Open this jar and you are greeted with a loose, bumpy surface of jam.
This look makes you want to skim the surface instead of taking a big dip with your spoon. As you skim the surface, you pick up bits and pieces and as you lift the spoon the jam trails on.
To the nose you smell the wonderful combination of strawberry and rhubarb. This is one of our favorite combinations of fruit on the planet.
Be sure to tongue the stalactite that is hanging below the spoon as you bring what you know is going to be this amazing mouth-fill.
It is just as you dream about, but even better, way better!
To the tongue there is the jelly, smooth and flavorful, that moves gently as you push it this way and that. The little bits of flesh, that only a strawberry can feel like, are a wonderful chew, which seems to enhance the flavor experience. Like a tactile reinforcement to your mouth.
It is delicious. It is sweet, it is fruity, it creates visions of a perfect croissant to your mind's eye. This jam is meant for flakey buttery pastry. And a large spoon!
ingredients: Strawberries (55%), brown sugar, pectin
“I like to think of ChefShop as the curator for my taste buds! I eagerly look forward to my newsletter to learn about your next mouth watering discovery. Thank you!“
There is a lack of "bite" from the rhubarb that leaves this a more sweet than balanced jam. Use with butter and leave the peanut butter for more aggressive jams.
We deliver hand-curated, artisan ingredients from around the world—carefully sourced, rich in story, and rooted in tradition
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Deep chocolate experience: This cocoa takes anything chocolate to a whole new level. The depth and smoothness is beyond any brand I have used, and I have used many. Intense chocolate experience, but not bitter or harsh. Be prepared to be asked for repeat performances! -Seth
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The marshmallow story is why I love chefshop. That, and Fallot mustard. -Erin
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
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!
I love receiving these emails! So thoughtfully crafted and filled with advice and tips. Thanks so much for taking the time to write them up. -Diane
When my daughter bakes something with this delicious cocoa – I will take a bite for you too! -Kat
Hello! This Italian pizza flour is so amazing! I have been making sourdough pizza dough for a few years now and it’s never been as delicious as when I make the dough with the Caputo 00 flour from your shop. Grazie mille! -Scotty
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Your selection of products is really interesting. I look forward to stocking my friend with more items in the future. -Susan
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Best Cocoa Ever
If you care about using the best cocoa on the face of the planet, buy this. -Angela
Thank you so very much! I really appreciate it. Also your shop is awesome and it’s always a joy getting packages from y’all in the mail. -Peter
Our favourite cocoa
I have 8 varieties of cocoa at home -- red cocoa, black cocoa, natural cocoa, and several high-end specialty cocoas (Barry Extra Brut, Valrhona, Guittard, Ghirardelli...). My family goes through enormous quantities of cocoa powder -- for hot cocoa, brownies, chocolate cakes, cookies... and this is by far our favourite. It has depth, complexity, and richness. While the specialty cocoas are excellent, I find they can sometimes be quite bitter, lack richness or body. This one is always perfect for whatever we are making. And being in Canada, I go to great lengths to buy this cocoa -- that should tell you how much we love it! - Monika
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!
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