Paris Gourmet

10/20/2026

☕ Featured Product ☕

Tiramisu is one of the most requested desserts on any menu, and Pastry 1's Tiramisu Mix makes it simple to keep there. Whisk with heavy cream to soft peaks in about three minutes, no mascarpone sourcing, no espresso timing, no guesswork on set. One 10 lb carton keeps the classic on the menu without the usual prep headache.

https://hubs.la/Q04yMnP80

10/15/2026

Small formats are having a real moment on menus right now. Moda's pre-baked shells, cream puffs, éclairs, bouchées, and cones, give pastry teams a head start: the base is already done, so all that's left is filling, glazing, and plating. One case of shells can flex across a dessert station, a passed tray, or a savory course.

Read more: https://hubs.la/Q04yMrMp0

10/13/2026

Looking for a cozy treat to see you through the cooler months? Meet Romuald Remy's Caramel Chocolate — milk and sugar cooked down to a deep caramel, then folded with 100% cocoa paste and cut into neat little squares, rich, chewy, and just the thing for a cold afternoon.

Full recipe: https://hubs.la/Q04yMrK90

10/08/2026

This fall, we're hitting the road! Here's where you can find the Paris Gourmet team over the next few weeks:

📍A Taste of Paradise Food Show 2026 — October 17, The Westin Beach Resort & Spa at Frenchman's Reef
📍Pastry Chef Table — October 19, North Carolina
📍Cheese and W**e Week 2026 — November 9–22, New York & Philadelphia

10/06/2026

From best apprentice in her région to Best Pastry Chef in the World, Christelle Brua's path led her through the kitchens of Pré Catelan and the Élysée before landing somewhere entirely her own: a chocolate shop. Madame Cacao is built on noble ingredients and childhood-inspired simplicity, proof that reinvention can be its own kind of mastery.

Read more in the latest issue of Pastry1 Magazine: https://hubs.la/Q04xc2lt0

10/01/2026

🍰 Featured Product 🍰

Discover the Frozen Desserts Collection from Jean Noel. A curated lineup of artisanal desserts where classic inspirations and modern creativity meet in layers of flavor, texture, and beauty, spanning timeless French icons, vibrant fruit pairings, and rich chocolate creations. Just thaw and serve, perfect for pastry buffets, retail displays, or plated desserts.

Available here: https://hubs.la/Q04xc2360

09/29/2026

Two takes on a classic: buttery, laminated puff pastry wrapped around a homemade apple compote or a whole half-apple, from M.O.F. Pastry Chef Stéphane Glacier and Pierre Bordonnat of La Niçoise. Simple, seasonal, and all about the apple, proof that a turnover done right doesn't need much more than great fruit and perfect lamination.

Get the recipe: https://hubs.la/Q04xc1Qh0

09/25/2026

8 Ingredients to Elevate Your Raw Bar This Oyster Season

Upgrade your oyster program this oyster season with 8 raw bar ingredients, from classic mignonette to a truffle-finished premium upsell.

09/25/2026

Chocolate mousse doesn't have to be a gamble during service. Cacao Noel's One Step Mousse Mixes whip up in just 4-6 minutes, no tempering or egg-folding required, and stay freeze-thaw stable so kitchens can batch ahead without weeping or deflating.

Read now: https://bit.ly/46iTkVj

09/23/2026

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Meet Paris Gourmet 🇫🇷 — a chef's passport to global ingredients since 1983. We source the finest specialty foods from around the world and around the block, then deliver them to culinary professionals nationwide through our proprietary brands and a network of independent distributors.

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