Patisserie

Inverted sugar used in cake decorating, molecular gastronomy, croquants & tuiles

Pre-tempered milk chocolate, with well-rounded cocoa and caramel flavours. For all round use.

Pre-tempered white chocolate, with intensely creamy, milky notes. For all round use. 

Pre-tempered dark chocolate, which is enjoyably bitter and dark. For all round use.

Pre-tempered dark couverture chocolate, with a well-rounded, gently bitter bite. For all round use.

Chips of bitter, roasted cocoa beans for adding to biscuits, infusing into creams or adding to fruit granola

High-quality, decorative chocolate pieces

For adding textured decoration and sweetness to cinnamon buns, biscuits and cakes

Brown cane sugar infused with vanilla.  Use in vanilla crème brûlées, vanilla-infused caramel, or dust over cup cakes

Fizz-in-the-mouth sugar crystals. Use on chocolates, or Heston Blumenthal's exploding gateau

Caramelized, crispy flakes used in pâtisserie and baking

Freeze-dried yoghurt for garnishes and canapés

For macarons, sherbets, coating desserts, and savoury garnishes

For macarons, sherbets, coating desserts, and savoury garnishes

For macarons, sherbets, coating desserts, and savoury garnishes