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July New Product Guide
La Rose Noire - Product Guide
Early Christmas Brochure
April New Product Guide
Bespoke - Personalised
Biscuits For Cheese
Chocolates - Truffles - Petits Fours
Chocolates - Truffles - Petits Fours (Wrapped)
Tartelette Shells (Small)
Tartelette Shells Sweet (Small)
Tartelette Shells Sweet (Large)
Tartelette Shells Savoury (Large)
Tartelette Shells Savoury (Medium)
Tartelette Shells Sweet (Medium)
Fillings - Coatings - Glazes
Flavourings - Compounds
Mixes - Mousses - Alaskas - Fonds
Toppings - Sauces
Paul Wayne Gregory
Joe & Seph's
La Rose Noire
The Pastry Room
Cocktails & Smoothies
Pure Vanilla Essence
Pure Vanilla Essence has a natural and baking-resistant flavour, with bourbon vanilla pomace extract. Used for quality pastries and cakes and for flavouring vanilla ice cream, desserts, and glazes.
CARMA Swiss Cocoa Powder
Top quality 100% cocoa powder for dusting, flavouring, decorating etc.
MICHEL CLUIZEL Gruétine
Finely crushed cocoa nibs nougatine
Puffed cereal balls to add to desserts for a crunchy effect. Freezes easily & does not get damp on defrosting
Arctic White Cocoa Butter Colouring
Coloured Cocoa Butter - Green 1 X 200G
Green-coloured cocoa butter in easy to use squeezy bottle.
Orange Cocoa Butter Colouring
Coconit Puree From Indonesia (Frozen)
Lactose-free coconut puree with a particularly creamy, smooth texture. Made from coconuts selected when they are perfectly ripe, the puree has a gourmand flavour, long finish and immaculate glacier-white colour.
Red Rhubarb Puree
Frambosa variety of rhubarb with a particularly sweet and tart flavour.
Strawberry From Gariguette Puree (Frozen)
Gariguette strawberry selected for its intensity of flavour, fine sweet/acidic balance and red/orange colour
Grated Lemon Peel Zest
"Grated Flavoured Lemon Peel, Yellow, aromatic, fine crumbly texture. Add to cake, sponge, bavarois mixes or for flavouring creams, Grated flavoured lemon peel. Yellow, aromatic, fine crumbly texture. Add to dessert mixes etc"
"Purified and concentrated glucose syrup obtained from wheat starch by enzyme conversion., The product is based on wheat starch. The content of "