News

Andros Foodservice will be at the center of the show this year. Come discover our fruit ingredients dedicated booth # 8742. All natural fruit puree, high fruit compote, coulis and also spread and baking jams for your pastry and baking needs.

International Restaurant & Foodservice Show of new York - NY March 5-7. Our East coast sales team will have the pleasure to greet you and introduce you to some of our specialty products!

Winter Fancy Food Show WHITE TOQUE BOOTH #4946 San Francisco - CA January 22 - 24 Come meet us on to discover our 2017 new products. Our Californian team will be there to greet you!

The best films, gastronomy and Galician destinations all together for the first time in NYC. A major feature in the GC&FF is the merger between cinema and cuisine, offering the best of our movies, food and beverages. The event includes a "Show Co...

White Toque will be exhibiting at the New England Show and the Seafood Expo North America from March 15th to March 17th in Boston....

Brunch is the perfect time to attract new customers. Create a relaxed, fun ambiance and serve simple, flavorful foods – it’s all about atmosphere and quality. White Toque makes it easy!...

Single servings are a trend every food service professional should embrace. A simple way to control portions and make presentations with perceived value, appetizer spoons look good on the table and on the balance sheet....

For a restaurants and commercial kitchens to be profitable, efficiently managing time is critical. The faster you get guests in and out of your establishment, the more sales. Prepared items eliminates cooking everything from scratch....

APPETIZER...

Tips & Ideas: Full-flavored Fare Made Easy...

Mediterranean Flare...

Late Summer & Pre Fall Foodie Trends...

Grain, Mango, and Green Pea Tabouli...

Tips & Ideas: Sorbet and Ice Cream...

Cocktails and Beverages...

10 Easy Cost Control Measures...

SALADS...

Tips & Ideas: We Package Kitchen Efficiency...

Restaurant Trends: Serving Crepes...

The New World of White Toque...

This month discover a recipe mixing complimentary sweet and savory flavors using fig and goat cheese, paired with chicken, for a very unique Samosa.here to discover it....

HOW WAS FOIE GRAS DISCOVERED?...

In this Holiday season, we are pleased to provide you with great ideas and products for your holiday menu right from our catalogue.Escargot in Shell - Item 56500Foie Gras Torchon - Item 50414Duchess Potatoes - Item 53104Moulard Duck Leg Confit - I...

White Toque would like to take this opportunity to wish all our loyal readers a Happy Holiday Season....

As October brings fall, White Toque brings you new product! In White Toque’s current catalog discover our new arrivals which will be a great addition to our already extensive offerings of fine imported foods and ingredients.

This month, rediscover a mustard classic with the Maille glass jar 7.5 oz. White Toque is now carrying the Maille 7.5oz foodservice edition, without a UPC. This product will enhance your table presentation

This month, we introduce you to Bertrand Gilot, Sales Director and area manager at La Fruitiere. Bertrand Gilot tells us about the new brand identity of La Fruitiere, their new products, and innovations that they are bringing to the puree market.

This month, rediscover a French classic by White Toque, la ratatouille. The ratatouille is a traditional French provencal stewed dish, originating from Nice.

Present on Earth about 600 million years ago, long before humans, the snail is perhaps the oldest animal on earth. In gastronomy, the history of the snail brings us back to prehistoric times, as archaeologists have found empty shells in formerly i...

White Toque will be at the Taste of France on Saturday September 28th and Sunday September 29th....

On the week end of September 22nd to Tuesday 24th, La Toca Blanca will be exhibiting at the Florida Restaurant & Lodging Show in Orlando....

This summer rediscover the taste of the mozzarella.Mozzarella Pearls 1g - Item 57105...

“Let them eat cake.” Unfortunately the most famous quote attributed to French Queen Marie-Antoinette. Her curt response to the news that her French subjects had no bread and were suffering from poverty and hunger in the French kingdom. With th...

This month, we would like you to discover a new type of recipe. From fusion cuisine, this recipe combines elegant Japanese meal presentation mixed with the fresh flavor of a Mediterranean meal complete with prosciutto, goat cheese and roasted toma...

This month, let's hear about Birgitt Kerner, Key International Account Manager at Langanbach, and our relationship with them....

As June signals the official launch of summer, White Toque is happy to welcome you to the New York Fancy Food Show, North America’s Largest Specialty Food & Beverage Event....

Heir of an ancient heritage, the Espelette pepper comes to us from the Basque Region. The Espelette pepper is planted in the spring and picked up by hand as soon as the fruit turns red, from August to the 1st of December, an exclusively hands-on m...

This month, we are interviewing Johanna Bourgeois, North America Area Manager for La Ferme Nahia’s Espelette pepper....

Mustard is one of the world’s most ancient spices and oldest known condiments. It is believed that mustard was first cultivated in India around 3000 BC, and later taken to Britain by the Romans who used it as a condiment and pickling spice. The ...

This recipe is perfect for your appetizer section or buffet. Full of chorizo flavor, enhanced by a spicy sauce, the taste profile of our Empanadas will make you believe you have travelled to sunny Spain at each bite. here to discover White Toque�...

It is with great pleasure that we are introducing 2 new products this month to our current product line!...

This month, discover our Canelé from Bordeaux. This little pastry, originally from the Southwest of France, will delight your customers by adding an original touch to your offerings.Canele Bordeaux Lunch - Item 62147...

This month, we are playing our interview game with Jerome Droin, International Key Account Manager at traiteur de Paris....

As its recipe is, Canelé’s origin is a bit mysterious. But most of the records agree that the little pastry has been created in the 18th century by the convent of Annonciades’s nuns, located behind behind the Saint Eulalie church, in Bordeaux...

This month, let’s have a better taste of spring. Our chef has prepared for you the ideal, easy to make meal! to delight your customer in need of some healthy food on the go....

Spring is finally around the corner, as well as the exciting trade show season. White Toque will have the pleasure meeting you on several occasions and at various trade shows around the US. So be sure to stop by to say hello! ...

This month, discover or re-discover White Toque Egyptian quartered artichoke. Part of our specialty vegetables line, those artichokes are preserved by individually quick freezing to retain texture and flavor of the fresh produce.Egyptian artichoke...

This month, White Toque gives a voice to one of our team members, Daniel Pacheco, the brand manager for our frozen fruit pulp line, Elixir Frozen Fruits, which is part of our Latin American product line La Toca Blanca....

This month, discover a speciality of the Limousin and the Allier regions in Central France, the Potato Pie.here....

The Galette des Rois (King Cake), is probably the best dessert to share with friends and family...

A king cake (Galette des Rois) is a type of cake associated with the festival of Epiphany in the Christmas season in multitude of countries throughout...

This month, rediscover the pleasure of mixing flavors and colors with the White Toque vegetable glacis...

As we start this new year 2013, the White Toque team would like to wish all its loyal customers and readers a Happy New Year...

At the close of year 2012, the White Toque team pauses to wish all our readers a warm and happy Holiday Season. ...

Inspired by classic recipes and revisited by French Chefs, White Toque Petits Fours are delicately mastered. ...

This month, White Toque interviewed Didier Amiel, President of White Toque....

When did the tradition of the Bûche de Noël (Christmas log) start?...

Warm and inviting, this Vegetable Ragout Cassolette is a great addition to your Holiday menu. Very colorful, tasteful and healthy, this Cassolette is easy to prepare. Enjoy without restriction! here...

This month, we are introducing one of the favorite Argentinian grilled meat sauce and dip, the Chimichurri....

This month, our chef prepared the perfect dish to welcome fall with a colorful recipe.here....

This month White Toque interviewed Mario Pacheco, our La Toca Blanca Manager…...

White Toque will welcome you at the International Flight Services Association exhibition. This onboard services industry super show is the only show of its kind in the U.S....

Discover our one of a kind Quartered Artichoke Hearts in Brine, developed specifically for White Toque in collaboration with our processor in Egypt....

This month, White Toque is interviewing Frédéric Bois, Export Manager and Christian Schmurr, International Development Manager at Française de Gastronomie (FDG), our escargots and seafood supplier.Escargots bites. No more reenacting the scene ...

The history of the Ravioles has its origins in the Roman cuisine but the name appears in the 13th century. The etymology is to be looked for from the Provencal countries under various dialectal forms: raviula, raiolo, revioro... Italian origin has...

This month, try our Chef's recipe: Ravioles du Royans Verrines.... here....

There won’t be French vacation for White Toque during the summer! Our team will be holding a stand at the Louisiana Foodservice & Hospitality Expo on August 11-13th, 2012. Join us at booth # 315 at the...

This month, we are introducing Monbana Chocolate Squares. Monbana is a French family company created in 1934. They have been passionate about chocolate for three generations...

This month, White Toque is interviewing Hervé Lecocq, Export Director from Agrodoubs, our French supplier specialized in custards and crème brulée. White Toque started its collaboration with Agrodoubs in 2007...

After the HEAT wave in New York City, here comes the EAT wave! The number one city is offering you a very good reason to go out: the New York restaurant week. From July 16 to August 10th, you have the opportunity to go to over 320 top restaurants ...

This month, White Toque is bringing you the Thin Apple Crust and Baked Goat Cheese recipe. Its amazing sweet and savory mixed flavors will lead you to ...

The International Dairy•Deli•Bakery Association™ (IDDBA) was founded in 1964. It has evolved over the years to reflect the changing scope of member needs in the dairy, deli, bakery and related industries...

This month, White Toque is interviewing Maître Pierre, a family owned company specialized in the manufacture of flammekueche, also renowned as “tart flambée” in the US – this is a light, crisp and thin dough crust which is an excellent bas...

Our July fun fact will focus on cooking talents. Put on your Toque and get ready for this competition!...

This month, La Toca Blanca products are “under the lights” in the recipe of the month. Discover the Spice-Rubbed Steak with Mild or Spicy Salsa. This typical Caribbean dish will delight every fan of tender meat and tasty sauce!

This month, we are introducing the new Saint-Germain petits fours tray. Elegant and modern, these small pastries are ideal for banquet, buffet &...

The NRA was, without doubt, the event of the year for White Toque. It was the perfect place to celebrate 20 years of providing customers quality frozen and specialty products...

We would like to introduce you to our four new varieties of Ravioles du Royans: Goat Cheese, Comté, Porcini and Provençal basil. But first, what specifically is a raviole?

This month, White Toque is interviewing Betrand Gilot, sales director from La Fruitiere, who tell us the strong aspects of the relation of White Toque and La Fruitiere over the year, and explains the particularity of La Fruitiere’s products...

This month we are going to discuss one of our longtime products and one of White Toque’s star item: the Escargot...

This month, we are introducing our new Ravioles. Made with our new Procini Ravioles, this dish will...

We support Club Culinaire’s 32nd Annual Picnic des Chefs on Sunday, May 20th in Agoura Hills, CA

This month is full of important events for White Toque! First, May is, as you probably already know....

This month, we are introducing Monbana Traditional Cocoa Powder. Monbana is a French family company created in 1934. For three generations, their passion for chocolate...

This month, Maille, the Dijon premium mustard brand, is playing the interview game with White Toque, discussing their 10-plus years of collaboration with us...

The White Toque logo takes its origins from the logo of Toque d’Alsace, a company founded in Molsheim, in Alsace (France) by Christian Schmurr in 1983. ..

There is a very important date in May approaching—May 13th is Mother’s Day...

We're a little more than a month away from the big event in May, the National Restaurant Show in Chicago! This event will draw more than...

This month, we are introducing the Tomato Confit Glacis. This one will be available at the NRA show in Chicago. The Glacis is made of...

Bonne Maman, the world's most recognized brand of jams and preserves, is answering our questions this month...

We are used to seeing a chef wear this white hat called a toque, but do you really know where this tradition comes from? Here is the story...

With this unusual heat for the season, it is hard to cool down. Enjoy a sweet dessert made of vanilla ice cream and brick dough.
This will melt and fresh you up during the month of April! Click here to check out the recipe on our website!

White Toque is glad to announce that its New Vegetable Glacis line have been selected by the Food & Beverage Innovations Award 2012.

As a member of the Marine Hotel Association, White Toque will take part in the MHA Conference & Trade Show, April 15 – 17 at the Peabody Hotel in Orlando, Florida...

The most famous jam's brand in France Bonne Maman is now available in a buffet size! White Toque is the exclusive distributor of Bonne Maman to the foodservice industry and put in a special request for this in-demand 26.4 ounce size jar...

Gelagri is one of the leading producers of frozen vegetables and ready-made meals in Europe. Created in 1976 and a subsidiary of French cooperative Trislakia, Gelagri has expanded to...

These last months, maybe you were used to wearing a winter hat. Now that spring is approaching, it's time to turn it in for a toque! So, put on your toque and let's cook with fresh spring vegetables...

Spring is approaching and summer is just around the corner! White Toque can help you shed those winter pounds with our healthy vegetable salad. Enjoy our salad with White Toque products such...

In celebration of our 20th anniversary, we invite you to join us to experience White Toque’s line of premium frozen and specialty foods at the National Restaurant Show in Chicago...

White Toque is thrilled to be celebrating 20 years of providing the foodservice industry with a superior level of frozen and specialty products...

12 Macarons for in-store bakery 12 Macarons retail – Special Valentine’s day offer – Get 15% off* using coupon code: “VALENTINE”...

Creativity is a key priority at Traiteur de Paris. The head chefs and pastry chefs on their Innovation Team, with the direction of Yann Le Moal, dream up the trends of tomorrow and develop products for chefs and professionals in the catering indus...

Ask Brian, our purchasing manager, to put on our toque and make a special Valentine’s Day dinner for you! • Let the Restaurant come to you and enjoy your Valentine’s dinner at home. Here is White Toque’s menu suggestion

Be aware of White Toque latest news, keep in touch with White Toque team and be the first informed about our new products, recipes and services. Join us on Facebook and follow us on Twitter. Stay tunned with White Toque!

Boulart? What does it mean? Its name signifies both French bakery “boulangerie” and an artisan approach. This up-and-coming company has been wowing Canada with their selection of...

For 20 years at White Toque we have been introducing our customers to a “new world of frozen and specialty food”. Now we would like to introduce you to a new world of kitchen music!...

White Toque full sales and corporate team will be available to meet with interested companies on the Winter Fancy Food Show on January 15-17, 2012 in San Francisco, CA. For its 20th anniversary, White Toque will be organizing its yearly sales meet...

White Toque Inc. and all its employees wish you a happy, healthy and prosperous 2012. For us, this new year marks a milestone – 20 years in business –. We thank you for your support all along these exciting times and we look forward to continu...

We are pleased to announce NEW PRODUCTS for 2012:LEARN MORE>LEARN MORE>LEARN MORE>...

For its 20th anniversary, White Toque is pleased to announce the release of our new website – www.whitetoque.com. Our new site has been redesigned with a fresh new look and has been updated with information about our latest products and services...

Our petits fours collection brings the French mini pastry to banquets and bakery cases.36 Macarons Fondants Pack / Size: 3 x 36 unitsPistachio Macarons Chocolate Macarons Vanilla Macarons 12 Macarons (Foodservice) Pack / Size: 8 x 12 units...

White Toque is exhibiting at the 2011 PLMA tradeshow – Private Label Manufacturer Association - taking place at the Rosemont Convention Center in Chicago, IL on November 13-15, 2011. PLMA’s annual show is a great place for private label networ...

White Toque introduces a new line of bake proof jams, glazes and a chocolate hazelnut spread from Italy. With high fruit content, these jams have natural fruit flavors and true vibrant colors. Ideal for cakes, doughnuts, petits fours, beignets, co...

White Toque offers two frozen mushroom mixes for retailers. The ready to cook mixes — Mushroom Mix with Asparagus and Mushroom Mix with Cherry Tomatoes — are said to be delicious blends containing both cultivated and wild mushroom varieties, i...

Check out our new selection of petits fours featuring innovative shapes, textures and flavors. A perfect addition to any banquet or bakery case...

Check out our new selection of petits fours featuring innovative shapes, textures and flavors. A perfect addition to any banquet or bakery case...

Attractively shaped for an elegant presentation, our distinctive side dishes will compliment any entree or serve as a unique appetizer...

Enjoy our new puff pastry from France available in half and full sheet. 28% butter. Perfect for creating custom pastries...

IQF Foie Gras Chunk 100% corn fed, Canadian duck liver. Cut in chunks for 100% yield and portion control. Minimal melting. IQF Foie Gras Lobe Grade A Versatile for terrines, pates or torchon. Can also be used pan seared...

Originally from Russia, blinis are small thick pancakes. Traditionally served with crème fraiche and caviar, they can also be used as a base for any savory topping to create the most exquisite canapés: sour cream, smoked fish, foie gras…

Bonne Maman products are made with the highest quality of fresh fruits, and are gently cooked to retain their full flavor. Discover our new flavor with unique muscat grape jelly with 52% fruit content. No high fructose corn syrup. No artificial sw...

In order to bring you the product you need to start your dinner as better as possible, we have some new appetizers which will enjoy your guests. Let’s discover it...

Because 2009 edition was succesfull, White Toque 2010 Annual Cruise happened and it was a great opportunity to get closer to our existing customers and to thank them for their business. And it was also a great opportunity to meet new customers and...

Discover our new petits fours tray including: 5 Chocolate almond tartlets, 5 Chocolate caramel desserts, 6 Chocolate snobinettes, 5 Gianduja Chocolate tartlets, 5 Bergamote caramel cones, 5 Coffee tartlets, 5 Chocolate creamy macarons...

White Toque’s selection of grilled and roasted vegetables is prepared with the utmost attention to detail. Each vegetable is cut, diced, sliced and prepared to preserve its natural aromas and give customers the sumptuous flavor they desire...

White Toque's line of gourmet vegetables is selected from the highest grade of specialty vegetables. Those vegetables are preserved by individually quick freezing to retain texture and flavor of the fresh produce. ...

Enjoy our new French macarons with innovative flavors:This new foodservice pack come with 2 convenient trays, individually wrapped. Pack / Size is 4 x 32un...

Bonne Maman preserves are made with the highest quality of fresh fruits, and are gently cooked to retain their full flavor. Discover our new flavor with raspberry mix which is a unique fruit blend with 80% raspberry and 20% redcurrant.

Check out our newest selection of pastries and brioches including: - Mini filled butter croissants - Multigrain butter croissants - Thaw & serve butter brioches

Discover the full bread line of Boulart Ciabatta artisan breads at White Toque. Their moist texture and authentic taste make them perfect for breakfast, sandwiches and spreads...

Natural vanilla flavor and high quality ingredients are used to prepare this frozen panna cotta. ...

As per you request, we are adding a new “Carrot Bundle” to our bundle range. This product is made of carrot matchsticks bundled together with a papaya string for an elegant presentation. The bundles are blanched and then deep frozen...

White Toque’s imported cheeses are individually quick frozen to preserve flavor and texture. The consistent weight, shape and quality of Soignon diced goat cheese are offering convenience, portion control and labor saving...

To expand our bundle range at White Toque, we are now distributing the “Asparagus Bundle”. This product is made of asparagus spears bundled together with seaweed. The bundles are blanched and then deep frozen for an elegant presentation...

Discover White Toque’s newest vegetable item: “Haricot Vert Bundle”. They are extra fine green beans bundled together in a seaweed stripe. Perfect for catering and as a side dish...

Once again this year, White Toque is exhibiting at the NRA in Chicago. This year, we asked to have a full support of our suppliers and will showcase the full range of products we distribute over the United States...

To thank our customers, suppliers and partners, we organize an exceptional tour on a private cruise and celebrate our annual meeting. It’s an hour and a half ride on the boat and we’ll do several tours all day long on the Hudson River.

Our select whole Chestnuts from Europe have been carefully blanched and peeled. Prepare as an accompaniment for poultry or use as an ingredient in your favorite dinner and dessert recipe...

White Toque organizes a cocktail party with its actual and new customers on June 30th, 2008. This get-together private event takes place after the closing of the Fancy Food Show 2008 in New York. ...

Originally from Russia, blinis are small thick pancakes. Traditionally served with crème fraiche and caviar, they can also be used as a base for any savory topping to create the most exquisite canapés...

White Toque’s selection of grilled and roasted vegetables is prepared with the utmost attention to detail. Each vegetable is cut, diced, sliced and prepared to preserve its natural aromas and give customers the sumptuous...

Natural vanilla flavor and high quality ingredients are used to prepare this crème brûlée. It has a smooth, creamy and delicate texture and tastes like homemade. Comes in a very convenient and...

This year White Toque have a 600 square feet booth. The NRA Show brings 1,900+ exhibitors representing 900+ product categories offering the latest innovations in food and beverage concepts, cutting-edge commercial kitchen equipment and supplies...

White Toque’s dessert collection brings the French pastry know-how to banquets and bakery cases. This selection includes...

White Toque has just launched a new shelf stable puree for food service. They have a 12 month shelf life and once opened, an 8 days shelf life refrigerated. These purees are all natural...

These tasty, traditional recipes are made with all natural ingredients. The quiches differ from others in shape, thickness, and process. GMO free, and made of...

White Toque is exhibiting at the NRA show 2006. This year the NRA show hosted 73,500+ attendees from 110 countries and a record breaking 2,080 exhibitors in 600,000+ square feet...

The frozen crumbled goat cheese is a non-ripened product with an innovative cheese ingredient made with pasteurized milk. It is easy to measure with a highly homogenous and melt-in-the-mouth...

White Toque offers a full line of specialty potatoes that would compliment any meal. Whole papa criolla potatoes are tender yellow potatoes, that have a buttery flavor...

Discover the pleasure of traditional French pastries with White Toque’s truly refined desserts. Terrific selections, that are fresh, natural and unique, make these desserts a culinary delight to any menu...

Since 1955, the Fancy Food Shows have been North America’s largest specialty food and beverage marketplace. Between the Winter Show in San Francisco and the Summer Show in New York City, the National Association for the Specialty Food Trade even...