English Clotted Cream - 6 oz/170 gr by the Devon Cream Company of England, Great Britain. This delicious Devonshire clotted cream can be simply spooned straight from the jar on scones with strawberry jam for a perfect cream tea. It is the ideal topping for apple pie, muffins, waffles, pancakes, and berries. Ingredients: pasteurized clotted cream. After opening use within 3 days.

Roland Quail Eggs are small, consistently sized firm white eggs They are approximately 1 inch long and have an elegant petite appearance

Plugrá, (pronounced PLOO GRA), is a European style butter, lower in moisture and higher in butterfat than conventional butters. Plugrá butter imparts a richer taste and smoother texture to foods and is long preferred by leading chefs, bakers, confectioners and anyone who appreciates fine food.

Regular butter contains 82% butterfat. The remaining 18% consists of water and milk solids. Plugrá European Style Butter contains 2% more butterfat and is slow-churned in a way that creates a lower-moisture, creamier texture than other butters.

Plugrá butter contains less water than regular butter. Lower moisture means that cakes will rise higher, cookies will crisp more evenly and pie crusts or croissants will be flakier. A higher butterfat content means that all your baked goods will taste better when baked with Plugrá butter.

Lurpak butter is made in Denmark from the purest Danish cow's milk. Available salted or unsalted, it is a great butter to spread on bread, melt over steamed vegetables, or use as a baking ingredient. Varieties sold separately.

Also known as clotted cream, this British Double Devon Cream is named after the lush green Devon shire where the cows whose milk is used to make this cream graze. Our Double Devon Cream has been made exclusively from the herds of 41 farmhouse cooperatives

"High-heat treated dry milk is a nonfat milk product but it has been produced at higher temperatures to destroy certain enzymes naturally found in milk. These enzymes in milk will degrade the gluten structure in bread dough. Because of this, commercial bakeries nearly always use high-heat treated dry milk in their yeasted products. If you bake bread or yeasted pastries, use this high-heat treated dry milk in place of both the nonfat dry milk you buy in the stores and liquid milk. Your products will be lighter, better, with a better crumb. "

This truffle butter is made with fresh grade 'A' butter blended with truffle slices and truffle essence...a true gourmet delight!. Place a dollop on a steamy, hot dish of angel hair pasta for that unique, one of a kind, flavor that only truffles can impart. Or make a smooth creamy sauce to drizzle over a filet mignon!

This powder stabilizes and adds a rich body to whipped cream. It also prevents the cream from getting yellow or sluggish.

Beautiful Gourmet Quail Eggs Gathered Fresh Every Day.