Specialty Foods

Carefully aged using ancient, artisanal methods. Will enliven salads and sauces without overpowering them.

This Girolle is the exlusive machine used with Tete de Moine, an old monastery-style mountain cheese whose name translates to “monk’s head”. Traditionally it is sliced horizontally using a girolle to create ruffled, finely thin rosettes. Once the top part of the rind is taken off, the cheese resembles the bald top of a monk’s head. The firm, dense texture,...

Made from sponge cake batter and dried these “Savoiardi” are used in the classic dessert Tiramisu. The light, dry texture also makes them a good snack with coffee or tea.

Dark and bitter, high Cocoa content.

Fig Almond Cakes are made with whole premium Pajarero figs and Marcona almonds. The figs are de-stemmed by hand. There are other fig cakes on the market, but they are typically a puree of stems, figs, and other spices mashed into a bread.

Piedras translates to stones in Spanish. They are large toasted Largueta almonds, dipped in chocolate and finished with a dusting of cocoa. The result is a treat that is crunchy and not too sweet.

Voted the very best in Spain. A sweet paste made from quince, a fruit somewhere between an apple and a pear. It is a solid jelly that is eaten in the traditional Spanish dessert, queso y membrillo (cheese and membrillo) typically using Manchego cheese.

A sweet paste made from quince, a fruit somewhere between an apple and a pear. It is a solid jelly that is eaten in the traditional spanish dessert, queso y membrillo (cheese and membrillo) typically using Manchego cheese.

Super-thin crispy crackers.

Super-thin crispy crackers with Poppy and Sesame.