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Bon Patissier Mini Kouglofs Arrive

Posted by Bea Davis on Feb 23, 2017 3:42:16 PM

Perfect miniature kouglofs arrive frozen, simply thaw and serve. These fully baked delicate sweet and savory yeast-raised cakes may be filled. The Black Olive Tapenade, Porcini or Grana Padano varieties are perfect for passed hors d’oeuvres. The Chocolate and Pistachio-Cherry versions are excellent on a pastry buffet - a little amuse-bouche or a sweet treat bite!

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Three savory flavors, and two sweet flavors, your choice!!

Perfect packaging for high volume catering-type clientele: fillable trays with extra height so fillings stay intact during storage and transport.

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Free Download:  Bon Patissier Kouglof Flyer


Topics: Bon Patissier

Pantry Additions

Posted by Bea Davis on Feb 17, 2017 8:30:00 AM

High Quality Ingredients That Add Flavor And Variety

Paris Gourmet wants to bring you an expanding assortment of ingredients that add dashes of taste and interest to your menus.  Here are a few recent additions...

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  • Jumbo California Raisins- Golden and Crimson.
  • Salts
    • Smoked Maldon Sea Salt- 1.5 kg. pail
    • Spanish Mediterranean Sea Salts- fine and coarse
    • La Baleine- Coarse Kosher and Fine Grey

  Check back for more additions soon....



Topics: Pantry

What is a Tracklement?

Posted by Bea Davis on Feb 15, 2017 4:43:00 PM

A tracklement is a savoury condiment (for example a mustard, relish or chutney), especially one served with meat.  Coined in its current sense by the English cookery writer Dorothy Hartley in her book Food in England in 1954, but probably derived from a similar dialect word with variant spellings (e.g. tranklement, tanchiment) used before that date across North and Central England and meaning "ornaments, trinkets; bits of things".

We offer a classic variety of authentic British tracklements:

  • Fresh Mint Jelly- Sweet mint jelly with a hint of lemony tartness.
  • Traditional Mint Sauce- A more potent and less sweet mint concentrate with cider vinegar.
  • Strong Horseradish Cream- Pungent horseradish sauce mellowed by fresh cream.
  • Cranberry, Port and Orange Sauce- Tart sauce with cranberries, orange zest, and Port.
  • Spiced Plum Chutney- Chutney containing Stanley plums.
  • Apple and Cider Brandy Chutney- Kentish Bramley apples and a liberal measure of Somerset cider brandy.

Think about the pairings!  Hot or cold roasted meats, mature cheeses, meat pies, toasted sandwiches ....  or Duck Breast with Plum Chutney!  See the assortment.Duck Breasts in Plum Sauce with Tracklements Plum Chutney_1.jpg

Topics: condiments

Coconut: Flavor and Health

Posted by Bea Davis on Feb 15, 2017 9:32:00 AM


While coconut, in all forms, has been a beloved flavor by chefs and consumers alike, it has taken on a new role as a featured ingredient in many healthy dietary trends.  Vegetarian, vegan, gluten free and Paleo eating plans all herald the health benefits of the fruit, while enjoying the rich flavor and satisfying mouthfeel it adds.  


In additon to the traditional purees and shreds, coconut is now featured in some new forms too.

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Coconut sugar, an unrefined and gluten-free sweetener

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Virgin Organic Coconut Oil


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Organic Coconut Flour- gluten free, non-GMO, high fiber


AMIFRUIT: Our Comprehensive Offering of Fruit Products


The Amifruit line includes these coconut ingredients and many other fruit products: dried, semi-dried, fruits in syrup, freeze dried specialities, and bakery jams.  Click below to learn more.

Download The Amifruit Brochure


Topics: Amifruit

Eight Great Bitters To Add to Your Bar

Posted by Bea Davis on Feb 13, 2017 1:37:00 PM
Bitters provide a burst of flavor in many of today's exciting cocktails and form the foundation for many of the classics as well.  Bitters often provide the underlying tastes that bring complexity to a drink without obscuring the primary spirits.  And they often amplify the flavor notes of the main component.

Eight interesting new bitters to consider:

  • Black Walnut
  • Whiskey Barrel Bitters
  • Rhubarb
  • Peach
  • Plum
  • Cranberry
  • Celery

See these new products and our complete selection of bitters.
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Be generous!  When a cocktail calls for a "dash" of bitters, it doesn't mean to extract a single drop from the bottle.  Give the bottle a healthy forward jab, or as many as the recipe suggests.

Download Our New Cocktail  Ingredients for Mixology  Brochure


Topics: Mixology

Fun Colors, Exotic Flavors: All Natural Flower Extracts For Mixology

Posted by Bea Davis on May 12, 2015 10:00:00 AM

These products are an innovative new product line from Wild Hibiscus Flower Company using the color pigment and flavor featuring three delicious flowers:

The berry-like Hibiscus Flowers - Red Sensual Bulgarian Rose+Hibiscus Flowers - Pink Mystical and alluring Butterfly Pea Flower - Blue with natural color change to Purple 


They have done the hard work for you by sourcing, gathering and extracting the flowers and making the products ready to use in a handy glass dropper bottle (100ml / 3.4 fl Oz Net).

In fact, b'Lure is the world's first liquid butterfly pea flower extract produced and ready to use for the food and cocktail industry. 


Flower Extracts can be used like a bitters - just a few drops per cocktail for vibrant color and flavor.  

Just add 2-3 dashes per drink.  You can create 30+ cocktails per bottle.

Another great idea is to jazz up you bottle or glass of water for a new taste and color experience.

In Food: Frosting, Icing, Cakes, Deserts, Macaroons, etc 

In Beverages: Get creative with coloring and ice, molecular mixology, foams, liquor infusions, jelly layers, shots, 2-part drink presentations, plate paint, atomizer sprays, etc 

0% Alcohol
Heat Stable in Cooking
High Concentrate
2 year shelf life (Keep refrigerated once opened)
Handmade in Small Batches
Premium Quality


A high concentration extract from the most premium Bulgarian Rose and Hibiscus flowers.   This product is extremely luxurious with a divine aroma of rose essential oils, rounded out by the mixed berry-type taste of hibiscus so doesn’t overpower. Use like a bitters - just a few drops per cocktail for vibrant pink color.  Also use for cooking applications such as macarons and cake decoration.  Goes particularly well with mezcal for a perfect pairing or to a glass of Champagne.  Works very well for frosting, icing, cakes and desserts.


This product is the world’s first produced commercial Butterfly Pea Flower Cocktail Concentrate - designed for the creatives in the cocktail and food industry and food and cocktail lovers.    If other ingredients are added that have a higher acidity (like limes or lemons), the color then changes from blue to purples and pinks depending on surrounding light & the acidity (pH) of the drink or food it is mixed with.  You can use b’Lure straight out of the dropper bottle which is naturally bright blue.  An edible natural blue food is quite rare in nature.  That’s why b’Lure is so special.


A high concentration extract from hibiscus flowers.  Its a natural red that can be used for food and beverages and has an intense mixed berry-type taste.   Made from fresh cold-pressed hibiscus flowers, dried hibiscus and cane sugar.  That’s it.  Use like a bitters - just a few drops per cocktail for vibrant red color in beverages. Great as an all-natural substitute for flavors like rhubarb, raspberry, cherry, pomegranate or grenadine.  Can substitute hibiscus flower extract where hibiscus tea is called for in craft cocktails and other beverages.  Add a few dashes in your cooking and cake frosting.  Imagine a beautiful crimson hibiscus macaron!


Download Our New Cocktail  Ingredients for Mixology  Brochure


Wild Hibiscus Flowers in Syrup For Craft Cocktails

Posted by Bea Davis on May 11, 2015 10:00:00 AM

The Wild Hibiscus Flower Company of Australia offers the best of what nature has to offer with their products,  vibrant and intense in colors and flavors.  Since humble beginnings in 1999, they’ve become makers and innovators of all-natural foods with the debut of the original Wild Hibiscus Flowers in Syrup.  We now offer a range of edible hibiscus  flower products of which are grown and made in Australia.


Hibiscus Flowers in Syrup



The world’s first Wild Hibiscus Flowers in Syrup.  All natural and deliciously edible hibiscus flowers in a cane sugar syrup - - hand-made in small batches. Each flower is hand packed into the jar to preserve their quality and shape. All of the natural vibrant color and flavor comes just from the flower.  They are cooked in the jar and vacuum sealed which gives them a long shelf life (3 years, once opened).

Wild Hibiscus Flowers in Syrup are all natural and deliciously edible - both the whole hibiscus flowers and the delicate infused cane sugar syrup from the jar.  Suitable for cocktails and culinary delights. Also great for mocktails, children’s fun drinks and desserts.


Download Our New Cocktail  Ingredients for Mixology  Brochure

1883 Syrups: From The French Alps For Bartenders and Baristas

Posted by Bea Davis on Mar 31, 2015 4:54:00 PM

The flavor makes all the difference.  Unique flavors created in the pursuit of aromatic excellence.  Creativity distilled into a single bottle to enhance every drink.  A touch of audacity, a dash of perfection, and an invitation to indulge.  Premium 1883 Syrups 100% made in France to create, to mix, to invent coffee drinks, and to inspire bartenders, baristas and mixologists around the world.



For the barista

Vanilla  Hazelnut  Caramel  Sugar Free Vanilla  Sugar Free Hazelnut


Inspired by professionals and created for their mixology expertise.  Committed to professionals worldwide, 1883 innovates for and with them.  World reknowned baristas and bartenders like mixologist Greta Gronholm, IBA Cocktail World Champion, are developing new 1883 recipes for cocktails to enhance taste, texture, and utilization.


Download Our New Cocktail  Ingredients for Mixology  Brochure



For the bartender

Raspberry  Lemon  Strawberry  Grenadine  Yuzu Lemon  Rose

Organic Argan Oil from Morocco

Posted by Bea Davis on Nov 13, 2014 3:09:47 PM

Mustapha's Organic Argan Oil is extracted from the seeds found inside the fruit of the Argan tree, which is an ancient tree native to Morocco that grows between the base of the Atlas Mountains and the Atlantic Ocean. Argan fruit resembles a large olive, with a thick green skin. The skin is dried and removed to reveal the Argan nut, which is stone-crushed to access the seeds found inside. These seeds are toasted and then crushed and pressed to make Argan oil. The precious oil extracted during this process has rich, buttery, toasty nut aromas that accurately hint at the oil's unique flavor profile: nutty, toasty, with an amazingly light mouth feel.




Argan oil is excellent for bringing light, nutty flavor to many foods. It can be used similarly to olive oil, and brings unique flavor to vinaigrettes, couscous, simple vegetables, soups, grilled meat, and seafood. Also try it drizzled over ice cream for a light but decadent dessert.


Also check out Austria's Finest Styrian Pumpkinseed Oil.


Download Our Complete Product List

Topics: Oils

Savory and Sweet For Your Pantry: Sugar Cubes, Honey, and Chickpea Flour

Posted by Bea Davis on Nov 5, 2014 2:13:16 PM

Thousand Flower Honey


A convenient 11# bulk plastic pail of our delicious Brover honey.


La Perruche Sugar Cubes


These irregular-shaped sugar lumps of a warm golden colour caress the senses with a touch of caramel and a hint of vanilla and are a marvellous complement to tea, coffee or herbal infusions.


Chickpea Flour


Chickpea flour—also known as besan, gram flour,  garbanzo bean flour and cici bean flour—is popular in Middle Eastern and Indian cooking and baking. Use it in dishes like falafel, hummus, socca, farinata, papadums and pakoras. It is also a wonderful ingredient for gluten free baking. Try it in crackers, pizza crusts, and breads. Chickpea flour also works well in cakes or quick breads with strong flavors like chocolate and pumpkin. It can also be used to thicken soups, sauces, or gravies. Use garbanzo bean flour to replace up to 25% of the flour in your baking to increase protein and fiber.

Topics: condiments