At ChefShop We're Committed To Finding The Best Ingredients In the World

We at ChefShop are committed to finding and offering the best rare ingredients in the world. Our small batch products are made by personally selected local and international artisans, dedicated to preserving and sometimes reinventing food traditions!

Conversion and Temperatures, What's in Season Fruit & Vegetable Calendar  and othger stuff list - click here

Click Here to see Panettone Made-in-Italy!

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And read about the food and the people who create them.

Our Most Popular Ingredient Pantry Categories

Antica Torroneria Piemontese
PANFORTE
Craft Chocolate
Summerdown Mint
Lummi Island Wild
Chocolate Competition Winners
Heritage Shortbread
Chocolat Moderne
Levelêlez Chocolate
Lady Merveilles Chocolaterie Biologique
Fruitcake
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A Few of Our Favorite Products

The products are carefully chosen for their taste, smell, flavor, and texture that is so important to the products we choose, as well as the provenance, terroir, and the people who put their heart and soul into the foods we carry - all matter. We cook and eat everything we share with you.

ChefShop Cocoa Powder This "service pack" of ChefShop cocoa powder is designed for commercial users like baristas, bakers, and gelato...
Antica Torroneria Piemontese Tartufo al Pistachio - Pistachio Chocolate Truffles ORDER NOW FOR HOLIDAY DELIVERY This is a HOLIDAY Item - Scheduled to ship in NovemberFor items you want...
Heritage Shortbread Large Box 30 Pieces Handmade in South Carolina
Heritage Shortbread Lemon Infused We love this shortbread!
Florian Candied Cherries Florian Cherries made from premium quality fruit and no coating is used after the candying process so that...
Yamaki Jozo Organic Shoyu - Soy Sauce Yamaki Jozo Shoyu was founded in 1902 in Saitama Prefecture, about 2-1/2 hours by train from Ueno station in...
Brontedolci Torrone Morbido al Pistacchio - Soft Pistachio Nougat To the nose it is pistachio, it is distinctly Sicilian pistachio.
Brontedolci Torrone Morbido Torrone Alla Mandorla e Canditi - Almond Torrone with Candied Orange Soft Almond and Candied Fruits Nougat with a wafer covering...the nuts in this nougat are big and...
Brontedolci Torrone Morbido Alla Mandorla e Pistacchio - Pistachio and Almond Torrone
Brontedolci Pistachio Cream  This rich, deep pistachio-green crema is so soft on the tongue it literally melts like a chocolate bar of...
Pruneaux d'Agen Fourrés - Prunes from Agen stuffed with Prune Mousse ORDER NOW FOR HOLIDAY DELIVERY   Prunes de Agen - the most amazing on earth 
Katz Apple Cider Vinegar - Gravenstein The most amazing cider vinegar on the planet! Like candy ... you haven't had apple (Gravenstein)...

Here's Some Great Recipes For The Season

With our recipes, ChefShop.com is a one-stop-shop for foodies and cooks looking to juice-up their recipes and create delicious dishes with the finest ingredients.

Pasta with Pesto, Green Beans & Potatoes Recipe
Pear, Bacon Spread and Arugula Panini Recipe
Tuna and White Bean Salad in Endive Spears Recipe
Pineapple Black Fried Rice Recipe
Chinese Broccoli with Oyster Sauce Recipe
Spaghetti Puttanesca Recipe
Spaghetti con Acciughe Recipe
Walnut Mayonnaise Recipe
Grilled Avocado with Blueberry Mango Salsa Recipe
Harissa Deviled Eggs Recipe

Tips, Insights & Resources To Broaden Your Culinary Knowledge

Real Shoyu - 10 Times More Antioxidants Than Red Wine!

Soy sauce is considered an "essential" ingredient in most Asian cuisines. Not only does quality soy sauce enhance flavors while contributing an earthy flavor to whatever dish you are preparing, but traditional, artisan-produced, dark soy sauce also contains 10 times the antioxidants of red wine, and helps with the prevention of cardiovascular diseases! ... CONTINUE READING »

The Brief History of Salt

Salt is kinda important to us as humans. In fact, we humans cannot exist without it. “Salt” is a mineral (or a set of minerals) we must eat directly – meaning we cannot manufacture "salt" or other minerals in our bodies like we do certain enymes and proteins. Besides consuming "salt" directly, the only other way to get "salt" into our bodies is to consume the flesh from an animal that has eaten or lived in it – like fish - or consume plants that have absorbed and retained minerals  ... CONTINUE READING »

Adventures in Israeli Couscous

Israeli Couscous is a small, round semolina pasta that should not be confused with the tiny, yellow North African couscous; it’s a different animal altogether! Sometimes called pearl couscous or maftoul, it resembles barley, or very small, white peas.  ... CONTINUE READING »

Look forward to your newsletters

I always look forward to your emails. No point in unsubscribing from such nice writing.

Beautiful email -

... the newsletter.  Sometimes I look at it & think it’s a little lengthy and I don’t have time to read it but I usually do.  Once I start reading, I can’t stop.  It’s well written, fun to read, and almost every time I find an item or 2 I need/want or a receipt.   

wonderful newsletters

You have a knack for writing and should consider writing books, and or team up with David Leibovitz (old pastry chef at Chez Panisse…who now lives in Paris)….he has a wonderful news letter also.  I always take my time reading both of your newsletter ( yours and his)  as there is so much care put into them. 

May this be the first of many delicious orders. :)

I'm so excited to learn about your site! May this be the first of many delicious orders. :) —

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This email is loaded! Love receiving them, very inspiring. Thanks.

Mauritius withdrawal symptoms are excruciating.

Please hurry. My Mauritius withdrawal symptoms are excruciating. —

practical advice

Just wanted to send a quick note to say that I really love how you write about food. I love the mix of storytelling and passion that comes through in the narrative, as well as the practical advice on preparation. I’m sure it takes time to produce such content, but it does not go unnoticed. 

When my daughter bakes something

When my daughter bakes something with this delicious cocoa – I will take a bite for you too! — Thanks, Barry 😊

a treat to be sure

Thank you as always for the inspiration and joy your newsletters provide.  A treat to be sure. MANY Thanks!

The romance of food!

At the end of the week, after all the news has been digested, I look to ChefShop’s newsletter as my respite to life. On Sunday, I curl up in bed with my newsletter to forget about the weeks news, and think about romance. The romance of food!

thanks

Thanks for making my day a little more enjoyable. 

Space X

Hi ChefShop🙋‍♀️🌻, Who needs Space X? I’d rather have Scottie beam me up…from Virginia over to you guys! In the meantime my Sundays are complete with the ChefShop (newsletter) and The New York Times.  Best, from the East coast! — sally

GET 8% OFF YOUR FIRST ORDER!

And read about the food and the people who create them.

The best of the best hard-to-find ingredients from around the world to make your food taste great!
 

We at ChefShop are committed to finding and offering only the best ingredients from around the world. We personally select foods made by local and international artisans who are dedicated to preserving and creating food traditions.

Click here to see all our ingredients here.

   
Lummi Island Wild Albacore Tuna Wild-Caught Canned Tuna From the Northwest

I want to tell you a wonderful fish story. It started with a trip out-of-state and ended with meeting a neighbor I hadn’t met before. Funny how that works some time. Not exactly a next door neighbor, but a neighbor to the north by about 90 minutes as the car drives…

This was hands-down one of the best canned tunas I’ve ever had— *****

"and it’s not even oil-packed! I was expecting dry and dense, as water-packed tuna often is. This was so flavorful, moist and delicious on its own that I had it straight from the can, with just a small blast of lemon juice. It easily rivals any of the fancy Italian and Spanish olive oil-packed tuna brands. It’s the perfect tuna to build a Salade Niçoise around!!!"
-- Tina - James Beard Foundation's Editor of the Year award -Food & Wine Magazine

     Shop now for Lummi Island Wild-Caught Canned Tuna!


"Your newsletter is very dangerous, because it makes me want to try everything" - Dee



La Trinquelinette Apricot Jam French Apricot Jam
Sometimes unrequited love is worth it!

Outstanding!

"I’ve always been a “strawberry” flavor loyalist. My father used to love apricot jam....I decided after visiting Paris in 2019(thank goodness we went when we did) I’d give this apricot jam a try. Far and away the best quality and flavor....went back to reorder and was too late. Sold out. Says it all right? I used it first on a fresh baked lemon ginger scone from a local Seattle area bakery. Have it on pre-order now. ❤️!"      Shop Now for La Trinquelinette Apricot Jam!


Kishibori Shoyu - Soy Sauce Kishibori Shoyu
Kishibori Shoyu is manufactured by Takesan Company. Takesan was established in early 20th century by Yoshiji Takebe.

Kishibori is located on the small island of Shodoshima in the Seto Inland Sea. 1 of only 14 artisan brewers, the Shodoshima Island-based family-run shoyu brewers are featured in the Netflix series "SALT FAT ACID HEAT".

Wow!

"I so enjoyed the series "Salt Fat Acid Heat", so when I saw that ChefShop carried this, I decided to try it. WOW! I was blown away by the taste and smell of what no-kidding real soyu. I used a small daub on my bean soup, a splash in my sautéed greens--it has such a bright umami taste--you can use this for any dish that you want to add a more complicated salty flavor. Really yummy!"
-- alice

Worth every cent

"This is by far the best soy sauce ever. Regular grocery store sauces taste like an entirely different product. Kishibori is rich, complex, and full of that elusive umami flavor. Highly recommend!"
-- pamela

Shop now for Kishibori Shoyu!

    

"I love stopping in the store, but am glad there is delivery available right now!"


Baking Ingredients Baking
All the things you might want for baking

High-quality and hard-to-find specialty baking ingredients are all here for you to discover.

From high cocoa butter content couverture chocolates (like Valhrona and Felchlin) and Cocoa Powders, to organically-grown vanilla extracts, paste and powder, specialty sugars, hard-to-find flours, and baking ingredients from professional kitchens.

Looking for something we don't have in our online baking ingredients store? Give us a call and let us know and we will seek it out for you.

Check out the selection of baking goods!

    
Chesnok Red Organic Hard-neck Garlic Chesnok Red
Organic Hard-neck Garlic

There are over 300 varieties of hardneck and softneck garlic grown in the world. In grocery stores today, softneck is the most common. It lasts a long time and travels well, which is why much of the garlic sold everywhere is softneck.

Hardneck garlic is more akin to wild garlic, and with that there is more garlic flavor, different flavors, spicy hot flavors. Altogether hardneck is lovely garlic.

There are many subspecies of hardneck garlic. The five main varieties we sell include: Rocambole, Purple Stripe and Porcelain.

Hardneck garlic is easy to peel, often with giant cloves. This garlic is the best!
     Shop now for Chesnok Red Organic Hardneck Garlic!
 


"Whomever writes the newsletter is wicked - too many temptations!" - Mary




Cold Mountain Dry Rice Koji Cold Mountain Dry Rice Koji the secret ingredient!

Easy to use with incredible results

"After hearing about Shio Koji, a lot, it was time to give it a try. With Cold Mountain Koji it was as simple as adding the Koji rice, some water and salt. After 10 days +1 it was ready. Since then I have tried it on and in just about everything. Fish, meats, vegetables, anywhere I would normally add a dash of salt, including on my eggs. The effect has ranged from subtle to profound. This is my new secret ingredient. Combine it with a good soy sauce for even more effect in stir fry or fried rice. Marinate meats before grinding them into sausage or even in burgers. The possibilities are many. If you are into fermenting then definitely give this a try. You will be back for seconds..."
-- alan

Shop Now for Cold Mountain Dry Rice Koji!


Chateau Virant AOC Olive Oil Chateau Virant AOC Olive Oil Amazing Gold Medal Award Winning French Olive Oil!

To the nose it is wild, full of olive, and is super tingly to the inner nostril hairs.

The color is a light yellow green, without any dark shadows or edges on the spoon.

To the tip of the tongue there are some great wonderful soft touches. It feels good. The flavor of the oil is distinct and you can taste it here with just a touch.

Full of richness, a mouthful will surprise you. It starts like a nice french oil, buttery and vapory, and just as it disappears there is an explosion of olive and if you pay attention, your nose will tingle again, and then you will get this almost assault, a large tickle, actually a massive tickle, that makes you cough. Some might think it is a peppery finish, which it is, yet it is not an Italian peppery kick.

Shop now for Chateau Virant AOC Olive Oil!


"Love this cocoa powder. Thanks - in Hawaiian: Mahalo!" - kate

ChefShop Cocoa Powder

Cocoa Powder As seen in Saveur Magazine (Saveur 100) and Chocolatier Magazine.

Best Cocoa on the Planet!

This Dutch process dark unsweetened cocoa powder is in a class unto itself. We have removed less fat from our cocoa (22-24% fat content), which results in a more intense and immediate chocolate flavor. This wonderful Dutch cocoa powder has a touch of ground vanilla bean.

"I have been using this exclusively for years now. I have a 'secret' brownie recipe that I make with this cocoa, syrup made from the cocoa and only the best ingredients. Everyone goes ga-ga over them. Syrup - so easy to make - anything that calls for cocoa I use this. Sometimes I mix just a touch into my coffee from a treat. If you have not tried this yet you need to. You WILL NOT be disappointed!!!"
-- ellie    Check it out here.




"I’ll never be a cook, but I look forward to your newsletter every Saturday and dream. Thank you!"


ChefShop Gift Certificate
Give the gift of food
Share your favorite foods with your peoples. You know they love to cook but haven't a clue what's in their pantry? Let them decide!

Share your love and give the love of food!
 

"For the breadth and quality of its offerings, nothing equals ChefShop.com. In addition to well-chosen examples of an Italian kitchen's staples... there are excellent products from other parts of the world and, in season, fresh salmon from the Northwest, plus an item that has all but disappeared from neighborhood markets, genuinely tree-ripened, sugary fruits."
- Marcella & Victor Hazan

 

About ChefShop:

At Chefshop.com we search the world to find the best of the best, from Baking Chocolate to Estate Grown first press Extra Virgin Olive Oils. We search the world to find and source hard-to-find foods and ingredients created by family owned producers, like ourselves, to share with you.
We taste test, cook test and eat everything we sell.

 
Click here to see what we are doing in the store in response to COVID-19