Seville Orange Marmalade makes for a sweet start to the day from ChefShop

Sometimes frozen foods are the best thing you can manage! For me right now, Toasted, Waffles and Pancakes are perfect all day long! And then to top with honey, butter and or Marmalade seems to hit the spot!

And I have been craving a good, perfectly toasted English muffin with little crusty peaks and bits, so I can spread it with butter, topped with this marmalade or a mixture of cream cheese and orange marmalade spread.

Pop the top and...

And you will see a flat sea of soft orange jelly. Beneath the gel, you can see the chunks of orange swimming, just waiting to be scooped up with the first spoonful.

To the nose, it is subtle, sensitive, and has the smell of the orange peel. Not exactly a Florida orange, more of a lemon grapefruit orange.

There will be a sparkle as you pull out the first bite.

And the first bite is a mix of solids and quickly disappearing sweetness, just the right amount of sweet gel! And the bite of encased peel is delicious. From the thin strips to little chunks to the big ones, each spoonful is different and the same.

It is these big chunks that share the bitter bits of orange peel while giving you the soft hits of flavor you expect from a marmalade.

As you progress with more spoonfuls, you find the jelly has more than sweetness; it, in fact, carries the Seville orange profile with it. It acts like a jelly wrap around the bits of orange.

On your next bite, you might find yourself dissolving the jelly first and then chowing down on the peel. Or you might not be able to wait and just chew away. Either way, it's a good mouthful.

This is one of my all-time favorite marmalades! It is not too sweet and not too chunky. From toast to roast to cheese, it is perfect to tuck away in your essential pantry, ready to pull out when royalty visits… if you can wait that long.

These amazing oven-baked wedges pair perfectly with roasted meat, or served as a side of their own. This particular recipe has been adapted from Kokkari by Erik Cosselmon and Janet Fletcher - Chronicle Books.

There is no such thing as a green olive tree - or a black one for that matter. Like humans, olives all start the same, with the same structure; they just look different when they ripen, and depending on the brining, they taste different too.

And then there is variety. The big four - green, black, pitted, and stuffed - are not varieties. In fact, there are over 2,000 varieties of olives grown in warm climates around the world.

We have learned that the mighty olive is a drupe, a fruit (not a vegetable) with a single pit, like a peach or a cherry.

Unlike their sweet brethren, olives contain a compound called oleuropein. This is the bitterness that fills the olive. Olives off the tree are not filled with joy; instead, they are filled with bitterness from the oleuropein.

To achieve the desirable love you know, you have to cure them, a fermentation of sorts.

Curing removes the yucky taste of oleuropein and phenols from the olives, resulting in quite a tasty treat!

Understanding the curing process may result in knowing which olives you prefer. The curing of olives can happen in the sun, in salt, in lye, water, or brine. Lye is the fastest and water takes the longest, and brine-curing can take up to a year.

In the end, olives should never be mushy; soft can be okay, firm is good, and color will vary. Stuffed olives are delicious and have a dedicated shaken and stirred following.

These large green Italian olives are from Cerignola, Italy and have recently become incredibly popular! They are big and beautiful! If you have a small mouth, you might have to bite off a little at a time. The pit itself is as big as some olives. The saltiness of the brine and soft, firm flesh is delicious and satisfying, so much so that one olive, plus sucking on the pit, lasts longer and is more satisfying than a bag of potato chips!

This is one of my all-time favorite olives. The big, mouth-filling olive is firm, with a great crunch, lots of meat to eat, and just the right brine; they are soooo good! Get some giant green olives here!

For many of us, apricots are a whatever or never touch'em and others can't wait until May or June when the first of the apricots are ripe on the tree.

Apricot fruit cooked in a copper cauldron with brown sugar, where time and patience make all the difference.

This jam is by all standards, amazing! It tastes like fresh apricots, though never sharp or sour, it is a spoonful of a sweet treat.

The flavor of apricot, the way a freshly bitten fruit would be, is all there, swelling like a balloon rising, the smoothness of the flavor envelops all the senses, with the right cheek filling more than the left and then the tongue feels the weight of the flavor. And then suddenly you realize the physical being is gone, and all you are tasting is the memory!

And what a memory! It is indeed splendiferous.

And it is indeed spoon-ready, perfect for a croissant, sourdough bread, scone, oatmeal, cheese, pork chop and chicken. And of course crépes!

This crushed black molasses sugar is perhaps the most lovely sugar in the world available today.

This sugar is from the southern most island in the chain of over 150 islands in Okinawa Prefecture, south of the mainland of Japan. Hateruma Island is, as a crow flies, 2,006 kilometers (1,246 miles) south of Tokyo and 247 kilometers (153 miles) to the east of Taipei.

This small island is just 1270 hectares (3138 acres), or 4.9 square miles. In comparison, Orcas Island is 11.69 times larger. The only way to get to the island is via a 60 minute fast boat. If the seas are too rough you can take the cargo ferry, leaving at 9, taking 2.5 hours.

The island is a destination for holiday makers and is known for its relaxing island life.

It is also here that this very special molasses brown sugar is from. Unlike many brown sugars (made with white sugar mixed with molasses), Kokuto (rich black sugar) is made by slowly cooking and reducing the sugarcane juice.

Sugarcane is one of the most healthy foods you can eat. Antioxidant rich, it is a fighter of infections and helps strengthen your immune system. Rich in calcium, iron, potassium, vitamins B1 & B2 and essential amino acids.

Potassium helps excrete excess sodium and keeps the blood pressure balanced. Calcium is know for preventing high blood pressure, arterial sclerosis, and keeping you calm.

Kokuto molasses brown sugar can help with dehydration, infections, and can even help fight a fever. Keep in mind that processed white sugar cane is not the same and can have the opposite health benefits.

Kokuto dates back to the 17th century and now is a protected process by the Okinawa Prefecture Brown Sugar Industry Council ensuring the quality and traditional production methods are used. Just seven of the islands grow sugar cane.

To taste Kokuto is nothing like a spoonful of sugar or a cube of table sugar. To taste Kokuto is like an awakening! It is not sweet like you expect sugar to be. It is almost savory, with hints of molasses, earthy tones, and even a rich subtle touch of tobacco on the top of the edge of the back of the tongue. It is full of complexities with many flavor hits and hints.

It is most often used for savory dishes like noodles soups, stir-fry, hot pots and sushi rice. And of course straight up, like a health pill of sugar.

How great is this? Pop some sugar and get healthy!

Jean Galton’s positively addictive Sugar & Spice Pecans are made with an exotic blend of flavors, including Ceylon Cinnamon. These cinnamon-sugar pecans make the perfect homemade holiday gift.

I love these nuts! And though I eat them out of hand every day, I am really enjoying them the most in baked goods.

Just lightly baked and they make the perfect bite and crunch, and the flavor is just that much more than raw.

Probably the most beautiful walnuts you've ever seen--with a buttery taste to match. All the health benefits of walnuts (Omega 3 fatty acids) with the addition of red polyphenols to match. The California organic red walnuts are a perfect upgrade to our recipes.

What's Happening in the Store

Thursday, October 1 – Meet the Makers Chocolate Tasting

Don't miss our 4th annual Meet the Makers event, where we welcome bean-to-bar chocolate makers into the shop to share their chocolate and their stories. 5:30 p.m. to 7:30 p.m.

Event in OCtober, 2026
Friday & Monday - Saturday 10am-5pm
ChefShop Retail Shop, 1425 Elliott Ave West, Seattle

One of the most flavorful sea salts you'll ever taste! Not only does it add an iron earth flavor the color is beautiful. Serve butter with Red Alaea Hawaiian sea salt on top! It looks perfect!

Red Alaea clay has been familiar in Hawaiian cuisine since before the coming of the Europeans, and it was known to be laden with healthful benefits. It's the iron oxide in the famous Hawaiian Alaea clay that makes this salt red, actually more of a burnt sienna color, and it is known to exist only in the islands of the 50th state.

During heavy rains in ancient Hawaii, sediment containing the red volcanic clay called Alaea was washed to the sea. When this red water became trapped in tidal pools, evaporation created a red-tinted sea salt that local inhabitants collected. While much of the salt was used by in sacred rituals, it was also used to preserve food.

Wonderful on grilled meats and vegetables, and also in thick winter stews.

It's easy, delicious and perfect for a hot summer evening.

It's a pretty fascinating spice. It has been in foods for thousands of years, it's mentioned multiple times in the Bible, it has been used for medicinal purposes, and - get this - it has been used for preserving bodies in the mummification process in Ancient Egypt. All this from a tiny, skinny seed.

Cumin (origin - Sumerian - gamun) comes from a flowering plant in the Apiaceae family, commonly known as the carrot family.

Native from the Mediterranean to India, ours comes from Morocco and the same spice "shop" in the Agora of Casablanca, where our Saffron comes from. Kept handy like salt and pepper by the ancient Greeks, it is still part of the table setting in Morocco today.

Use cumin to make your own Ras el Hanout, Garam Masala, or add it to your next lamb burger or curried cumin potatoes. If you use black pepper in a recipe, then you can switch it up with cumin.

Les Moulins Mahjoub Preserved Lemons add an intense, concentrated lemon flavor to the dish without adding the sour tartness you get from fresh lemons. The preserving process tempers the tartness while accentuating the lemon flavor.

Olasagasti Yellowfin Ventresca Tuna is a premium product from Conservas Olasagasti, a Basque company with a rich heritage in seafood preservation.

The company traces its origins to the late 19th century when Salvatore Orlando, an Italian from Sicily, introduced traditional salting techniques to Spain's Cantabrian coast. He married Simona Olasagasti, a Basque woman, and their descendants continued the family tradition, leading to the establishment of Conservas Olasagasti.

Today, Matteo Orlando, their grandson, upholds the artisanal methods passed down through generations.

The Yellowfin Ventresca, or belly cut, is considered the most flavorful part of the tuna due to its high-fat content.

Olasagasti sources its tuna from the Cantabrian Sea, known for its pristine waters and rich marine biodiversity. The company employs sustainable fishing practices, using traditional hook-and-line methods to ensure minimal environmental impact.

The tuna is hand-packed in extra virgin olive oil and salt, preserving its delicate texture and rich flavor.

We love these. The tomatoes are whole and nestled beautifully inside the can. The taste is pure tomato, the way a canned tomato should be, with no added elements, allowing you to be in control of how they're flavored.

The Posardi Sardinian whole peeled tomatoes are consistently sweeter tomatoes, with a richer, fuller color, and nice soft ends. These whole canned tomatoes work just as they should, adding to a dish without being too strong. Perfect.

When you serve this soft, succulent, easy to make, olive oil cake no one will be able to resist taking a second and even a third piece - especially if you use the best oil you can find and the freshest eggs!

Options for this simple olive oil cake recipe include using any citrus fruit in place of the orange like lime, lemon or grapefruit. Or combine two or three citrus to make a zesty treat!

It's cooling down! So if you think your temps will be lower than 78 degrees and will be home when the package arrives ground shipping might be possible! When in doubt email or call.

Professional pastry chefs are using ChefShop Grande Brut because it does several things well at once: deep flavor, smooth texture, rich color, easy blending, low acidity, and real versatility across applications. It is a many-trick cocoa powder.

We stock it now because after working with it ourselves, we found it spectacular! It makes a giant difference!

ChefShop Grande Brut contains 22% to 24% cocoa butter. That is significantly higher than most cocoa powders on the market, and it is one of the main reasons we chose it. That extra cocoa butter is not a minor detail. It changes how the cocoa tastes, how it blends, and what your finished desserts actually feel like.

Most people focus on cocoa percentage (and with cocoa powder it is always 100% as it has no sugar) and overlook fat content entirely. It is the balance between cocoa mass and cocoa butter that matters. Cocoa butter is the natural fat in the cacao bean, and it shapes everything about how cocoa performs in a recipe.
Shop now for ChefShop Grande Brut Cocoa Powder here!

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