Specialty Food Magazine

JUL-AUG 2012

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

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Page 121 of 207

as old and renowned as Douwe Egberts Coffee Company, which has been in pro- duction since 1753, would also sell fine Dutch cookies. Owner Joe Behrmann began importing the coffee in 2009 and, about six months ago, brought in the most traditional Dutch cookies: speculoos (or speculaas) and stroopwafels. "These are very traditional Dutch cookies that go hand in hand with the cof- fee," says Behrmann of the traditionally windmill-shaped speculoos. Produced in the Netherlands, this cookie "is a pretty exclusive Dutch product that you just don't see that often in the U.S.," he notes. The familiar spice combination of gin- ger, cinnamon, cloves, nutmeg and white pepper is found in a variety of Dutch pas- tries, including spekkoek, a layered cake, and pepernoten, traditional cookies made around the holidays. "We have a lot of customers While the speculoos is a dry cookie, the stroopwafel sandwiches buttery caramel between two paper-thin waffle cookies; it's typically melted over a hot beverage. We've cooked up something special. Our authentic Italian family recipes are made with high-quality ingredients. Available in all-natural and organic. Snack Exceptionalism. Hand-Roasted Premium Nuts Made In Antique Copper Kettles Artisanal Small Batch Production Real Butter Toffee Coating Shipped Fresh Within 24 Hours SnackLuxuriously! BOOTH #5005 800-595-0050 www.SocietyHillSnacks.com Summer Fancy Food Show Booth 5005 Freshly Made When Ordered STOP BY BOOTH #6159 AND SAMPLE OUR NEW GREENVIEW KITCHEN SAUCES! Contact: sales@giovannifoods.com | www.giovannifoods.com Summer Fancy Food Show Booth 6159 JULY/AUGUST 2012 99 NEW!

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