Grocery

Sicilian pistachio cream (1 kg tub), Pariani, blended with Piedmont IGP hazelnut oil. Sweet and intense, for use in dessert and pastry preparations.

Pariani Sicilian blanched raw almond paste (1 kg), 100% fruit, gluten-free, with preserved milky sweetness. For almond cream, macaroons, and almond milk ice cream.

Amaretto almond paste (1 kg), 100% peeled almonds, by Pariani. Concentrated intense flavors for flavoring creams, biscuits, and fine pastries.

Raw 100% Sicilian Pistachio Paste (1 kg bucket), Pariani. Intense roasted pistachio flavors, ideal for exceptional ice cream makers and pastry chefs.

Pure Sicilian pistachio paste (180 g), 100% roasted and refined nuts, by Pariani. Intense aromatic complexity for ice creams, ganaches, and exceptional pastries.

Pistachio paste (1 kg), Agrimontana, naturally colored with chlorophyll and 100% natural ingredients. Flavors creams, ganaches, and ice creams for demanding pastry chefs.

Tantie Peanut Butter (500g), 92.7% roasted peanuts, made in France. Creamy and intense for mafé and satay sauces, but also cookies, ice cream, and pastries.

Almond milk – orgeat syrup (2 L), prepared from almond purée, without flavourings or colourings. For flavouring sorbets, blancmanges, creams and custards.

Marguerite 50% white almond paste (1 kg), firm texture and distinct taste, gluten-free. Ideal for baking, petit fours, decorations and confectionery.

Handmade Spanish Quince Paste (400g), 58% fruit, by Emily Foods. Dense texture and fruity flavor, ideal with cheeses or in baking.

Smooth praline 50% almonds and hazelnuts Agrimontana (5 kg bucket), hand-caramelized, with no added flavors, colors, preservatives, or palm oil, gluten-free. For pastries and confectionery.

Pure Piedmont IGP Hazelnut Paste (180 g), 100% roasted and refined Tonda e Gentile hazelnuts, Pariani. No additives, silky texture for ice cream, ganaches, and pastries.

33% white almond paste Marguerite (1 kg block), soft, gluten-free. For modeling, filling, and fine decorations. Elegant finishes, confectioner's quality.

Alba Hazelnut Paste (1 kg), 100% roasted and refined Piedmont hazelnuts, Agrimontana. Gluten-free and additive-free, for ganaches, ice creams, pralines, and desserts.

Pure Piedmont Hazelnut Paste PGI (1 kg), 100% roasted and refined Tonda e Gentile hazelnuts, Pariani. No additives, ideal for ice cream, pralines, and fine pastries.

Lebanese Tahini (900g), 100% roasted sesame cream with no additives, by Al Kanater. Essential for hummus and baba ganoush, also perfect in sauces and pastries.

Smooth Praline 50% Almond and Hazelnut (1 kg), Agrimontana. Nuts slowly caramelized by hand: intense and creamy flavor for pastry chefs and chocolatiers.

Shredded coconut (1 kg), fine texture and authentic flavor. An essential ingredient for coconut macaroons, financiers, cakes, and coatings, it also features in curries and exotic dishes.

Pure butter Pailleté Feuilletine (2.5 kg), Cacao Barry: crushed Breton crêpes dentelles. Unparalleled crunch for pralines, giandujas, and candy fillings.

Dried rose petals (60g), hand-picked and air-dried. Subtle floral fragrance for desserts, oriental pastries, teas, infusions, and cocktails.

Ugandan Planifolia Vanilla Beans (x3, 12g), supple and shiny, with woody and caramel notes. Split and scrape for creams, ice creams, and pastries.

Edible gold leaf (booklet of 25), Maison Charrier, gold beater since the 17th century. A precious and dazzling touch for pastries, chocolates, and desserts.

Dark chocolate micro-shavings (1 kg bucket), Mona Lisa. Ready to use for decorating entremets, logs, ice creams, cappuccinos and verrines with a professional touch.

Edible silver leaves (booklet of 25), by Charrier, gold beater since the 17th century. Precious and refined decoration for pastries, chocolates and desserts.

Pariani Peppermint Essential Oil (15 ml). Pure and powerful essence: a few drops are enough to flavour chocolates, ice creams, and pastries.

Mugo Pine essential oil (15 ml), by Pariani. A rare woody, fresh, and resinous essence for flavoring desserts, infusions, and gourmet creations.

Caviani, concentrated Madagascar Bourbon vanilla paste (100 g), Prova Gourmet. Ready-to-use, intense, it does not color preparations: no infusion or waiting time.

Intense vanilla flavor (1 L), by Prova Gourmet. Gourmet and woody notes for ice creams, pastry creams, sponge cakes, ganaches and sweet as well as savory sauces.

Madagascar Bourbon vanilla powder (50 g), finely ground whole pods, Prova Gourmet. Intense woody notes without liquefying cake batters and macarons.

Prova Gourmet Vanilla Sugar (250 g), enriched with over 4% natural Bourbon vanilla extract from Madagascar. Subtle vanilla note for all your baked goods.

Ugandan Planifolia vanilla beans (x5, 20g), supple and shiny, with woody and caramel notes. Split and scrape for creams, ice creams, and pastries.

100% natural water-soluble yellow powder food coloring (80g), by La Patelière. Ideal for macarons, meringues, sugarpaste and icings (not for use with fats).

Madagascar Bourbon vanilla extract (1 L), signed Prova Gourmet. Concentrated with woody and gourmet notes to flavour creams, ganaches, biscuits and desserts.

Madagascan Bourbon vanilla extract with visible seeds (1 L), signed Prova Gourmet. Intense woody notes for creams, ganaches and gourmet desserts.

100% natural water-soluble green powdered food coloring (80g), by La Patelière. Ideal for macarons, meringues, sugar paste, and glazes (excluding fats).

Alain Abel Signature Grand Cru Bora-Bora Tahitian Vanilla Beans (100g). 20cm beans with intense prune and chocolate notes for exceptional pastries.

Ugandan Planifolia Vanilla Pods (x5, 20g glass tube), Gourmet quality, signed Prova Gourmet. Woody, powdery and caramel notes for sweet and savory dishes.

100% natural, water-soluble red powder food coloring (80g), by La Patelière. Ideal for macarons, meringues, sugar paste, and icings (not suitable for fatty ingredients).

Dawn White Fondant (1 kg bucket), sugar paste for smooth and shiny glazes. For éclairs, mille-feuille, religieuses and choux. Professional size.

Kappa Carrageenan Louis François (1 kg, E407), natural gelling agent from red seaweed. Firm gel without refrigeration for flans, creams, and dairy desserts. Dosage 1.6 to 1.8 g/kg.

La Patelière Clear Glaze (1 kg), fluid texture and perfect hold for a mirror-like shine on fruit tarts and pastries. Professional size.

Glucose-fructose syrup in a 1 kg bucket, technical baking ingredient. Adds shine and softness and limits crystallization in glazes and confections.

Louis François liquid glucose syrup DE60 (10 kg bucket), for alcoholic ice cream, pastries and confectionery. Replaces all or part of glucose and sugar. Pro format.

Moench hot pastry cream base (1 kg bag), with corn starch and vanilla. Smooth and shiny texture for flans, éclairs, choux, tarts, and entremets. Time-saving.

Louis François Powdered Sorbitol (1 kg), moistening and anti-crystallization stabilizer, hydrophilic and bacteriostatic. For cakes, pastries, and chocolate candies.

Graiss'Vit grease spray (60 cl), Huilerie Gid. Aerosol spray for greasing molds and baking sheets evenly, for easy release without sticking, resistant up to 260°C.

Baking powder in a large 1 kg format, ideal for professional baking. Adds volume and lightness to cakes, muffins, biscuits, and madeleines.

White tant pour tant (1 kg), 50% blanched almonds and 50% finely ground icing sugar. The regular base for macarons, marzipan, financiers and biscuits.