Pastry Molds
Pastry Rings
Disposable Bakeware
Baking Mats and Liners
Metal Bakeware
Cake Decorating Tools
Spraying, Glazing
Pastry Tools
Pastry Cutting
Measuring Tools
Plating Tools
Cuttlery
Cookware
Fermentation Clothes
Bannetons and Proofing Baskets
Baker's Blade
Bread Ring
Bread Molds
Silform Bread Molds
Pate Molds
Disposable Bread Loaf Pans
Bread Stencil
Patons and Buns Protection
Bread Display
Chocolate and Confectionery Equipment
Confectionery Guitar Cutter
Spraying Guns for Chocolate Decor
Chocolate Chablons Mats
Chocolate Tools
Chocolate Tuiles and Disc Making Set
Chocolate Molds
Chocolate Candy Wrapping
Chocolate Coloring
Chocolate Transfer Sheets
Guitar and Texture Shhets
Chocolate Showpiece Casting Molds
Nougattine Cutters
Sugar Casting Molds
Magic Décor Edible Lace Molds and Mats
Mono Cake Boards
Plastic Disposables
Disposable Bakeware
Tulip Cupcake Liners
Display for Chocolates
Macarons Display
Pastries, Macarons and Cookies Storage
PASTRY PACKAGING
Chocolates Packaging
Other Machines
Ice Cream & Frozen Dessert Machines
Table-Top Preparation Equipment
Sous-Vide Cooking Equipment
Chocolate and Confectionery Equipment
Fine Chocolate Couverture
Fine Chocolate Ingredients
Fine Chocolate Decoration
Chocolate Cups and Truffle shells
Edible Decoration
Gourmet Spices & Salts
Sugars and Isomalt
Natural Flavoring
Coloring
Pastry Specialty
Pastry and Dessert Books
Books on Bread and Viennoiseries
Books on Chocolate
Books on Ice Cream and Gelato
Sugar Work Books
Magazines
ONAKA by David Bonnet
Fleur De Sel by Laurent Masse
Lemon Basil & Strawberry Meringue Dome by Stephane Glacier
INCONTRO by Francesco Boccia
Alliance by Johan Martin
Caramel Hemipsheres by Johan Martin
Raspberry St Honore by Alexandre Paisant
Venus by Pierre HERME
Chocolate Eclair by Cedric Grolet
The Pear By Cedric Grolet
Sobacha by Jerome LandrieuCategories
-
PASTRY
-
Pastry Molds
- Professional Flexible Molds
- Metal Bakeware
- Exoglass Molds
- Porcelain Bakeware
- Thermoformed Molds
- Ice Cream Molds
- Production Molds
- Baking Mats and Liners
- Pastry Rings
-
Pastry Tools
- Whisks
- Pastry Brush
- Mixing Bowls
- Spoons and Spatulas
- Rolling Pins
- Dough and Bench Scrapers
- Ruler and Pastry Combs
- Wheels Cutters & Dockers
- Cookie and Pastry Cutters
- Sifters and Strainers
- Confectionery Filling Funnels
- Sugar Blow Torch
- Punch Bottle
- Chef's Plating Tools
- Tart Tamper & Crimpers
- Bain-Marie Double Boiler
- Cake Dividers, Lifters and Cake Knives
-
Cake Decorating Tools
- Pastry Bags
- Icing Spatulas
-
Decorating Tips
-
Stainless Steel Tips
- Pastry Tips Sets
- Closed Star Pastry Tips
- Open Star Pastry Tips
- Fine Open Star (Petits Fours) Pastry Tips
- Plain Opening Pastry Tips
- St Honore and Tourbillon Pastry Tips
- Leaves Pastry Tips
- Roses Pastry Tips
- Basketwave and Ribbon Pastry Tips
- Specialty Pastry Tips
- Russian Pastry Tips
- Writing Pastry Tips
- Polycarbonate Pastry Tips
- Couplers, Nails and Storage
-
Stainless Steel Tips
- Icing Combs
- Cake Turntable
- Wedding Cake Sets
- Cake Dummies
- Glam Ribbons
- Measuring
- Spraying, Glazing
- Cream Whippers
- Cuttlery
- Food Preparation
- Cookware
- Apparel
-
Pastry Molds
- BREAD
-
CHOCOLATE
- Chocolate Molds
- Ganache Frames and Molds
- Chocolate Tools
- Chocolate Acetate & Textures Sheets
- Chocolate Transfer Sheets
- Sprays for Chocolate
- Chocolate and Candy Wrapping
- Chocolate Flavoring
- SUGAR
- FONDANT
-
EQUIPMENT
-
Chocolate and Confectionery Equipment
- Table Top Chocolate Melters and Temperers
- Freestanding Chocolate Tempering Machines
- Chooclate Melting Tank
- Chocolate Enrobing Equipment
- Chocolate Molds Filling Equipment
- Chocolate and Confectionery Coating Equipment
- Micron Ball Refiner
- Confectionery Guitar Cutter
- Chocolate Warming Table
- Chocolate Cooling Table
- Confectionnery Baller and Former
- Electric Food Sprayers
- Ice Cream & Frozen Dessert Machines
- Airbrush Machines
- Sugar Lamps
- Table-Top Preparation Equipment
- Tabletop Cooking Equipment
- Chamber Vacuum Machine
- Dehydrators
- Other Machines
-
Chocolate and Confectionery Equipment
- INGREDIENTS
- DISPOSABLE
- BOOKS
- Chef's Recipes
- CREATE QUOTATION FROM MY CART
- REQUEST A QUOTE
Contact-us
Do not hesitate to drop us a few lines, we will answer you within the next 12 hours.
If you have any question pertaining to your order prior
to ordering (inventory, availability, special order) please
feel free to email us at customerservice@pastrychefsboutique.com with any
question regarding our products or services.
You can also reach us at 732 8-PASTRY during our regular Business Hours: Monday - Thursday: 9:00 am to 4:00 pm EST. Friday: 9:00 am to 2:30 pm EST.
You can also reach us at 732 8-PASTRY during our regular Business Hours: Monday - Thursday: 9:00 am to 4:00 pm EST. Friday: 9:00 am to 2:30 pm EST.
Nous parlons Français. Pour tout
renseignement sur nos produits,
leur disponibilité, ou un simple conseil,
n’hésitez pas à nous contacter, nous serons ravis de vous assister.
renseignement sur nos produits,
leur disponibilité, ou un simple conseil,
n’hésitez pas à nous contacter, nous serons ravis de vous assister.