Paris Gourmet is proud to announce our Noel Bonbons. Its comes in two different assortments called Broadway and Hollywood.
Broadway's flavors are Almond Praline Oval, Morogoro Square, Salted Butter Caramel Dome, and Vanilla Ganache Square
Hollywood's flavors are Lime Dome, Passion Mango Pod, Raspberry Pod, and Banana Caramel Dome.
We also carry each flavor separately.
Topics: praline, Cacao Noel, chocolate, celebration, bon bons, Hollywood, Broadway, Noel Chocolate Bon Bons, Salted Butter Caramel Dome Bon Bon, Banana Caramel Dome Bon Bon, Almond Praline Oval Bon Bon, Morogoro Square Bon Bon, Vanilla Ganache Square Bon Bon, Lime Dome Bon Bon, Passion Mango Pod Bon Bon, Raspberry Pod Bon Bon
From left to right, Chef Frederic Larre, Chef Sylvain Leroy, Chef Eric Bertoia, and Chef Calogero Romano
Have you ever heard of "writers block" or needed some inspiration? It happens to all of us, and in the food industry it happens to chefs as well.
Unlike most vendors, Paris Gourmet offers a solution to that problem. A team of chef technicians that service our customers nationwide to answer any technical questions about our products, recipes, consulting, and our favorite... demo day!
Chef Calogero Romano and staff at Malverne Pastry Shop
"Demo day" is a unique service that Paris Gourmet's chef technicians provide. Depending on your location, the chef technician schedules a date to spend a day in your kitchen to show you and/ or train your staff on how to produce pastries.
Paris Gourmet provides ingredients and recipes for the demo and prior to the day, the chef technician usually discusses and goes over details of what the customer is looking for.
It is a day filled with lots of cooking, photo taking, and the best part... tasting of all the pastries that were produced for that day!
To book a demo and for more information, please contact your sales representative.
Meet our Chefs:
Instagram @charliepastrynewyork
Topics: Cuisine-Tech, gelato, ice cream, Ravifruit, Techniques, praline, Hero Jams, Frozen pastries, Bon Patissier, Cacao Noel, decorations, Events, MODA tart shells, New Products, Pastry Trends, Amifruit, Gelatech, viennoiserie, croissant, trends, chef, whites, macaron, bread, Butter, artisan gelato, cake, eric bertoia, cocoa powder, Calogero Romano, dark chocolate bark, chocolate bark, Noel Chocolate, freeze dried raspberries, nutley farms, pastry techniques, venoiserie techniques, venoiserie skills, dough, glucose syrup, Beurremont butter, Pastry Skills, croissant dough, consulting, frederic larre, sylvain leroy
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