Y CSU) miumingredie! froderngastronomy DEMONSTRATION with CHEF ANTONIO BACHOUR MUILY ZO), 2O2ZSpremiumingredients moderngastronomy WELCOME TO SOSA INGREDIENTS ‘SOSA Ingredients is a werld leading manufacturer and distributor of premium \gredients for cooking and pastry-making. We support food professionals in creating the gastronomy of the future with a range of natural, ethical ingredients. Founded in1967, Sosa Ingredients still operates in Catalonia, Spain, offering a wide range of products designed to meet chefs’ needs and ambitions in more than. ‘80 countries. Sosa Ingredients include freeze-dried fruit, fruit powders and pastes, texturizing agents, colorants, flavorings, and technical sugars. We aim to constantly improve and innovate, working towards more ethical gastronomy and to support the ‘world’s top chefs in their endeavors with our technical expertise. Sosa Ingredients are developed with contemporary cuisine’s four foundational principles in mind: more texture and more flavor; less fat and less sugar. With Sosa Ingredients, all your sweet and savory dreams can now come true.10 10 2 1“ 16 1° 20 LA premiumingredients moderngastronomy TABLE OF CONTENTS ‘The Chef Plants for Fantastic Flavor Base Ingredient Substitutes in Plant-Gased Pastry RECIPES Almond Passion Fruit Tart Beet Cake, Brioche Chocolate, Raspberry and Coconut Verrine Vegan Pistachio and Berry Petits Gateaux ADDITIONAL INFORMATION Contact Sosa ingredientsCHEF ANTONIO BACHOUR | CHEF AND OWNER OF BACHOUR, MIAMI, FL @ANTONIO.BACHOUR Antonio Bachour grew up in Puerto Rico and was hooked on pastry from a young age, thanks to @ childhood spent in his family’s bakery. He dedicated his first few years honing his trade in Puerto Rico a8. pastry cook at Sand Hotel and Casino and Westin Rio Mar. In search fora better place to conti nue growing professionally, 2001 found Bachour States-bound, in Miami Beach, as executive pastry chefat Talula, Pretty soon he was trying his hand at Italian delicacies at both Devito South Geach and Scarpetta in New York and Miami In 2009, Bachour was asked by KNR Food Concepts to be a part of the opening team at the W South Beach Hotel. Shortly after, he took over responsibility for all pastries for The Trump Soho hotel and its restaurants. in April 2011 Bachour trained in France with renowned chef Philippe Givre at L'Ecole Valrhona and that same year he was selected as one of the “Top 10 Pastry Chefs” in America plus was finalist in the 20n1 International Chef Congress Pastry Competition Bachour's local and international fame was cemented during his tenure at the Bal Harbour St. Regis where he was Executive Pastry chef fram 20m until 2016. In 2012, Johnson and Wales University selected Antonio for the Zest award for Baking & Pastry Innovator. Bachour’s hyper-creative desserts have been featured in numerous pastry publications, such as So Good Magazine, Dulcypas, Saber y Sabor (Spain), Starchefs (The Architecture of New York), Gourmet Magazine, Dessert Professional, Pastry Art & Design, National Culinary Review (Magazine of the ‘American Culinary Federation), In 2018, Antonio was awarded the Best Pastry Chef Award by the prestigious Best Chefs Awards organization, the world’s leading culinary award platform, Antonio has four published books; Bachour, Bachour Simply Beautiful, Bachour Chocolate and Bachour The Baker. He has spent the bulk of the past few years since leaving the St. Regis, teaching pastry around the world, and working on his flagship store which opened in Coral Gables in the spring of 2019.ae @ PLANTS FOR FANTASTIC FLAVOR SOSA Ingredients is a world leading manufacturer and distributor of premium ingredients for cooking and pastry-making. Our goal is to support and guide chefs all around the world in making the impossible possible, using modern gastronomy’s four fundamental principles: more texture, more flavor, less sugar and less fat! Now, SOSA is ready to support chefs in a new challenge: Offering plant-based pastry solutions. SOSA's plant-based range of nts allows you to redesign your classic recipes, vegan-style.BASE INGREDIENT SUBSTITUTES IN PLANT-BASED PASTRIES EGG ‘The egg plays a very important role in pastry. Besides contributing flavor, eggs help emulsify, aerate, and coagulate mixtures while contributing fat. The egg white and egg yolk each fulfil different and very important technical functions in recipes. We analyz elaborations. ComPosiTio! FUNCTIONS OF THE EGG COAGULATION 75% water, 13% protein, 11% fat the egg’s composition to determine substitute formulas to create plant-based An egg contains proteins that coagulate at temperatures between 140°F and 149°F (60°C and 65°C), FAT SENSATION An egg yolk contains about 11% fat. EMULSION ‘An egg contains lecithin, an emulsifier. AERATION An egg offers aeration due to its albumin content, a protein. YOLK The egg yolk serves to emulsify and coagulate while contributing fat. It also serves to lighten a mixture. PLANT-BASED ALTERNATIVE, SOSA Potatowhip is potato protein that provides the coagulating capacity of egg yolk. SOSA Natur Emul is citrus fiber that provides the emulsifying capacity of lecithin. (50% water + 32%. vegetable oil + 10% SOSA Potatowhip + 8% SOSA Natur Emul) EGG WHITE The egg white serves to aerate, coagulate, and emulsify. It also contains a large amount of water. PLANT-BASED ALTERNATIVE SOSA Potatowhip provides, in this case, ‘mounting or coagulating capacity. (92% water + 8% SOSA Potatowhip). SOSA. Sojawhip is a hydrolyzed soy protein that provides substantial capacity without adding flavor (95% water + 5% SOSA Sojawhip).Aaa) DAIRY Provide flavor and offer aeration and fat. ae i BUTTER In addition to contributing flavor, butter contributes fat, texture, and emulsifying properties, COMPOSITION: 83.5% fat, 16% water, 0.5% protein PLANT-BASED ALTERNATIVE. 15% water + 25% vegetable oil + 58% coconut oll + 1% SOSA Natur Emul + 1% SOSA Sojawhip MILK In baking, milk provides water, flavor, creaminess, and emulsifying properties. In fact, milkis a stable emulsion. COMPOSITION: 87% water, 5% protein, 4.5% sugars, 3.5% fat PLANT-BASED ALTERNATIVE. Soy, rice, oats, coconut, almond milk. CREAM The case of cream is mi are to contribute aeration and fat. For example, in the cas Of the cream can be replaced by a meringue made with SOSA Potatowhip oF ‘and the fat part replaced by alternative fats such as coconut, cocoa butter, flavored fats such as pure nut or chocolate pastes. ore complex than that of milk because the technical functions of cream e of a mousse, the aerating function 1 SOSA Sojawhip, or shea butter, or by COMPOSITION: 58% water, 4% protein, 3% sugars, 35% fat PLANT-BASED ALTERNATIVE. [AERATION FUNCTION: water or purée + SOSA Potatowhip or SOSA Sojawhip FAT CONTRIBUTION FUNCTION: coconut oil or shea butter Sr rrr ree Rr Rw Re ee PTT ee eee ee eeeANIMAL-BASED GELATIN Animal-based gelatin helps stabilize and gel numerous pa .o do so without losing these properties. Also, since animal-based gelatin is high in protein, it stry recipes. If replaced, itis important offers an aerating function Below are the most suitable SOSA product substitutes for animal-based gelatin, depending on their intended use: SOSA PRO-PANNACOTTA flans, custards SOSA VEGAN MOUSSE GELATIN mousses | SOSA PECTIN NH acidic glazes | ‘SOSA PECTIN NAPPAGE X58 chocolate and nut glazes SOSA GELLAN GUM baked fillings, heat-resistant gellingSosa | SELECTION NOW ON THE VALRHONA APP FOR iOS EToS-7 Wo) Bed é CR AI SOSA products that become available in the U.S: will App Store penen totter see erat Ne re ee Ce CUE Dt ee AND SPEC SHEETS ear eee ee enue all sales personnel and distributors for easy reference ood SATO N Last ea Secon eee Mae eae) textures you want to make, and then identifies SOSA Peete ee ie see kerry WEBINARS AND CHEF TUTORIALS Cen nee ee een CuLE Ono ou or fo Coy Ta AUT Pee ea es eee Pee aay Pe Pe Re cd Pei occ cy ree etc pe eae ee ees ns Download your = i new essential pastry ¥ my Ae] ms toolkit now ElkSosa | SELECTION ALMOND PASSION FRUIT TART | ‘An original recipe by Antonio Bachour, Chef/Owner, Bachour Miami Recipe calculated for 1s tarts SABLE DOUGH 3974 all-purpose flour ‘459 almond flour 380g butter, cut into small cubes 197.59 confectioners’ sugar tea pinch salt 71g whole eggs ALMOND CREAM Fook) 3009 butter, softened 200g VALRHONA Provence Almond Paste 70% 509 comstarch 3009 whole eggs yea lemon zest 163 NOROHY Vanilla Bean, splitand scraped ALMOND PANNA COTTA Preheat the oven to 320°F (160°C). In the bow! of a stand mixer fitted with the paddle attachment, beat together the all-purpose and almond flours, butter, sugar, ‘and salt until the mixture resembles breadcrumbs, [Add the eggs and mix until the mixture forms a ball Roll the dough to7/a inch thick between two pieces of parchment paper. Cover in plastic wrap and refrigerate for 20 minutes. Grease small tart molds with butter and cut out the dough to fit the molds, Line and trim each mald and then freeze them for atleast 1 hour. Bake for 15 minutes, or until lightly golden. Checoiale Coconp der After lightly G5 weds haya Loi In the bow! of a stand mixer fitted with the paddle attach- ment, combine the butter, Provence Almond Paste 70%, ‘and cornstarch ‘Add the eggs, lemon zest, and Vanilla Bean seeds and beat tocombine: Sub aay - 2009 VALRHONA Almond inseracke, Inspiration 200g almond milk 509 heavy cream 36% 415g SOSA Pro-Pannacotta lota PASSION FRUIT CREMEUX Melt the Almond Inspiration Ina saucepan, bring the remaining ingredients to a boll [Add the hot mixture to the melted Almond Inspiration and combine, 41a ike to weight 6.254 silver gelatin sheets 2004 egg yolks 7259 whole eggs. 2159 sugar 3005 ADAMANCE 100% Passion Fruit Purée 2504 butter, softened Bloom the gelatin in ice water until softened; squeeze out the excess water and set the gelatin aside. ‘Cook the yolks, eggs, suger, and Passion Fruit Purée over a double boiler, whisking constantly until thickened GeseF/e5°C) Remove from the heat and stirin the bloomed gelatin. Set aside to coal to 95°F (35°C), ‘Add the butter and thoroughly combine. 10Sosa | SELECTION ALMOND PASSION FRUIT TART, continued ‘An original recipe by Antonio Bachour, Chef/Owner, Sachour Miami Recipe calculated for1s tarts ORANGE PASSION FRUIT CREAM 150g ADAMANCE100% ~ Coral. © In the bowl ofa stend mixer fitted with the paddle anach: Passion Fruit Purée | ai\ ment, combine the butter, Provence Almond Paste 70%, 2509 orange juice rank my and cornstarch, 1009 confectioners’ sugar | 44, + Add the eggs, lemon zest, and Vanilla Bean seeds end beat 459 SOSA Gelcomesid 24” tocombine ASSEMBLY & FINISHING AN fresh fruits, Pipe the Almond Cream into the tart and bake for 12 minutes, Let cool, ‘Add the Almond Panna Cotta and decorate with the Passion Fruit Crémeux, Orange Passion Fruit Cream, t and fruits. t { NOTES L L L L l i i L nSosa | SELECTION BEET CAKE ‘An original recipe by Antonio Bachour, Chef/Owner, Bachour Miami Recipe calculated for 15 cakes BERRY GELLAN 2009 ADAMANCE 100% + Combine the liquids and heat to 86°F (30°C). Raspberry Purée + Add the Gellan Gum and bring toa boll 1209 ADAMANCE 100% ace + Pour intoa frame andlet set. 100g blackberry purée + Cutinto strips. 2004 simple syrup 18g SOSAGellanGum ~ 30-40" bot ¥™7 BEET CAKE Soyer wit west th Gallaa G, shelf Whe Sor tum 2509 all-purpose flour + Sifttogether the dry ingredients. Fan $ 509 comstarch + Ina food processor, combine the sifted dry ingredient. 17% 79 baking powder mixture, whole eggs, yolk, sugar, purée, water, Invert nase 695, yolk, sugar, purée, water, Inve Seen poet aiseness Wenveniiatimanieneneed = 709 SOSARed Beet Natural «ese he clarified butert0 95°F (25°C) and addtto the pitcgeoeced mixture and quickly combine. 2009 whole eggs Saeulicon 209 egg yolk « Refrigerate the batter for at least 4-5 hours. 2s oe ral Yoh". Transfer the batter to the mold and insert the berry gellan. Fie Sibanene purse + Boke ats25°F G65°C), ISmiv 85g SOSA Invert Sugar ‘Sponge 4g seasalt nt odk At 5410 eaten Bie 1 day ee Bes aera tae yer 1 fi cont ty” “40a BerryGellan Add inte CONE wed kt ale 3! Frid | do = blag Here RASPBERRY SYRUP *soqu wd wear iulurcleclly 2009 sugar += Bring the sugar and water toa boil 350 water 2009 ADAMANCE 100%. Raspberry Purée + Add the Raspberry Purée. GLAGAGE 1,000.9 VALRHONA Raspberry + Melt the Raspberry Inspiration and add the remaining Inspiration ingredients to it 2409 grapeseed cil 100g SOSA Freeze-Dried Raspberry Cri + Glaze at aa°F (31°C). 12Sosa | SELECTION BEET CAKE, continued ‘An original recipe by Antonio Bachour, Chef/Owner, Bachour Miami Recipe calculated for 15 cakes VALRHONA RASPBERRY INSPIRATION WHIPPED GANACHE. Q- 74 silver gelatin sheets ‘+ Bloom the gelatin in ice water until softened; squeeze out I= 220g heavy cream 36% the excess water and set the gelatin aside I= 70g ADAMANCE 100% a Bring the cream, Raspberry Purge, Glucose Syrup, and Raspberry Purée Fed Beet Natural Extract Powder to bol 8) yr 1 259 SOSA Glucose Syrup rea) Sean + Add the bloomed gelatin, 338 \— 309 SOSA Red Beet Natural Ex: * Pour the mixture over the RASPBERRY INSPIRATION and, eaetpomrian IVOIRE 35% chocolate and blend using an immersion 3+ 1009 VALRHONA Raspberry blender. pose coduch Inspiration ast 04884". incorporate the cream-2 and refrigerate for 12 hours. 3 109 Vslrhona ivoire 33% Chocolate 41-5009 heavy cream 36%-2, cold ASSEMBLY & FINISHING + Soak the Beet Cake with the Raspberry Syrup and freeze. + Dip each cake into the Glacage and pipe the Valthona Raspberry Inspiration Whipped Ganache on top. NOTES 13Sosa | SELECTION BRIOCHE ‘An original recipe by Antonio Bachour, Chef/Owner, Bechour Miam Recipe calculated for 15 brioches DOUGH 629 bread flour 139 salt s2q suger 2259 whole eggs n12g egg yolks 30g SOSA Invert Sugar 209 whole milk 649 purevanilla extract 2629 butter, cold and cubed 209 fresh yeast Smig mic Aves F jag edits cbt Yeas 4x (tab of bur jo nid mE CRAQUELIN In the bow! of a stand mixer fitted with the dough hook, wereine the bread flour, salt, sugar, whole eggs, yolks, Invert Sagan milk, and vanilla, Mix on low speed for 5 minutes ‘Add half the butter and the yeast and mix for10 minutes on ow speed. Stop the mixer every 3 minutes to scrape down the sides of the bowl. ‘Add the remaining butter and mix for10 minutes, Using @ plastic dough scraper or silicone spatula, turn the dough out onto a clean, very lightly floured work surface, The dough will be very moist. Knead the dough by hand a few times and then shape it intoa ball Transfer the dough, smooth side up, toa clean large bow! Cover the bow! loosely with plastic wrap and let the dough fise at room temperature until doubled in size, 1-2 hours, Using a plastic dough scraper or silicone spatula, turn the dough out, smooth side down, onto a very lightly floured work surface, Shape into a ball Turn the dough over and place your palms on either side of it Tuck the dough under itself, turning it as you tuck it, to form a loose ball with a smooth top. Transfer the dough, smooth side up, back to the bowl, Cover the bowl tightly with plastic wrap. For the best flavor, refrigerate the dough overnight. 120g butter 150g sugar 150g all-purpose flour In the bowl of a stand mixer fitted with the paddle attachment, combine all the ingredients until smooth. Serene eset ccceese arenes and freeze. a Cut into e-em discs. 14Sosa | SELECTION BRIOCHE, continued An original recipe by Antonio Bachour, Chef/Owner, Bachour Miami Recipe calculated for 15 brioches VANILLA PASTRY CREAM 600 whole milk + Ina saucepan, combine all the ingredients except the 150g heavy cream 36% ‘Opalys 33% chocolate. Heat just to a bol Sea NOROHY Vanilla Bean, split + Add the Opalys 33% chocolate and stir to combine. ‘and scraped ease ‘+ Pourinto 25-g sphere molds and freeze 55g SOSAGelerem Hot 759 sugar SOSA Gelerem Hot is a thickener composed of refined Fe ee ietmaete a tetera aie Gods wl sinh chest ated UN tele bere: relent nee eee eee a EGG WASH \ wile Pastry econ 17% Celerem He} 1009 whole eggs 1009 egg yolks 100g whole milk + Place all the ingredients in a bowl and whisk together. + Refrigerate until needed. ASSEMBLY & FINISHING + Divide the Dough into balls of 60 9 each and knead them. + Flatten the dough balls and arrange frozen Vanilla Pastry Cream sphere on top. Shape into a ball + Set aside to rise for 2 hours in the proofer at 82°F (28°C). Brush the dough balls with Egg Wash and place a Craquslin disc on top. + Bake at 340°F (170%) for 8-10 minutes. NOTES 1SSosa | SELECTION CHOCOLATE , RASPBERRY AND COCONUT VERRINE An original recipe by Antonio Bachour, Chef/Owner, Bachour Miami Recipe calculated for 12 to 15 verrines CHOCOLATE CREMEUX 100g 10g 5509 19 a0g 503 2609 suger : ‘SOSA Pectin Nappage xse fice milk salt grapeseed oil coconut oil . VALRHONA Guanaja 70% Couverture Fawers ‘Ohl Fe Combine the sugar and Pectin Nappage XS8 and set aside, Heat the the rice milk to104°F (40°C). ‘Add the salt and sugar-pectin mixture to the rice milk while stirring constantly. Bring to a boil Remove from the heat and add the grapeseed and coconut oils and Guanaja 70% couverture, Mix using an electric mixer to obtain a good emulsion. Distribute among desired glasses. Refrigerate for 6 hours to ensure proper erystallization. We added SOSA Pectin Nappage Xs8 for texture and coconut oil to increase the fatty mouthfeel ¥Ficew - Piet RASPBERRY FOAM 9969 ADAMANCE100% + Inthe bow of a stand mixer fitted with the whisk beater, beat ll Raspberry Purée the ingredients together until ight and flufy, Ss apeaall + Transfer to a pastry bag fitted with a medium round pastry tube. 7 SOSA Sojawnip 3g xanthan gum yuu nota jus ea al COCONUT CREAM ‘SOSA Sojawhip is a thickening agent for vegan products: and is a great substitute for SOSA Albuwhip. Use itto make meringues and vegan mousses that use fruit purées, liqueurs, and other liquids, “oes not work w/ fap maga , Cocand Heat together the Coconut Cream, suger, and Gelerem Hot 5009 ADAMANCE 100% : i Coconut Cream (similar to making a pastry cream) and bring to a boil. Sogisleay '* Add the coconut oil and blend. beg pater + Refrigerate overnight. 289 coconut eil 2 WH Aul 16BE eececeec.=- © Sosa | SELECTION CHOCOLATE, RASPBERRY AND COCONUT VERRINE, continued ‘An original recipe by Antonio Bachour, Chef/Owner, Bachour Miami Recipe calculated for 12 to 18 verrines RASPBERRY CREAM Flered Gu Rl 200g ADAMANCE 100% + Using an immersion blender, blend together all the ingredients Raspberry Purée 409 simple syrup ei th around pastry tube Reaper ee + Transfer to a pastry bag fitted with a round pastry tub 154 lemon juice + Setaside in the refrigerator + Refrigerate fort hour and blend again. ‘SOSA Gelcrem Cold thickens liquids without apolying heat, thus preserving all their organoleptic properties in terms of flavor and colar. This results in elaborations that can be frozen and are resistant to high temperatures. tmoeiGel palate Starch HING ASSEMBLY & FINIS sola lie a c + Arrange dots of Raspberry Cream on top of the Chocolate Crémeux. «= Pipe Coconut Cream on top and decorate with Raspberry Foam NOTESSosa | SELECTION VEGAN PISTACHIO AND BERRY PETITS GATEAUX ‘An original recipe by Antonio Bachour, Chef/Owner, Bachour Miami Recipe calculated for10 gateaux RASPBERRY CRUNCH 1209 249 corn flakes SOSA Freeze-Dried Raspberry Crispies VALRHONA Eclat d'Or VALRHONA Raspberry Inspiration 609 2609 = Combine the corn flakes, Raspberry Crispies, and Eclat d'Or. + Melt the Raspberry Inspiration and pour it over the dry mixture + Gently fold the mixture to thoroughly coat the ingredients. + Place a spoonful of the crunch in 6-cm round molds and, press it down, VEGAN PISTACHIO MOUSSE sin -thas 2009 quel 7a sy Oar ia 100% pistachio paste ‘SOSA Natur Emul fice milk ‘SOSA Vegan Mousse Gelatin sugar 40g SOSA Inulin Cold 150g water 19 salt 7.89 SOSA Potatowhip 1309 STRAWBERRY CREMEUX 709 159 259 79 asog sugar SOSA Inulin Hot SOSA Natur Emul ‘SOSA Pectin NH ADAMANCE 100% Strawberry Purée 609 coconut oil + Ina bowl, combine the pistachio paste and Natur Emu. + Ina saucepan, combine the rice milk with the Vegan Mousse Gelatin and bring to a boil while stirring, + Remove from the heat and pour the hot mixture over the pistachio paste mixture. Emulsify using an electric mixer + Combine the sugar and Inulin Cold. + Using an electric mixer, beat the water, salt, and Potatowhip together to medium peaks while gradually adding the sugar-in ulin mixture. + Continue beating for10 minutes on medium speed, «+ Add the pistachio paste mixture to the meringue at 191°-140°F (@s°-60°O), litle by little, beating on medium-low speed for 4-2 minutes, + Pipe the mousse into the 6-cm round molds and freeze. Sakata ust oily} fa\ = Combine the suger, Inulin Hot, Natur Emul, and Pectin NH ant set aside, + Heat the Strawberry Purée to 104°F (40°C) and ads the suga mixture, litte by lttle, while stirring constantly. Bring to bell + Remove from the heat and let cool to 13°F (45°C) «= Add the coconut oil and emulsify using a blender. + Refrigerate for 6 hours to ensure proper crystallization. f puts wh 18a, Sosa | SELECTION VEGAN PISTACHIO AND BERRY PETITS GATEAUX, continued ‘An original recipe by Antonio Bachour, Chef/Owner, Bachour Miami Recipe calculated for 10 gateaux STRAWBERRY JELLY 2.7.g SOSA Pro-Pannacotta lota 309 sugar 300 g ADAMANCE 100% Strawberry Purée Hert > 89°90° 1% of the liquid, S01 Wipid Sig tele sets at SOt bet Con ve mill ASSEMBLY & FINISHING + Combine the Pro-Pannacotta lota and suger. + Incorporate this mixture into the Strawberry Purée and bring toaboil + Pour the mixture into 16-ml insert molds and freeze SOSA Pro-Pannacotta lota is a powdered gelling agent made from red seaweed. For optimal use, mix the product with liquid while heating. Itis suitable for use with all liquids, canbe frozen, and is of natural origin. You can use this prod- Uct to make soft, flexible gels that have the consistency of panna cotta. AN SOSA Freeze-Dried Raspberry Crispies ‘AN VALRHONA Absolu Cristal Neutral Glaze Place the frozen Strawberry Jelly in the center of the frozen Vegan Pistachio Mousse. Pipe the Strawberry Crémeux around the jelly. Return to the freezer. + Remove the frozen petits gateaux and spray them with warm Absolu Cristal + Place Raspberry Crispies on top NOTES 19(aaah CONTACT SOSA INGREDIENTS NATIONAL SALES Alison WATKINS + National Distributor & Channel Sales Director * alison.watkins@valrhona-selection.com Cassie MESTRE + National B2C Sales Manager cassie.mestre@valrhona-selection.com Canada ‘Anne LE QUERE + Canada Sales Manager « anne.lequere@valrhona-selection.com Lauren BERTHELOT + Quebec Sales Manager + lauren.berthelot@valrhona-selection.com REGIONAL SALES East Coast USA Wendy ISRAEL + Regional Sales Manager, New York * wendy.israel@valrhona-selection.com Paul RHEAUME + Regional Sales Manager, New England & Mid-Atlantic + paul.rheaume@valrhona-selection.com Southeast USA Sebastian POSTEL + Senior Regional Sales Manager, Southeast + sebastian postel@valrhona-selection.com Jason PRYOR + Regional Sales Manager, Southeast « jason pryor@valrhona-selection.com Central USA ‘Anthony CONTE + Senior Regional Sales Manager, Northeast & Midwest + anthony.conte@valrhona-selection.com Stephanie CHASE + Regional Sales Manager, Midwest » stephanie.chase@valrhona-selection.com Brooke HAMMOND + Regional Sales Manager, Texas & The Rockies » brooke.hammond@valrhona-selection.com West Coast USA Lauren MOORE + Senior Regional Sales Manager, Northwest + lauren.moore@valrhona-selection.com Shannon SMITH + Regional Sales Manager, Pacific Northwest » shannon.smith@valrhona-selection.com ‘ales Manager Northern California « elizabeth.garro@valrhona-selection.com Southwest USA Peter GOLPER + Regional Sales Manager, Southwest + peter.golper@valrhona-selection.com Robyn RAFAIL + Regional Sales Manager Southwest + robyn.rafail@valrhona-selection.com Elizabeth GARRO * Regional ate VALRHONA SELECTION SOSA Ingredients is a proud member of the VALRHONA SELECTION family of brands, VALRHONA ae NOROHY* fae Norte 20adamance Séuits of common sense ; Fruit purées oe he that are fo our farmers oy °. meme —mm §=« truly different eM Lae Erg because they respect nature and the people who work with them ~ but, most especially, because of their delicious ripe flavor that you will be proud to include in your creations! om We decided to act to protect fruits’ future and fiovor ‘over the long term ~ and the future of ts workers too. 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