In this ever increasing mechanized world of food, it is our mission to find and bring you a little closer to the artisans who dedicate their lives to preserving food traditions. We at ChefShop are committed to finding epicurean foods, made in small batches from around the world. Click here to see all our food "aisles".
Italian Panettone
35 12 choices of classic holiday bread!
Every year as the holidays approach here at ChefShop.com, our warehouse turns into a sort of Grand Central Station filled with desserts. Yes, beginning around late October, our shelves fill to overflowing with Italian panforte and tartuffi, fruitcake made by Trappist monks and Scottish shortbread with ginger, almond macaroons and hazelnut-laden cookies, and, of course, chocolate – dark chocolate and milk, chocolates filled with liqueur, with caramel, and with rich gianduja, chocolate surrounding cherries, chocolate accented with sea salt…the list goes on.
And every year, one of our lasting customer favorites is panettone, that ethereal Italian Christmas cake, bright and rich, studded with raisins and candied fruit.
Check out Panettone from Italy!
Black Ginger Syrup
with Hebesu Citrus
First they start with premium Miyazaki raw ginger from local farmers and cooked at a simmer with Okinawa cane sugar. This removes the typical ginger kick and creates a full flavored ginger syrup. This handmade syrup is an all day process yielding a small batch of bottles per day.
Considered a local delicacy Hebesu Citrus is a unique citrus from Miyazaki Prefecture. With a bright, rich, green color known for its vitamin C and citric acid, the fruit is believed too slow the aging process. Some limited studies show that this citrus may have special oxygen related strengths.
Shop now for Black Ginger Syrup with Hebesu Citrus!
Baking
All the things you might want for baking
Find Chocolate, Gelatin Sheets, Champagne biscuits, sugars, almond paste, cinnamon from Hawaii, Lime oil extract, Rose flower water, 2x Vanilla extract, flour, yeast, candied fruit peels, and more.
Check out selection of baking goods!
Lummi Island Tuna
A fish Story
I want to tell you a wonderful fish story.... This sashimi grade, young tuna is individually caught with single hook lines and is flash frozen solid at sea right after it is caught. Averaging up to 50% less mercury than many common store brands, this tuna has more omega 3 fatty acids than most salmon!
All the tuna in the cans comes from one second-generation tuna fisherman, Paul Hill and his crew who care about the fish and the fishing they do. Because of the special gear they use they get virtually no bycatch.
Read all about the tuna... click here!
"Your newsletter is very dangerous, because it makes me want to try everything" - Dee
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
Cooking with Koji
"I am so lucky to be able to be taught how to use it on steak. First it was marinated on steak for 2 days, washed off, in this case they used a tenderizer as it was not an expensive steak, so marinate, rinse, add pepper, salt and garlic and WOW, great steak that taste way above its price! This is the best part of chefshop, you get introduced to the coolest new things we can use for exciting cooking."
-- louise
Shop Now for Cold Mountain Dry Rice Koji!
Jacques Pépin's Crepes Confiture Recipe Video
Jacques Pépine's people (son-in-law) contacted our people (me) and asked us to add his recipe of Jacques classic crépe to our recipes. And also offered us his video of the same. Click to see the video and the recipe.
" I always had crêpes as a child, and made them countless times for my daughter and granddaughter. There is nothing easier than making crêpes. I put a piece of butter to melt in a skillet, and by the time that butter is melted I have mixed enough milk, flour, and an egg to make half a dozen crêpes. You can serve them with jam inside or something savory, like ham or cheese. Easy and delicious. "
click here to see Jacques Pépin Crépes Confiture Recipe and Video!
Cocoa Powder 22% to 24% cocoa butter!
Best Cocoa Powder Ever!
"I freely admit that I'm hooked. The ChefShop cocoa powder will do that to you. With just a hint of vanilla, and a dark color and intense flavor, a day is no longer complete without a nightcap of strong cocoa made with this product."
-- tony Check it out here.
"Whomever writes the newsletter is wicked - too many temptations!" - Mary
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
Click here to see what we are doing in the store in response to COVID-19