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Canada
Usually ready in 24 hrs Free1419 Nootka Street
Vancouver, V5M 3M5
Store Hours
Sun: Closed
Mon-Fri: 9:00 - 17:00
Sat: 10:00 - 13:00
What to expect at pickup -
Tokyo Warehouse
Usually ready in 24 hrs FreeAtsubetsu-ku Sapporo-shi
Atsubetsucho Konopporo, YT 367-1216
Store Hours
Sun: Closed
Mon-Fri: 9:00 - 17:00
Sat: 10:00 - 13:00
What to expect at pickup
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194 products
194 products
Enjoy up to 30% OFF and free shipping for orders $30 and above!
Pasteurised cows milk, salt, lactic starter culture, microbial rennet, Curdling agent: E509, Anti Caking Agent (Potato Starch).
Storage Instruction
Keep frozen at -18°C
Once thawed with unopened bag, consume within 3 to 5 days
Once thawed with opened bag, consume within 24 hours
Premium quality butter made for bakers, chefs, and culinary enthusiasts who demand consistent taste and performance. Featuring a smooth, creamy texture and clean dairy flavor, this lactic butter is perfect for everything from laminated pastries to rich sauces and tender cakes.
Why You’ll Love It
- Crafted for superior performance in baking and cooking
- Unsalted for full control over seasoning
- Rich lactic profile for enhanced flavor and browning
Premium all-purpose wheat flour suitable for a wide variety of baking and cooking applications. Ideal for cakes, cookies, pastries, muffins, pancakes, sauces, and other everyday recipes. Delivers consistent performance for both home and professional kitchens.
Indulge your taste buds in the rich and velvety delight of Hazella, an exquisite hazelnut spread that captures the essence of pure indulgence. Crafted with passion and precision, Hazella is a culinary masterpiece combining premium hazelnuts' natural goodness with a luxurious, creamy texture.
Made in Italy. It is great in many ways and commonly used as a topping for breakfast toast, pancakes and waffles. It is also perfect for baking in recipes like brownies, cookies and fillings. For the adventurous, mix it with hot milk to make it into hazelnut chocolate drink and serve it with your desired toppings
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