2016 COLLECTION

La Compagnie des Desserts is a group that brings togetherthe know-how of several artisan ice cream, pastry, and bakery manufacturers

with a strong ambition: to become the desserts specialist for restaurants

CHARTERA COMMON COMMITMENT : «Making dessert a pleasure»

OUR VALUESTo be uncompromising on the choice of flavours

To create value for our customers

To provide services for customers

To undertake to look for the sustainable develop-ment attitude in every new action

ICE CREAMOver the last 30 years, Pole Sud has developed 300 “homemade style” ice cream flavours, and it carries out over 1 000 bespoke productions every year, for restaurants that entrust us to realise their most original ideas. We at Pole Sud have set ourselves the objective of elevating desserts to an art form dedicated to the pursuit of indulgence and the pleasure of the eyes.

BAKERY with our special partner For 45 years we have been producing bread that chefs love to serve with their food. The products’ excep-tional quality is guaranteed by the stringent selection of raw materials and the use of a «homemade» starter dough and artisan production methods. Pain-Petifour’s watchwords are Passion for the product, Creativity, Service, and Quality.

france dessert

PATISSERIELe Gourmet Parisien has made its mark on the food service business with indulgent des-serts that combine tradition and modernity. The company is proud to offer nearly 350 patisseries. Our specialty is to bring out innovative new ranges that meet market needs twice a year. For 11 years, the company has been partner with Philippe Urra-ca, winner of the title of Meilleur Ouvrier de France in 1994, and his company, Midi-Pyrénées Patisseries. The classicism of his patisseries and his attachment to doing things the right way are recognised by modern chefs looking for authenticity. Master artisan pastry chef and founder of La Croquanterie Gourmande, Frédéric Gernez, brings his know-how and ima-gination to La Compagnie des Desserts by revisiting traditional French patisserie products.

Laurent Rombi, Ice cream maker at Pole Sud

2016 Ice cream & sorbets collection

« Haute Expression » commitments

To support our Haute Expression range, we make the following commitments :

The ice cream and sorbets are prepared using traditional ice cream production methods.

No flavoring or coloring agents are added to these products.

All effort is focused on reducing the sugar content.

The extreme lightness of the products must be balanced by a great intensity of flavor : that is the Art of the ice cream maker.

2.64QT/0.66GAL/2.5L

• Coconut* - 92611

• Dark Chocolate - 92761

• Blackcurrant - 92551

• Imperial Passion Fruit - 84143

• Mango Alfonso Impala - 92698

• Fresh Lemon Juice - 93600

• Fresh Orange Juice - 93613

• Green apple - 92591

• Lychee - 92971

• Strawberry Senga - 92721

• Vineyard Peach Monts et coteaux du lyonnais - 82518

• William Pear* Monts et coteaux du- lyonnais - 92519

• Raspberry - 92722

• Yuzu - 92796

Sorbet collection

*Haute expression sorbets are made from fruit that is stringently selected for its flavor, most of which comes from French fruit cooperatives.

2.64QT/0.66GAL/2.5L

• Plain Bulgarian Yoghurt - 92680

• Violet - 92370

• Chocolate Mint - 92488

• Cinnamon - 92301

• Flamed banana - 93394

• Guatemalan expresso coffee* - 92430

• Pistachio - 92081

• Redcurrant Bulgarian Yoghurt - 92525

• Rose petal - 92526

• Vanilla infusion* - 93361

• Bailey’s (alcohol) - 92699

• Black Sesame - 92795

• Cheesecake - 92757

• Chunky Strawberry - 92091

• Crème brûlée - 92803

• Ginger with candied ginger - 92478

• Honey & Lavender - 92982

• Matcha Green Tea - 92776

• Oreo® - 92845

• Praline hazelnut - 92021

• Prune & Armagnac - 92151

• Rum & raisin - 92101

• Salty Caramel* - 93607

• Spéculoos - 93396

• Coconut Milk* - 87332

• Guanaja Dark Chocolate*- 92530

• Pistachio di Sicily*- 92529

• Praline prestige - 92729

5.28QT/1.32GAL/5L

• Chocolate - 92482

• Pods Vanilla - 92211

5L Ice cream collection

*made from “la ferme de Marguerite” fresh milk (Farm-Fresh Milk)

Ice cream collection

2016 Pastries Collection

Philippe Urraca, Meillleur Ouvrier de France Executive Chef of La Compagnie des Desserts

4H4°c

2H4°c

Roasted Fig Shortbread1157Shortbread, hazelnut powder, almond and pistachio cream, roasted figs

140g / 4.94oz x 12 - Ø12cm

3H4°c

4H4°c

Lemon Meringue Tartlet90509Sweet crust pastry, lemon cream and Swiss meringue and italian meringue

90576 366080g / 2.82oz x 24 100g / 3.52oz x 18 - Ø10cm

140g / 4.94oz x 12

Gourmet Coffee Break & Traditional Specialties - Artisan Pastries

Restaurants - Patisseries

Dark Chocolate Pyramid2770Dacquoise biscuit, dark chocolatemousse and its ganache

80g / 2.82oz x 12

Royal Dôme95433Dacquoise biscuit, hazelnut crunchand chocolate mousse.

80g / 2.82oz x 16 3H4°c

1 to 2H4°c

Lemon secret3663Shortbread, crunchy nougat, dry fruits chocolate mousse and chocolate stick.

2H4°c100g / 3.53oz x 16

Macarons assorted2876 Little round soft cake, made of almond paste, eggs and sugar Vanilla, coffee, chocolate, salty caramel, pistachio and raspberry

12g / 0.42oz x 48 - Ø3,5cm1H4°c

Petits choux assorted95271 Confectioner’s custard and icing Caramel, Vanilla, Raspberry, Lemon and Pistachio

18g / 0.63oz x 48 - Ø4cm2H4°c

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Paris-Brest95403 Choux pastry crown filled with a praline mousse

110g / 3.88oz x 122H4°c

Restaurants - Pastries

Imperial mandarin soufflé3163Sponge base, Imperial mandarin punch, mandarin soufflé filling and nougatine topping.

105g / 3.70oz x 12 - Ø8cm

Soufflé gourmet 2012The classic iced soufflé with Grand Marnier, made according to traditional methods.

140g / 4.94oz x 12 - Ø9cm

Baba Mignon90525Authentic rum baba, sightly raised, soaked in rum

130g / 4.59oz x 15

4H4°c

Coconut mi-cuit 3673 Chocolate mi-cuit with gratedcoconut inside. Ø 6,5 cm

105g / 3.70oz x 23

4H4°c

Caramel soufflé2828Sponge base, salted caramel mix and nougatine powder toping.

110g / 3.88oz x 12 - Ø7cm

15 à 20 s

800W

4H4°c

15 to 20 s

800W

Chocolate and salty caramel 3677Chocolate mi-cuit with caramel coulant and dulce de leche inside. Ø8cm

115g / 4.06oz x 1620 s

800W

Chocolate coulant gluten free3417Semi-baked chocolate fondant, melting heart, gluten free, dairy free. Ø8cm

120g / 4.23oz x 36

40 s

800W

Yuzu mi-cuit 3671 Chocolate mi-cuit, ganache, Yuzu limon.Ø 6,5 cm

105g / 3.70oz x 23

Chocolate mi-cuit3675Butter, chocolate, cocoa paste, eggs & sugar. Ø8cm

120g / 4.23oz x 16 15 to 20 s

800W

3608 Uncut.

Restaurants - Pastries

Lemon Mœlleux3345 Pre-cut in 14 portions.

Chocolate Mœlleux3412 Pre-cut in 14 portions.

1,2kg / 2.65Lbs x 1 - Ø25cm1,4kg / 3.08Lbs x 1 - Ø26cm

1,4kg / 3.08Lbs x 1 - Ø26cm

4H4°c

90g / 3.17oz x 24 - ø12cm

Thin Apple Tart3668 Puff pastry, apple and topping.

2H4°c

2 mn

180°

Tart Tatin95807Puff pastry topped with caramelised apples.

180g / 6.35oz x 16 - ø10m

4H4°c

10 to 15 min

200°

4H4°c

4H4°c

Original cheesecake3415Authentic cheesecake with Philadephia cheese.Pre-cut in 14 portions.

1.4kg / 3.08Lbs x 1 - Ø26cm4H4°c

Pastries to share

Cheesecake Speculoos 90526Speculoos pure butter sweet shortcrust, Philadelphia cheese. Ideal for take away.

90g / 3.17oz x 36 - ø7cm3H4°c

Pecan Pie3211 Pre-cut in 14 portions.

1,4kg / 3.08Lbs x 1 - Ø26cm4H4°c

Finger

Chocolate royal finger 3370Dacquoise biscuit, praliné crunch, chocolate mousse, velvety chocolate topping.

Mango and passion 3372Dacquoise biscuit, mango and passion fruit compote, white cho-colate mousse, passion fruit jelly.

Fig pannacotta 1647Gingerbread, fig purée, successbiscuit and pannacotta.

Framboisier 1102Joconde biscuit, rasberry mousse with red fruits, vanilla genoise, covered with red fruits jelly. 9x4 cm

85g / 3oz x 28 90g / 3.17oz x 28 110g / 3.88oz x 27 67g / 2.36oz x 27 4H4°c

4H4°c

4H4°c

4H4°c

1.4kg / 3.08Lbs x 1 5H4°c

Tiramisu Band95306Sponge biscuit, mascarpone mousse, sponge cake soaked in coffee, cocoa

800g / 1.76Lbs x 34H4°c

Feuillantine Band1088Cocoa Joconde, bitter feuillantine mousse, rocky décor, cocoa genoise and velvety chocolate finish

750g /1.65Lbs x 34H4°c

Pastries to Share

Pure Cocoa 1301Bitter chocolate biscuit, bitter chocolate mousse, chocolate glazing and chocolate shavings.

Mini pain au chocolat96046

28% Butter

28g / 1oz x 260

Viennoiseries

Mini croissant96045

28% Butter

20g / 0.7oz x 26020 min

Mini pain aux raisins96118

28% Butter

Mini apple turnover 32924

28% Butter

30g / 1.05oz x 260 30g / 1.05oz x 26020 min

180°C

20 min

180°C 20 min

180°C 18 min

200°C

Products on this page are only available in Miami

Croissant96119 28% Butter

60g / 2.1oz x 70

Pain au Chocolat 96112

28% Butter

75g / 2.6oz x 70

Chocolate twist96179 Puff pastry filled with crème pâtissière and chocolat chunks.

28g / 1oz x 100 18 min

165°C

13 min

165°C

18 min

165°C

20 min 24°c

20 min 24°c

20 min 24°c

20 min 24°c

20 min 24°c

15 min 24°c

60 min 24°c

www.compagniedesdesserts.com

New York206 Rivington St - 10002 NYCT. 646 682 7015orders@compagniedesdesserts.com

MiamiPO Box 222106 - Hollywood FL 33022-2106

C : 305. 778.0756 - F : 954.251.1256pierre.bahri@compagniedesdesserts.com