50 suppliers of essential ingredients in professional baking

In the field of professional pastry, the choice of suppliers plays a strategic role: the quality of the ingredients used directly influences the final result of the pastries, their taste, their texture and their presentation, and therefore the perception of customers.

Another parameter that is all the more important in a context of inflation: the cost of raw materials to make pastries. It represents 20 to 25% of the overall cost price of a pastry ! Also choosing suppliers who offer the best quality/price ratio has a direct impact on the profitability of the company.

Here is a list (non-exhaustive!) of the 50 suppliers of raw materials, favored by our pastry customers . Do not hesitate to contact them to find out how to order from them (online, via a sales representative or a local wholesale reseller), and to test them to optimize your production.

The 50 strategic ingredient suppliers

A. Fruit purees

1. ADAMANCE : they offer a range of fruit purees and juices specially designed for professionals. Packaging: 4x1KG - 2x5KG. Order online on the Valrhona website: https://www.valrhona-selection.fr/search/product/index/?fq%5Bbrand%5D%5B0%5D=6046&q=pur%C3%A9e+de+fruit
2. BOIRON : https://www.my-vb.com/fr/produits
3. PONTHIER : https://www.ponthier.net/la-gamme/purees-de-fruit/refrigerees-1kg 
4. RAVIFRUIT : https://www.ravifruit.com/wp-content/uploads/2020/01/FicheGammeFR.pdf 
5. CAPFRUIT : https://www.capfruit.com/fr/gammes/fruit-puree-surgelee 
6. SICOLY : https://www.sicoly.fr/fruits-transformes-19
7. DISPAT : https://www.dispat.fr/ 
8. TRANSGOURMET : https://www.transgourmet.fr/

B. Edible decorations

9. PCB CREATION : https://www.pcb-creation.com/fr/ 
10. DECORELIEF : https://www.deco-relief.fr/fr/303-decorations-pastillage-cake-design-patisserie 
11. GRAND MOULIN DE PARIS https://www.grandsmoulinsdeparis.com/catalogue/ingredients/decorations-patisserie
12. MODECOR :

https://www.modecoritaliana.it/fr/tous-les-produits/fiori-e-decorazioni.html?product_list_dir=desc

C. Chocolate

D. Flour

E. Gelatin - texturizer - stabilizer - emulsifier

27. EWALD GELATINE : https://ewaldgelatine.de/english/downloads.php
28. SEBALCE : http://www.sebalce.fr/  
29. LOUIS FRANCOIS: https://louisfrancois.com/produits/ 

F. Sugar paste & sugar

30. BEGHIN SAY : https://www.beghin-say.fr/nos-sucres-pros/ 

G. Dairy products

H. Flavorings and colorings

37. MALLARD FERRIERE : an essential reference for pastry and bakery professionals. Utensils, molds, raw materials, decorations, and also specific products for working with sugar and chocolate.
https://mallardferriere.com/categorie-produit/patisserie/aromes/

I. Egg products

41. TRANSGOURMET : https://www.transgourmet.fr/
42. PASSION FROID : https://www.passionfroid.fr/produits/produit-laitier/oeufs-et-ovoproduits?commercialBrand=002&page=2
43. ALL BUTTER : https://www.toutbeurre.fr/6-ovoproduits

J. Fresh fruit

44. METRO : https://www.metro.fr/
45. LOCAL PRODUCERS to source fresh and seasonal products, to be found on:

• LOCAVOR : search by department then by category on https://locavor.fr/producteurs-en-circuits-courts-par-departement
• POURDEBON : direct online sales site from the producer, everywhere in France ( fruit page here )
• PRODUCERS : search by department or city (no search possible by type of fruit) https://www.producteurs.fr/
• PRODUCERS’ STORE : https://magasin-de-producteurs.fr/ - a physical store near you where local producers come together to sell their products

46. ​​BACK EUROPE FRANCE which has local relays: https://catalogue.backeuropfrance.fr/fr/27-patisserie-chocolaterie 

K. Intermediate food products (PAI)

Despite their sometimes high cost, substitute food products or PAI (intermediate food products) make it possible to compensate for the lack of personnel or to save time on preparations which require specific equipment, particular technical skills or which are time-consuming. The choice of using ready-to-use preparations must be decided according to the positioning desired by the pastry shop, but also seasonality: we can produce 100% homemade most of the time and, during periods of intense activity like Christmas or Easter for example, get help with semi-finished products to integrate into your pastry preparations.

Here are the main types of PAI:

• Basic products (praline, almond paste, fondants, toppings, etc.)
• Service products (fruits in syrup, spray, candied, salted, canned, pasteurized, dehydrated, dried, freeze-dried, frozen, refrigerated, vacuum-packed)
• Products ready to prepare (creams, mousses, Bavarians, sponge cakes, biscuits, cakes, macaroons, petit fours)
• Ready-to-bake products (pastries, quiches, cakes, tarts)
• Products ready to garnish (babas, sponge cakes, choux pastry, éclairs, nuns, appetizers, tarts, etc.)
• Products ready to decorate (icings, chocolate decorations, sugar decorations)
• Ready-to-serve products (pastries, desserts, small cakes, coulis, etc.)

Some suppliers:

47. PURATOS : https://www.puratos.fr/fr
48. RUDOLPH SALES : https://ventesrudolph.com/ 
49. DUPASQUIER (Transgroumet) : https://www.dupasquier.net/produits/pains-et-produits-boulangerie/produit-semi-fini-boulangerie-patisserie-et-pret-garnir?page=2 
50. SYFAB : https://www.syfab.fr/type_produit/patisserie/ 

Focus: the importance of consuming local

It may be more practical and economical to source from large suppliers, but do not neglect small local producers or resellers. Indeed, working with suppliers located near you has many advantages for pastry professionals:

• Quality and freshness : products travel short distances, which guarantees better freshness and quality.
• Reduced delivery times : in theory buying as close as possible reduces the time between the moment you notice the need and the supply: either you have the possibility of traveling to buy your products on site, or you order remotely (telephone, email, e-commerce); this makes stock management easier, and avoids overstocking because you are sure to restock quickly
• Support for the local economy : this helps to boost the economic fabric around you, allows you to create a network of reliable, local partners, and promotes your locally sourced pastry. A good way to gain new customers!
• Reduction of carbon footprint : less transport also means a reduced carbon footprint, a more environmentally friendly choice.

Perhaps you already work with some of the suppliers listed here, or with others from whom you are accustomed to purchasing. In any case :

• Do not hesitate to enter into competition for raw products
• Monitor occasional promotional offers offered by your usual suppliers (by browsing newsletters sent by email, via social networks, at trade fairs, etc.)
• And take advantage of loyalty programs when they exist: they can allow you to benefit from advantages (discounts on volume or purchase amount, free products, etc.) throughout the year.

There are no small savings ; as the saying goes “ small streams make big rivers ” :)!

→ This might also interest you : our 7 tips for reducing your costs and going further in the quest to save money in baking: https://www.boutique-petit.com/blogs/actu/7-pistes-pour-reduit- pastry-costs