Derived from a hybrid sturgeon known as "Acipenser schrenckii X Huso dauricus," this caviar holds a special place in the hearts of Kaviari's celebrated chefs. The Kristal caviar exhibits grains with a captivating olive-green to golden color. Their round and compact shape sets them apart with a remarkable firmness and texture. When enjoyed, this caviar unfolds a tapestry of rich, intricate flavors, leaving a lingering finish reminiscent of fresh almonds, occasionally accompanied by subtle notes of honey and floral undertones. Elegant, luxurious, and ready to impress, our premium caviar is perfect for Melbourne Cup festivities, Christmas celebrations, New Year’s Eve or any special occasion. Origin: China.Size of Grain: Medium to Large (2.5 to 3.5mm).Colour: Dark amber to golden.
Originating from the 'Huso Huso' sturgeon, Beluga caviar is a native delicacy of Iran and is celebrated as the most esteemed of all caviars due to its exceptional rarity. Featuring elephant-gray eggs with delicate, easily ruptured membranes, it offers a refined, velvety, buttery flavor that unfolds with impressive depth on the palate. Enjoy caviar in small amounts, letting the grains explode against your palate... its delicately scented flavour will then free itself! Elegant, luxurious, and ready to impress, our premium caviar is perfect for Christmas celebrations, New Year’s Eve or any special occasion. Preservation: Can be kept in the fridge for 3 months before opening. After opening, must be consumed within 48 hours. Tasting suggestion: as a rare delicacy, caviar is preferably enjoyed with a pearl or wooden spoon. You can enjoy it with warm toasted bread, a blini, or just neat, which is ideal to fully appreciate its flavours. Origin: Bulgaria, China and Italy.Size of Grain: large, 3 to 4mm.Colour: elephant gray.
Sturia's Baeri caviar, from the Acipenser Baeri sturgeon, is born and raised over six years in the fish farms of Nouvelle-Aquitaine, southwestern France. It's a non-native species that has adapted particularly well to the region's hydrogeological conditions, thanks to producers' "egg-to-egg" expertise across the entire production chain. Aromatic profile: Buttery, fresh cream, or nutty notes, along with hints of saltiness. The Sturia Baeri IGP caviar guarantees that reproduction, hatching, farming, production (within four hours) and processing all happen within one defined region.
Sturia's Oscietra caviar, from the Acipenser Gueldenstaedtii sturgeon, epitomizes French gastronomic exclusivity. With a robust flavor, firm golden-brown eggs, and an ecological focus, it caters to connoisseurs. Sturgeons mature for 8-12 years, determined by ultrasounds and biopsy. The caviar is traditionally crafted, hand-sieved, and matured in 1 kg tins. It's lightly salted with the Malossol method, enhancing its nuanced flavors. Best enjoyed with a pearl or wooden spoon, on warm bread or blini. Caviar is a seasonal, delicate delicacy, harmonizing taste and eco-responsibility. Elegant, luxurious, and ready to impress, our caviar is perfect for Melbourne Cup festivities, Christmas celebrations, New Year’s Eve or any special occasion.
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 Melbourne Cup, Christmas, New Year’s Eve or any special occasion.
Frozen lobe, vacuum packed individually. Weight: in between 250gr and 450gr per lobe. Perfect for: pan-frying. The lobe of foie gras is semi-cooked and is not deveined before being poached. As a result, it holds better and loses much less fat than the other foie gras when pan-fried. Only small lobes are selected. The smaller the lobes are, the less fat they will lose when pan-fried. The Foie gras are only seasoned with salt to keep it as close as possible to the raw taste. The lobes are flash frozen after being poached to stop the cooking process, keeping it as close as possible to the raw texture. A perfect delicacy for festive moments like Melbourne Cup, Christmas, New Year’s Eve or any special occasion.
Frozen, ready to use. 96 pieces - 6 Flavours : Chocolate, Vanilla, Lemon, Pistachio, Raspberry, Caramel (16.7% filling). Shelf life: 5 days between 0 and 4 degrees. Thawing time: 30 minutes.
41 x 17 mm. Sweet tart shell. Made with NZ butter. Spray-coated with cocoa butter.
41 x 17 mm. Chocolate tart shell. Made with NZ butter. Spray-coated with cocoa butter.
41 x 17 mm. Savoury tart shell. Made with NZ butter. Spray-coated with cocoa butter.
Frozen, ready to use. A blini is a Russian and Ukrainian pancake traditionally made from wheat or buckwheat flour and served with smetana, tvorog, butter, caviar, and other garnishes. Our blinis are moist, small, and thick. Ingredients: fresh whole milk, fresh whole eggs, and French butter. Free from preservatives and additives.
Qty/box: 5 sheetsDimensions: 300x400mm Thickness: 9mm Frozen. Ready to use. Crisp-free and waste-free, our product ensures maximum yield and easy handling. Each slice is separated by greaseproof paper, enabling convenient slice-by-slice defrosting. With our exclusive patented recipe, the soft texture and fresh taste are retained even after defrosting. Dive into a world of creativity as you experiment with vibrant colors and delightful flavours. Its versatile nature allows effortless shaping into squares, triangles, diamonds, and more. Experience the ultimate ease and endless possibilities.
Qty/box: 5 sheetsDimensions: 300x400mm Thickness: 9mm Frozen. Ready to use. Crisp-free and waste-free, our product ensures maximum yield and easy handling. Each slice is separated by greaseproof paper, enabling convenient slice-by-slice defrosting. With our exclusive patented recipe, the soft texture and fresh taste are retained even after defrosting. Dive into a world of creativity as you experiment with vibrant colors and delightful flavours. Its versatile nature allows effortless shaping into squares, triangles, diamonds, and more. Experience the ultimate ease and endless possibilities.
Qty/box: 5 sheetsDimensions: 300x400mm Thickness: 9mm Frozen. Ready to use. Crisp-free and waste-free, our product ensures maximum yield and easy handling. Each slice is separated by greaseproof paper, enabling convenient slice-by-slice defrosting. With our exclusive patented recipe, the soft texture and fresh taste are retained even after defrosting. Dive into a world of creativity as you experiment with vibrant colors and delightful flavours. Its versatile nature allows effortless shaping into squares, triangles, diamonds, and more. Experience the ultimate ease and endless possibilities.
Frozen and ready to use. Classic French yeast bread that is rich and golden with butter and eggs. Boasting a paper-thin crust and a silky tender crumb, it is light, soft and buttery. Made with French butter. 3 bites size.
Frozen and ready to use. French butter brioches in four vibrant colours: 25 orange buns with poppy seed, 25 red buns with sesame seed, 25 yellow buns with poppy seed and 25 green buns with polenta. No artificial flavours or colours, neutral taste, made with French butter. Two-bite size, perfect for corporate catering, buffets and themed events.
Frozen and ready to use. 2 bites size. French butter brioche in a bold black colour, finished with sesame seeds. Perfect for mini burgers, canapés and buffet displays.
Frozen petits fours ready to use. Thawing time: 45 minutes. Assortment of 8 petits fours (6 of each). 6 strawberry slices, 6 almondines with lemon zest, 6 triple chocolates Joconde biscuits, 6 apricot jelly and chopped pistachios Financiers, 6 dark chocolate ganache and dark chocolate cream Chocolate crumbles, 6 caramel and cinnamon financiers with caramelised apple compote, topped with chopped almonds, 6 raspberry cheesecakes, 6 Operas Cakes. A delicate mix of bite-sized treats perfect for Mother’s Day, Melbourne Cup festivities, Christmas, Easter, or Valentine’s Day. Free from preservatives and additives. No artificial colours.
Premium chocolate bonbons assortment. 100 pieces per box:10 Black and Milk Chocolate Pallets10 White Caprice10 Milk Caraque10 Black and 10 Milk Rocher10 Soft Caramel10 Raspberry Desire10 Passion10 Cashew Praline Elegant, glossy, and rich in flavour, these ready-to-serve frozen chocolate bonbons are perfect for Valentine's Day, Easter, Christmas, Mother's Day, or Melbourne Cup festivities. This assortment enables bakeries, pastry shops, grocery stores, delicatessens, and other confectioners to present a chocolate confectionery offer without heavy storage constraints. Managing a single assortment also facilitates the preparation of year-end gift boxes and hampers. 6 months shelf life once defrosted.
High quality butter from Brittany, France. One of the most competitive prices on the premium butter market. Portion controlled format.
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.
8 x 8 cm square. Instructions: Make sure the cake surface is damp before starting to apply the edible sheet. Take the sheet and gently apply it to the cake, rub in very slightly before removing the protective paper. Cakers tip: Wear cotton gloves when handling sheets, that way it will not stick to your fingers.
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Neutral hot concentrated jelly with high transparency and high gelling. Ideal for covering fruit cakes and other pastry products. Its creamy structure makes it easy to disperse with water, with a dilution of 70–100% water. Ideal for: fruit cakes and pastry products Directions for use:Mix 1,000 g of Royal Jelly with 700–1,000 g of water.Heat, stirring frequently, to a light boil. Avoid prolonged boiling.Remove from the heat and apply by pouring or brushing at approx. 70°C.Unused product can be reused by adding water to compensate for evaporation.
Transparent neutral mirror glaze for hot use, with neutral colour and flavour and high transparency. For easy and stable covering of cakes, including vertical and domed products. Extreme shine, even after freezing: it maintains its shine at -20°C. Ideal for: ice-cream cakes, semifreddo, bavarois, mousse and cakes Directions for use:• Heat the required quantity to 50–55°C in a microwave or bain-marie.• Stir briefly without incorporating air.• Place the cakes on a grid, cover with Mirror Neutral using a spatula and vibrate lightly.• Can also be used on flat surfaces without warming. Work briefly with a spatula first.
Hot-process glaze with a mild apricot flavour. A light yellow gel with high transparency and a soft, creamy structure that makes it easy to disperse in water. Glosses cakes and prevents the oxidation of fresh fruit. Dilute with 40%-60% water Ideal for: fruit cakes and danishes. Directions for use:• Mix 1,000 g of Apricot glaze with 500 g of water or fruit juice.• Heat, stirring frequently, to a light boil. Avoid prolonged boiling.• Remove from the heat and apply by pouring or brushing.• Unused product can be reused by adding water to compensate for evaporation.
Ready-to-use neutral jelly with high transparency. Enhances the natural qualities of fruit while preserving its freshness. Specifically developed to be freeze-stable, it remains transparent at -18°C. Can be coloured and flavoured. Diluted with 20% water and applied with a brush on freshly baked products, it is ideal for polishing croissants, brioches and danish pastries. Ideal for: fruit cakes, dry biscuits and bavarois. Also for glazing croissants, brioches and danish pastries. Directions for use:• Soften the required quantity with a broad-blade knife.• Brush over fruit cakes and dry biscuits. For bavarois, spread with a broad knife.• Whole or cut fruit can be dipped directly into the softened jelly.• For croissants, brioches and danish pastries, dilute with 20% water and brush onto freshly baked products.
White fondant sugar based on sucrose and glucose syrup, with a pure white colour and a soft, highly plastic texture. No water addition is required, only slight heating. Gives choux, éclairs and pastries a shiny topping that keeps its brightness even at freezing temperatures. Can be used with water-soluble colourants. Ideal for: choux, éclairs, Sicilian cassata Directions for use:• Heat in a bain-marie or microwave to 40–45°C. Stir and do not exceed 55°C.• Add flavourings and colourings if needed.• Use immediately while warm.• For a better and longer-lasting shine, first cover the surface with a light layer of glaze.
All the aromatic intensity of Madagascar Bourbon Vanilla, with its balsamic, phenolic and woody notes, is packed into this ready-to-use extract, rich in seeds. Easy to measure out and practical to use, it can be poured directly into preparations without needing to be infused first. Its unique origin makes it the perfect addition to patisserie classics and your culinary creations. From a selection of vanilla that is 100% artisanal, traceable and respectful of people and biodiversity, this Organic Vanilla Extract reflects PROVA's commitment through their Care&Act approach, supporting the building of a sustainable and ethical vanilla industry. Best for: ice creams, pastry creams and custards, mousses, sponge cake, biscuits, fruit preparations, chocolate ganaches, sauces.Directions for storage: Refrigerate after opening.Recommended dosage: 20g/kg dough.Alcohol Free
All typical aromatic intensity of Madagascar Bourbon vanilla with balsamic, phenolic and woody notes. Ready to use and easy to mesure out, it can be poured directly into preparations, without prior infusion. Its single origin enhances all classics of the fine pastry. Ideal for: Ice creams, pastry creams and custards, mousses, sponge cake, biscuits, fruit preparations, chocolate ganaches, sauces.Recommended dosage: 20g/kg dough. Directions for storage: Refrigerate after opening. Alcohol Free
This strong paste has all the typical aromatic intensity of Madagascar Bourbon vanilla, with balsamic, phenolic and woody notes. Spoonable, easy to measure out, practical to use, it can be poured directly into preparations, without prior infusion.Its smooth texture does not add liquid to your preparations. Ideal uses: ice creams, custards, mousses, sponge cakes, biscuits, chocolate ganaches…Directions for storage: Refrigerate after openingRecommended dosage: 2%Alcohol Free
Sturia's Baeri caviar, from the Acipenser Baeri sturgeon, is born and raised over six years in the fish farms of Nouvelle-Aquitaine, southwestern France. It's a non-native species that has adapted particularly well to the region's hydrogeological conditions, thanks to producers' "egg-to-egg" expertise across the entire production chain. Aromatic profile: Buttery, fresh cream, or nutty notes, along with hints of saltiness. The Sturia Baeri IGP caviar guarantees that reproduction, hatching, farming, production (within four hours) and processing all happen within one defined region.
Developed in collaboration with Pascal Molines, Meilleur Ouvrier de France and World Pastry Champion. A ready-to-pipe chestnut vermicelli mix, produced in France. Flexible when poaching, smooth in texture, and consistent in the piping bag. A genuine time and ingredient saving for the pastry kitchen. Ideal For: Mont Blanc, Bûches de Noël, and tartlets. To finish and decorate pastries, ice cream, desserts, and filled chocolates. How To Use: Mix to aerate and achieve a smooth and flexible texture, transfer to any pastry bag and pipe directly. Suitable for all pastry bag nozzles, including the finest.
Whole peeled and cooked chestnuts, vacuum-packed in an easy-open 500g Doypack. Chestnuts are intact, whole, tender-firm, and ready to use straight from the pouch with no prep required. Ideal For: Game, poultry, fish, and meat, for pasta fillings and soups. Shave over gnocchi and agnolotti topping.
Made with 100% cocoa butter and 100% natural vanilla, the Preludio Intro Dark 58% is a dark chocolate built for reliable, consistent results. Stable and easy to work with, it adapts to a wide range of pastry and dessert preparations. Simplicity, practicality and value. Italian-made since 1919. Melt: 45–50°C | Working: 30–32°C | Fluidity: Medium | Fat: 35% Explore our full Italian couverture range
Made with 100% cocoa butter and 100% natural vanilla, the Preludio Intro Dark 48% is a dark chocolate built for reliable, consistent results. Stable and easy to work with, it adapts to a wide range of preparations, from cookies and muffins to general pastry and baking. Simplicity, practicality and value. Italian-made since 1919. Melt: 45–50°C | Working: 30–32°C | Fluidity: Low-Medium | Fat: 30% Explore our full Italian couverture range
Made with 100% cocoa butter and 100% natural vanilla, the Preludio Intro Milk 31% is a milk chocolate built for reliable, consistent results. Stable and easy to work with, it adapts to a wide range of preparations in pastry, baking and dessert work. Simplicity, practicality and value. Italian-made since 1919. Melt: 45°C | Working: 28–30°C | Fluidity: Low-Medium | Fat: 29% Explore our full Italian couverture range
Made with 100% cocoa butter and 100% natural vanilla, the Preludio Intro White 26% is a white chocolate built for reliable, consistent results. Stable and easy to work with, it adapts to a wide range of preparations in pastry, baking and dessert work. Simplicity, practicality and value. Italian-made since 1919. Melt: 45°C | Working: 27–29°C | Fluidity: Low-Medium | Fat: 30% Explore our full Italian couverture range