1. food and drink
2. desserts and baking

FOOD SERVICE SELECTION
2013-2014
The French Patisserie Inc.’s mission is to remain an industry leader with a commitment to excellence in providing the finest
desserts to the most discriminating palates. We specialize in high-end, frozen, individual and full-size cakes, tarts, petit
fours, macarons and dessert sauces “les Coulis”. Based mainly on classic French recipes, these desserts offer incredibly
elegant presentations, textures and taste sensations. Our products are hand-made from the finest quality ingredients whole butter, cream, fresh fruits and imported European chocolates.
Our bakery:
Located 15 miles south of San Francisco in the scenic coastal community of Pacifica, CA.
The French Patisserie’s kitchen was custom built in 1999.
Petits Fours
Buffets and Catering
Assortment of bite-sized French-style “petits fours frais”.
A mastery of texture, flavor and visual presentation.
Case Pack: 96 / mastercase
12 pieces each of 8 flavors
orange cranberry cookie with salted caramel cream
creamy raspberry and pistachio cake with raspberry glaze
traditional vanilla éclair with dark ganache topping
lemon poppy seed bar with crispy buttery crust
hazelnut cream puff dusted with powdered sugar and toasted hazelnut topping (paris brest)
dark marquise mousse square with chocolate sponge cake and buttercream stripes
bold mango filled éclair topped with toasted coconut dusted with coconut powder
classic opéra torte
# F2570
B-S
Shelf life:1 year at 0 degrees or less |
Sizes:Macarons: 1.5”dx0.75”h
5 days in cooler |
4 hours at room temperature
| Petits Fours: various sizes
Case pack:Macarons: 72 pieces/mastercase | Petits Fours: 96 pieces/mastercase
To serve:Remove all plastic packaging |
Defrost at room temperature 1 hour or in cooler 3 hours
Applications: B Banquet - R Restaurant - S Showcase
Macarons de Paris
-FREE
Small, round almond meringue with a thin,
light crust briefly giving way to a center
of silky smooth flavorful filling.
# F3150
B-S
GLUTE
N
Parisian-style macarons
pistachio macaron,
coffee macaron,
raspberry macaron,
coconut macaron,
chocolate macaron,
lavender macaron,
pistachio filling
coffee filling
raspberry filling
passionfruit filling
chocolate / earl grey filling
apricot filling
Case Pack: 72 / mastercase
2 trays of 36 assorted macarons
6 each of 6 flavors per tray
Twosome Macarons
GLUTE
N
-FREE
# F3165
B-S
Case Pack: 72 / mastercase
2 trays of 36 assorted macarons
6 each of 6 flavors per tray
An awesome colorful variation to a new classic!
Our classic Macarons de Paris are outfitted with a duo color twist.
Two different colored shells complement each other
embracing a delectable filling.
chocolate and orange macaron,
white and pink macaron,
white and green macaron,
caramel and orange macaron,
caramel and pink macaron,
chocolate and green macaron,
milk chocolate orange filling
cranberry filling
key lime filling
salted caramel filling
vanilla filling
mint ganache filling
Pavés
The Sheet Cakes - Uncut 1/2 sheet and Pre-cut Individual
A definite evolution from a basic sheet cake,
these flavor combinations add a delicate refinement
to your banquet/dessert table
Chocolate Triad
Cheesecake/Raspberry
Pavé # P1250 - Petit Pavé # P9250
B-R-S
dark chocolate sponge cake, dark chocolate
mousse, milk chocolate mousse, white chocolate
mousse, dark chocolate shavings
Pavé #P1100 - Petit Pavé #P9100 B - R - S
crispy pâte sucrée, chocolate cheesecake
mousse, vanilla sponge & raspberry preserves, vanilla cheesecake with vanilla seeds,
raspberry, chocolate, pistachio, almond deco
2 sizes to fit
your needs:
Pavés: Uncut 1/2 sheet
12”x16” - 2 HALF SHEETS PER CASE
Portion Chart per Case:
1”x1”= 384 pieces | 1”x2”= 192 pieces
Mango/Coconut
1.5”x2”= 128 pieces | 2”x3”= 64 pieces
Pavé # P1800 - Petit Pavé # P9800
B
spiced sponge, mango/passionfruit mousse,
vanilla sponge, coconut mousse, honeycomb
coconut deco, mango glaze
Chocolate /Crème Brulée
Pavé # P1200 - Petit Pavé # P9200
B-S
chocolate sponge, milk chocolate mousse/
mandarin orange, vanilla sponge, earl grey
crème brulée, chocolate ganache stripes
Petits Pavés:
Pre-cut Individual
1.67”x2.87”
32 CAKES PER CASE
Chocolate/Mint
Raspberry/Key Lime
Pavé # P1500 - Petit Pavé # P9500
B
chocolate sponge, chocolate ganache, vanilla
sponge, mint mousse, dark chocolate deco
Pavé # P2710 - Petit Pavé # P9710
B
vanilla sponge with ginger and raspberries,
raspberry mousse, key lime mousse, raspberry glaze, white chocolate curls
Briques
Bars - Uncut 4” x 12”
Great for small bites or plated portions.
Or an instant Happy Occasion cake.
NEW
Chocolate Hazelnut Crunch
# N1230
B-R-S
chocolate hazelnut crisp, chocolate mousse,
white and dark chocolate ganache deco
Lemon Curd
# N1455
crispy pâte sucrée, lemon curd
NEW RECIPE
B-R-S
Raspberry Pistachio
# N3245
B-R-S
rich raspberry mousse, pistachio sponge,
raspberry glaze
Opéra
# N2465
B-R-S
coffee soaked biscuit, chocolate ganache,
coffee butter cream, chocolate ganache
glaze
Shelf life:1 year at 0 degrees or less |
5 days in cooler |
4 hours at room temperature
Applications: B Banquet - R Restaurant - S Showcase
Sizes:Pavés: 12”x 16” | Petits Pavés: 1.67”x2.87” | Briques: 4”x12”
Pavés Sheetcake Portion Chart per Case: 1”x1”= 384 pieces | 1”x2”= 192 pieces | 1.5”x2”= 128 pieces | 2”x3”= 64 pieces
Case pack:Pavés: 2 cakes/mastercase | Petits Pavés: 32 cakes/mastercase | Briques: 6 cakes/mastercase
To serve:Remove all plastic packaging, cut while frozen | Defrost at room temperature 1 hour or in cooler 3 hours
Minicakes
Raspberry Mont Blanc
Marquise au Chocolat
Paradiso
# A3240
B-R-S
white chocolate mousse, “framboise”
raspberry liqueur-soaked raspberries,
vanilla sponge, white and red chocolate
pyramid shell
# A2220
B-R-S
chocolate ganache, chocolate sponge,
baked hazelnuts, chocolate leaf
# A2510
B
mango/passionfruit mousse, coconut
mousse, vanilla sponge, dark chocolate
stripes, cape gooseberry (aka physalis)
Chocolate Terrine
White Passion
Key Lime Calypso
# A1235
B-R-S
dark truffle chocolate, coffee butter
cream, bittersweet chocolate mousse,
chocolate sponge, cocoa powder
# A3250
B-R
white chocolate and passionfruit mousse,
pistachio sponge, white chocolate token
# A2010
B
key lime mousse, vanilla sponge with
chocolate chips, chocolate weave texture, white and dark chocolate diamond
Concorde
-FREE
GLUTE
N
# A1330
B-R-S
chocolate meringue, chocolate mousse,
dark chocolate wrap, white chocolate
spray, cocoa powder
NEW RECIPE
Dulce Picchu
# A1385
B-R-S
dulce de leche mousse, diced poached
pears, spiced sponge, white and milk
chocolate pyramid shell
Our specialty: individual minicakes approx. 4 oz
Elegant and sophisticated, our minicakes have won
many awards from the NASFT Fancy Food Show
Pineapple Upside Down
# A2580
B-R-S
rum scented yogurt pound cake, brown
sugar butter glaze, poached pineapple,
serve warm or at room temperature,
can be microwaved from freezer
Cappuccino
# A1225
B
coffee mousse, chocolate ganache,
striped “joconde” biscuit, coffee glaze,
mocha bean
Lemon Chantilly
Tiramisu
Pyramid Noisette
# A2135
B
lemon cream, vanilla sponge, shredded
coconut, nutty chocolate morsel
# A2935
B-R-S
chocolate/vanilla ladyfingers soaked in
coffee and cognac, fresh mascarpone
cheese, chocolate wrap, cocoa powder,
white chocolate honeycomb morsel
# A2595
B-R-S
chocolate mousse, hazelnut mousseline,
chocolate sponge, marble chocolate
shell
Raspberry Miroir
Warm Chocolate Cake
Chocolate Trilogy
# A2725
B
raspberry mousse, pink and white
striped biscuit, raspberry glaze, striped
chocolate square
# A3205
B-R
moist chocolate cake with natural
orange flavor, warm liquid ganache,
microwave direct from freezer
# A1240
B-R-S
white, milk and dark chocolate mousse,
chocolate sponge, dark chocolate
shavings, powdered sugar
Shelf life:1 year at 0 degrees or less |
5 days in cooler |
4 hours at room temperature
Applications: B Banquet - R Restaurant - S Showcase
Sizes:Round: 2.65”d x 2”h | Pyramids: 3”w x 2.75”h | Warm Choc Cake: 3”w x 1.5”h | Choc Terrine: 3.75”l x 1.5”w x 1.75”h | Pineapple Upside Down: 2.85”d x 1”h
Case pack:Round, Pineapple Upside Down: 24 cakes/mastercase |
Pyramids, Warm Chocolate Cake, Chocolate Terrine: 36 cakes/mastercase
To serve: Remove all plastic packaging | Defrost at room temperature 1 hour or in cooler 3 hours
Tartelettes
3.3” individual tartlets
A variety of flavors and colors in elegant tartshells.
A modern and sophisticated new collection!
NEW
Apple Spice
Coconut Cream
# D1070
B-R-S
diced apples, spiced almond cream, vanilla
tartshell
# D1290
B-R-S
coconut custard, coconut french macaron,
graham tartshell
Cheesecake Marble
# D1105
B-R-S
natural and chocolate cheesecake marbled
in a graham shell
Berry Cobbler
Pear Almond
# D1115
B-R-S
brown sugar crumble, berries and cherry,
vanilla tartshell
# D2550
B-R-S
poached pear, almond cream, sliced almond,
vanilla tartshell
Lemon Curd
# D2145
B-R-S
lemon curd, chocolate decoration, chocolate
tartshell
Pecan Walnut
# D2585
B-R-S
pecans, walnuts, candied orange, brown
sugar filling,, white chocolate deco,
chocolate tartshell
Chocolate Duo
# D1265
B-R
light chocolate mousse, rich choolate ganache,
crispy pearls, chocolate tartshell
Verrines
A clear cupful of individual dessert
Inviting combinations of luscious flavors and textures.
Ready to serve - decorated as shown.
Great for catering, banquets, showcases, perfect for any dessert menu.
Tiramisu
# L2939
B-R-S
tiramisu cream, coffee & brandy
soaked sponge, dark chocolate deco
Blanc / Raspberry
# L1120
B-R-S
whole raspberries, white chocolate
mousse, pistachio sponge, raspberry
mousse, raspberry glaze, white
chocolate & pistachio deco
Chocolate Trio
Dulce de Leche
-FREE
GLUTE
N
# L1242
B-R-S
dark chocolate mousse, milk chocolate mousse,
white chocolate mousse, dark chocolate shavings
# L1380
B-R-S
dulce de leche mousse, spiced sponge,
diced poached pears, dulce de leche
topping, white chocolate deco
NEW PRESENTATION
Shelf life:1 year at 0 degrees or less |
Sizes:Tartelettes: 3.3”d |
5 days in cooler |
4 hours at room temperature
The Verrines come in a tray with a tray cover.
Individual lids with a built in spoon are available
upon request for an additional charge.
Applications: B Banquet - R Restaurant - S Showcase
Verrines: 2.25”w x 3”h
Case pack: Tartelettes: 30 cakes/mastercase | Verrines: 20 cakes/mastercase
To serve:Defrost at room temperature 1 hour or in cooler 3 hours
Packaging:
Custom made to ensure the integrity of each product. The packaging not only maintains the presentation of the
products, but safeguards as well the moisture, textures, and flavors from outside factors such as freezer burns
and other odors. Disposable plastics provide beautiful designs, crystal-like clarity, and rigidity. And they are recyclable!
Crèmes Brulées
A delightful classic revisited
French style custard made with cream, eggs, sugar and real vanilla bean.
Ready to serve in their own chocolate ramequin.
Just caramelize, thaw and serve.
-FREE
GLUTE
N
Serving Suggestion
Chocolate Cup Crème Brulée
Petite Chocolate Brulée
# E1285
# E1286
B-R
6 oz - 24 ct
B-R
3.5 oz - 48 ct
CARAMELIZE WHILE STILL FROZEN THEN DEFROST
Sold in custom
made plastic trays,
the frozen Crème
Brulée is easily
removed from its
packaging.
To caramelize:
Sprinkle with sugar.
Brown with torch.
Sustainability:
The French Patisserie’s Green Mission:
The French Patisserie is dedicated to environmental sustainability and preserving the world’s natural resources, with
established systems and protocols for conserving water, air, and energy, as well as reducing waste and landfill space.
We use non-GMO and domestic ingredients, which are locally sourced whenever feasible. Our facility utilizes the sun’s
natural light and California’s perfect coastal climate to maintain a safe and healthy work environment, while minimizing
the use of electricity and fuel. We divert 90% of our waste, with the goal of Zero-waste, thru a comprehensive recycling
program and with the help of local gourmet pigs indulging their sweet tooth with our organic waste.
The French Patisserie’s green dedication to the environment supports our commitment to social responsibility, to our
employees and customers, and their families.
Food Safety and GMPs:
We have a state of the art production facility with impeccable proactive Quality Control including a comprehensive
HACCP plan which includes a recall and traceability program from raw materials receipt to shipped goods.
Our food safety program and equipment includes temperature monitoring devices, metal detection, bacteriological,
chemical and environmental testing.
Coulis
A simple and elegant enhancement to your plated desserts
24 oz. ready-to-use squeeze bottles. Just thaw and decorate.
Perfect consistency for pre-plating, for mixing colors/flavors.
Complements flavors on cakes, tarts, ice creams, sorbets, fresh fruits...
Use to flavor mousse, fillings, and sweeten drinks (i.e. shakes/smoothies).
No preparation, no pastry bags needed.
-FREE
GLUTE
N
B-R
Raspberry
Mango
Chocolate
# C27201
# C22151
# C12301
Shelf life:1 year at 0 degrees or less |
5 days in cooler |
4 hours at room temperature
Crème Anglaise
Applications: B Banquet - R Restaurant - S Showcase
Sizes:Chocolate Cup Crème Brulée: 5”dx0.75”h | Petite Chocolate Brulée: 2.65”dx0.75”h | Coulis: 24 oz bottle
Case pack: Chocolate Cup Crème Brulée: 24 cakes/mastercase | Petite Chocolate Brulée: 48 cakes/mastercase | Coulis: 2 bottles/mastercase
To serve:Remove Crème Brulée from plastic packaging | Defrost at room temperature 1 hour or in cooler 3 hours
THAWING AND SERVING TIPS:
Remove cakes from packaging immediately from freezer.
Remove all plastic and paper collar/molds while still frozen for best presentation.
(This is especially important for all pyramid cakes and mini-cakes).
Thaw Macarons in refrigerator overnight to optimize flavors.
Warm Chocolate Cake and Pineapple Upside Down: freezer to microwave for 30 to 45 seconds.
Cut sheet cakes, bricks and caramelize Crèmes Brulées in chocolate ramequin while still frozen.
Thaw pastries in cooler 3-4 hours or at room temperature for 1 hour.
Shelf life in refrigerator is approximately 5-6 days, in freezer 6 months to 1 year.
Optimum presentation is during first two days out of freezer.
# C12701
The French Patisserie, Inc.
1080 Palmetto Avenue
Pacifica, CA 94044
Made in USA
(800) 300-CAKE (2253)
phone: 650-738-4990
fax: 650-738-4995
gateau@frenchpatisserie.com
www.frenchpatisserie.com
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