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4 avis
Callebaut’s bake stable chocolates not only have an intense, overwhelming taste. They do resist oven temperatures of up to 200°C. It makes them ideal for use in bread and bread rolls, croissants, cakes or pastry bases. The choice in shapes, sizes and flavours from dark to white chocolate is extremely wide! From chocolate sticks to chocolate drops or...
Available
9 avis
Candied yellow melon slices from Cavaillon are the main ingredient in many delicious Provence sweets. Traditionally in cubes in the "brioche des Rois", they are also mixed with candied citrus fruit and almond flour to make the famous Aix en Provence "calissons". Net weight 1 kg
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1 avis
SelectArôme aromas are made of the best materials and noble products to enhance your skill and creativity. Much used by professionals, these concentrate aromas will increase the flavour of your sweet preparations (yogurt, cream, mousse, ice cream, frosting, biscuit, ...) or savoury dishes (sauce, cream, soup, vinaigrette, ...) but also enable to create...
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2 avis
200 g of vanilla beans are used to get 1 L of this preparation : a concentrated vanilla extract to use in all your pastries. Fair Sourcing and extracting the highest quality of vanilla beans has been the core business of Gazignaire for decades.Vanilla is the world’s all-time favourite taste, Gazignaire has developed across the years a key expertise for...
Pre-order product (+/- 15 days + delivery)
2 avis
Dark chocolate hollow forms (dark chocolate 55%), ready to fill. Approx. weight per unit: 2,6 g. Max. thickness: 1,2 mm Ø26 mm
Pre-order product (+/- 2 days + delivery)
1 avis
Sauce whisk FMC Exoglass, classic whisk. Undetachable and untwistable stainless spring steel wires allowing to keep the original shape for a long time Exoglass® composite material waterproof handle, heat resistant up to 220°C, perfect hand grip. Dishwasher safe. - Food Safety regulations certify cleaning aptitude and function aptitude.
AvailableSelectArôme aromas are made of the best materials and noble products to enhance your skill and creativity. Much used by professionals, these concentrate aromas will increase the flavour of your sweet preparations (yogurt, cream, mousse, ice cream, frosting, biscuit, ...) or savoury dishes (sauce, cream, soup, vinaigrette, ...) but also enable to create...
Available
1 avis
Cocoa mass is sugar free. It reduces the sweetness and increases the intensity of a chocolate couverture.
Available
1 avis
Candied fruits from Apt. Repackaging by Labo&Gato.
AvailableStainless steel mesh sugar shaker, ideal for powdering icing sugar, cocoa power or Codineige. Size : Ø70 mm H 90 mm Mesh : 0,23 mm Stainless steel body, screw-on lid.
Available
5 avis
OUR BEST FONDANT EVER! This Portuguese fondant is perfect for decorating and covering cakes, and can be use for modelling flowers. Available in 32 beautiful colors. It is very flexible and easy to use due to its soft structure with a delicious lemon flavor. PastKolor fondant produces a satin-smooth elegant finish to any cake and it's exclusive...
AvailablePlain pie pan aluminium mould TO 170 R.
Pre-order product (2 days + delivery)