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Excellent food is in the ingredients.
Wadaman's story begins in 1883 (Meiji 16), when Manjiro Wada established a dried foods business in Osaka's Tenma district. Tenma had been a center for merchants dealing in dried foods...
Wadaman's story begins in 1883 (Meiji 16), when Manjiro Wada established a dried foods business in Osaka's Tenma district. Tenma had been a center for merchants dealing in dried foods...
Ginger has one of the longest pedigrees of any kitchen ingredient, and its story is really two stories: ginger as a medicinal root, and the long practice of steeping it...
Ginger has one of the longest pedigrees of any kitchen ingredient, and its story is really two stories: ginger as a medicinal root, and the long practice of steeping it...
Sugimoto Tea Organic Daily Matcha is an additive-free organic matcha powder made by a third-generation Japanese tea maker founded in 1946 and based in Shizuoka, Japan. The company is led...
Sugimoto Tea Organic Daily Matcha is an additive-free organic matcha powder made by a third-generation Japanese tea maker founded in 1946 and based in Shizuoka, Japan. The company is led...
Milk in tea, actually dairy in tea started long before the British did it, even if we think they invented it. The earliest surviving detailed written description comes from the...
Milk in tea, actually dairy in tea started long before the British did it, even if we think they invented it. The earliest surviving detailed written description comes from the...
Do you milk-in-first or tea-in-first ? Milk and tea, actually dairy in tea started long before the British did it, even if we think they invented it. This is one...
Do you milk-in-first or tea-in-first ? Milk and tea, actually dairy in tea started long before the British did it, even if we think they invented it. This is one...
Honey may be “processed,” but the factory is a beehive. Learn how worker bees gather nectar, transform it with enzymes and evaporation, and store it as honey for the colony.
Honey may be “processed,” but the factory is a beehive. Learn how worker bees gather nectar, transform it with enzymes and evaporation, and store it as honey for the colony.
At the end of the week, after all the news has been digested, I look to ChefShop’s newsletter as my respite to life. -Marie
I had a sample here one day and I’m hooked on it now. It’s my comfort food. - Shirley
On Sunday, I curl up in bed with my newsletter to forget about the weeks news, and think about romance. The romance of food… -Lisa
I just discovered your site and am smitten. -Jill
I really enjoy the ChefShop Newsletter. I find myself usually un-subscribing to most company e-mails but I always find something interesting and appealing with the ChefShop nice layout, interesting visuals & most importantly is the obvious creativity that goes into each feature, thanks for caring. -William
"I get a zillion email newsletters a week, somehow I always find time to read ChefShop’s. Packed with info & fun! It’s easy to digest .... " -Joanna Cassidy, actress Who Framed Roger Rabbit, Blade Runner, Six Feet Under.
I'm so glad I found you guys! G'day from down undah -John
Hi! Thank you so much! I am very excited to make some magic with this koji! -Lisa
hi. thank you. whomever writes your emails, WOW drooling through EVERY ONE... -Shawna
I just wanted to say I love making dark chocolate with your cocoa powder. It works so well. Thank you! -Angela
Love this cocoa powder. Thanks - in Hawaiian: Mahalo! -Kate
Hi! Such fun to learn more about what you carry. I am enjoying being your customer. -JMH
I’ll never be a cook, but I look forward to your newsletter every Saturday and dream. Thank you! -Loraine
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
It’s my Sunday morning read, I look forward to it every weekend -Dave
I love the newsletter - Marsha
After a long week, I settle in on the weekend and look forward to reading the news -June
The best part is the little bit of history -John
The description of the food is so descriptive -Risha
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
I love the newsletters. Mouthwatering descriptions. -Julio
Thank you for everything, we love your company!:) -Gordy
Your selection of products is really interesting. I look forward to stocking my friend with more items in the future. -Susan
Thank you for having these products available and for offering at-store pick-up. So appreciated! -Loraine
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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