For chefs who care about quality, tradition, and local sourcing, few names carry more legacy than Weisenberger Mill. Nestled on the banks of the South Elkhorn Creek in Midway, Kentucky, this six-generation family mill has been producing flour, cornmeal, and grits since 1865. We sat down with Phil Weisenberger to talk about what makes their products different—and why that still matters in a professional kitchen.
Q: Weisenberger Mill has been around since 1865. How does that kind of long-standing tradition influence the way you work today?
Phil Weisenberger: We don’t change much. Things stay the same in a good way. We’re pretty hands-on—we’re small, so we can watch all the little details: how we’re grinding, how we’re packaging.
We buy grain directly from farmers, bring it in, clean it, grind it, and package it. Nothing’s outsourced. It’s the old-fashioned way.
Q: That kind of attention to detail—how does it translate to quality and consistency?
Phil: That’s one of our cornerstones. We really focus on consistent quality. Over the years, that’s something I’ve learned is incredibly important. If a chef orders from us today and again six months from now, it’s going to perform the same every time.
Q: What sets your products apart from mass-market options?
Phil: Our grits are old-fashioned, not quick. They take a lot longer to make, but they have much better texture and flavor. And our cornmeal isn’t degermed like a lot of what you find in stores. Degerming makes it more shelf-stable, but it strips out nutrients and flavor.
We rely on product rotation. We don’t make massive batches and warehouse them. Orders come in a week ahead—we make them fresh and ship them out. That’s a big difference. Larger mills focus on making a lot and storing it. We focus on quality.
Q: Do you work directly with local farms?
Phil: Absolutely. For example, we’ve been buying white corn from the same family farm for over 30 years—now we buy it from the grandson of the farmer my grandfather bought from. Most of our grain comes from within a 100-mile radius.
And beyond that, it’s all part of a bigger family operation. Many of the folks here have been with us for years. Same goes for our suppliers. Food and family go hand in hand—that’s what makes it work.
Q: Do you get feedback from chefs using your products?
Phil: Most of our products go through distributors, like What Chefs Want, so we don’t always get direct feedback. But I save a lot of it in emails when I do hear it. I remember Alton Brown tweeted once about the best grits he’d ever had—he’d eaten at a restaurant in Nashville called Biscuit Love and wanted to know where they came from. They were ours.
When chefs put us on the menu, that’s really flattering. It’s an honor.
Q: You’ve been part of the mill your whole life—what keeps you going?
Phil: I started working here when I was 12, during summer breaks with my dad. My brothers did too. When your name’s on the building, you feel a responsibility. It’s all hard work, but so is everything. You just have to choose your hard.
The best part is hearing from customers—stories like, “I remember coming here as a kid,” or, “Those grits made our Christmas dinner.” That makes it worth it.
Q: Anything else you want chefs to know?
Phil: We’re easy to work with. If there’s an issue, we handle it fast. That matters just as much as the quality of the product. Also, we’ve been local before “local” was cool. We didn’t go chasing that—it found us. And we’re proud to be part of what chefs are doing in their kitchens.
Find these Weisenberger ingredients at What Chefs Want. Click your region below to see what is available to you, or search Weisenberger:
Mother’s Day is a time to celebrate the incredible women who’ve shaped our lives, and what better way to honor them than through the universal language of food? At What Chefs Want, we’re paying tribute not just to our mothers, but to the cherished recipes they’ve passed down through generations—dishes that have brought comfort, joy, and togetherness to family tables.
Our team has lovingly compiled a collection of their own mothers’ and grandmothers’ recipes, each one filled with the flavors and memories that make this day so special. From heartwarming soups to decadent desserts, these recipes are more than just meals; they are a testament to the love and care that mothers around the world pour into their cooking. Join us as we share these personal culinary treasures, celebrating the wonderful women behind them.
Rita’s Excellent Carrot Cake
Submitted by Zach J., Managing Partner, Colorado
#20492 – Carrots
#93209 – Pure Vanilla Extract
#15065 – Crushed Pineapple in Natural Juice
#91160 – Cream Cheese
Lynn’s Chicken Salad
Submitted by Sarah R., Chief Marketing Officer
“Mom always made plenty of this to ensure there were leftovers! We’d happily and quickly eat it for days. It was quick and easy for her to make and for us to enjoy for several meals thereafter.”
#97794 – Duke’s Mayonnaise
#90468 – Large Baked Croissants – Ghyslain
#20231 – Bibb Lettuce
#97379 – Apple Cider Vinegar
Nonnie’s Sun Pickles
Submitted by Sarah B., Marketing
“Pickles have been at the center of so many fond memories: from popping open a jar with my mom to snack on in the middle of a busy day, to making pickles surrounded by the ladies in my family. Pictured here is my sweet Grandma, affectionately known by the kids as Nonnie, passing down her pickle making wisdom to my oldest daughter.”
#20052 – Pickling cucumbers
#40008 – Fresh Dill
#70121 – Peeled Garlic
Maureen’s Cinnamon Pecan Yeast Rolls
Submitted by Lauren C., Inside Sales
My mother remembers the mornings of chaos watching her mother try to keep order as her three rambunctious brothers wrestled in the kitchen and my mother and her older sister’s eagerness to learn the process from their mother. Her mother would be shouting, “No running and wrestling in my kitchen, take it elsewhere” and most importantly “Close the garage door, can’t have any cold drafts as the yeast won’t rise”! To say the least, her blood pressure was on the rise! After each step of the process and seeing the ending results, my mother remembers it being all well worth it! My mother carries all of these same feelings and memories, knowing that her mom and sister are present with her (even though they are no longer with us) gets her through this every time year after year.”
#95322 – Pecans – pieces
#98370 – Yeast – active dry
#97025 – Cinnamon – ground
#99317 – Sugar – granulated
Sandy’s / Good Enough to Eat Vegetarian Chili
Submitted by Anna H., Program Director, Local Foods
“Good Enough to Eat is a wonderful restaurant in New York City’s upper West Side where my mom’s brother decamped to as a longtime server when he left Cincinnati as an aspiring actor. Via this cookbook and a few visits there, a NYC restaurant’s family-style meals merged with our favorites, too. The veggie chili is a special one that my mom makes, and it really benefits from frying the spices first. It is absolutely perfect for local summer veg, so it’s perfect for my family’s continuing history of merging farming and restaurant life together.”
“My Grandy made the absolutely most amazing French onion soup and it is one of the very few recipes that we have left after she died. I have memories of my sister and I in my kitchen, tears running down our cheeks, slaving over slicing those onions as thinly as possible to make Grandy proud.”
#70001 – Yellow onions
#96103 – Beef base
#95212 – Dijon mustard
#91275 – Swiss cheese
Cheryl’s Cranberry Caramel Date Bars
Submitted by Amy R., Sales, Colorado
“Cheryl sends my wife and I these Caramel bars every Christmas and they are by far, the thing I look forward to most during the holiday season!”
Dee’s Spicy Chicken Tomato & Garlic Soup
Submitted by Megan D., Marketing
“My mom always made this soup any time someone in our family was sick and swore by its healing abilities. To this day, any time I have a cold, all I want is this soup!”
#31674 – Chicken stock
#00923 – Chicken thighs
#97032 – Cumin
#99203 – Lime juice
*All products may not be available in each region. Please check the app or reach out to your customer advocate for availability.
For chefs, the quality and source of ingredients are critical. At Taste & Class, led by Deborah Abramoff and her father Thierry Abramoff, this principle is taken seriously. As the third and fourth generations of their family running the business, they continue a long-standing tradition of excellence, providing top-of-the-line saffron, vanilla, vinegars, olives and mustards. We caught up with Thierry to hear about the company’s commitment to exceptional ingredients, its rich family heritage, and the passion behind their work.
Let’s start with your family history. How has your heritage shaped Taste & Class?
Thierry: In 1928 my grandfather left everything behind in Russia and moved to Paris. Following the move, he took his passion and curiosity around different kinds of food and opened a grocery, soon growing the business to three stores. It was a true family business and everyone was on deck, my grandfather, grandmother, and the kids.
In elementary school I grew up playing in our huge family warehouse with my grandfather and my father. This is where my knowledge of all the products started and where this business was ingrained in me as a person.
Our business is a legacy that has been passed down through generations. Each family member who joins the business is steeped in our history, learning about the intricate details of our products from a young age, just as I did. This continuity ensures that the knowledge and passion for our products are preserved.
So you always knew you’d be a part of the family business?
Thierry: Yes, I officially joined the business in 1969. In the in the daytime, I was a warehouse man. At night, I was going to law school. And you know, after spending time around attorneys, I told my father I’d rather be an honest businessperson than an attorney.
In 1999, I moved to the United States and began to rebuild Taste & Class here. But you know, it was really rebuilding myself and becoming part of this great country, which soon became my country. So, I pledge allegiance to the flag. And I’m proud of it!
In 2006 my daughter Deborah joined the company as the 1st female generation to lead Taste & Class, and her two sisters joined her several years later.
What makes Taste & Class stand out in the industry?
Thierry: Our dedication to authenticity and quality is unparalleled. We don’t just sell products; we connect with their origins. We work with our suppliers as a team. Next week, Deborah will be traveling to Spain to ensure our saffron’s quality and sustainability firsthand. We’re not just maintaining standards; we’re actively improving them, ensuring that our chefs always receive the best.
Our products are premium quality and we have large inventory, which means there is no lead time for chefs and no product shortages.
How do you maintain the high standards of your products?
Thierry: With every order we put our reputation and your trust at stake. Every pallet is important. Every product we send out is a testament to our reputation. We painstakingly ensure that each batch meets our quality controls. This might seem excessive to some, but to us, it’s about respecting our products and our clients. We have to be very, very, very picky to ensure full satisfaction to your chefs.
Finally, any message you would like to share with the chefs who use your products?
Thierry: Each order you place with us carries our family’s legacy and commitment. We appreciate your trust and aim to continue providing products that meet your high standards. Our goal is to be part of your kitchen’s success story.
Taste & Class Premium Products
Pure Spanish Saffron
This saffron’s strong coloring and fragrance means chefs can use a smaller quantity of this Pure Spanish Saffron. Higher yield means lowers cost per unit served.
Item #97129 – .25g
Item #97113 – 1 oz tin
Saffron is the most expensive spice, often referred to as edible gold. Why is it so expensive? Saffron is derived from the stigmas of the Crocus sativus flower, commonly known as the saffron crocus. Each flower only produces three stigmas, which must be carefully picked by hand. It takes about 75,000 saffron crocus flowers to produce a single pound of saffron spice. There is a lot of adulterated saffron and even fake saffron on the market, so buying 100% pure saffron from a trusted source is incredibly important.
Select Natural Greek Olives in Brine
Pitted Kalamata Olives – These olives are from the Kalamata region of Greece and are firm to medium soft/rich and fruity in flavor. 8.8 lb Item #95508 OR 8.8lb cs Item #98892
Pitted Country Mix Olives – A mix of Kalamata, Ionian green, Amfissa and Atlantic olives with spices. 8.8 lb tub Item #95503 OR 2/8.8lb cs Item #98905
Maître Pierre & Moutardier à Dijon Premium Mustards
Whole Grain Mustard – A pleasant and very sweet mustard that acquired its flavor as a result of the maceration of the whole mustard seeds in the cider vinegar. It marvelously accompanies white meats, and is also used for vinaigrettes. 7 oz jar Item #95106 / 12X7OZ CS Item #95213
11 lb tub Item #95107 / 2×11 lb cs Item #98910
Dijon Mustard – Characterized by its very high mustard seed content, this mustard assures a powerful and hot taste.7 oz jar Item #95212 / 12/7oz cs Item #95211
11 lb tub Item #95102 / 2×11 lb cs Item #98909
Gourmet Bourbon Madagascar Vanilla Products
Vanilla Beans – Whole vanilla beans – 8 oz pk item #97128 OR 2 count item #97127
Vanilla Paste – The convenience of extract with visible vanilla seeds. Made with a bourbon base.quart – Item #90227 OR 12 qt cs item #90550
Vanilla Extract – Pure vanilla extract, made with bourbon vanilla beans, ready to be added to baked goods, ice cream and any other application where the full flavor of vanilla is desired. quart Item #93209 OR 12 qt cs Item #93221
Vinegars
Taste & Class has French Clovis and Italian Antichi Colli full flavored vinegars, that masterfully enhance dishes. The higher quality of these vinegars leads to the ability to use less, therefore yielding a lower cost per unit served.
Aged Red Wine Vinegar: 7º
Produced with wines selected for their full bouquet and ruby color, the Red Wine Vinegar is aged 6 months to acquire its woody notes. Its full bouquet adds flavor to salads.
5L Item #97331 / 2/5L CS Item #97330
Raspberry Vinegar: 7º
Great Classic, adding the tannic strength of Red Wine Vinegar to the fruity sweetness of
Raspberry. This vinegar shines in seasoning of mixed salads, including fruit salads, and
deglazing calf’s livers, duck steaklets or gizzards.
2/5L Item #94128
Champagne Vinegar: 7º
The Champagne vinegar is a great Specialty of the Clovis range made with “vins de dégorgement” from Champagne wines. Its unique smoothness and its full bouquet make it an exceptional product on the market. It is appropriate for all types of seasonings, vinaigrettes and sauces.
5L JUG Item #97315 / 2/5L CS Item #98906
Tarragon Vinegar: 7º
In addition to White Wine Vinegar, a bouquet of Tarragon spreads its fragrances from Provence. It is the ideal vinegar for summer salads with tomatoes, olives or tuna. It is a perfect match with olive oil.
5L JUG Item #97302 / 2/5L CS Item #97391
White Wine Vinegar: 7º
Brilliant vinegar, very soft and fruity. It will enhance dishes of fish and seafood; Perfect to set amazing “sauces au beurre Blanc”.
5L JUG Item #97333 / 2/5L CS Item #98911
Normandy Apple Cider Vinegar: 5º
Only made from Normandy Cider. Classy vinegar to enhance chicken, pork and veal.
5L JUG Item #97379 / 2/5L CS Item #97378
Aged Sherry Vinegar: 7º
From Spanish Wines aged in oak barrels. Pairs wells with Walnut oil or Hazelnut oil for vinaigrettes.
5L JUG Item #97375 / 2X5L CS Item #97374
Red Balsamic Vinegar 6º
Boasts a subtle preference for acidity over sweetness. Ideal for salads, vinaigrette, and various dressings infusing an aromatic hit of sweetness into dishes.
2X5 LITER Item #98903 5 LITER EACH Item #97303
Antichi Colli Modena, Italy Balsamic Glazes
Fig Balsamic Glaze – Made with Balsamic vinegar of Modena PGI enriched with fig juice and Italian cooked grape must. No sugars added.12/8.25 OZ Item #23208
Truffle Balsamic Glaze – Made with Balsamic vinegar of Modena PGI and enriched with truffle aroma and Italian cooked grape must. No sugars added.12/8.45 OZ Item #23209
*All products may not be available in each region. Please check the app or reach out to your customer advocate for availability.
As the snow melts away and the first green shoots begin to appear, chefs everywhere know it’s time to rejuvenate their menus. Spring brings a bounty of fresh produce and new flavors, offering a fantastic opportunity to introduce vibrant, light, and refreshing dishes. This article is a springboard for those looking to infuse their menus with the essence of spring, presenting ideas and dishes that are as fresh as the season itself.
Embrace the Season’s Best
Seasonal Vegetables Front and Center
Spring is synonymous with fresh produce. Think tender greens, sweet peas, artichokes, and asparagus. These vegetables can easily become the star of any dish, offering a crisp, fresh taste that’s perfect for the season.
Grilled Asparagus with Hollandaise Sauce: A simple yet sophisticated side that highlights the asparagus. Main ingredients: asparagus spears, butter, egg yolks, lemon juice, cayenne pepper.
Asparagus – Jumbo – item #20001, Large – item #20080, Standard – item #20005
Lemons – item #04019
Butter – unsalted – item #93001
Spring Vegetable Risotto: Creamy and comforting while still being light. Main ingredients: Arborio rice, chicken or vegetable stock, Parmesan cheese, a mix of spring vegetables (peas, asparagus, baby carrots).
Carrots – item #20467
Carrots – diced #20456 *diced in house by our Prep Kitchen team to save you time!
Arborio rice – item #94928
Parmesan cheese – grated – item #91272 (also available shaved, shredded or whole)
Pea and Mint Soup: Vibrantly green and refreshingly light. Main ingredients: fresh peas, mint leaves, vegetable stock, onion, garlic, and light cream.
English Peas – item #09570
Fresh mint leaves – item #40052
Roasted Vegetable stock base – item #96117
Herb-Infused Dishes
Herbs come back to life in spring, bringing their fresh aromas and flavors. Integrating a variety of herbs into your dishes can add a new dimension of taste.
Herb-Infused Grilled Pork Chops with a Spring Herb Chimichurri: This dish captures the essence of spring through the use of fresh herbs both in the marinade and in the chimichurri. Main ingredients: bone-in porkchops, fresh rosemary, thyme, parsley, garlic, cilantro, lemon juice.
Bone-in Berkwood Center Cut Pork Chop – item #00829
Parsley – item #40009
Garlic – peeled – #70118
Lemon Herb Chicken: Light and zesty, perfect for a spring evening. Main ingredients: chicken breasts, lemon zest and juice, olive oil, rosemary, thyme, garlic.
Springer Mountain Farms airline chicken breast – item #18270
Pons Spanish Extra Virgin Olive Oil – item #95413
Fresh Rosemary – item #40023
Light and Bright
Salads That Excite
Spring is the perfect time to revamp your salad offerings with light, yet satisfying options that incorporate fruits, nuts, and cheeses.
Strawberry Spinach Salad: A sweet and savory combination. Main ingredients: fresh spinach, strawberries, goat cheese, walnuts, balsamic vinaigrette.
Baby spinach – item #20280
Strawberries – item #10422
Capriole Tea Rose Goat Cheese – item #91921
Citrus and Avocado Salad: Creamy and citrusy, a delight for the taste buds. Main ingredients: mixed greens, orange segments, grapefruit segments, avocado, almonds, citrus vinaigrette.
Lettuce – Arcadian Mix – item #02518
Grapefruit – item #99835
Avocado – item #20063
Seafood Selections
Seafood is a great choice for spring menus, offering dishes that are both light and satisfying.
Seared Scallops with Pea Puree: Elegant and easy to prepare. Main ingredients: scallops, fresh peas, mint, butter, lemon.
Scallops – U/10 – item #32502
Scallops – U/8 – item #32713
Grilled Halibut with Mango Salsa: A tropical twist that screams spring. Main ingredients: halibut fillets, mango, red bell pepper, jalapeno, lime, cilantro.
Wild Alaskan Halibut – item #48052
Mango – item #10902
Jalapeno – item #20825
Farm to Table Connection
Highlighting Local Producers
Spring is an excellent time to strengthen relationships with local farmers and showcase their produce directly on your menu. Dishes that tell a story about where their ingredients come from can create a deeper connection with diners.
Local Farm Vegetable Tart: A rustic and visually appealing dish. Main ingredients: seasonal vegetables from local farms, puff pastry, ricotta cheese, fresh herbs.
Fresh morel mushrooms – item #30911
English peas – item #09570
Ricotta cheese – item #91094
Farmers’ Market Salad: Change weekly based on what’s available locally. Main ingredients: mixed greens, edible flowers, heirloom tomatoes, cucumber, fresh cheese, vinaigrette made with local honey.
Edible flowers – item #40032
Fava beans – item #20721
Heirloom cherry tomatoes – item #50901
Refreshing Beverages
Spring-Inspired Cocktails and Non-Alcoholic Refreshments
Drinks can also reflect the vibrancy of spring, incorporating fresh fruits, herbs, and edible flowers to create sippable experiences that complement your dishes. A reminder that What Chefs Want has everything you need for your bar but the booze.
Cucumber Basil Gimlet: A crisp, herbaceous cocktail. Main ingredients: gin, fresh lime juice, simple syrup, cucumber slices, basil leaves.
Natalie’s Lime Juice – item #99203
Monin Pure Cane Syrup – item #97887
Cucumbers – item #20089
Strawberry-Rose Lemonade: A non-alcoholic option that’s visually stunning and delicious. Main ingredients: strawberries, rose water, lemon juice, sparkling water, sugar.
Rose water – item #93207
KY Greenhouse strawberries – item #34010
Mountain Valley Sparkling water – item #18096
Sweet Endings
Fruit-Forward Desserts
Spring’s arrival means the return of many beloved fruits. Desserts that showcase these fruits can provide a perfect end to any meal. WCW has the baking staples you need to create memorable desserts!
Rhubarb Crisp: Tangy and sweet, with a crumbly topping. Main ingredients: rhubarb, strawberries, sugar, flour, oats, butter.
Rhubarb – item #82871
Rolled oats – item #93426
Granulated sugar – item #99317
Strawberry Basil Sorbet: A sweet and herbaceous note to end on. Main ingredients: strawberries, basil, sugar, lemon juice.
Strawberries – item #10422
Fresh Basil – item #40037
Natalie’s Fresh Lemon Juice – item #99202
Bringing It All Together
Transitioning your menu for spring doesn’t just mean swapping out ingredients; it’s about capturing the essence of the season—fresh, light, and rejuvenating. Whether it’s by highlighting seasonal vegetables, incorporating fresh herbs, offering lighter main courses, or ending with fruit-forward desserts, there are countless ways to refresh your menu for spring. These ideas and dishes are just a starting point to inspire your creativity and help your menu bloom alongside the season. We are here and ready to offer you the freshest ingredients to help your menu shine.
Frothy Monkey has been a staple in the Nashville community since 2004. You can count on Frothy to deliver quality, creativity, and approachability in everything they create whether it be in one of their cafes, at their coffee roastery, or their bakery. Their relationships with farmers and others who care about where ingredients come from is at the center of who they are.
In true Frothy Monkey fashion, their bagels are made from simple, thoughtfully-sourced ingredients. Each bagel requires a three day process to achieve artisan perfection, and they use their Sourdough starter to yield a rich and deep flavor profile with a pleasant, lingering finish.
Frothy Monkey bagels have the perfect balance of flavor and texture. A Frothy Monkey bagel is delicious on its own, or served up toasted with cream cheese. With their soft, chewy texture and fantastic crust they also make a tasty sandwich even better.
Item 10569 – 12/6ct Case
*Not available in all regions – see website or app for more information.
From Alfresco: “We use only the best, hand-picked ingredients, perfected recipes, detailed processes and customized, handcrafted Italian pasta machines to make our pasta. We hold our products, people and facilities to the highest standards for safety, consistency, performance and taste.”
Alfresco Pasta uses only unbleached, naturally aged flour in our recipes. The unbleached flour has a rougher texture, and a darker color. The natural aging helps develop the gluten and produce a better pizza crust.
TO USE:
1. Thaw dough slowly in refrigerator before use. This process is called ”cold fermentation”, and we recommend 3-5 days at 38-42 degrees F for the perfect crust, although 24 -48 hours will work fine. This gives the yeast time to react with the sugars and produce very good gluten structure as well as a delicious flavor. Keep in mind fermentation that goes beyond 5 days is not ideal, as your dough will begin losing its ability to rise properly.
2. Remove dough from refrigerator and proof at room temperature or in a proof box until dough rises. Dough can be proofed in the morning for lunch service, and early afternoon for dinner service.
3. Roll Dough to order, score with a dough docker if needed and bake immediately.
4. We recommend rolling the crust thin, but a medium to thick crust will yield good results as well. 5. Adjust your oven temp accordingly until you achieve a crispy outer crust, with a pillow-like, chewy interior.
Finely grated lime rind without the pith. The rind carries the essential oils of the fruit and gives strong flavor. One tub equals the zest from about 135 limes. No wax or pesticides and 100% natural.
Udi’s Gluten Free Hamburger Buns are dairy-free, soy-free and nut-free – so you can feel good about this gourmet favorite. Customers won’t have to skip the bun again! These soft, golden buns are perfect for to have on hand for grilling season.
Our gourmet chocolate batons are crafted by one of the foremost chocolate producers in the world, Cocoa Noel. Made from some of the finest cocoa beans available anywhere, they combine just the right amount of cocoa solids, cocoa butter, and sugar to create a rich and luxurious flavor you’ll love! Tap into your inner pastry chef and start preparing delicious chocolate-filled croissants, pain aux chocolate, and so much more with our 44% chocolate batons from Cocoa Noel.
Make perfectly shaped and portioned pastries with our 44% chocolate batons from Noel. Made with less cocoa butter than chocolate chunks, for example, they can be placed directly into the oven with abandon. No fear of burning, bubbling, or seeping. Simply wrap in your pastry of choice, bake, and enjoy!
Cacao Noel’s Pistoles are small, thin, and flat discs of solid chocolate perfect for baking applications. Easy to weight out and measure, they allow for fast, easy melting and simple tempering. Melt in bain marie or in the microwave, and use for molding, dipping, enrobing and decoration. Made from fine cacao beans from all over the world, our Noel line of baking chocolate is made with both the professional and home baker in mind. The quality of the chocolate is superb, and the products are designed to make baking a breeze. Used in hotels, restaurants and homes, worldwide.
White Noel Blanc is a fine white chocolate couverture made with cocoa butter. The shape and size of the chocolate buttons allows for easy weighing, fast, even melting, and simple tempering.
