Pastry

New Recipe! Pistachio & Hazelnut Cream Puff

Like fine art, the greatest pastry masterpieces are built from primary quality ingredients like Capitol Food Hazelnuts and Pistachios.

The Ladies of Tartine

To get a fresh perspective on the ever-rising franchise, CW Mag had the pleasure of speaking with two of Tartine’s "young and talented," Lead Pastry Chef Kristina Costa (Tartine Bakery), and Sous Pastry Chef Kristen Sinclair (Tartine Manufactory).

Gluten Free Raspberry Jam Biscuits

Bob’s Red Mill is founded in providing a bounty of stone-ground, whole grain, organic, gluten free, and paleo-friendly flours fit for any kitchen.

Boiron, A Passion for Fruit

Since the beginning of Les vergers Boiron, there was a passion for fruit. Originating in the Ardeche Region of France back 1942, now located...

An Eccentric Gift From Nature: Ruby

After dark, milk and white chocolate, ruby is the most extraordinary discovery in 80 years. This 4th type surprises with a completely new taste...

Posie, Rare and Wild

KYLE CAPORICCI, Owner/Chef of (haute) ice cream and dessert destination Posie, in Larkspur, CA, is only at work on “awesome”. 

Mad-Cool Madagascar

NIELSEN-MASSEY VANILLAS is on a mission to delight this holiday season with nature’s finest tasting vanillas and flavors.

Butter Beautiful.

CW BEGAN WITH BUTTER. Therefore, it's only fitting that we kick it up a notch by providing only the finest, with our Private Label Grand Reserve.

Mae Fine Foods

Mae Fine Food Bonbons came to being in the name of love. Like love, Mae Bonbons have a reputation for embodying vibrant...

Edge of Spring

I am honored to get these jobs and work with this caliber of people. However, there is a real level of anxiety that comes along with it. Once I get in the kitchen, this anxiety transitions into focusing on what I’m doing.
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EDITOR PICKS

Season of Abundance