Maisons
The houses we'd stake our name on.
Selection—not exhaustion. We partner with European and Latin American producers whose exceptional quality, technical expertise, and consistent reliability have earned a permanent place in our warehouse and on our chefs' shelves.
Istanbul, Turkey • 1992
Altınmarka
Among the world's largest cocoa and chocolate producers, Altınmarka (Istanbul, 1992) supplies couvertures, cocoa mass, butter and powder, plus compound and sugar-free chocolate at industrial scale and price.
Industrial cocoa & chocolate — couverture, drops, blocks, compound
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Città di Castello (Umbria), Poland • 1985
Barbara Décor
Italian truffle specialists since 1985, Geofoods hand-select white and black truffles in season and craft truffle oils, slices and sauces — a luxury finishing range delivered fresh within 24–48 hours.
Italian truffles — fresh white & black, truffle oil, slices, sauces
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Zanè (Veneto), Italy • 1784
Brazzale
Italy's oldest dairy, in the same family since 1784, Brazzale produces butter and aged cheeses — including high-fat pastry butters used in the most demanding laminated and viennoiserie work.
Butter & aged hard cheese (incl. high-fat pastry butter)
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Manizales / Bogotá, Colombia • 1906
CasaLuker
A Colombian family business since 1906, Casa Luker works exclusively with Fino de Aroma fine-flavour cocoa, producing single-origin couvertures, cocoa mass, butter and powder for premium chocolate work.
Fino de Aroma fine-flavour cocoa & chocolate — couverture, mass, butter, powder
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Chanteloup-les-Vignes, France • 1986
DGF
DGF has supplied professional kitchens since 1986, building one of France's broadest own-brand ranges of bakery-pastry raw materials — glazes, cocoa powders, chocolate, custard powders and consumables.
Bakery & pastry ingredients — glazes, cocoa, chocolate, powders, consumables
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, France • 1946
Fléchard
Established in Normandy in 1946, Fléchard is a leading European butter and dairy-fat specialist — croissant butter sheets, unsalted blocks, concentrated butter and ghee built for consistent process work.
Butter & dairy fats — croissant/pastry butter, blocks, concentrated butter, ghee
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Nocera Inferiore (Salerno), Italy •
Geofoods
An Italian producer and exporter from Campania, Mediterranean Food supplies peeled tomatoes, tomato paste, pasta and legumes under its Rosanna and Martina brands — the savoury backbone of a kitchen's pantry.
Italian tomatoes (peeled, sundried), tomato paste, pasta, legumes
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Murroe (Co. Limerick), Ireland • 1995
Glenstal Foods
An award-winning Irish dairy company since 1995, Glenstal supplies premium grass-fed dairy from Ireland's Golden Vale — cheddar, butter and dairy ingredients in food-service and retail formats.
Irish dairy — cheddar, butter, milk powders, dairy ingredients
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Malters, Switzerland • 1877
HUG
A Swiss family bakery since 1877, HUG is the world's leading maker of ready-to-fill tartelette shells — thin, straight-walled, buttery cases that save labour without compromising the plate.
Ready-to-fill tartelette & pastry shells
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Betavilona (Sava region), Madagascar • 1924
La Vany
Grown and cured in northeastern Madagascar, La Vany Bourbon vanilla offers fleshy, highly aromatic pods alongside natural vanilla beans and liquid — the benchmark origin for pastry and ice-cream work.
Bourbon vanilla — pods, beans, natural vanilla liquid
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Hannover, Germany • 1948
Martin Braun
Martin Braun has supplied bakeries across Europe since 1948 with consistently performing cake mixes, fruit fillings, neutral glazes, and syrups. The bench standard in many professional kitchens.
Cake mixes, fruit fillings, mirror glazes, custard powders
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Puigdàlber (Barcelona), Spain • 1945
Masdeu
A Spanish family group, Masdeu makes ready bases for the pastry trade — fruit fillings, sponge sheets and puff pastry that cut handling time while holding quality and cost.
Pastry & confectionery bases — fruit fillings, sponge sheets, puff pastry
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Rimini, Italy • 1984
MEC3
Since 1984, Rimini's MEC3 has been the world reference for artisan gelato and pastry ingredients — flavour pastes, variegates, ready bases and decorative toppings. A creative engine for gelaterie and patisseries alike.
Gelato & pastry ingredients — flavour pastes, variegates, bases, toppings
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Inowrocław, Italy • 1991
Mediterranean Food
The decoration heart of Poland's Barbara Luijckx (est. 1991), Barbara Décor makes chocolate decorations, sugar pearls and edible crystals — finishing pieces that lift cakes, tarts and plated desserts.
Chocolate decorations & sugar pearls / edible crystals
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Novaledo (Trentino), Italy • 1935
Menz & Gasser
Founded in 1935 in the Italian Alps, Menz & Gasser is Europe's specialist in fruit fillings and jams — high-fruit, bake-stable preparations built for tarts, croissants and laminated work.
Bake-stable fruit fillings & jams
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Benfeld (Alsace), France • 1992
PCB Création
PCB Création has designed premium edible decorations from Alsace since 1992 — chocolate transfer sheets, ready decorations, coloured cocoa butters, gold/silver leaf and finishing tools for plated desserts and chocolate work.
Chocolate & sugar decorations, transfer sheets, cocoa butters, leaf
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Objat (Corrèze), France • 1946
Ponthier
A family fruit house since 1946, Ponthier crafts single-origin fruit purées, IQF fruit and cooked chestnuts — high fruit content, no additives, prized by pastry and bar professionals.
Fruit purées (frozen & chilled), IQF fruit, cooked chestnuts
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Green Bay, Wisconsin, United States • 1945
Schreiber Foods
Founded in 1945 and employee-owned, Schreiber Foods is one of the world's largest dairy producers — cream cheese, natural and processed cheese used across cheesecake, bakery and food-service work.
Cheese, cream cheese & dairy
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Aalborg, Denmark • 2009
Smilla Food
A Danish food company based in Aalborg, Smilla Food trades and supplies a range of food products to the retail and food-service trade.
Food products / dairy (range to confirm)
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, Germany • 1660
Steinmetz
A German supplier of dried and candied fruits and nuts for the baking trade — inclusions and toppings for breads, cakes and viennoiserie.
Dried & candied fruits, nuts (to confirm with supplier)
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Kuurne, Belgium • 1970
Volcke Aerosol Connection
A Belgian family aerosol specialist since 1970, Volcke develops food sprays for professional kitchens — non-stick release agents, cocoa butter sprays, neutral glaze and decorative finishing sprays.
Food aerosols & sprays — release agents, cocoa butter, neutral glaze
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