ancient Neapolitan art of baking. The result of a fortunate incident of “backwards emigration," our mill was founded in 1924, when brothers Carmine and Pasquale Caputo returned to Capua, their hometown, after gaining work experience in the USA. When Carmine passed away, the company passed into the hands of his son, then 21-year-old Antimo Caputo. To grow the business, Antimo moved the mill to Naples as the wheat used in the production of flour arrived by boat. Business grew and in the 1960s the first silo was constructed. When a fire devastated the mill in the 1970s, Antimo's wife Maddalena and their two sons Carmine and Eugenio rebuilt it even bigger and better than before. By the 1980s, Caputo was the gold standard for local artisans.

Caputo has been a family owned business for generations. We still use the same traditional milling technique, and treat our flour with love and respect.

Images are from Biscuit Love in Nashville, TN!

The last few decades have seen Carmine and Eugenio’s sons, Antimo and Mauro, come on board. We’ve entered markets like the United States and Japan, bolstered by our strong commitment to the culture of traditional pizza and Campanian products.. Today, our team of quality experts checks each variety in the field, so we can control and supervise our grain “from the seed to the mill.” We survey the best Italian and European wheats and every wheat variety is analyzed in our lab before purchase. Rheological and microbiological analysis are made on various samples in order to ensure they meet our quality and safety standards. A team of skillful operators checks the main characteristics of every blend, so we can truly stand behind every bag of flour we package. Our mission is to bring you expertly crafted flours for every purpose. Selection and blending of wheat is a skill, and it’s one we’ve proudly handed down from generation to generation. We want to be a point of inspiration for you in the way we craft our ingredients and hold them to the highest standards. We’re constantly innovating, evolving, and perfecting our craft!

This is the art of Caputo, the Mill of Naples.

Chocoa is the choice of chocolate, dessert & pastry professionals in North America. For three generations, Chocoa chocolatiers have traveled to the world’s most important cacao processors to hand select only the highest quality all-natural ingredients.

The Chocoa Collection includes an array of cocoa powders, cocoa butter, chunks, chips, cups and innovative decorations like caviar and pearls to inspire you.

Exclusive to

Crescendo offers a complete line of pastry ingredients with a focus on innovation and value, without compromising quality. Key products include: a complete line of sweet and savory tart shells, pastry bags, frozen macarons, pastry mixes, fondants, edible wafers, decorative dusts, assorted vanilla products, gold leaf, finished desserts and much more!

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GLUTEN FREE Premium Flours and Baking Mixes, from Chef Thomas Keller. Cup4Cup’s story began in 2010 at THOMAS KELLER’S lauded restaurant, THE FRENCH LAUNDRY. It was here that chefs developed a gluten free

Cornet of Salmon Tartare in response to diners who didn’t want to miss out on this menu highlight. The gluten free cornet tasted just like the original recipe. This culinary creation was a turning point. The result of the kitchen experiment yielded Cup4Cup—the frst 1:1 gluten free four that eliminated complicated conversions and delivered premium taste, texture and performance. Just as its name suggests, Cup4Cup replaces traditional all-purpose four or whole wheat four in any recipe, cup-for-cup and gram-for-gram. Cup4Cup also provides easy-to-use baking mixes that deliver the same consistency and texture of regular four. Customers can utilize our library of sweet and savory recipes developed by our chefs for the growing gluten free community, their friends and families. •

Certifed Gluten Free Flours and Baking Mixes

•

Premium Taste, Texture and Performance

•

Available in 25# food service bags

•

Made with Non-GMO Project Verifed Ingredient

•

Kosher

•

Made in USA

www.cup4cup.com

David Leiderman, a classically trained French chef

Throughout the 1990’s David's Cookies continued its

for cookies and other baked goods. After visiting

brownies, crumb cakes, muffin batters, thaw & serve

cooking in New York City, had a particular fondness boutique cookie stores on the West Coast he thought the idea of a store selling premium quality fresh

baked cookies would translate well to the Eastern US. Using his training and only the finest all natural

muffins and cheesecakes. With the acquisition of

Bittersweet Pastries, the line grew to include upscale thaw and serve tarts, layer cakes and single serve desserts as well.

ingredients - pure vanilla, butter, Swiss chocolate

Today, with its diverse line of dessert offerings which

Chunk cookie and featured it in his first David’s Cook-

dough and gluten free products, David’s Cookies can

and whole nuts – he created the ultimate Chocolate

ies store on 2nd Avenue in Manhattan which opened in 1979. An instant hit, these delicious cookies won many awards including the NY Newsday Award for the Best Chocolate Chunk Cookie. David began

franchising and soon there were 25 David's Cookies

stores in Manhattan alone, 75 in the greater New York area and over 150 additional stores worldwide selling 22 different varieties of fresh baked cookies.

Business thrived until the late 1980’s when increased operating costs forced many of the stores to close. The company was then purchased by Fairfield

Gourmet Foods Corp, a New Jersey based gourmet dessert company. The David’s brand was rejuvenated by introducing the now-classic Chocolate Chunk

cookie and the other flavors of frozen cookie dough into Foodservice. 24

evolution into a full line dessert supplier producing

now includes scone dough, rugalach, vegan cookie satisfy the demands of all segments of the foodser-

vice industry from schools to white tablecloth restaurants. Working with major broadline and specialty

foodservice distributors, David’s Cookies products are readily available throughout the United States and are exported internationally.

Dufour Pastry Kitchens co-founders and co-owners, Judi Arnold and Carla Krasner, left Carnegie Hall and classical concert management, looking for a change from promoting the careers of others. Judi was a high energy salesperson who was also a great cook, and Carla had a flair for baking, furthered by the culinary classes she took during a college year in France. They decided to combine their talents and rented a table in a caterer’s kitchen where they set out to experiment with savory pastry recipes. When the caterer asked if they could make puff pastry hors d’oeuvres for her events, the revelation that the caterer did not make everything in house led them to discover their niche, and Dufour Pastry Kitchens was born. The name Dufour, a combination of the French words “du” and “four”- from the oven - was a nod to the appeal of French cuisine and to the French pastry they were perfecting. In 1983 prepared frozen hors d’oeuvres were a rarity. Encouraged by great reactions from the chefs who tasted their samples, Judi and Carla launched their line of creative, high quality, frozen savory pastries for the food service trade, starting from a 900 square foot storefront in the still gritty Gansevoort Meat Market. Judi began marketing and immediately sold the St. Regis Hotel. Other prestigious hotels soon came on board, grateful for help with their quality banquet menus. Numerous caterers including the original Balducci’s, Bloomingdale’s and Macy’s all sold Dufour products under their own brand. Eventually chefs began to ask for the dough that Dufour made to encase their hors d’oeuvres. The resulting product lines, all-butter puff pastry and pie doughs as well as assorted raw, hand-crafted tart shells became the mainstays of the business. The complete range of Dufour products has been awarded 19 Sofi awards. The classic puff pastry has won in both the Best Baked Good/Baking Ingredient category and in the overall category of Best Classic. The recipe has not changed since the company’s founding: butter from an upstate New York dairy, flour, water, salt, and lemon juice with an over 50% butter to flour ratio. Four traditional book-fold turns produce the perfect flaky pastry. Dufour Pastry Kitchens now operates from a modern facility in the Bronx, not far from Chefs’ Warehouse. 100% women owned, the employees are over 2/3 women and 75% Bronx residents. They have been

awarded

the Certificate of Merit from the Bronx Borough President for their contribution to the economic development of the Bronx. True to their roots, the creative team at Dufour continues to develop savory and sweet pastries while producing the best available puff pastry, pie doughs and hand-crafted tart shells to encourage creativity and innovation in every kitchen.

Dufourpastrykitchens.com 251 Locust Ave. Bronx, NY 10454 Tel: 718-402-8800

Exclusive to

GRA N

ER TT U

R E V S E E B R

I AVA ORIGIN MAINLY WISCONSIN & NEW ENGLAND

LA B

80 %, 82 %

MADE FRESH & NEVER FROZEN

82% & 83% European style butter that is smooth, creamy, and low in moisture therefore resulting in a higher melting point. Ideal for sauce, table serving, and dough lamination such as puff pastry dough.

USDA AA RATING, (HIGHEST QUALITY RATING)

OU KOSHER CERTIFIED DAIRIES

80% With a better price but lower fat content, this butter can be used for the same applications as the 82% and 83% butter.

PASSION. 150 YEARS IN THE MAKING.

Delicious and Wholesome Tortillas for every dish, every taste, every occasion and every lifestyle Harbar was founded in Jamaica Plains, Massachusetts in 1986 by cousins Maria and Ricardo, who were one of the ﬁrst of their time in the US to believe that the best tasting tortillas came from using natural ingredients resulting in the cleanest recipe possible. Although the company changed ownership during the years, Harbar has always remained a heritage-rich, family business with a commitment to delicious and wholesome tortillas, wraps and related products. Our two production facilities are in Canton, MA and serve the 50 states and 3 continents. Inspired by our traditional roots, we bake a large family of products ranging from traditional corn and wheat tortillas to a variety of better-for-you options like low carb, gluten free and grain free, among others. Our products are offered under 3 brands: Maria and Ricardo’s, Mayan Farm and Wrappy that serve the food service segment. After 35 years of operation, Harbar continues as a minority owned business that is committed to innovation, quality and service. We are passionate about our products and are always eager to share our tortilla ‘goodness’ with our customers, partners and friends. Ezequiel “Cheque” Montemayor CEO

Nestled on the edge of a lush valley with the Alps standing proudly in the distance, Hero has its humble beginnings in the small, picturesque town of Lenzburg, Switzerland. It was here where two friends — Gustav Henckell and Carl Roth — joined forces to open up a local fruit and vegetable conserve factory under the shadow of the Lenzburg Castle. Founded in 1886, Hero has a long history of sharing nature’s bounty with the world. Henckell and Roth captivated consumers by conserving the goodness they found in nature, and we pride ourselves on continuing to carry that legacy into the future. We preserve fruit at its peak ripeness, which transports consumers to the very instant in which the perfectly ripe produce was plucked fresh from the orchard, meadow, or feld. This was the way it had always been done, and it is the way it will always be done. We want to bring this heritage to today's consumers who share Hero’s love of naturally good food. Over the past 130 years, Hero has grown from the small Swiss factory into the premier producer of Preserves, Fruit Spreads, Baking Jams, Gels, Glazes, Finishing Dessert Sauces, and Highly Concentrated Fruit Paste Compounds. Hero services over 250 million customers in 30 countries, making us a global leader in this industry. The Hero product line is High Fructose corn syrup free, Gluten Free, Non GMO, Kosher Certifed, Halal Certifed, and is the choice of Chefs, Pastry Chefs and businesses in the food service industry who want only the fnest taste and premium quality for their customers. With a precision rivalling that of Swiss watch makers, Hero wants you to enjoy Swiss Premium Quality, wherever you are.

To experience the Hero products for yourself, please visit herofoodservice.com or contact info@herofoodservice.com to request your free Hero samples. 34

Let yourself be inspired.

Years of experience, innovation, and the highest quality. That's how standards are set. iSi represents the highest level of quality around the world. This is just as true for charger production as it is for the manufacturing of cream and soda siphons. Years of experience drive iSi to continuously set new standards. Our Vienna site produces chargers and whippers which meet the highest international demands in terms of technology and quality. iSi Whippers are used throughout the world, in award-winning professional kitchens, cofee bars, cocktail bars, and catering. Wherever they are used, they help to make work easier and create inspiring dishes. iSi Chargers and iSi Whippers are designed to work perfectly together. The seamless function of your iSi Whipper can only be warrantied when used exclusively with iSi Chargers. All iSi products are subject to strict safety and quality standards. They comply with HACCP and NSF Standards for your safety. A family-run company founded in the heart of Europe. iSi is an Austrian institution that is represented today in more than 90 countries around the world. iSi began as Karl Fischer-Pochtler GmbH, during the early 19th century. The CO2 chargers used for making soda water and the N2O chargers for creating whipped cream, soups, sauces, & foams make up the core products of the company’s Culinary division. The company is still family-run: Christian C. Pochtler is a direct descendant of the Fischer-Pochtler family. He has successfully led the company into the 21st century with an innovative business strategy. iSi North America headquarters is located in Fairfeld, NJ. Visit: www.iSiFoodservice.com

Oreo® Cafe Latte Ingredients: • • • • •

100 g Mascarpone cheese 100 g Oreo cookies 100 g Milk 200 g Heavy cream iSi 1 Pint Whipper & 1 iSi Professional N2O Charger

Method: 1. 2. 3. 4. 5. 6.

Blend mascarpone, Oreo, & milk for 10 seconds. Add cream to the mixture after blending. Filter through an iSi Funnel and Sieve (removing small cookie pieces), into a 1 Pt. iSi Whipper. Screw on 1 iSi Professional Charger. Shake 4-5 times, test, and shake again until desired creaminess texture. Double this recipe for use with a 1 Qt. iSi Whipper and use 2 chargers.

Our story begins in 1991, when French Baker and Pastry Chef Eric Lecoq started making croissants out of a rented garage in Port Chester, NY. We quickly outgrew that space and are now rolling croissants in our Bridgeport, CT facility. Using only the finest quality ingredients and the most innovative manufacturing methods, Chef Lecoq’s passion brought the hand of the skilled pastry chef and the traditional flavor and flaky crispness of the butter-laced croissant to a costeffective, ready to bake frozen pastry. Ingredients- Quality without compromise! No trans-fats! Only the finest ingredients are used in the manufacture of all Lecoq Cuisine pastries: 100% pure butter, French chocolate, Madagascar vanilla, signature flour blend and our homemade fillings. It all begins with the right ingredients to create the perfect viennoiseries! Shelf life - Once frozen, the shelf life of all of the pastries manufactured through the signature Lecoq Cuisine process is from 3 to 9 months.

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Final shaping - All pastries are hand-shaped, adding an artisanal final touch. Standards- Every batch is sampled and baked to make certain that our customers receive a delicious and visually appealing product. We use clean ingredients that do not contain GMO's. Our pastries are certified Kosher Dairy (expect our savory line). We are a USDA/FDA approved and SQF Certified facility . Cost - Very affordable luxury! CROISSANTS - DANISHES

- SAVORIES

DOUGHS

The Lecoq Cuisine Team

Born with passion, made with love and butter ERIC

LECOQ

Since the beginning of Les vergers Boiron, there was a passion for fruit. The Boiron family, originally from the Ardèche region of France, started a fruit trading company in 1942. A few years later, business took off and the Boiron Frères company rapidly developed. It followed the move from Les Halles in Paris to the Rungis market in 1969. Pierre Boiron, the founder's son, then launched a major innovation. Dessert and pastry chefs were looking for practical and consistent use of products all-year round. The CEO of Les vergers Boiron then created a fruit processing activity - heat-treated specifically to each fruit, then deep frozen - which is the best technique still today to keep the flavor, texture and freshness of the fruit intact. Professionals enthusiastically welcomed these ready-to-use fruit purees. In 2005, Alain Boiron, Pierre's son, took over at Les vergers Boiron and in 2010, all the activities moved to an ultra-modern site in Valence, Drôme. Today, there are over 50 flavors of frozen fruit purées available all of which are 100% all-natural, GMO-free and have no preservatives, additives, or thickening agents. Les vergers Boiron experts select only the finest varieties of fruit from the best regions worldwide. Then these fruits, harvested at maturity, undergo a unique blending technique which guarantees product consistency throughout the seasons. “76 years ago, my grandfather founded the company Boiron Frères SA. As the inventors of frozen fruit puree, we have continued to innovate by developing our range to support pastry chefs, cooks, and bartenders from all over the world daily with excellent fruit solutions. Aware of what a privilege it was to take charge of the company in 1990, I continue the expansion of the business with passion. Based in the heart of the orchards of Valence, France, the company now has a subsidiary in the United States, an office in Hong Kong and shines alongside great chefs in more than 80 countries. To have exceptional fruit solutions, you can count on our unique expertise in blending and processing fruits, on the producers who provide us with fruits of rare quality, on our network of distributors around the globe and the women and men of the company without whom nothing would be possible. From hors d’oeuvres to dessert and drinks our fruit solutions guide your inspiration and release your creativity. Let’s share fruit at its best together!” Alain Boiron, Owner Get inspired at www.my-vb.com 42

The Matisse Collection specializes in fruit-focused products with an emphasis on quality and innovation. Our expanded line of glazes and jams are utilized by pastry professionals throughout North America. A selection of high quality ready-to-use products are offered for convenience and value. Matisse products support the preservation of freshness, while truly elevating the appearance of your fnished product.

Exclusive to 44

ADDING MORE OPTIONS TO YOUR MENU JUST GOT EVEN EASIER No weighing, mixing, or mess… Anyone in your kitchen can be a baker in no time. You don’t even need baking pans (thanks to our self standing paper products)… so all you have to do is scoop, bake, serve and enjoy the sweet stuff!

NAT URAL

NO ARTIFICIAL

COLORS, FLAVORS, OR TRANS-FATS

EVER

ur Story We search far and wide for the elements to produce the highest quality baked goods, since 1984! All of our products are clean, meaning we use no added preservatives or artificial flavors, only fresh and natural ingredients... Literally! Our exquisite muffin batters and cookie doughs are professionally made in our kitchens, baked fresh in yours guaranteed customer satisfaction!

ADD A WIDE VARIET Y OF MUFFINS AND COOKIES TO YOUR MENU ASAP Your customers want flavors? We got flavors, and we mean DOZENS of flavors! We have over 100 mouthwatering flavors, including traditional, gluten free, vegan, sugar free, fat free, superfoods, and seasonal options!

MAUIFOODS.NET |

@MAUIFOODS 47

O F ho ney

N E W map l e

E N G L A N D syrup

p roducts

McLure’s Honey and Maple Products is a quality-focused supplier of pure maple syrup, maple sugar, honey, and honeycomb growing to national prominence from modest New England roots. Continuing a family tradition that dated back three generations to Civil War times, George McLure produced and packed pure maple syrup in New Hampshire and Vermont as a hobbyist. In 1976, when his son Dave came home to Littleton, NH after serving in the Air Force, they formed a partnership and expanded into a family business. As excellence in product and service became a McLure’s distinction, a new plant was built about 50 yards from the site of the original sugarhouse to support the growth. In time, e‰orts were focused on packing maple syrup, sourcing high quality syrup from the New England region and Canada. With a customer base valuing pure, natural sweeteners, honey product lines became a successful addition. In 1997, McLure’s Honey and Maple Products gained the backing of family-owned, Women’s Business Enterprise, Dutch Gold Honey, Inc, based in Lancaster County, PA. The company’s philanthropy arm, The Gamber Foundation, supports honey and maple industry research and sustainability e‰orts as well as charities in the Littleton, NH and Lancaster, PA communities. Today, McLure's is an industry leading supplier and continues to operate in Littleton, NH. They o‰er honey and maple products in branded, private label, and bulk packaging formats. 46 N.LITTLETON ROAD, LITTLETON, NH 03561 • (603) 444-6246

Inspiring Chefs for Over 100 Years

A FA M I LY- O W N E D H I S T O R Y As pure vanilla and flavor specialists, our story is more than a hundred years in the making. Since 1907, Nielsen-Massey Vanillas has built a family owned and operated business committed to sustaining the plants, people and communities that supply our ingredients. A true leader in product purity and quality, we delight people around the world with nature’s finest tasting vanillas and flavors.

A LEGACY OF QUALIT Y When it comes to making pure vanilla extracts, no one does it quite like Nielsen-Massey. Each step in our proprietary, cold extraction process underscores our commitment to produce the high-quality pure vanilla our customers have come to love. Just as we ensure each batch of vanilla meets the strictest quality standards, we guarantee excellent customer care as an expert vanilla educator, and strive to not only meet your expectations but to exceed them on every level. Chefs around the world prefer our single-origin Madagascar Bourbon vanilla products due to their rich, complex flavor profile. Our Madagascar Bourbon Pure Vanilla Extract is produced from premium, hand-selected beans cultivated and responsibly sourced in Madagascar, the world’s leading supplier of the highest quality vanilla. It is the perfect all-purpose vanilla for its flavor and consistency. Our Madagascar Bourbon Pure Vanilla Bean Paste is crafted from our Madagascar Bourbon Pure Vanilla Extract, along with real bean specks to add an enticing visual flair to any dish. For inspiration and recipes visit NielsenMassey.com/ChefsWarehouse

Vanilla bean paste’s thick consistency adds rich, delicious vanilla ﬂavor to batters and sauces without thinning them out. Vanilla bean paste is a time-saver in the kitchen, providing a consistent rich gourmet appearance without the expense of scraping a vanilla bean – making it perfect for frostings, pastry creams, ice cream and crème brûlée.

PROFESSIONNEL

With over 50 years of culinary expertise and innovation, Pidy Gourmet has been baking different types of dough from shortcrust pastry, puff pastry to choux pastry. We at Pidy provide the perfect Ready-to-fll and Ready-to-use canvas for quick and easy fllings or complex combinations for hors d’oeuvres, meals and desserts. The wide range of size, shape and dough options means that no matter your goals, your creativity is limitless. Pidy’s products are mainly made in USA with local sourcing materials, fresh butter and cage free eggs. The rest of our products is coming from our facilities based in Belgium and France. The Pidy spirit is based on passion, innovation, chefs’ satisfaction and support while respecting an environmentally sustainable approach. We are your partner on all of your culinary projects, providing the tools adapted to you to stay focused on your creations, Anytime, Anywhere…

Professional or amateur chefs come to visit us on: www.pidy.com -

: Pidy Gourmet Pastry Shells (Pidy Inc)

Anytime, Anywhere

OUR LEGACY: 1967 The history of PreGel S.p.A. is rooted in the heart of the Italian food valley, in Reggio Emilia, Italy. From the simple beginnings of a small lab setup in his father’s garage, Dr. Luciano Rabboni developed the very first PreGel flavor that would be the beginning of a legacy of products and services that continue to expand worldwide.

PreGel provides solutions to support the needs of our business partners and commits to inspire them, offering attention, dedication and finding solutions for their projects.

SOLUTIONS FOR: • Frozen Desserts

The story of PreGel is a family story made of tradition,

• Pastry & Baking

commitment and passion and the founder’s motto has

• Beverages

always been “Simplicity, determination and creativity”.

• Serveware & Supplies • Education

OUR MISSION We are an international, family-run company specializing in the manufacturing

We are passionate about the dessert and food industry, and offer many ways to elevate your business, whether advanced or just beginning.

of superior quality products and ingredients. Everyday, we work with passion and respect

Visit any of our state-of-the-art International Training

to meet the needs of every signle client by

Centers around the world. Here, you can receive

offering innovative and technologically-

exceptional training from our talented chefs through

advanced solutions.

Through extensive research and development, PreGel continues to produce high quality, innovative, ingredients and products that range from delicious Italian dessert to unique flavors that will surprise the palates of consumers. 56

private demos or our many courses we offer to help you perfect your skillset. •

www.pregelamerica.com info@pregelamerica.com

Creative Beginnings… Yann Machard was raised amid fne French cuisine, owing to the fact that several family members are French Chefs. While surrounded by all of this glorious food, Yann loved practicing the fne arts of painting and sculpting. It was eventually suggested by his family that pastry would be a wonderful way to express his artistic talents and desires and be in keeping with the family tradition of fne cuisine. So…by integrating a passion for food and creativity, the family’s frst (and only) Pastry Chef was “born.” In the beginning of his career as a Pastry Chef, Yann worked at and with some of the top names in French Pastry including Lenotre, considered to be the best pastry shop in France. Yann fourished in his art and decided to give America a taste of his creativity. He arrived in New York City in 1973, worked at Dumas and with Chef Maurice Bonté. He then made his way to Denver, Colorado and began a six year run at Le Petit Gourmet Catering, the premier caterer in Denver. He returned to New York as Pastry Chef for the world-famous Tavern on the Green restaurant, delighting patrons for the next four years. However, during this time, Yann saw an emerging need for quality, wholesale French Pastry as fewer and fewer culinary students were choosing pastry.

Symphony Pastry Fills a Growing Industry Need… Out of a desire to assist restaurant pastry chefs in providing quality French pastry to patrons, Yann opened Symphony Pastry. He decided to inspire these chefs with the delicious foundations for their creative expression with his top-quality ingredients, combined in mouthwatering and visually pleasing ways! The chefs could then creatively “fnish” these pastries and present them to their patrons plated in extraordinary fashion. Yann loves the creativity of his trade, and loves helping Pastry Chefs by bringing them to an even higher level. You’ll fnd only the absolute best ingredients in Symphony Pastry products: imported chocolate with a minimum of 68% “cocoaliquor,” Tahitian vanilla beans, imported fruit purées, heavy cream and pure butter. Yann will also create custom pastry upon request -- if you can envision it and “taste” it, Yann will make it for you! Let Yann be your personal Pastry Chef - he’s here to serve you and foster your creative best!

With simple ingredients and a traditional bread-making approach, Tribeca Oven began as an artisan bakery in New York City over 30 years ago. After relocating across the river to northern New Jersey, Tribeca Oven evolved into a modern operation that honors our artisan beginning through craftsmanship and quality. Because of our commitment to a clean label, you won’t fnd any GMOs, preservatives or additives in our bread; our unique process is responsible for creating the signature favor that our customers cherish. Today, Tribeca Oven’s great bread begins with our dedicated bakers who transform premium ingredients into the favorful, hand-crafted loaves that you experience today. From the kneading of the dough to the fnal loaf of bread, our team has committed themselves to an intimate baking approach to ensure that our precise quality standards are always achieved. Thanks to their commitment to new ideas and creativity, our bakers are the masterminds behind our new products and favor profles that push the boundaries of Tribeca Oven. Through our innovative eforts, we ofer you the best bread available while staying committed to our artisan roots. Looking to the future, Tribeca Oven is working to adopt more eco-conscious practices and operations in an efort to contribute to an environmentally-friendly tomorrow. We believe that helping the environment is crucial component of being truly clean label. From our ingredient sourcing to our operations and packaging, we are continuously seeking ways to improve so that you can take pride in enjoying an artisan product that is also good to the environment. We invite you to share in join our artisan journey flled with a vision of quality and a passion for excellence. With Tribeca Oven, you will enjoy an elevated bread experience that will keep you and your customers coming back for more.

Imagining the best of chocolate since 1922 A L L VA L R H O N A C H O CO L AT E I S 1 0 0 % T R AC E A B L E Over time, Valrhona’s sourcing team and producers have established special, long-term relationships rooted in trust. It is thanks to these producers that Valrhona has been able to develop such a unique spectrum of professional expertise and intense, distinctive favor profles within our product range. To imagine the best of chocolate, we search the planet for the fnest cocoa. Our sourcing team selects the most unique cocoa varieties worldwide and forges long-term relationships with producers. This collaboration allows us to constantly enrich our understanding of cocoa, bringing innovations to each stage of the chocolate-making process so that we can promote aromatic diversity in cocoa. The future of cocoa lies in commitments to sustainability and traceability, made alongside our cocoa producer partners. We invest to improve the well-being of local cocoa producing communities, as well as in more sustainable cocoa growing techniques through agroforestry and the Cacao Forest program.

LIVE LONG COCOA Our two major ambitions are improving cocoa producers’ living conditions and protecting the environment. Long-term partnerships, traceability, community support projects, and actions to boost producer income are just some of the ways we are working towards this goal.

LIVE LONG ENVIRONMENT Valrhona is committed to reaching carbon neutrality by 2025 for our whole value chain from plantation to dinner plate. To meet these goals, we work to minimize greenhouse gas emissions, offsetting our remaing footprint through reforestation projects.

LIVE LONG GASTRONOMY Gastronomy is part of Valrhona’s DNA, and the future of gastronomy is sustainable development. We believe it is our responsibility to guide professionals towards more sustainable practices as they create a cuisine that is as meaningful as it is ethical, and as innovative as it is memorable.

LIVE LONG TOGETHER We are committed to helping producers and customers overcome their challenges and creating a business where our people love to work. This will only become a reality if we work together in a spirit of coproduction – which is exactly how we imagine the best of chocolate.

FIND OUR PARTNERS ON OUR INTERACTIVE MAP

@VA LRHO N AU SA • US .VA L R H O N A .CO M • # VA LRHONAU SA

NOW MADE WITH SUNFLOWER LECITHIN Products containing lecithin are now made with sunfower instead of soy, for a more sustainable Valrhona. o Unlike sunfower, soy is a major allergen. o Sunfower lecithin is more traceable, and there is no risk of it containing GMOs. o Sunfower seeds are available locally: Sunfowers are grown throughout Europe and the United States, and the lecithin is produced stateside or in France. o It's better for the environment than soy lecithin: Growing sunfowers for lecithin uses fewer chemicals.

In 2021, Valrhona is strengthening recovery efforts by supporting and fundraising for the Restaurant Workers’ Community Foundation (RWCF), an advocacy and action nonproft created by and for restaurant workers. For more information, visit: www.us.valrhona.com

IS NOW A

We are proud to join a community of brands which believe in using business as a force for good, working daily to make a positive impact on the world and those in it. When you choose Valrhona, you choose a family of products that respect people and the planet we share.

LET’S IMAGINE THE BEST OF CHOCOLATE TOGETHER. As a partner to chefs since 1922 and a pioneer setting the standard in our market, Valrhona’s vision is to imagine the best of chocolate with you. We believe in a collaborative approach to chocolate. We know that when we share our experience and expertise, we can sustainably develop a better world of chocolate.

Extra dimension for your creations Our ambition is to continually perfect our chocolate-making expertise, to push creative boundaries with a constantly growing aromatic palette, and to innovate the next revolution in the world of chocolate. From couvertures to chocolate bonbons, decorations and chocolates you can simply enjoy, our product range is designed to create new horizons for you. With Valrhona, you can express your talent with total confdence in consistent quality and favor. You can rely on a responsible partner fully committed to the environment, transparency and traceability.

OUR STORY Created in 1922 in Tain L’Hermitage, a small village in the south of France, by a pastry chef for pastry chefs, Valrhona is a French bean to bar Chocolate maker that has remained a chef driven company. The brand of choice for the world’s most demanding pastry professionals and chocolatiers, Valrhona is committed to the creation of unique quality chocolates with complex, balanced, unique and consistent tastes. Valrhona’s tradition of creativity, expertise in taste, and a strict adherence to traditional chocolate-making methods make it the standard within in the industry.

CONNECT WITH US! FOLLOW US AND JOIN OUR GLOBAL COMMUNITY OF CHOCOLATE LOVERS AND CHEFS

o Instagram 413k o Facebook 191k o Twitter 17.3k o YouTube 41.7k

T H E VA L R H O N A A P P

Valrhona also manufactures products for home cooks and chocolate afcionados. Very few chocolatiers have gone so far as to become chocolate growers in order to understand the process better and to have complete control over the quality of the beans, as well as guarantee the taste of their cocoa. Valrhona, however, masters every step in the chain of production and even owns two plantations in the Dominican Republic and in Madagascar. Their selectors, planters, and sourcing experts travel are working to ensure a level of quality that makes this chocolate truly exceptional. The pillars of Valrhona’s philosophy are the uncompromising commitment to quality, taste, innovation as well as community, environmental stewardship and sustainable business practices.

NEW EASY TO READ, MODERN & COLORFUL PACKAGING

DOWNLOAD YOUR ESSENTIAL PASTRY TOOLKIT TODAY

L ’ E C O L E VA L R H O N A The chocolate and pastry experts at Valrhona are thrilled to welcome chefs, chocolatiers and pastry professionals back to L’École Valrhona Brooklyn, starting June 2021. Enroll in immersive two- or three-day courses to gain hands-on experience, learn about current themes in pastry and push the limits of your creativity with world-renowned chef instructors. Learn more at us.valrhona.com .

Valrhona continues to evolve and innovate, even in our packaging. The totally reimagined look of our food service and retail ranges contains easy to read, key product highlights, brand storytelling and more.

@ VA LRH O N AU SA • US .VA L R H O N A .CO M • # VA LRHONAU SA

Valrhona is proud to be a part of the Valrhona Selection family of brands. You can expect the same premium level of quality, service and expertise as from the entire family of Valrhona Selection brands.

For more information, please visit: www.vardachocolatier.com

The story of Villa Dolce begins with a dream to bring

Villa Dolce opened their doors in 2001 servicing

Italy’s fnest gelato to the United States. Growing

top tier restaurants and hotels in the Los Angeles

up in Rome, the Marcaccini brothers spent their

area. Top chefs quickly embraced their extraordinary

summers on the Italian coast and sharing gelato with

product, made fresh with natural ingredients.

friends and family was one of their favorite daily rituals. Today, Villa Dolce wants to preserve that tradition by

manufacturing facility in Phoenix, Arizona, enabling

bringing your customers those same shared moments

expansion of their national foodservice distribution.

of joy and connection, through authentic, artisan

We now craft over 40 favors of artisan gelato and

gelato made with the fnest ingredients sourced from

sorbetto in 5 liter pans for restaurants and gelato

around the world.

shops, as well as a selection of favors in a single

“We started Villa Dolce not only because we wanted to share a product that we loved, but because we missed the Italian way of life. In Italy, quality products and quality time together are highly valued. Italians understand the importance of truly connecting with each other. And now that I have my own family, this is more important to me than ever. I love that our products are meant to be savored and shared.” – Monte Marcaccini

In 2013, Villa Dolce purchased a state-of-the-art

serve 3.6 oz cups for delivery or “grab-n-go” service. To request a sample pack, visit us at villadolcegelato.com or call 818.343.8400

LOOK FOR THE SEAL.

Meet Our Corporate Pastry Chef:

Francois Mellet

Francois Mellet was born in Lyon, France, and holds a culinary degree in pastry and chocolate. He brings more than 30 years of experience to The Chefs’ Warehouse pastry category, where he has served as Corporate Pastry Chef for over a decade. At The Chefs’ Warehouse, he is responsible for organizing product demonstrations, evaluating new products, creating recipes and videos, and implementing a Chocolate Bean to Bar lab to teach the process of making chocolate. In 2012, Chef Francois earned a Guinness world record for building the world’s largest chocolate structure: a chocolate replica of an ancient Mayan temple to celebrate the roots of cocoa that weighed 18,239 pounds. Prior to his current position with Chefs’ Warehouse, Francois worked in various capacities within the baking and pastry business. He has held a variety of culinary and sales positions at hotels, retail locations, wholesale companies, and supermarkets. His experience and creative talent have given him a unique understanding of the industry, and made him an expert in his field. Francois’s vision for The Chefs’ Warehouse’s pastry division is to differentiate the company from its competitors by offering the highest-quality ingredients, designing product demonstrations and solutions, and upholding the company’s position as an innovator in the chocolate, pastry and dessert industries.

Our Specialty Locations THE CHEFS' WAREHOUSE HEADQUARTERS 100 East Ridge Road, Ridgefield, CT 06877 THE CHEFS' WAREHOUSE NORTHEAST 240 Food Center Drive, Bronx, NY 10474 THE CHEFS' WAREHOUSE PHILADELPHIA 200 Eagle Court, Swedesboro, NJ 08085 THE CHEFS' WAREHOUSE MID-ATLANTIC 7477 Candlewood Road, Hanover, MD 21076 THE CHEFS' WAREHOUSE CHICAGO 2801 South Western Avenue, Chicago, IL 60608 THE CHEFS' WAREHOUSE MIDWEST 619 Linn Street, Cincinnati, OH 45203 THE CHEFS' WAREHOUSE FLORIDA 2600 SW 32nd Avenue, Pembroke Park, FL 33023 THE CHEFS' WAREHOUSE ARIZONA 745 W Fairmont Drive, Tempe, AZ 85282 THE CHEFS' WAREHOUSE LAS VEGAS 4248 West Post Road, Las Vegas, NV 89118 THE CHEFS' WAREHOUSE LOS ANGELES 16633 East Gale Avenue, City of Industry, CA 91745 THE CHEFS' WAREHOUSE SAN FRANCISCO 1250 Whipple Road, Union City, CA 94587 THE CHEFS' WAREHOUSE DALLAS 2100 Luna Road, Suite 120, Carrollton, TX 75006 THE CHEFS' WAREHOUSE HOUSTON 305 Gellhorn Drive, Houston, TX 77013 THE CHEFS' WAREHOUSE SAN ANTONIO 3940 North I-35, San Antonio, TX 78219 THE CHEFS' WAREHOUSE PORTLAND 3305 NW Guam Street, Portland, OR 97210 THE CHEFS' WAREHOUSE SEATTLE 8643 South 212th Street, Kent, WA 98031 THE CHEFS' WAREHOUSE EDMONTON 12547 129th Street, Edmonton, AB, Canada T5L 1H7 THE CHEFS' WAREHOUSE TORONTO 6350 Northwest Drive, Mississauga, ON, Canada L4V 1J7 THE CHEFS' WAREHOUSE VANCOUVER Unit 1155, 2551 #6 Road, Richmond, BC, Canada V6V 1P3

“People who love to eat are always the best people.” JULIA CHILD