Elle & Vire Professionnel Excellence Whipping Cream is trusted by chefs around the world for its reliability, clean taste, and outstanding performance. With 35% fat content, it whips quickly and holds its shape exceptionally well, making it ideal for piping, decorating, and incorporating into mousses or ganaches. Thanks to its high overrun, it delivers excellent yield producing more whipped cream per litre compared to many standard creams helping you reduce waste and control costs without compromising on quality. Made in Normandy from premium French milk, this cream is heat-stable, suitable for cooking, and maintains its structure even after refrigeration. Key Features:✓ 35% fat content✓ High overrun for superior yield✓ Excellent stability and volume✓ Clean, neutral dairy flavour✓ Suitable for both sweet and savoury preparations✓ Long shelf life (UHT) with consistent results

Premium label. Taste of fresh cream with character. Produced exclusively with premium cream. Offers a unique taste which character unlike other dairy butters made from frozen raw materials (butter of cream). Easy to work with. Thanks to our know-how in fat, it has an extraordinary plasticity which makes it easier to work with when layering. No need to temper it before use. Its texture and taste remain consistent all year round. Unlike farm butters, it benefits from impeccable hygiene safety standards and longer a better shelf life.  All layered pastry applications. Ideal for croissants. Its optimum extensibility is obtained when its temperature is between 4 deg and 20 deg. If the butter is too cold, pass it once or twice through the dough laminator. The best results are obtained with a dough as cold as possible (between 4 deg and 6 deg). Maintain this temperature by allowing the dough to rest in the refrigerator or freezer between each layering. When putting the dough piece in the fridge, it is important to cover the dough with a plastic film to prevent the surface from drying.

The Isigny terroir, in France, has the advantage of a mild, damp climate. It is near the sea and enjoys the benefits of the Bessin and Cotentin marshes. The cows which graze there feed on grass rich in iodine, beta carotene, and trace elements.  With over 300 medals won, Isigny Saint-Mere is the most awarded dairy company in France and highly recommanded by Chefs and Pastry Chefs around the world. The quality of Isigny butter reflects all these natural advantages. It's yellow like buttercups, has a faint taste of hazelnuts, and is rich in vitamin A. Using the traditional churning methods, Isigny butter is silky and creamy, sumptuous and sweet. Designed with the pastry baker in mind, this presentation of Isigny butter turns croissants and other pastries into culinary masterpieces.  Easy to use, fold or roll, it crates flaky and light pastries, with that inimitable flavor that can only come from the naturally sweet Isigny butter. 

The Isigny terroir, in France, has the advantage of a mild, damp climate. It is near the sea and enjoys the benefits of the Bessin and Cotentin marshes. The cows which graze there feed on grass rich in iodine, beta carotene, and trace elements. With over 300 medals won, Isigny Saint-Mere is the most awarded dairy company in France and highly recommanded by Chefs and Pastry Chefs around the world. The quality of Isigny butter reflects all these natural advantages. It's yellow like buttercups, has a faint taste of hazelnuts, and is rich in vitamin A. Using the traditional churning methods, Isigny butter is silky and creamy, sumptuous and sweet. Designed with the pastry baker in mind, this presentation of Isigny butter turns croissants and other pastries into culinary masterpieces.  Easy to use, fold or roll, it crates flaky and light pastries, with that inimitable flavor that can only come from the naturally sweet Isigny butter.  

Premium salted Butter from Poitou-Charentes, France (AOP), made from creams matured for at least 18 hours. La Conviette has been making butter since 1896.  Fine mini butter roll in an elegant "bonbon" packaging offering delicate and rich flavours.  Comes in 5 trays of 40 units = 200 units.

High quality butter from Brittany, France.  One of the most competitive prices on the premium butter market.  Portion controlled format.

Delight in the vibrant taste of our Raspberry Macarons, crafted to perfection. Each 15g macaron boasts a buttery, crisp shell paired with a luscious raspberry filling bursting with natural sweetness. Conveniently delivered frozen, these delicate treats are ready to thaw and serve, making them ideal for any occasion. Perfect for high tea, Mother’s Day, and Valentine’s Day, they add a touch of elegance to every celebration. Storage & Preparation:-Store frozen for up to 24 months.-Thaw in the refrigerator (0-4°C) for 1 hour, then rest at room temperature for an additional hour.-Enjoy within 5 days after thawing for the best taste and texture.

Frozen, ready to use. Thawing time 45 minutes. Shelf life 96 hours at room temperature. Did you know that 6 billion Lotus BISCOFF® cookies are consumed worldwide every year?Our delectable donut is generously filled with a creamy Lotus BISCOFF® cookie cream filling, and topped with white chocolate and crunchy Lotus BISCOFF® cookie pieces.

Ernest Soulard’s half-cooked whole duck foie gras is crafted from whole duck liver and cooked using a low-temperature method to enhance its delicate taste and preserve its full aroma.  Each liver is meticulously prepared and hand-seasoned to ensure flawless quality.  Packaged in a convenient tray, the 500g half-cooked foie gras is easy to unmould, ensuring uniform slices for a delightful culinary experience. A perfect delicacy for festive moments like Christmas, New Year’s Eve or any special occasion.

Frozen. Brix 4.5; 2.5 - 6.5.No added sugar. Acai is a berry native to Brazil. It's a superfruit, well known for its antioxidant and fibre content. Les vergers Boiron has selected fruit grown according to agroforestry practices (wild, uncultivated harvest), which protects the biodiversity of the forest. The berries are hand-picked by a cooperative of 19 pickers. ✓ Puree without added sugar ✓ Selection and traceability of fruit ✓ Fruit picked and processed within 24 hours to guarantee product quality ✓ A trendy fruit, to breathe life into the range and match healthy eating habits ✓ Aromatic notes of red fruits and cocoa Optimum uses: acai bowls, sorbets, smoothies, creams, pastry creams.Flavour combination: red fruits, banana, blueberry, coconut, blackberry, black cherry, chocolate, vanilla, chestnut, carrot, and more.Origin: Brazil. 

Premium quality wet-proof fruitMoisture-resistant coating: Prevents fruit from absorbing liquids, maintaining texture.Versatile usage: Perfect for use in pastries, cakes, and desserts.Extended shelf life: Stays fresh longer without compromising flavor.Bright, natural colors: Enhances the visual appeal of culinary creations.

Premium quality wet-proof fruitMoisture-resistant coating: Prevents fruit from absorbing liquids, maintaining texture.Versatile usage: Perfect for use in pastries, cakes, and desserts.Extended shelf life: Stays fresh longer without compromising flavor.Bright, natural colors: Enhances the visual appeal of culinary creations.

Premium quality wet-proof fruitMoisture-resistant coating: Prevents fruit from absorbing liquids, maintaining texture.Versatile usage: Perfect for use in pastries, cakes, and desserts.Extended shelf life: Stays fresh longer without compromising flavor.Bright, natural colors: Enhances the visual appeal of culinary creations.

PRODUCT DESCRIPTION● Plant-based egg yolk substitute in powder format.● Replaces as 1 : 1 egg yolk powder in sweet and savory recipes.● Use for gourmet results with a reduced carbon footprint.● Properties : Emulsifier, Binder, Colorant, Gelling, Thickener. INSTRUCTIONS FOR USE  Video - How To Use● Recommended dosage: depending on the recipes (*dosage table in picture).● Ex: dosage 11% → 110 g of YUMGO Yolk + 110g of canola or sunflower oil in 780g of cold water (= 50 egg yolks).Combine the water, powder and oil with a hand blender to obtain a homogeneous mixture.● Use the same amount of rehydrated YUMGO Yolk as egg yolks in recipes.● To achieve gelling (for custard cream, crème brûlée), bring the mix to a boil in the recipe. Gelling will happen when the mix cools down.● The mix of YUMGO White and YUMGO Yolk does not replace whole eggs.   1x Egg Yolk= 2.2 g Yumgo Vegan Egg Yolk = $0.24/Egg1x Bag = +/- 454 Egg Yolk 

PRODUCT DESCRIPTION● Plant-based whole egg substitute in powder format.● Replaces as 1 : 1 whole egg powder in sweet and savory recipes.● Use for gourmet results with a reduced carbon footprint.● Properties : Foaming, Binder, Coagulant, Colorant. INSTRUCTIONS FOR USE --> See short video How To Use● Recommended dosage: depending on the recipe (*dosage table in pictures ).● Ex: dosage 13% → 130 g of YUMGO Whole in 870g of cold water (= 20 whole eggs).● Combine the water and powder with a hand blender to obtain a homogeneous mixture.● Use the same amount of rehydrated YUMGO Whole as whole eggs in recipes.● Foaming : Use the maximum power of a pastry robot for at least 10 min.  1x Whole Egg = 8g Yumgo Vegan Egg Whole = $0.55/Egg1x Bag = +/- 125 Whole Egg 

PRODUCT DESCRIPTION● Plant-based egg white substitute in powder format.● Replaces as 1 : 1 egg white powder (albumin) in sweet and savory recipes.● Use for gourmet results with a reduced carbon footprint.● Properties : Foaming, Coagulant, Emulsifier. INSTRUCTIONS FOR USE - Video - How To Use● Recommended dosage: depending on the recipes (*dosage table in picture).● Ex: dosage 10,5% → 105 g of YUMGO White in 895g of cold water (= 33 egg whites).● Combine the water and powder with a hand blender to obtain a homogeneous mixture.● Use the same amount of rehydrated YUMGO White as egg whites in recipes.● Foaming : Use the maximum power of a pastry robot to foam YUMGO White.● The mix of YUMGO White and YUMGO Yolk does not replace whole eggs.  1x Egg White = 3g Yumgo Vegan Egg White = $0.41/Egg1x Bag = +/- 315 Egg White