DIEPVRIES ASSORTIMENT Broodproducten Produits Pain VOORGEBAKKEN | PRÉCUITS

Total Page:16

File Type:pdf, Size:1020Kb

DIEPVRIES ASSORTIMENT Broodproducten Produits Pain VOORGEBAKKEN | PRÉCUITS DIEPVRIES ASSORTIMENT Broodproducten Produits pain VOORGEBAKKEN | PRÉCUITS 27604 Stokbrood wit - 58cm 27607 Stokbrood fitness - 58cm Baguette blanche - 58cm Baguette fitness - 58cm 3 280g 350g BROODPRODUCTEN - PRODUITS PAIN BROODPRODUCTEN - PRODUITS 35 30 15’ 10’ 12 - 15’ 14 - 16’ 190-200° 200° 28400 Parisien ± 56cm 28411 Parisienne ± 63cm Parisien ± 56cm Parisienne ± 63cm 460g 280g 20 30 10’ 10’ 16 - 18’ 13 - 14’ 200° 220° 27596 1/2 stokbrood wit - 27cm 27605 1/2 stokbrood fitness - 27cm 1/2 baguette blanche - 27cm 1/2 baguette fitness - 27cm 125g 150g 50 60 15’ 10’ 12 - 14’ 12 - 14’ 190° 200° 28440 Rustiguette - 52cm (met zakje) 28449 Pain d’antan olijven Rustiguette - 52cm (avec sac) Pain d’antan olives 270g 450g NEW 22 20 10’ 30’ 15-18’ 16-18’ 200° 200° 2844828250 Pain d’antan wit 28450 Pain d’antan mout Pain d’antan blanc Pain d’antan malt 400g 400g 20 20 30’ 30’ 16-18’ 16-18’ 200° 200° ONTDOOITIJD - TEMPS DE DECONGELATION BAKTIJD - TEMPS DE CUISSON TEMPERATUUR - TEMPERATURE 2845228250 Flûte rozijnen/noten 27508 Kampioentjes 4 Flûte raisins/noix Petit pain champion 130g 70g 20 49 10’ 15’ 5 - 10’ 7’ 220° 210° 27410 Goudstukken meergranen 27331 Malzkornbroodje Pièces d’or sept céréales Petit pain Malzkorn 50g 88g 80 50 10’ 10’ 12 - 15’ 12’ 150 - 170° 200° 27320 Keizerbroodje natuur 2825027333 Pompoenpitbroodje Petit pain empereur nature Petit pain citrouilles 65g 88g BROODPRODUCTEN - PRODUITS PAIN BROODPRODUCTEN - PRODUITS 120 50 15’ 10’ 10 - 12’ 12’ 190° 220° 27325 Keizerbroodje maanzaad 2825027335 Black & White broodje Petit pain empereur au pavot Petit pain Black & White 65g 65g 120 60 15’ 10’ 10 - 12’ 12 - 14’ 190° 200° 2825027322 Keizerbroodje sesam 2825027328 Pano Italiano Petit pain empereur au sésame Pano Italiano 65g 55g 120 60 15’ 10’ 10 - 12’ 6 - 8’ 190° 200° GEWICHT / STUK - POIDS / PIECE AANTAL STUKS / KARTON - PIECES / CARTON 5 32033 Panier soleil wit 32018 Panier soleil meergranen Panier soleil blanc Panier soleil multicéréales BROODPRODUCTEN - PRODUITS PAIN BROODPRODUCTEN - PRODUITS 600g 600g 15 15 70 - 90’ 70 - 90’ 20’ 20’ 185° 185° 32022 Wit ardeens rond 32021 Wit ardeens rond Blanc ardenne rond Blanc ardenne rond 400g 800g 12 10 70 - 90’ 70 - 90’ 20 ‘ 20’ 185° 185° 2825027447 Carré wit 2825032009 Carré wit Pain blanc carré Pain blanc carré 400g 800g 15 12 70 - 90’ 70 - 90’ 20’ 20’ 185° 185° Volkoren lang 32015 32003 Volkoren lang Pain complet long Pain complet long 400g 800g 15 12 70 - 90’ 70 - 90’ 20’ 20’ 185° 185° 32014 Carré bruin 32011 Carré bruin Pain gris carré Pain gris carré 400g 800g 15 12 70 - 90’ 70 - 90’ 20’ 20’ 185° 185° ONTDOOITIJD - TEMPS DE DECONGELATION BAKTIJD - TEMPS DE CUISSON TEMPERATUUR - TEMPERATURE 32024 Rond boerenbrood bruin 32023 Rond boerenbrood bruin 6 Rond pain campagnard Rond pain campagnard 400g 800g 15 10 70 - 90’ 70 - 90’ 20’ 20’ 185° 185° 32026 Breughelbrood rond 32025 Breughelbrood rond Pain Breughel rond Pain Breughel rond 400g 800g 15 10 70 - 90’ 70 - 90’ 20’ 20’ 185° 185° 29900 Desembrood vruchten/granen 29902 Desembrood pompoen/ spelt Pain levain fruits/grains Pain levain potiron/ épautre 500g 500g NEW NEW BROODPRODUCTEN - PRODUITS PAIN BROODPRODUCTEN - PRODUITS 8 8 15’ 15’ 10-12’ 10-12’ 200° 200° Panini - 22cm 32034 Zonnebloembrood 28433 Pain tournesol Panini - 22cm 600g 120g 16 40 70 - 90’ 10’ 20’ 3’ 185° grill 29901 Desembrood multigranen Pain levain multicéréales 500g NEW 8 15’ 10-12’ 200° GEWICHT / STUK - POIDS / PIECE AANTAL STUKS / KARTON - PIECES / CARTON NOG TE RIJZEN | PRÊTS-A-POUSSER 7 27521 Stokbrood deeg - 65cm 28090 Klaaspaard deeg junior Baguette crue - 65cm Bonhomme Sint Nicolas cru BROODPRODUCTEN - PRODUITS PAIN BROODPRODUCTEN - PRODUITS 530g 90g 36 ± 130 150’ 90 - 120’ 25 - 28’ 12’ 190° 220° SEIZOEN - SAISON 27515 Stokbrood deeg - 70cm 28185 Paashaasje deeg Baguette crue - 70cm Lievre de paques cru 340g 90g 50 ± 133 150’ 90 - 120’ 18 - 20’ 12’ 210° 220° SEIZOEN - SAISON 28933 Pistolet wit deeg 28150 Kerstkoek deeg Pistolet blanc cru Couque Noel cru 65g 95g NEW 150 ± 126 180’ 90 - 120’ 22 - 25’ 12’ 200° 220° SEIZOEN - SAISON 28936 Pistolet bruin deeg Pistolet gris cru 65g NEW 150 180’ 22 - 25’ 200° RIJSTIJD - LEVAGE BAKTIJD - TEMPS DE CUISSON TEMPERATUUR - TEMPERATURE TE ONTDOOIEN | A DECONGELER 27620 Klaaspaardje junior gebakken 27625 Tafelbroodje wit - 13cm 8 Bonhomme Sint Nicolas cuit Petit pain blanc - 13cm 75g 45g 72 2x50 30’ 20 - 25’ - - - - SEIZOEN - SAISON 27621 Ovenkoekje wit - 10cm 27627 Tafelbroodje bruin - 13cm Faluche blanche - 10cm Petit pain gris - 13cm 65g 45g 2x42 2x50 20 - 25’ 20 - 25’ - - - - 27623 Ovenkoekje bruin - 10cm 2825027628 Mini tafelbroodje wit - 8cm Faluche grise - 10cm Mini pain blanc - 8cm 65g 25g BROODPRODUCTEN - PRODUITS PAIN BROODPRODUCTEN - PRODUITS 2x42 210 20 - 25’ 20 - 25’ - - - - 27631 Mini ovenkoekje wit - 7cm 2825027629 Mini tafelbroodje bruin - 8cm Mini faluche blanche - 7cm Mini pain gris - 8cm 33g 25g 135 210 20 - 25’ 20 - 25’ - - - - 27633 Mini ovenkoekje bruin - 7cm 27240 Sandwich wit Mini faluche grise - 7cm Sandwich blanc 33g 45g 135 100 20 - 25’ 30’ - - - - GEWICHT / STUK - POIDS / PIECE AANTAL STUKS / KARTON - PIECES / CARTON 27242 Sandwich wit gold 2885229900 Glutenvrij brood zonnebloempitten (gesneden en individueel verpakt) Sandwich blanc gold Pain sans gluten graines de tournesol 9 45g 400g PAIN BROODPRODUCTEN - PRODUITS NEW 100 6 30’ 180 - 240’ - - - - 27245 Mini sandwich wit 28851 Glutenvrij brood maanzaad/ pompoenpitten (gesneden en individueel verpakt) Mini sandwich blanc Pain sans gluten pavot/ graines de potiron 25g 400g NEW 200 6 30’ 180 - 240’ - - - - 28062 Chocoladebol Boule au chocolat 60g 50 20 - 25’ - - 28850 Glutenvrij wit brood (gesneden en individueel verpakt) Pain sans gluten blanc 400g NEW 6 180 - 240’ - - 2825028853 Glutenvrij bruin brood vezelrijk (gesneden en individueel verpakt) Pain sans gluten gris riche en fibres 400g NEW 6 180 - 240’ - - ONTDOOITIJD - TEMPS DE DECONGELATION BAKTIJD - TEMPS DE CUISSON TEMPERATUUR - TEMPERATURE Viennoiserie Viennoiserie NOG TE RIJZEN | PRÉTE-A-POUSSER 27001 Botercroissant 17488 Boterkoek zonder rozijnen Croissant beurre Couque au beurre sans raisins 11 60g 75g VIENNOISERIE 180 150 2,5h 2h 14’ 16’ 180 - 200° 220° 28001 Botercroissant Plus 17489 Boterkoek met rozijnen Croissant beurre plus Couque au beurre avec raisins 60g 85g 180 150 2h 2h 14 - 16’ 16’ 180° 220° 27002 Botercroissant Best PL91 2825027005 Boterkoek zonder rozijnen Gold Croissant beurre Best PL91 Couque au beurre sans raisins Gold 60g 80g 200 150 1,5h 1,5h 12 - 15’ 20’ 200° 175° 27015 Chocoladekoek boter 2825027006 Boterkoek met rozijnen Gold Petit pain chocolat beurre Couque au beurre avec raisins Gold 70g 85g 150 150 2,5h 1,5h 14’ 20’ 180 - 200° 175° 27017 Chocoladekoek Best PL91 (margarine) 27270 Torsade chocolade Petit pain chocolat Best PL92 Torsade chocolat 68g 100g 176 80 1,5h 1,5h 12 - 15’ 12’ 200° 180° RIJSTIJD - LEVAGE BAKTIJD - TEMPS DE CUISSON TEMPERATUUR - TEMPERATURE 28928 Suikerstrik 28616 Mini torsade chocolade 12 Tortillon sucré Mini torsade chocolat 100g 28g 100 180 45’ 1,5h 20’ 10’ 175° 180° VIENNOISERIE 28601 Mini croissant boter 27800 Ontbijtkoekdeeg Mini croissant beurre Pain d’épice 20g 4x3,3kg 200 4 1,5h 6-24h 14 - 16’ 60’ 180° 180° 28606 Mini chocoladekoek boter 27830 Kandijkoekdeeg Mini petit pain chocolat beure Pain d’épice candi 28g 4x3,5kg 200 4 1,5h 6-24h 10 - 12’ 60’ 180° 180° 28611 Mini rozijnenkoek boter Mini pain raisins beurre 30g 200 1,5h 10 - 12’ 180° GEWICHT / STUK - POIDS / PIECE AANTAL STUKS / KARTON - PIECES / CARTON KLAAR OM TE BAKKEN | PRÉTE-A-CUIRE 27101 Voorgerezen botercroissant 27561 Abrikozenflap gesuikerd Croissant beurre prépoussé Chausson abricot sucré PRUVÉ 13 70g 138g VIENNOISERIE NEW 60 40 20’ 60’ 16’ 25 - 30’ 165 - 170° 180° 27111 Voorgerezen chocoladekoek (boter) 27727 Palmier met boter Petit pain chocolat beurre prépoussé Palmier avec beurre PRUVÉ 75g 80g NEW 70 80 20’ 60’ 16’ 25 - 30’ 165 - 170° 180° 28000 Appelflap (boter) Chausson pomme 100g 54 60’ 20’ 200° TE ONTDOOIEN | A DECONGELER 28010 Mini appelflap (boter) 27811 Kandijkoek met suiker Mini chausson pomme Pain d’épice candi avec sucre 40g 4,5kg 150 1 60’ 6u 15’ - 200° - 27560 Appelflap gesuikerd 27813 Ontbijtkoek zonder suiker Chausson pomme sucré PRUVÉ Pain d’épice sans sucre 138g 4kg NEW 40 1 60’ 6u 25 - 30’ - 180° - ONTDOOITIJD - TEMPS DE DECONGELATION BAKTIJD - TEMPS DE CUISSON TEMPERATUUR - TEMPERATURE Patisserie Pâtisserie NOG TE BAKKEN | PRÉTE-A-CUIRE 28250 3- Koningentaart ( amandelcrème) ø22cm 28280 Citroentaart Galette aux Rois (crème d’amandes) ø22cm Tarte au citron 14 460g 800g PATISSERIE 20 6 60’ 2h 35’ 15 200 - 220° 180 ° SEIZOEN - SAISON 3- Koningentaart ( amandelcrème) ø28cm 28260 2825028296 Flantaart 25cm Galette aux Rois (crème d’amandes) ø28cm Tarte flan 25cm 720g 1,1kg 20 6 60’ 2h 35’ 30’ 200 - 220° 180° SEIZOEN - SAISON 28290 Appeltaart met raster 28279 Tarte tatin individueel Grillée aux pommes Tarte tatin individuelle 800g 120g 6 40 2h 2h 15’ 12’ 180° 180° 28488 Abrikozentaart met raster (10 stukken) 2825028275 Tarte tatin Grillée aux abricots (10 pièces) Tarte tatin 800g 800g 6 6 2h 2h 15’ 25’ 180° 170° 28268 Perentaart + frangipane 2825028267 Normandische appeltaart Tarte aux poires + frangipane Tarte normande 900g 750g 6 10 2h 2h 15’ 15’ 180° 180° ONTDOOITIJD - TEMPS DE DECONGELATION BAKTIJD - TEMPS DE CUISSON TEMPERATUUR - TEMPERATURE NOG TE BAKKEN | PRÉTE-A-CUIRE TE ONTDOOIEN | A DECONGELER 27903 Mattentaartje 27306 Berlijnse bol 15 Tartelette mattons Boule de Berlin 115g 45g 100 70 15’ 60’ 20/40’ - 145/180° - PATISSERIE 17490
Recommended publications
  • Thorntons Nutritional Information 2018
    NUTRITION GUIDE (Based on U.S. formulations as of date of posting) Bakery - Alessi Serving Size Serving Calories fat from Calories (g) Fat (g) SaturatedFat TransFat (g) (mg) Cholesterol Sodium(mg) (g) Carbs (g) Fiber (g) Sugars (g) Protein Apple Fritter 1 fritter 390 45 4.5 3 0 115 890 80 2 47 8 Apple Turnover 1 turnover 500 230 26 14 0 0 240 66 2 19 8 Banana Chocolate Chip Muffin 1 muffin 540 270 31.0 11 2 65 360 71 2 43 7 Blueberry Muffin 1 muffin 520 220 24 6 0 70 370 73 1 46 6 Brownie 1 brownie 270 140 15 4 0 25 25 33 1 21 3 Chocolate Chip Cookie 1 cookie 390 180 20 10 0 30 60 51 1 30 4 Chocolate Frosted Cake Donut 1 donut 230 30 3 2 0.0 75 560 47 1 28 5 Croissant 1 croissant 400 200 22 10 0.0 30 220 49 0 21 6 Croissant w/Almond 1 croissant 350 130 15 7 0 30 230 45 2 19 7 Cronut 1 donut 500 210 23 11 0 100 990 65 1 39 7 Danish w/ Cherry 1 danish 460 220 25 14.0 0 0 270 53 1 15 6 Danish w/Apple 1 danish 440 230 25 14 0 0 230 52 2 14 7 Danish w/Cheese 1 danish 560 340 38.0 20 1 35 350 48 1 11 9 Glazed 1 donut 230 25 3 2 0 75 560 47 1 28 5 Guava Turnover 1 turnover 280 120 13 7.0 0.0 0 125 42 1 17 4 Long John 1 donut 390 45 5 3 0 120 930 78 1 46 8 Persian Donut 1 donut 390 45 5 3 0 120 920 79 2 46 8 Powdered Sugar Cake Donut 1 donut 230 25 3 2 0 75 560 47 1 28 5 Snicker Doodle Cookie 1 cookie 390 180 17 8.0 0 20 80 56 0 31 3 Sugar Cookie 1 cookie 380 180 20 9 0 25 230 48 0 22 4 INGREDIENTS GUIDE (Based on U.S.
    [Show full text]
  • ABL Wholesale Product Catalogue Draft V6.Indd
    Pandoro Bakery Products We are a New Zealand family owned bakery committed to being world-class. Take a look at our range and become a part of our success story. One Company Two Brands One Call Centre One Delivery One Invoice Our Range: Page Page Artisan Stone Baked Breads 1 Pastries & Danish 8 Artisan Tin Breads 1 Croissants 8 Artisan Mini Tin Loaf 1 Doughnuts & Cronut 8 Block Toast Sliced 1 Eclair 8 Artisan Flat Breads 2 Sweet Brioche 8 Auckland Bakeries Panini 2 Muffins 9 Turkish 2 Cupcakes 9 Baguettes 2 Cakes - Individual 9 Artisan Buns & Rolls 3 Tarts & Tartlets 10 Round Flats 4 Fresh Cream Slices 10 Dinner Rolls 4 Lamingtons 11 Baps 4 Fresh Cream Gateaux 11 Long Rolls 4 Fresh Cream Log 11 Bagels 5 Cheesecakes 11 Hot Cakes 5 Sweet Pies 12 English Toasting Muffins 5 Biscuits 12 Scones 5 Cookies 12 Small Savouries 5 Biscotti 12 Pies 6 Slices 13 Pies - Wrapped 6 Cakes & Desserts 13 Quiche 7 Cake Slabs - Half or Full 14 Ordering Information All orders must be received by 3pm day prior No deliveries on Sunday Minimum $30 +GST Two day order for all sourdough products How To Place An Order Email [email protected] Phone 09 588 5000 0800 PANDORO www.pandoro.co.nz Artisan Stone Baked Ciabatta Italian Loaf Frumento Normandy Rye Large, Small Large, Regular Large, Regular San Francisco Sourdough Vienna Sourdough Boule Artisan Tin Breads Brioche Five Grain Sourdough Pain de Mie Plain Loaf with Large, Regular Sesame Seeds San Francisco Sourdough Wholemeal Walnut Artisan Mini Tin Loaf Block Toast Sliced Five Grain Sourdough Multigrain White Pandoro
    [Show full text]
  • Dominique Ansel Nominated Best Pastry Chef in the World: a Cronut Comeback? Ju L I E T T E Wi Pf
    Issue 139 May 2017 A NEWSLETTER OF THE ROCKEFELLER UNIVERSITY COMMUNITY JULIETTE WIPF | Natural Selections Dominique Ansel Nominated Best Pastry Chef in the World: A Cronut Comeback? JULIETTE WIPF Who hasn’t heard of the famed 2013 the corner of 65th Street and Park Avenue. presented pastries on display, or a classic food the Cronut? After quickly gaining Many ascribe a large part of Daniel’s success chocolate croissant. My favorite is the Pear worldwide attention, Cronut followers were to Ansel, who worked at the restaurant & Champagne Mousse Cake. soon considered frivolous, and the pastry when it first received three Michelin stars. In case you decide to try a real over-hyped. TIME magazine naming He finally opened his own bakery in Soho Cronut, let me give you some advice. the pastry one of the 25 best inventions in 2011, which gained cult status long Everyday, about 350 Cronuts are made. The of the year in 2013, can be a particularly before the Cronut® hype. Other popular flavor of the Cronut changes every month, bittersweet pill for us scientists to swallow. pastry creations by Ansel are the DKA and is never repeated. Dominique Ansel However, the fame of this hybrid delicacy is (Dominique’s Kouign Amann, a Breton puff Bakery opens at 8 a.m., and to secure a based on the skills of an extraordinary chef, pastry), Frozen S’mores (ice cream covered Cronut you should arrive before 7:30 a.m. Dominique Ansel, creator of the Cronut, in chocolate millefeuille and flamed If you are lucky, the bakery will serve you a who recently won the title of “Best Pastry marshmallow, served on an apple wood- sweet little appetizer while you are waiting Chef in the World,” as part of the 2017 smoked willow branch), the Chocolate in line.
    [Show full text]
  • Events Menu Plated Breakfast
    EVENTS MENU PLATED BREAKFAST includes basket of fresh baked breakfast pastries for the table, coffee, tea assortment and fresh squeezed orange juice please select one item from each course to create your desired group menu Starters acai pb&berry bowl | banana, coconut, quinoa, pomegranate yogurt panna cotta | house-made granola, honey glazed apricots fresh fruit plate | seasonal fruits multigrain oats | compressed strawberries, puffed brown rice, almonds, dark chocolate Entrees eggs benedict | soft poached eggs, nueske canadian bacon, english muffin, chive hollandaise house-smoked salmon | cucumber, tomato, red onion, caperberry salsa, cream cheese, plain bagel blueberry griddle cakes | citrus butter, vermont maple syrup frittata sandwich | grilled and roasted vegetables, feta, spicy tomato jam sesame foccacia, seasonal fruit egg white wrap | sweet potato, black beans, spinach, seasonal fruit $53 per person for a la carte choice of two entrees, please add $10 to menu price all menu prices are subject to a 22% service charge and 9.3% sales tax 2 BREAKFAST DISPLAYS displays available for a 90 min period First Tracks | $39 per person seasonal sliced fresh fruit and berries fresh baked breakfast pastries, coffee cakes, doughnuts | sliced breads, butter, honey, assorted jams house-made granola and yogurt fresh squeezed orange juice | gourmet coffee, tea selections Jerome Breakfast | $58 per person seasonal sliced fresh fruit and berries fresh baked breakfast pastries, coffee cakes, doughnuts | sliced breads, butter, honey, assorted jams house-made
    [Show full text]
  • October 2 , 2 19 • No. 2 Irvine Dishes Not to Miss
    IRVINE DISHES NOT TO MISS • RESTAURANTS WORTH THE WAIT • TOP VEGANFRIENDLY ESTABLISHMENTS OCTOBER 2, 219 • NO. 2 2 | OCTOBER 23, 2019 | IRVINEWEEKLY﹒COM IRVINEWEEKLY﹒COM| OCTOBER 23, 2019 • No. 26 CONTENTS Best of Irvine: FD We celebrate Irvine’s culinary 2019 23, OCTOBER 18 landscape With over 280,000 residents, Irvine is one of the most populated cities in California. It’s home to prestigious universities, a vaunted public school system, and thousands of businesses offering a wide array of quality jobs. Irvine is also a diverse city, and home to | people and families of all backgrounds and ethnicities. And lucky for us, this diversity is reflected in the established yet consistently 3 evolving food scene. Irvine is now a culinary destination, with its restaurants attracting hungry visitors from across Southern California. In this issue of the Irvine Weekly, we pay homage to the achievements of our local PHOTO COURTESY OF FALASOPHY chefs. Welcome to the Best of Irvine: Food and Drink issue. From bottomless mimosas and Fruity Pebbles French toast, to BEST DISHES...4 savory crepes and nitrogen ice cream, we’ve covered our bases Regardless of cuisine, Irvine’s eateries provide. when it comes to the cuisine of Irvine. We reveal our favorite BY MICHAEL COOPER tacos, burgers and brunches, among other categories, along with cocktails, vegan-friendly spots and desserts. Some restaurants appear across multiple genres because their offerings are too BEST BURGERS...9 expansive to box into just one list. From humble, no-frills hamburgers to the famous (infamous?) There’s no shortage of international flavors in Irvine: Mexican, Magical Burger.
    [Show full text]
  • March 1, 2019 Ref # Cake Items
    The Patisserie Inc Size or Whole Sale Retail Price Price List Weight oz Price 2019 2019 1 Date: March 1, 2019 Ref # Cake Items Description 2041 All White 7" 14.14 $20.20 2048 Black Forest 7" 16.76 $23.94 2057 Carrot 7" 15.11 $21.59 2052 Chantilly 7" 15.11 $21.59 2043 Chocolate 7" 15.11 $21.59 2058 Chocolate Fudge 7" 15.11 $21.59 2042 Coconut 7" 14.33 $20.48 2054 Dobash 7" 14.32 $20.46 2046 Dream 7" 14.69 $20.98 2051 Guava 7" 14.32 $20.46 2053 Haupia 7" 14.32 $20.46 2055 Lilikoi 7" 15.23 $21.76 2050 Mocha 7" 14.32 $20.46 2047 Open Fruit 7" 16.76 $23.94 2056 Open Strawberry 7" 22.09 $31.55 2405 Red Velvet 7" 15.27 $21.81 4018 Strawberry shortcake (made with fresh strawberries) 7" 17.42 $24.88 2060 Tiramisu 7" 15.27 $21.81 2074 All White 1F 9" 15.21 $21.73 2001 All White 2F 9" 17.22 $24.60 2204 White Heart 9" 24.00 $34.28 2008 Black Forest 9" 20.87 $29.82 2016 Carrot 0F 9" 15.73 $22.47 2236 Carrot 1F 9" 17.73 $25.33 2064 Chantilly 1F 9" 17.48 $24.97 2012 Chantilly 2F 9" 19.50 $27.86 2077 Chocolate 1F 9" 15.73 $22.47 2003 Chocolate 2F 9" 17.73 $25.33 2150 Chocolate / Haupia 1F 9" 15.73 $22.47 2149 Chocolate / Haupia 2F 9" 17.73 $25.33 2069 Chocolate Fudge 1F 9" 17.48 $24.97 2019 Chocolate Fudge 2F 9" 19.50 $27.86 2070 Chocolate Mousse 1F 9" 15.73 $22.47 2073 Coconut 1F 9" 15.21 $21.73 2002 Coconut 2F 9" 17.22 $24.60 2066 Dobash 1F 9" 15.73 $22.47 2014 Dobash 2F 9" 17.73 $25.33 2061 Dream 1F 9" 15.73 $22.47 2006 Dream 2F 9" 17.73 $25.33 The Patisserie Inc Size or Whole Sale Retail Price Price List Weight oz Price 2019 2019 2 Date: March 1,
    [Show full text]
  • THE CRONUT CHRONICLES the Croissant-Doughnut Hybrid Is Yet Another Case of Pastries Going Viral
    GO TRENDS DESSERTS THE CRONUT CHRONICLES The croissant-doughnut hybrid is yet another case of pastries going viral. By Beverly Pereira ON THE TENTH DAY of May last year, Such a Cronut-induced mass hysteria a New York bakery witnessed notoriously didn’t occur in India, but the pastry has, over serpentine queues. People lined up and re- the months, managed to capture our inter- fused to budge until they got a taste of what est. In Mumbai and other Indian metros, the would soon become one of the most talked pastry is fast finding a place on the shelves about pastries in the history of, well, pas- of standalone bakeries and patisseries, and tries. Not long after, the sweet treat started on the coffee shop menus of hotels. The pas- trending on Twitter, Facebook, Instagram try has been flying off the shelves since they and Pinterest. ‘#cronutcraze’ was, and still were introduced a few months ago at Mum- continues to be a trending topic. The Cronut bai’s Theobroma, Eat Around the Corner and has arrived, and people across the world, Tart, and at Chez Nini in Delhi. THE CRONUT CRAZE from Manhattan to Malaysia, are not willing One of the first hotels to offer the crois- l Pastry chef Dominique Ansel of the to give it a miss, even if it requires them to sant-doughnut hybrid was Trident, Bandra New York-based bakery Dominique Ansel stand in a queue for hours on end. Kurla, Mumbai. Pastry Chef Anurag Barthwal Bakery is the brain behind the Cronut. A cross between two popular pastries – feels that it’s the novelty factor of the Cronut l Ansel trademarked his invention.
    [Show full text]
  • BREAKFAST MENU Ham 1099 All Chef's Soups Are Created in Our Kitchen
    LATE NIGHT MENU APPETIZERS crispy chicken tenders buttermilk battered jumbo tenders QUESADILLA GRANDE and fire cracker pickles, griddled flour tortilla, monterey jack, bbq or honey mustard sauces 999 black beans, roasted corn salsa, 99 sour cream, pico de gallo, salsa verde 12 BILOXI BLUES FRIES ADD crispy seasoned french fries, smothered pulled pork, grilled chicken 199 | charbroiled steak 249 | spicy chorizo 199 housemade pimento cheese, shaved jalapeño, carolina and alabama white bbq sauces 1099 ENTREES * CLASSIC BURGER half-pound angus patty, crisp lettuce, vine-ripened tomato, shaved red onion, THE YARD BIRD SANDWICH soft potato bun, deli pickle spear 1299 pickle-brined, buttermilk battered, ADD deep fried chicken breast, cheese .79 | thick cut applewood smoked bacon 129 jalapeño coleslaw, pickle chips, any buger can be substituted with our impossible™ foods vegan burger patty creamy dill vinaigrette, for 199 louisiana hot sauce aïoli 1299 * PATTY MELT * STEAK FRITES POT ROAST GRILLED CHEESE half-pound angus patty, caramelized hand-cut 12oz usda choice ribeye, slow-braised pot roast, caramelized onions, onions, american, chef's burger caramelized shallots, maître d' butter, housemade pimento cheese, sauce, butter griddled rye 1299 chipotle seasoned steak fries 2799 butter grilled thick sourdough 1299 CALIFORNIA DREAMING TACOS CLASSIC REUBEN hand-breaded flash-fried mahi-mahi, jalapeño slaw, roasted pineapple, thinly-shaved corned beef, sauerkraut, swiss, sweet pickled onion, baja sauce, fresh cilantro, corn tortillas 1299 thousand
    [Show full text]
  • “Cream Puff” Appeared on US Restaurant Menus
    In 1851 The “Cream Puff” Appeared On US Restaurant Menus National Pastry Day celebrates one of the world’s most favored baked goods. On December 9th, visit your local bakery and pick up one or two of your favorite kinds. Pastries can be traced as far back as the ancient Mediterranean where they had almost paper-thin, multilayered baklava and Phyllo dough. Pastry making began in Northern Europe after the Crusaders brought it back from the Mediterranean. French and Italian Renaissance chefs eventually perfected the puff and choux pastries while 17th and 18th-century chefs brought new recipes to the table. Included in the innovative recipes were Napoleons, cream puffs and eclairs. Culinary historians often consider French pastry chef Antonin Careme (1784 – 1833) to have been the original great master of pastry making in modern times. Pastries were first brought to Europe during the Muslim invasion of the 7th century and quickly captured the imagination of European chefs. The most important tool of any pastry chef are their hands. The original donuts of New England did not get its name because of the presence of any nuts. They were actually pastries without holes and were made in the shape and size of walnuts and hence they were named donuts. Mantecados La Muralla baked a “polvoron” – a type of shortbread – which measured 16.25 feet long and 7.87 feet wide and weighed 660 pounds, setting the world record for the Largest Pastry. The Pastry War may sound like a bake-off competition, but it was actually a military conflict sparked in part by an unpaid debt to a French pastry chef.
    [Show full text]
  • Dominiqueansel Blad.Pdf
    “Dominique Ansel Bakery “Dominique Ansel— “A culinary van Gogh.” is a wonderland.” the Leonardo da Vinci of —ALEX HALBERSTADT, —PETE WELLS, modern confection.” FOOD & WINE THE NEW YORK TIMES —JOSH DUBOFF, VANITY FAIR DOMINIQUE ANSEL IS THE CREATOR OF THE CRONUT™, the croissant-doughnut hybrid that has taken the world by storm. But he’s no one-hit wonder. Classically trained in Paris, leader of a three-star Michelin kitchen in New York, and now the proprietor of New York’s highest rated bakery, Ansel has become a modern-day Willy Wonka: the creator of wildly innovative, extraordinarily delicious, and unbelievably popular desserts. Now, in his hotly anticipated debut cookbook, Ansel shares the secret to transforming the most humble ingredients into the most astonishing pastries. Dominique Ansel: The Secret Recipes reveals the stories and recipes behind his most sought-after creations. Ansel hopes to teach dessert lovers how to cast a spell DOMINIQUE in their own kitchens and inspire innovators from every field to add a little magic to their work. ANSEL DOMINIQUE ANSEL is the chef and owner of Dominique Ansel Bakery in New York City. In 2013, Ansel was named one of Business Insider’s “Most Innovative People THE SECRET RECIPES Under 40.” That same year, the Daily Mail UK called him the “most feted pastry chef in the world.” Most recently, he became one of Crain’s “40 Under 40.” His bakery has gone on to win every single coveted award, including Time Out New York’s “Best New Bakery” and holds Zagat’s highest ranking in the category.
    [Show full text]
  • JUST ADD SNACKS for a Perfect Gold Coast Break
    JUST ADD SNACKS for a perfect Gold Coast break Break Menu - July 2021 | 01 Want to see unadulterated joy on your guests’ faces? Just tell them you’ve got fresh coffee and gourmet-style café CARPE COFFEE! treats ready and waiting. Time the announcement for mid- morning or afternoon – as between- meal energy levels dip – and you might even see tears of joy! Trendy sweet or savoury creations, low GI options for sustained energy, even artisanal ice creams and sorbets – when it comes to on-the-go delights, we’ve got you covered. All break menus include roasted range of aromatic, enticing Vittoria blend coffee from a bistro-style espresso machine, decaffeinated coffee and a selection of premium quality classic and herbal teas. You can also add fruit to any of the menus for an additional $1.90 pp. To choose alternate items from the menu, add $3.00 pp. Break Menu - July 2021 | 02 SWEET OR BREAK SELECTION COMBOS SAVOURY? $11.50 pp Select one sweet and one bakery selection from the following to accompany your tea and coffee: HOW ABOUT Sweet selection: • Carrot cake with lime and cream cheese [V] BOTH! • Chocolate chip banana bread [V] • Assortment of house-baked biscuits and cookies [V] Bakery selection: • Selection of gourmet pies • Basket of flaky Danish pastries [V] • Cornish pastie with mustard pickle GF = gluten friendly | V = vegetarian Break Menu - July 2021 | 03 COLD SWEET SELECTIONS PRIORITISE, Cold $9.40 each ENERGISE! • Caramel fig loaf with butterscotch sauce [V] • Carrot cake with lime and cream cheese [V] • Raspberry, passionfruit
    [Show full text]
  • CRONUT, by and Through Counsel, Candice S
    Trademark Trial and Appeal Board Electronic Filing System. http://estta.uspto.gov ESTTA Tracking number: ESTTA604851 Filing date: 05/18/2014 IN THE UNITED STATES PATENT AND TRADEMARK OFFICE BEFORE THE TRADEMARK TRIAL AND APPEAL BOARD Proceeding 91215813 Party Defendant International Pastry Concepts LLC Correspondence CANDICE COOK Address CA-CO GLOBAL INC./THE COOK LAW GROUP 77 WATER ST FL 8 NEW YORK, NY 10005-4418 [email protected];candicescook@hot Submission Motion to Dismiss - Rule 12(b) Filer's Name Candice S. Cook Filer's e-mail [email protected], [email protected] Signature /Candice S Cook/ Date 05/18/2014 Attachments Dominique Ansel Motion To Dismiss.pdf(3941909 bytes ) IN THE UNITED STATES PATENT AND TRADEMARK OFFICE BEFORE THE TRADEMARK TRIAL AND APPEAL BOARD In the Matter of Trademark Application Serial No. 85936327 Published in the Official Gazette Opposition No. 91215813 NAJAT KAANACHE and CRYSTALLINE MANAGEMENT, LLC, Opposers v. INTERNATIONAL PASTRY CONCEPTS LLC and DOMINIQUE ANSEL, Applicants MEMORANDUM OF LAW IN SUPPORT OF APPLICANTS' MOTION TO DISMISS OPPOSERS' NOTICE OF OPPOSITION FOR FAILURE TO STATE A CLAIM FOR WHICH RELIEF MAY BE GRANTED PURSUANT TO FED. R. CIV. P. 12(b)(6) The following is the Motion to Dismiss of Applicants International Pastry Concepts LLC and Dominique Ansel (collectively, "Applicants"), owner of Federal Trademark Application Serial No. 85936327 for the mark CRONUT, by and through Counsel, Candice S. Cook of The Cook Law Group, PLLC, to the Notice of Opposition filed on April 8, 2014 by Najat Kaanache and Crystalline Management, LLC (hereinafter "Opposers"). Applicants hereby submit their Motion to Dismiss for the United States Patent and Trademark's Office review.
    [Show full text]