Introducing Bon Patissier Frozen Straight Croissants

Bon Patissier Frozen Straight Croissants give you a new option to delight your customers. They're ideal for dipping in their favorite morning beverage, or as the perfect beginning to a great sandwich. They can also be filled to order with bakery jam, hazelnut spread, or pastry cream.

Add variety and visual appeal to your case, and separate yourself from your competition by offering your customers a new twist on the classic all-butter croissant.

To learn more about our entire line of frozen all-butter Viennoiserie from Bon Patissier, speak to your sales rep or download our brochure by clicking below.

These great new juices are right on-trend.

Cold pressed juice is a trend you can't afford to miss, and Amifruit Cold-Pressed Juices are the perfect solution. These RTD juices are ideal for your grab-and-go case, as an amenity, or on your menu as a great non-alcoholic option.

Click below if you want to learn more about our full line of beverage products, or email us today!

We've added some great new items...

(Click on the pictures for more information)

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Interested in learning more about our line of great gelato products? Download our full brochure or email us at info@parisgourmet.com

Bon Patissier Kouign Amann

Kouign Amann (pronounced [kwin a mãn]; pl. kouignoù-amann) is a Breton cake. It is a round crusty cake, originally made with bread dough (nowadays sometimes viennoiserie dough), containing layers of butter and sugar folded in, similar in fashion to puff pastry albeit with fewer layers. The cake is slowly baked until the butter puffs up the dough (resulting in the layered aspect of it) and the sugar caramelizes. The effect is similar to a muffin-shaped, caramelized croissant. Kouign Amann is a speciality of the town of Douarnenez in Finistère, Brittany, France where it originated around 1860. The invention is attributed to Yves-René Scordia (1828–1878). Comes frozen and easy to bake! Just butter and sugar a cupcake mold. Place Kouign Amann in the mold. Bake 375˚F/190˚C for approximately 19 minutes (ovens vary). Remove immediately from the mold, to avoid product form sticking.

Dufour Gourmet Handcrafted Pates and Terrines

Chef Aurélien Dufour’s fine handmade pâtés will delight all food lovers’ taste buds. Fully-cooked, ready to enjoy! Each product is handcrafted with care by Chef Aurélien using traditional French techniques and highest quality meats. Chef Aurélien sources from local farms that respect humane animal treat-ment practices and have strict quality standards. Our goal is to provide you with the highest quality charcuterie available.

• Handmade high quality products using traditional French techniques 
• Using locally sourced seasonal meats and vegetables
• Partnering with local farms that practice humane animal treatment
• No artificial preservatives or additives
• Animals raised without antibiotics or hormones

Chef Aurélien Dufour was born amidst the rich food and wine culture of Bordeaux, and spent his childhood in Germany where he was introduced to the charcuterie tradition. Aurélien’s natural talent was apparent, and he learned from the talented Chef Gérard Berranger, a Meilleur Ouvrier de France-distinguished Charcutier (the highest and most prestigious award in France in the food industry). There, Aurélien learned the technique and tradition of French charcuterie, steeped in history, with recipes passed down over generations. He mastered pâtés, terrines, galantines, ballotines, crépinettes and sausages, and also participated in many charcuterie competitions.  

Aurélien Dufour has worked in the food industry for nearly 15 years, including six years in New York City as chef charcutier for Chef Daniel Boulud and his Dinex restaurant group. In 2013, Aurélien was recognized by Star Chefs as a Rising Star in the Artisan Category, and was also named a "30 under 30 Best Chef"by Zagat. In February 2016, he was inducted into the prestigious and exclusive association of Academie Culinaire de France, U.S. delegation, which preserves and promotes the French culinary arts, encourages training in cuisine, and supports professional development.

Dufour Gourmet Pate Flyer

Available via PGX, our weekly pre-oder program for the finest, freshest artisan products.  Please consult a Paris Gourmet sales team member for complete details.

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!

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.

Free Download:  Bon Patissier Kouglof Flyer

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...

• Flahavan's Irish Steel Cut Oatmeal

• Torino Grissini- Thin, crisp Torino style breadsticks.
  

• Felix Lingonberries- wild and natural from Sweden.

• Lyle's Golden Syrup- convenient tabletop size.

• 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....

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.

COCONUT:  A TRADITIONAL FLAVOR, A CURRENT TREND

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.  

MANY FORMATS

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

Coconut sugar, an unrefined and gluten-free sweetener

Virgin Organic Coconut Oil

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

AMIFRUIT: Our Comprehensive Offering of Fruit Products

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.
 

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.