Fabulous Cherries Enrobed in Grappa and Chocolate
Bodrato Cioccolato
What makes Bodrato distinctive is that its Boeri are not simply cherries dipped in chocolate. These cherries first spend months soaking in alcohol after harvest.
Rather than using a cherry-flavored liqueur, Bodrato relies on grappa, a spirit distilled from grape pomace left over from winemaking in Piedmont, to give the cherry its distinctive alcoholic character.
This is followed by a coating of sugar fondant, and then several layers of chocolate encapsulate the fruit and sugar. Over time, the filling develops into a combination of fruit, alcohol, and sweet syrup that makes them crazy good tasting!
Filled with Mitchum mint
Summerdown Peppermint Creams Dominoes
These mints are made with traditional Black Mitcham peppermint - for centuries, the true flavor of England's famed mint, but a variety that died out due to changes in 20th-century farming.
These, like their buffer cousin, the Peppermint Creams, are exactly what you want your mint and chocolate to be. The combination is deliciously perfect without being too sweet.
These are truly my favorite Summerdown Peppermint Dominoes - with the hard shell and crunch - what a combination of perfection!
All Natural from Louisiana
Steen's Home Style Molasses
Made by the C.S. Steen Syrup Mill, still based in Abbeville, Louisiana, this rich, dark molasses is the last word in molasses. No preservatives, thickeners or anything else: It's pure and natural.
Perfect for gingerbread and other flavorful, homebaked goodies.
And perfect for this time of year.
Recipes
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Bona Furtuna Panettone
Blood Orange and Olive Oil
Created with Bona Furtuna’s organic Sicilian olive oil and candied Sicilian blood oranges, this soft and aromatic panettone captures the bright, sun-warmed flavors of Sicily. The airy, buttery crumb is made luscious with olive oil, which adds a silky richness and delicate fruitiness. Studded with tender bits of citrus, every slice feels both indulgent and refreshing—a perfect harmony of sweetness and light.
A modern take on a beloved Italian holiday cake, this panettone is bouncier than traditional butter-rich versions, while still maintaining the satisfying depth and warmth of handmade panettone. It’s wonderful with espresso or dessert wine, or toasted for breakfast with mascarpone and a drizzle of olive oil.
Summerdown Peppermint Creams
One of the truly great treats!
These wonderful treats are slim rounds of creamy peppermint centers enrobed in dark chocolate. And not just any peppermint. So powerful is the mint you can smell it through the wrapping.
This mint's particular flavor is soft and lingering with a cool intensity. The chocolate pairs perfectly with the mint cream, just the right amount of both!
Never too sweet, these are exactly what you wish your peppermint creams to be!
These are my favorite mints of all time. They are exactly the way you want a peppermint cream to be!
Extra Virgin First Press Olive Oils
Olive Oils
In the Northern Hemisphere (e.g., Italy, Spain, Greece, California), olives are harvested between October and December. For example, olives harvested in October–December 2025 produce olive oil from the 2025 harvest.
Freshly pressed olive oil typically becomes available a few months after harvest—often by early 2026.
So if you're buying olive oil in spring or summer 2026, the freshest oils will be labeled as "2025 harvest."
Recipes we use
See our recipe box here
We have been collecting recipes for over 25 years from Chefs' and cookbooks to share with you.
Find the baking ingredients you need here
Baking Ingredients
From high cocoa butter content couverture chocolates (like Valhrona and Felchlin) and Cocoa Powders, to extracts Ginger, Lime, Orange, Lemon and Chocolate, organically-grown vanilla products extracts, paste and powder, specialty sugars, hard-to-find flours, and baking ingredients from professional kitchens.
FIELD NOTES
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Stocking Stuffer Extravaganza: Taste, Discover ...
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Some of the best food discoveries happen when you taste something you weren't expecting. That's what our 2027 ChefShop events are all about. At our Seattle specialty food shop, we...
Chef James Huffman
Chef Brady Ishiwata Williams is a James Beard Award–winning chef whose culinary style blends Japanese-American heritage with hyper-local, seasonal Northwest ingredients. Raised in Southern California, he began cooking in his grandparents’ diner, where he developed a deep respect for hospitality and honest food.
