Ready to bake a cake like the French? Grab one of the famous pink pouches of Alsa baking powder, known in France as levure chimique or levure alsacienne.

Unlike most American brands, Alsa is single-acting, which means that it creates the gas needed for leavening as soon as it is mixed with liquid ingredients. The double-acting powders that are common in the U.S. release gas in two stages: first when mixed with liquid ingredients, and then when heated.

Alsa was created in 1897 by Emile Moench, a young French baker who travelled to Vienna for his apprenticeship. He was surprised to discover that his employer used chemical yeast rather than traditional baking yeast for his cakes. At the time, baking powder was still being developed and refined: the German August Oetker invented it in 1891. Upon Emile’s return to France, he began to make the chemical yeast himself. At the time, the village priest took care of the marketing and distribution! Emile’s wife dreamt of an Alsacian woman in a traditional headdress, which spurred the creation of the logo and pink packaging for which Alsa is still known today. The company grew quickly, and soon Alsa was producing all manner of baking ingredients. Emile even published a collection of baking recipes, and became the first cookbook editor before World War I. After World War II, Alsa establishes itself throughout France as the top producer of baking ingredients. The company wins over hearts and minds with its simple, straightforward recipes. This reputation continues today. In fact, a little pink pouch is sold every three seconds!

Want to use Alsatian Baking Powder at home? You have lots of options of delicious recipes to make. Try a marble cake, madeleines, Breton biscuits, or light and sweet homemade fried dough. Savory recipes are an option too: Alsa pouches are great for homemade pizza dough or tortillas. If you have a waffle machine, use Alsatian Baking Powder to make your waffles fluffy and delicious.

Ingredients:

• sodium pyrophosphate
• sodium bicarbonate
• wheat flour
  
  

Sold in packs of 8 pouches of 11 grams each. This is roughly equivalent to one tablespoon of baking powder.

French all purpose organic flour  

Strong French style Organic White Bread Flour; type T55 is ideal for making bread, puff pastries, croissants and baguettes. This type of flour is best known for making croissants. This Flour gives a light open textured loaf with a crisp crust.

Please know that the packaging may be a little bit damaged due to the transport from France. The supplier is extra careful and reseal it but some leak may occur and won’t affect the quality of the product.

Enjoy real French mustard alongside your steak or fries with Amora's strong and smooth Dijon Mustard!

You won't find a French kitchen without a jar of Amora mustard "fine et forte" within arm's reach – it’s a quintessential condiment. Over 70 years after its creation, Amora mustard is part of France’s heritage. The classic condiment will help spice meats, sauces, savory pies, sandwiches, and picnics… If you want to make a vinaigrette the way the French do, this is the mustard for you!

Dijon mustard is a style of prepared mustard that originated in the town of Dijon, in Burgundy. It is pale yellow, rather than the bright yellow of American mustard, and has a slightly creamy consistency. It’s more intense and nose-tingling than its US counterpart. Burgundy is known for its wines, and the mustard is related: it is grown in vineyards as a cover crop beneath the rows of vines, providing nutrients to the vines when it is plowed under. By the 1200s, Dijon was recognized as a significant area for mustard making and is now regarded as the mustard capital of the world. King Philip VI first used the mustard in 1336 which became popular roughly 500 years later when Jean Naigeon created the formula that replaces vinegar with verjuice. Verjuice is a juice made from unripe grapes and adds flavor to the condiment.

Dijon mustard can be used in a variety of ways. It can top a hot dog or be smeared on a roast beef or turkey sandwich. It is the perfect pairing for a corned beef or pastrami sandwich on rye bread, for example, since a spicy mustard is called for. Chicken with Dijon mustard is also common --  a simple meal that will delight the whole family!

Ingredients:

• water
• mustard seeds
• alcohol vinegar
• salt
• acidifier: citric acid, preservative: E224 (sulfites)
  

Weight: 440g

Bonne Maman Jam

Bonne Maman jam is just about as authentic as can be. With chunks of fruit poking through and plenty of sugar, it’s French jam as has been made for centuries.

As early as the first century, Pliny the Elder described preserving fruit by cooking it in honey, syrup, or wine. Cane sugar is introduced to Europe around the year 1000 by way of the Middle East, and the word “confiture” was born, derived from the Latin for “medicine to lick.” At the time, it described all sweets made of foods cooked in sugar. For centuries, jam was considered a luxury, until beet sugar was discovered in the early 19^th century. Now, they’re simply delicious!

Bonne Maman started in 1971 at Biars-sur-Cère, a village in the Lot region known for its plentiful fruit at the junction of the Cère and Dordogne rivers. The jam was so good that it could have been made by a grandmother for her family – hence the name “Bonne Maman,” which is an affectionate name for grandmothers in French. A simple glass jar, a handwritten paper label glued on, and a cap with a red Vichy fabric pattern: this is the way grandmothers used to make jam with all the fruit that ripened in the summer. The recipe is simple: 50% fruit, 50%, and the result is always delicious!

At French Wink, we have a varied selection of classic French jams for you to choose from! Will you spread black cherry, chestnut, quince, mandarine, rhubarb, strawberry & wild strawberry, or golden plum (mirabelle) on your toast in the morning? If you have a sweet tooth, opt for cherry, plum, or strawberry. For a jam with a little more bite, try rhubarb, quince, or mandarine. Chestnut jam is gentler thanks to its nutty flavor.

Ingredients:

• the fruit on the label
• sugar
• cane sugar
• concentrated lemon juice
• fruit pectin
  
  

Bonne Maman jams are made with all natural ingredients. They have no preservatives, no additives, no high-fructose corn syrup; they are sulfite-free, non-GMO, gluten-free, peanut- and sesame-free, and kosher.

Weight: 370 g

Bring out the French cook in you with Nestlé Dessert’s Dark Chocolate!

This chocolate is flavorful and has a balanced aroma, and melts wonderfully. Made with carefully selected cacao beans and pure cacao butter, it’s the perfect selection to ensure that your baking adventures turn out well! From refined chocolate cakes and flavorful mousses to classic brownies and melt-in-your-mouth lava cakes, Nestlé Dessert’s Dark Chocolate bar will satisfy all of your baking needs.

Thanks to the Cacao Plan, Nestlé supports cacao growers to help them improve the quality of their cacao. They teach best practices, run field schools for skilled local labor, and provide resources to help farmers maximize their crops, amongst other programs.

In 1866, the Anglo-Swiss Condensed Milk Company was founded. The Americans Charles and George Page used abundant supplies of fresh milk in Switzerland and knowledge gained across the Atlantic to establish Europe’s first production facility for condensed milk in Cham. Meanwhile, in 1867, Henri Nestlé, launched “farine lactée” (“flour with milk”) in Vevey, Switzerland. It combined cow’s milk, wheat flour, and sugar. Nestlé developed it for consumption by infants who could not be breastfed, to tackle high mortality rates. By 1878, there was fierce competition between Nestlé and Anglo-Swiss. Both had started manufacturing the other’s key product. The two companies merged in 1905. They had over 20 factories and their sales network spanned Europe and North America but also Africa, Asia, Latin America, and Australia.

The Nestlé & Anglo-Swiss Milk Company helped the war effort in World War I by producing large amounts of basic dairy products for government contracts. Condensed milk is long-lasting and easy to transport, which made it popular with armed forces. For example, in 1915 the British Army starts issuing Nestlé canned milk to soldiers in their emergency rations.

Nestlé began selling chocolate in 1904 when it took over export sales for Peter & Kohler. The Nestlé company had played a role in the development of milk chocolate starting in 1875, when it supplied his Vevey neighbor Daniel Peter with condensed milk. In 1929, chocolate became an integral part of Nestlé’s business. Over the next few decades, they develop exciting new products such as white chocolate, chocolate bars with honey and air bubbles, vitamin supplements, and Nescafé. Nowadays, products like Nestlé chocolate bars, Nescafé, and Nesquik are the reasons the brand is well-known – and the reason you are on this page!

Ingredients:

• cocoa paste (West Africa, South America)
• sugar
• cocoa butter
• emulsifier (sunflower lecithin)
• natural vanilla aroma (Madagascar)

Cacao content: 52% minimum.

May contain shell fruit, milk.

Weight: 205 g

Size: 7 oz

Use this rich béarnaise sauce from Bénédicta to improve just about any dish! In the words of Sam Sifton of the New York Times, béarnaise “tastes like the first sunny day after months of chill.”

Béarnaise sauce is a piquant child of hollandaise, one of the so-called mother sauces of French cuisine. It is simply an emulsification — egg yolks and butter cut through with vinegar flavored with tarragon and shallots, with a bite of black pepper. In this sense, it is a cousin of mayonnaise. It was accidentally invented by the chef Jean-Louis Françoise-Collinet and served at the 1836 opening of Le Pavillon Henri IV, a restaurant at Saint-Germain-en-Laye, not far from Paris. King Henry IV was born in the French town of Béarn, hence the name.

Béarnaise sauce is especially good paired with meats, in particular on steak. It’s great to pair with vegetables as well, asparagus for instance, or boiled potatoes. It elevates seafood, like salmon, haddock, or any roast fish. Try it spooned over an omelet or poached eggs! For an American-French hybrid feel, apply Bearnaise Sauce to the next burger you grill or serve it as a dip for French fries and wow your family and friends.

Bénédicta was originally founded in 1907 as an oil company. At the time, it was called “Bénédictin,” a Catholic reference indicating that the products were of good quality. Prosper Eeckman, Bénédicta’s founder, was the first to distribute oil in glass bottles, which were also called “bénédictins.” The first industrial mayonnaise was launched by Bénédicta in 1957, in a tube; four years later, the brand began producing emulsified sauces like the béarnaise!

Ingredients:

• canola oil
• water
• spirit vinegar
• egg yolk
• salt
• tarragon
• shallot
• chervil
• lemon juice
• hot pepper
• sugar
• natural flavor
• modified corn starch
• food coloring: beta-carotene

Weight: 260 g

Size: 9.2 oz

Ready to serve lentils from Champagne cooked with goose fat. 

• Certified Label Rouge (Red Label), a sign of quality assurance in France as defined by law
• No artificial coloring or preservatives
• Packaged in a 600g glass jar

600g

Made in France

Bake like the French with authentic Alsa vanilla sugar!

When it comes to dessert-making, most French are faithful users of Alsa's sucre vanillé, which translates to vanilla sugar. In recipes, the quantities are indicated in "sachets," referring implicitly to Alsa pouches!

Alsa was created in 1897 by Emile Moench, a young French baker who travelled to Vienna for his apprenticeship. He was surprised to discover that his employer used chemical yeast rather than traditional baking yeast for his cakes. Upon his return to France, he began to make the chemical yeast himself. At the time, the village priest took care of the marketing and distribution! Emile’s wife dreamt of an Alsacian woman in a traditional headdress, which spurred the creation of the logo and pink packaging for which Alsa is still known today. The company grew quickly, and soon Alsa was producing all manner of baking ingredients. Emile even published a collection of baking recipes, and became the first cookbook editor before World War I. After World War II, Alsa establishes itself throughout France as the top producer of baking ingredients. The company wins over hearts and minds with its simple, straightforward recipes. This reputation continues today. In fact, a little pink pouch is sold every three seconds!

Use Alsa's vanilla sugar in recipes for which you would usually use sugar and vanilla extract. This route is simpler, faster, and more delicious! The French would use vanilla sugar in baked goods, like cakes, madeleines, crêpes, or apple tarts. They might also stir a packet into an unsweetened yoghurt, to remove the bitterness. You could also use Alsa vanilla sugar in your coffee, to add a little flair to your morning; if you’re working on a more involved recipe, you could use it to macerate fruit. It fits wonderfully into a homemade vanilla ice cream recipe or a homemade vanilla glaze. You can afford to be creative – nearly anything tastes better with vanilla!

Ingredients:

• sugar
• starch
• natural vanilla extract
• can contain: wheat
  
  

Weight: 90 grams

Size: 3.1 oz

Sold in packs of 12 pouches of 7.5 grams each.

Since March 2010, PERARD Fish Soup is LABEL ROUGE-certified.Made with 40% of Fish, with at least 5 different species caught in Northeast Atlantic and perfumed with saffron threads (stigmas).
Sterilized contents. No preservative, neither artificial flavoring or coloring agents.   

Andre Laurent Choucroute is a French style sauerkraut made with pickled cabbage that has been delicately cooked with Champagne wine, goose fat, herbs and spices. 

• Certified Label Rouge (Red Label), a sign of quality assurance in France as defined by law
• No artificial coloring or preservatives
• Packaged in a 600g glass jar

600g

Made in France

Give your meat dishes the ultimate French touch with a bit of Bénédicta’s Pepper Sauce!

Pepper sauce, or “sauce au poivre,” is a classic French sauce that stands out in its own right. Made with crushed black peppercorns, a dash of Cognac and whipping cream, it heightens the taste of a perfect steak, rich magret de canard, or elegant pork loin.

Pepper has a long and intriguing history in Western Europe. The spice’s name comes from the Sanskrit "pippali," which became πέπερι (peperi) in Greek, then piper in Latin. Pepper originally grows on India’s West Coast, in Kerala, and its use in Greece began at the apogee of Alexander the Great’s reign. In the Middle Ages, spices like pepper were rare – so rare, in fact, that spices were used as currency. This is where the French expression for cash comes from: “espèces” is a distortion of “épices.” Attempts to monopolize the trade of pepper and other spices dominated the competition amongst seafaring European kingdoms for decades. Pepper did not become a mainstay in French kitchens until France became a colonial power. During the 18th century, the governor of Fort-de-France decided to plant pepper trees on Reunion Island; this allowed for a diversification of growing locations. A century later, in the late 1800s, Cambodia was integrated into French Indochina which allowed the French to trade the precious Kampot black peppercorn globally. Both of these stories are credited with making pepper much more accessible and driving its cost down; the truth is likely a combination of both.

Bénédicta was originally founded in 1907 as an oil company. At the time, it was called “Bénédictin,” a Catholic reference indicating that the products were of good quality. Prosper Eeckman, Bénédicta’s founder, was the first to distribute oil in glass bottles, which were also called “bénédictins.” The first industrial mayonnaise was launched by Bénédicta in 1957, in a tube; four years later, the brand began producing emulsified sauces like the béarnaise!

Ingredients:

• canola oil
• water
• spirit vinegar
• sugar
• salt
• egg yolk
• black pepper
• Armagnac
• Dijon mustard: water, mustard seeds, spirit vinegar, salt
• modified corn starch
• food coloring (beta-carotene)
• caramel coloring
• xanthan gum (thickener)
• flavoring
  
  

Weight: 240 g

Size: 8.46 oz

Add some pep to your dishes with Savora mustard’s 11 spices and herbs!

Amora’s Savora mustard features malt vinegar, cayenne pepper, nutmeg, mustard seeds, cinnamon, curcumin, garlic, tarragon, cloves, celery, and thousand-flower honey. It has existed in France since 1899 and has achieved near-cult status.

Amora was formally created in 1919 by Armand Bizouard, in Dijon. After tasting his condiment, Bizouard supposedly exclaimed, “It’s a love of mustard, it will be Amora!” The name is a composite of the words “amour” (love) and “moutarde” (mustard). A decade and a half later, when Raymond Sachot took over the business, he was glad to discover that the word is also the name of the Egyptian god of the rising Sun (Amon Râ). To this day, Amora continues to produce some of the ingredients for its mustard in Burgundy.

Dijon is the capital of mustard in France; Dijon mustard is pale yellow, rather than the bright yellow of American mustard, and has a slightly creamy consistency. It’s more intense and nose-tingling than its US counterpart. Burgundy is known for its wines, and the mustard is related: it is grown in vineyards as a cover crop beneath the rows of vines, providing nutrients to the vines when it is plowed under. By the 1200s, Dijon was recognized as a significant area for mustard making and is now regarded as the mustard capital of the world. King Philip VI first used the mustard in 1336 which became popular roughly 500 years later when Jean Naigeon created the formula that replaces vinegar with verjuice. Verjuice is a juice made from unripe grapes and adds flavor to the condiment. Savora mustard goes one step further with its 11 spices and herbs!

What to make with Savora? Thankfully, it’s a condiment that adapts remarkably well to any dish. Add it to a sauce, a burger, savory cakes or pies, or a club sandwich. Savora goes especially well with meats – chicken, pork, you name it!

Ingredients:

• malt vinegar
• water
• mustard seeds
• alcohol vinegar
• wheat flour
• sugar
• salt
• honey
• cayenne pepper
• nutmeg
• cinnamon
• curcumin
• garlic
• tarragon
• cloves
• celery
• acidifying agent: citric acid, preservative: E224 (potassium disulfite)
  

Weight:  385g

Size: 13.6 oz

Give your dishes a Burgundian flair with Bénédicta’s Burgundy Sauce!

Burgundy sauce, or “sauce bourguignonne,” is a French sauce with a base of red wine with onions or shallots, a bouquet garni (parsley, thyme and bay leaf), reduced, strained, and mixed with some espagnole sauce (a mother sauce used as a base for other sauces). Just before serving, Burgundy sauce is mounted with butter and seasoned lightly with cayenne pepper. Like all red wine sauces, mushrooms may be added during cooking to enrich the flavor.

Burgundy is a region in the center of France, southeast of Paris, known especially for its red and white wines – Pinot Noir and Chardonnay are the most commonly-grown grapes. Over time, the name “Burgundy” has signified numerous political entities, including kingdoms and duchies spanning territory from the Mediterranean to the Low Countries. Nowadays, Burgundy is one of France's main wine-producing areas. The reputation and quality of the top wines, together with the fact that they are often produced in small quantities, has led to high demand and high prices, with some Burgundies ranking among the most expensive wines in the world. Regarding tourism, interesting sites include the Rock of Solutré, the Hospices de Beaune, the Ducal Palace in Dijon, and many Renaissance and medieval castles. There are also plenty of notable religious monuments: the Cluny monastery, founded in 910, exerted a strong influence in Europe for centuries; the first Cistercian abbey was founded in 1098 in Cîteaux; and the Abbey of Fontenay, a UNESCO World Heritage site, is today the best-preserved Cistercian abbey in Burgundy. The Abbey of Vezelay, also a UNESCO site, is still a starting point for pilgrimages to Santiago de Compostela. While in Burgundy, one eats well: the region is famous for Dijon mustard, Charolais beef, Bresse chicken, the Burgundian dishes coq au vin and beef bourguignon, and époisses cheese. 

Usually, Burgundy sauce is used to accompany meat. In the case of sautéed meat or poultry, it is made directly in the sauté pan in which these items were cooked. The onions or shallots are sautéed in the pan and the red wine is added which is used to dissolve and incorporate the residue from the cooking of the meat. It’s delicious with filet mignon as well. Predictably, the sauce pairs very well with red wines from Burgundy: pick up a bottle of Savigny-lès-Beaune, for example.

Ingredients:

• canola oil
• tomato puree
• spirit vinegar
• water
• salt
• egg yolk
• red wine
• sugar
• modified corn starch
• natural flavoring

Weight: 240 g

Size: 8.8 oz

Acacia honey is mild with floral aromas. It is best enjoyed spread on tartines or as a natural sweetener in your cup of tea.

Located near Mont St Michel, Maison Peltier has more than 60 years of experience in beekeeping and honey making. Its products are renowned for their quality and natural ingredients.

250 grams / 8.8 oz

THE AUTHENTIC FRENCH MADELEINE: You can make delicious and moist madeleines with this baking mix and dive into French flavors. Enjoy the traditional French madeleine at home!

8 min prep, 10 min baking.

No additives. No preservatives. Only natural ingredients.

Make your French madeleine at home with our French madeleine baking mixSUPERBE! So easy to prepare! Just add 3 eggs
, 1 stick of butter,
 2 tsp of honey

• ONE BAKING MIX FOR TONS OF DIFFERENT RECIPES : Your imagination is your limit! Check our website for tons of different recipes (Spicy muffins, lemon cake, marble cake, etc)
• ONLY NATURAL INGREDIENTS – No additives or preservatives – No added flavor (because we don’t need to). All the flavors come only from ou high quality ingredients.
• CREATED BY AN EXPATRIATE FRENCH CHEF : To bring authentic French flavors in your kitchen.

Ingredients for 20 French madeleines

• 1 baking mix for French Madeleines My French Recipe
• 3 eggs
• 1 stick of butter (113g)
• 2 tsp of honey (20g)

Tools you will need to make your home made madeleines:

• Bowl
• Whisk
• Madeleine pan

How to use the madeleine baking mix

Melt the butter.
 In a bowl, pour the Madeleines baking mix. Add the eggs and whisk until smooth. Add the butter and the honey and mix.
 Scoop the batter into the cells of the Madeleine pan, filling them 2/3 full. Put the pan in the fridge. Preheat your oven at 350°F. When your oven is at temperature, bake for 10 to 12 min.

Ingredients: Wheat flour, Cane sugar, Baking powder (Corn Starch, Sodium Bicarbonate, Sodium Aluminum Sulfate, Monocalcium Phosphate), Salt And that’s it!!

Contains wheat

Make your salads, cole slaw, and crudités a little more French by drizzling them with Amora’s Vinaigrette!

In classic French fashion, this vinaigrette is refreshingly tart. Composed of vinegar and oil, its touch of salt and mustard give it the tang you were looking for and allow the vegetables to shine through.

Vinaigrette is traditionally made at home using a mixture of oil, vinegar, and – the key ingredient – excellent mustard. (You can get your own jar of Amora Dijon Mustard on this very website!) While the French aren’t known for embracing spicy foods, when it comes to mustard, all bets are off and no one minds using one that’s especially zippy. The other secret to a great salad dressing is the use shallots (like onions, but smaller and more refined in taste). When marinated in vinegar, they soften and add an attention-grabbing flavor to the dressing because of their slight bite. Vinaigrette is not usually made with balsamic vinegar – rather, wine or sherry vinegar is more typically used. Plenty of French people, especially older generations, make their own vinegar in the cellar, using un-pasteurized wine. Fun fact: vinegar comes from the amalgamation of the two French words “vin” and “aigre” meaning wine that has gone bad! Lastly, the choice of oil is up to the chef. Olive oil works well, but so do more neutral oils, like safflower or colza oil; lots of people make some sort of mix.

How should you use vinaigrette like the French? After a main course, serve lettuce on its own, and drizzle it with vinaigrette. The key element here is to make sure you dry the lettuce first – the vinaigrette will just roll off wet lettuce otherwise. You can also grate carrots and mix in the vinaigrette – be generous, though, because the carrots absorb the dressing enthusiastically! Thinly sliced cucumber or cold, peeled, boiled potatoes are also great bases. Slice up some Belgian endives and hard boiled eggs, and toss them with the Amora vinaigrette; that’s protein, antioxidants, and great taste all in one. If you have some juicy tomatoes turning ripe in your garden, slice those up and drizzle them with dressing; the freshness and pairing of tastes will make your mouth water. These French salads are delicious because they are so simple. They’re especially perfect during a summer heat wave when you have no desire to cook or eat anything warm.

Ingredients:

• water
• vegetable oils
• red wine vinegar
• salt
• modified starch
• sugar
• mustard
• thickening agents: xanthane, milk protein
• concentrated lemon juice
• aroma
• coloring: lutein (tagete extract)
  
  

Size: 15.2 fl oz

A delicious and very high quality Lobster soup. Certified Label rouge since 2010.