Mellet’s Mango Passionfruit Religieuse is a dessert designed for Easter with its crisp, cookie-covered French cream puff, luxurious fondant icing, unique textures from France, and delightful flavors from the tropics.

The Chefs’ Warehouse’s Award Winning Artisan, Francois Mellet, does it again, with two unique recipes that will delight your customer’s eyes and taste buds with surprises in color, taste, and texture, featuring select gourmet pastry ingredients from Boiron, Chocoa, and Crescendo.

Get the Exclusive "NEW" Recipe featuring "NEW" Zephyr™ Caramel 35% by Cacao Barry

The Chefs’ Warehouse chief objective is offering our Chefs everything they need to be a success. We specialize in inviting foremost experts in specific...

Omar Mamoon’s journey to entrepreneurial purveyor-hood is as serendipitous as his eggless cookie dough is delicious.

‘Tailored workshops are part of what we do at The Chefs’ Warehouse. We are about offering solutions, bringing our knowledge to the table. When...

Francois Mellet, Chefs’ Warehouse Corporate Pastry and Chocolate Specialist, is honored in the 2012 Guinness Book of World Records for creating the largest chocolate sculpture on earth. Known for his precision and innovation, Mellet was the first chocolate specialist to bring “bean-to-bar” chocolate classes to North America.

The holidays are a time to celebrate and enjoy the finer things. Add something beautiful and inspiring to your menu by offering a Chocolate...

Whether you are a pastry chef, or simply looking to offer pastry chef-caliber desserts, The Chefs’ Warehouse has the ultimate wish list to round...