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Passion and creativity, Cacao Barry, partner with creative chocolate artisans since 1842.
Chocolates with an exceptional taste, for professionals and gourmets.
Over little more than 60 years, Elle & Vire has become a major brand of dairy products, close to the concerns of consumers and catering professionals.
Trehalose, a natural gift, is abundantly present in plants and animals, all integral components of the natural world. Nagase Viita (formerly Hayashibara) developed TREHA®, a mass-produced trehalose from tapioca starch. TREHA® is widely used across multiple applications, with confectionery being one of its primary uses. TREHA® enhances classic recipe recreations (revisiter), minimizes food waste, optimizes production schedules, and saves time.Are you ready to open new possibilities with TREHA®?
TREHA® is a registered trademark in the EU and other countries.
World reference of purées and coulis of fruits and frozen vegetables, the Boiron orchards master their know-how for over 40 years. The rigorous selection the best fresh produce, the assembly techniques, inherited from the universe of the champagne, are realized on an ultra modern site in Valence (France).
MAKAO designs and produces packaging and POSM for the luxury market (wines and spirits, cosmetics, chocolate confectionery). Graphic designers and designers work on the creation of projects, working closely with Hong Kong-based engineers who oversee production. This combination of talents allows MAKAO to create, innovate and manufacture.
Thanks to their experience and business expertise: Technical, Sales and Marketing, Sourcing, Finance
Our mission: Selecting, creating and manufacturing tasty ingredients for the most demanding Chefs through a light, flexible and responsive structure.
For expectations that meet the needs of Gastronomy, targeting Pastry, Ice Cream, Bakery, Chocolate, inspired by French Savoir-Faire for international development.
A high-end puree and fruit processor, Ponthier offers a range with a natural composition that guarantees precise traceability and flawless food safety. Ponthier’s commitment is thus to select and transform selected produce influenced by “variety, terroir, climate” and the artisanal expertise of man.
The Sicoly coop was born when arborists of the Lyon region united in 1962, wishing to merge their fruit offer to sell them on the market of Lyon under two main activities: fresh fruits and frozen fruits and fruit purées.
Schneider packaging company is a specialist in creation and design of packaging for the gastronomy. She proposes innovative and original solutions to answer every types of request in term of big, average or small series.
PCB imagines and creates high end decors for all lovers of gastronomy: pastry chefs, chocolatiers, restaurateurs…
Puratos is an international group with great expertise in the bakery, pastry and chocolate sectors. We manufacture the ingredients and solutions that allow you to better meet the expectations of your consumers in the face of the constraints of the profession, while giving free rein to your creativity.
In more than two centuries, Matfer Bourgeat 100% French industrial group, has become world leader in equipment for professional kitchens and laboratories. A success driven by a French passion for taste and quality, but also by an appetite never satisfied for innovation.
With you for more than 50 years, we are a family business committed to the defense of the craft and partner of all the food professions.
Our vocation is to bring you creativity thanks to a constant technological watch, your satisfaction thanks to the proximity and responsiveness of a quality and professional service.
Azienda Agrimontana, founded in 1972 in Borgo San Dalmazzo, Cuneo (Piedmont – Italy), is the market leader in Italy for chestnuts, candied fruits, onfitures, honeys, fruit purees and creams/dried fruit pastes. Agrimontana International, created in 1990 in the Principality of Monaco, distributes in France and in a large number of countries around the world, all Agrimontana products and fine aromatic cocoa as well as Domori chocolate.
For more than a century, the Maison LOUIS FRANÇOIS has perpetuated the passion for innovation and excellence. With a production site and a laboratory located in Ile-de-France, the Maison LOUIS FRANÇOIS manufactures and markets a wide range of ingredients worldwide for the bakery, pastry, chocolate, ice cream and gastronomy sectors. The longevity of a passion and know-how requires attention and consideration. The teams of the Maison LOUIS FRANÇOIS are committed to respecting and transmitting this tradition with passion, agility and expertise.
We design avant-garde pastry-making moulds that we hope to push towards new frontiers. Furthermore, we enter uncharted territories and move the limits of what can be done to create new ways of baking. Silikomart supports the pioneers of this art. We transform the creative genius of some of the greatest pastry chefs of our time into extraordinary and revolutionary works of art. Italian design and production: a unique combination and a guarantee of quality and excellence throughout the world. A passionate team of people here to inspire your creativity and shape it.
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