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OUR
EXQUISITE
SELECTIONS
Coulis
Slab Cakes
Bars
Jumbo Cakes
Round Cakes
Puddings
Tortes
Individual Servings
Verrines & Sorbets
Pound Cakes
History
A delectable tale
Research & Development
Sélection du Pâtissier has been devoted to the fine art
of pastrymaking since 1992. Over time, the company has
perfected its recipe for distinguishing itself through a variety
of mouthwatering, premium quality desserts that are always
on the cutting edge.
The honour of sharing your table inspires us
every day!
Originally headquartered in Quebec City, the agrifood company
moved to Portneuf (on the outskirts of the city) early on.
In 1999, Sélection du Pâtissier sought to expand its horizons by
developing the American market. In 2001, it began a valueadded program to offer lower-priced products by reducing
production costs, spoilage, and inventory. This helped it to
quickly earn a place for itself both locally and across Canada.
In 2004, it earned the Business of the Year Award from the
Portneuf Chamber of Commerce.
Now numbering almost 100 employees and 70 distributors in
a national network, Sélection du Pâtissier continues to expand
with the desire to impress its clientele through refined taste,
elegant presentation, and product diversity.
No hydrogenated
oils
Original desserts for all occasions, mouthwatering creations
for all tastes, and health-conscious recipes—these are the
ingredients of success at Sélection du Pâtissier, which created
its Research & Development Department in 1997 and whose
numerous efforts have helped it become a leader in the
Canadian market and remain at the top year after year.
Sélection du Pâtissier has also developed mouthwatering
desserts that are a source of fibre and trans fat free in response
to consumer health concerns. This same business philosophy
was behind the creation of the Quality Control Department,
where conscientious professionals inspect all Sélection
du Pâtissier products according to industry standards.
trans
FAT
FREE
SOURCE
of fibre
Source of fibre
2 g per serving
These authentically flavoured coulis are the perfect
topping for your favourite desserts.
In order to satisfy growing demands, Sélection du
Pâtissier has taken the initiative of eliminating
hydrogenated oils from many of its products. Our team
of professionals has worked tirelessly and carefully
to analyze each ingredient used in each of our products
to eliminate hydrogenated oils from 90% of our deluxe
pastries. Here is the result of our hard work.
1030 Strawberry coulis
1060 Raspberry coulis
1070 Chocolate coulis
1080 Sugar cream coulis
1090 English cream
240 ml bottle / 6 bottles/case
SLAB
Suggested cuts
6 x 6 = 36 servings
7 x 6 = 42 servings
8 x 6 = 48 servings
CAKES
2 units, 12" x 16"
278
218
NEW
219
233
218 Tiramisu
Ladyfingers soaked in coffee syrup, topped with mascarpone cream cheese,
and sprinkled with cocoa powder
233 Royal Marshmallow
Chocolate cake topped with marshmallow mousse and filled with caramel
278 SHORTCAKE SLAB
Vanilla cake layered with vanilla Chantilly cream, homestyle strawberry jam,
and strawberry chunks
219 Triple Chocolate
Chocolate cake topped with a chocolate ganache and mirror and garnished
with white chocolate shavings
231 Maple Avalanche
Maple cake layered with maple mousse and garnished with caramel
and maple sugar clusters
231
3
254
273
256
235
257
236
235 Praline
Joconde biscuits topped with praline mousse and garnished with hazelnuts
and caramel
256 Caramel Pear
Vanilla cake filled with pear chunks and vanilla mousse and topped
with caramel and caramelized hazelnuts
236 Chocolate Avalanche
Chocolate cake topped with ganache and garnished with a chocolate mirror
257 Chocolate Duet
Chocolate cake topped with dark and white chocolate mousse
254 Brownies
Walnut brownies topped with chocolate frosting
273 Canadian Maple
Vanilla sponge cake layered with maple mousse and topped
with maple sugar clusters
4
237
259
260
263
262
261
237Date Squares
Crunchy rolled oats layered with a homestyle date filling
261Opera
Joconde biscuits layered with coffee and chocolate mousse
259 Raspberry
Joconde biscuits layered with raspberry mousse
262 Carrot
Carrot and nut cake topped with cream cheese frosting and garnished
with walnut powder
260 100% Natural Maple Sugar
Joconde biscuits layered with maple mousse and topped
with maple sugar clusters
263 Apple
Apple cake topped with cream cheese and apple frosting and sprinkled
with caramelized hazelnuts
5
272
274
264
268
232
271
232 Apple Crisp
Crunchy rolled oats with apple filling
271 Royal Mocha
Vanilla cake layered with coffee cream and garnished with toasted coconut
264 Carrot and Spice
Carrot and spice cake with cream cheese topping, garnished
with walnut powder
272 Sugar Cream
Vanilla sponge cake topped with sugar cream
268 Banana
Banana cake topped with banana mousse and sprinkled
with crumbled peanuts
274 Blueberry
Joconde biscuits layered with blueberry mousse and topped
with a blueberry mirror
6
275
279
304
323
303
302
275 Boston
Layers of cake and vanilla cream topped with a chocolate mirror
303 Raspberry Burst
Vanilla cake topped with raspberry jam and light vanilla cream and garnished
with raspberries
279Queen Elizabeth
Date and nut cake layered with vanilla mousse and topped with coconut frosting
304 Chocolate Crisp
Dark chocolate cake topped with caramelized hazelnuts, dark chocolate ganache,
and milk chocolate mousse
302Dulce de leche
Vanilla cake garnished with caramel mousse and topped with “dulce de leche”
caramel and vanilla cookie crumbs
7
323 Cheese slab
Graham cracker crust topped with cheese mousse and garnished with a marbled
mirror glaze
PREMARKED
SLAB
CAKES
2 x 63 economical premarked servings
249
252
250
251
249 Cappuccino
Chocolate cake layered with whipped chocolate and coffee cream
and topped with chocolate cookie crumbs
250 Chocolate
Chocolate sponge cake filled and topped with chocolate mousse
251 Vanilla
Vanilla sponge cake layered with vanilla whipped topping and
garnished with chocolate lining
253
265
252 Strawberry
Vanilla sponge cake layered with strawberry whipped topping
253 Peach
Vanilla sponge cake layered with peach whipped topping
265 Black Forest 2 x 48 premarked servings
Chocolate cake layered with Chantilly cream and topped with cherries
8
PRECUT
SLAB
CAKES
4"
2,375"
2 x 40 servings/case
266
318
NEW
290
267
270
291
NEW
324
266 Royal Chocolate
Soft chocolate biscuit covered with dark chocolate cream and chocolate mousse
and topped with dark chocolate shavings
267 Caramel Emotion
Hazelnut and almond biscuit layered with dark chocolate mousse, trimmed with
confit oranges and caramel mousse, and garnished with a chocolate mirror
270Exotic Swirl
Chocolate cake garnished with crunchy praline, dark chocolate mousse,
mango coulis jelly, and mango mousse
9
290 CHOCOLATE PROFITEROLE SLAB
Chocolate cake layered with ganache and dark chocolate mousse, topped with
Chantilly cream puffs
291 CARAMEL PROFITEROLE SLAB
Cream cake layered with “dulce de leche” caramel mousse and caramel bits, topped
with Chantilly cream puffs
318 Profiterole slab with sucre à la crème
Vanilla crust topped with a sugar cream mixture and choux pastry filled with Chantilly cream.
324 Cheese slab 2 x 80 servings
Graham cracker crust topped with cheese mousse and garnished with a marbled mirror glaze.
10" JUMBO
Bars
CAKES
2 units, 12" x 16"
2 units x 16 (precut servings)
313
563
312
565
316
312 Sweet and Salty
Shortbread with homestyle sugar cream and mixed salted nuts
313Lemon
Shortbread garnished with homestyle baked lemon custard
316 Strawberry Rhubarb Crisp
Strawberry and rhubarb filling topped with a crispy mix of oatmeal and nuts
563 The Double Chocolate “Hercules”
Chocolate cake layered with fondant and caramel and garnished with dark and
white chocolate sticks
565Maple Summit
Maple pastry filled with maple mousse and sugar cream and topped with caramel
10
9" roUND
CAKES
2 units x 14 (precut servings)
901
NEW
961
903
905
901 Framboisier Vanilla cake soaked with raspberry syrup, garnished with a light raspberry
cream and sprinkled with white chocolate chips
905 Saint-Honoré 2 units x 10 servings
Flaky pastry base with puff pastries filled with light cream and Chantilly cream
961HAZELNUT CAKE
Hazelnut cake layered with milk chocolate and hazelnut mousse, topped with
crunchy chocolate
903 Triple Chocolate
Chocolate cake garnished with three chocolate mousses (dark, milk,
and white), ringed with tiny marbled chocolate shavings
904 Choco-Caramel
Chocolate cake garnished with melt-away chocolate and “Dulce de Leche”
caramel cream
904
11
906
934
907
952
906Montezuma
Cake and chocolate ganache covered with brownie cubes and dark
and white chocolate cigarettes
907 Chocolate Baladi
Shortbread with salty caramel and almonds and a dark chocolate
mousse, garnished with caramel and salted almonds
934 Sugar Cream Cake
Vanilla cake layered with sugar cream and topped with chocolate shavings
952 Poire William Cake
Vanilla sponge cake and pear mousse flavoured with Poire William syrup,
ringed with sponge fingers and topped with pears and toasted almonds
12
937
940
939
942
943
937 Chocolate Praline
Chocolate cake topped with a crunchy praline garnish, fondant, and dark
chocolate mousse
942 Chocolate Fondant
Chocolate cake layered with chocolate fondant and garnished with chocolate flakes
943 “Balthazar” Cointreau and Chocolate
Chocolate cake, Cointreau Bavarian cream, and chocolate mousse, ringed with
sponge fingers
939 Chocolate and Pear Cake
Vanilla cake layered with chocolate mousse, pear mousse, and pear chunks
940German Black Forest
Chocolate cake, Chantilly cream, black cherries, and kirsch syrup, all topped
with chocolate-covered cherries
13
951
936
NEW
964
993
945
936 Blueberry Cheesecake
Graham crust with a blueberry-marbled cream cheese topping,
garnished with a blueberry mirror
964 CHOCOLATE BANANA CAKE
Chocolate chip banana cake layered with dark chocolate mousse, garnished
with black and white frosting, and topped with marbled shavings
945 Chocolate Truffle
Rum-flavoured chocolate cake and chocolate mousse, ringed with
decorative biscuits
993 Chocolate Cheesecake
Graham crust topped with cream cheese filling, caramel, chocolate cake,
and chocolate fondant
951 Cheesecake
Graham crust with a cream cheese filling
14
983
944
955
959
986
NEW
944 Chocolate Raspberry
Chocolate cake flavoured with raspberry syrup and studded with raspberry chips,
layered with raspberry and chocolate mousse, garnished with chocolate rosettes
and chips, and ringed with decorative biscuits
983Marble Cheesecake
Chocolate marble cheesecake with a chocolate graham crust
986Ultimate Carrot
Carrot and nut cake topped with cream cheese frosting and sprinkled
with candied julienne carrots
955New York Cheesecake
Graham crust with a cream cheese filling and strawberry glaze
959 CARAMEL CHEESECAKE
Biscotti layered with cheese and caramel filling, topped with candied pecans
and “dulce de leche” caramel latticework
15
NEW
975
950
969
900
972
900 Amaretto
Ground almond cake soaked with amaretto syrup, garnished with a vanilla
mousse topping and decorated with roasted slivered almonds
972 Cappuccino
Chocolate and vanilla cake soaked with coffee syrup, layered with chocolate
and coffee mousse, and garnished with decorative biscuits
950 Maple Delight
Maple cake soaked with maple syrup and maple mousse and garnished
with maple sugar nuggets
975 Chocolate Duet
Chocolate cake topped with dark chocolate mousse and milk chocolate mousse
969 FRUIT EXPLOSION
Vanilla cake layered with berry mousse and berry chunks, lined with
a drop cookie, and topped with berries
16
967
NEW
962
973
960
960 Chocolate Frenzy
Chocolate cake topped with bittersweet chocolate cream and garnished
with a chocolate mirror and chocolate sticks
967 Chocolate Crunchy
Layers of rum-syrup-flavoured dacquoise, praline crunchy, chocolate marquise,
and praline mousse
962 RED VELVET
Red chocolate cake layered with cheese filling and enveloped in coconut
973Queen Elizabeth
Date and nut cake layered with vanilla cream and topped with coconut frosting
17
NEW
946
996
963
949
957
946 Carrot Cake
Carrot and nut cake with melt-away cream cheese topping
949 Chocolate Select
Chocolate cake layered with chocolate frosting
957 Tiramisu
Joconde cake soaked with coffee syrup and mascarpone mousse
and sprinkled with cocoa
963ESPRESSO CAKE
Hazelnut cake layered with dark chocolate coffee mousse
and topped with a chocolate mirror and coffee macaroon
996 Carrot Extreme
Carrot cake topped with cream cheese and pineapple cubes
and garnished with walnuts and raisins
18
pudDings
2 units, 9" x 11"
132
130
133
134
130 Choco-Caramel Pudding
Chocolate cake marbled with caramel and caramel chips baked
in a brown sugar syrup
133 Strawberry Rhubarb Pudding
Mix of strawberries and rhubarb over a vanilla cake baked
in a brown sugar syrup
132 Apple and Sugar Cream Pudding
Sugar cream and diced apples over a vanilla cake baked
in a brown sugar syrup
134 Pouding chômeur
Vanilla cake baked in a brown sugar syrup
19
10" Tortes
2 units x 12 (precut servings)
2530
NEW
2532
2531
NEW
2560
2530 Apple Crisp Torte
Blend of apples and caramel on a sweet pastry, topped
with an oat and caramel crisp
2531 CHERRY CLAFOUTI TORTE
Pastry with an almond filling and whole black cherries
2565
2560 Sugar Torte Pie crust with a delicious sugar filling
2565 Chocolate and Sugar Torte
Chocolate pastry with a sugar filling, topped
with a white and dark chocolate mirror
2532 RASPBERRY CUSTARD TORTE
Pastry with a custard filling and whole raspberries
20
2672
2594
2591
2592
2591Lime Torte
Graham crust topped with lime cream, Chantilly cream,
and toasted coconut
2594 Strawberry and Rhubarb Cheese Torte
Graham crust with a cream cheese filling and homestyle strawberry
and rhubarb marmalade
2592 Apple and Sugar Cream Torte
Sweet pastry with a blend of apples and homestyle sugar cream
2672 Pecan Torte
Sweet pastry with a sugar filling and whole pecans
21
individuAL
SERVINGS
88
96
92
93
58
58 Chocolate Raspberry 2 x 16 units
Chocolate cake topped with dark chocolate and raspberry mousse
93Mini Profiterole 144 units
Mini plain choux pastry
88
96
92
Chocolate Trio 2 x 16 units
Joconde cake topped with white chocolate mousse, dark chocolate
mousse, and a dark chocolate mirror and ringed with decorative biscuits
Profiterole 56 units
Plain choux pastry
22
Pomme en cage 2 x 12 units
Whole apple garnished with sugar and cinnamon and wrapped in puff pastry
206
97
205
105
97Maple Paris Brest 2 x 20 units
Choux pastry spread with maple butter cream and topped with chocolate
205Mille-feuille 2 x 24 units
Puff pastry stacked with custard, whipped filling, and vanilla fondant
105 Crème caramel 2 x 14 units
Upside-down custard topped with liquid caramel
206Mille-feuille 2 x 16 units
Puff pastry layered with pastry cream and Chantilly cream and topped
with white fondant
23
verrines & sorbets
format
5.7 liters
All these products
are made with
non-hydrogenated
fat
format
35 units
60 g each
1023
1022
1021
1025
Sorbets
Verrines
1011 Pear
1012Mango
1013 Field berries
1014 Raspberry
1015 Brazilian
strawberry, mango, and passion fruit
1021 Cheese cream and confit
carrots Cheese mousse, carrot cake, and confit carrots
1022Dark chocolate velouté,
brownies, and cranberries
Dark chocolate mousse with dried cranberries,
garnished with double chocolate brownies
24
1024
1023 POPPYSEED AND MERINGUE LIMONCELLO
Lemon jelly and mousse with a cube of lemon poppyseed cake,
topped with burnt meringue
1024New York–style cheesecake and
strawberries
Cheese mousse, New York–style cheesecake cubes
and strawberry coulis
1025 Caramel mousse and hazelnut crunch
Butterscotch, caramel mousse with toasted hazelnut slivers,
and brownies
POUND CAKES
2 x 15" units
4501
4502
NEW
NEW
trans
FAT
FREE
4503
SOURCE
of fibre
4506
trans
FAT
FREE
4501MARBLED WHITE CHOCOLATE AND RASPBERRY
Delicious vanilla and white chocolate cake marbled with raspberry jam
4503 BANANA CHOCOLATE
Homestyle banana cake with crunchy chocolate chips
4502ZUCCHINI
Homestyle cake garnished with zucchini, pineapple chunks, and walnuts
4506 Banana
Homestyle banana pound cake
25
NEW
4505
trans
FAT
FREE
SOURCE
of fibre
4509
4508
4527
trans
FAT
FREE
SOURCE
of fibre
4505Date and Orange
Homestyle cake with whole dates and candied orange chunks
4509Lemon and Poppyseed
Lemon and poppyseed cake
4508 Carrot and Pineapple
Homestyle carrot cake with pineapple chunks and walnuts
4527Orange and Chocolate
Orange pound cake with dark chocolate chunks
26
trans
FAT
FREE
4528
SOURCE
of fibre
4511
4526
4507
trans
FAT
FREE
SOURCE
of fibre
4507 Chocolate Marble
Vanilla cake marbled with chocolate chips and dark chocolate cake
4526Yogurt and Blueberry
Yogurt and brand cake studded with whole blueberries
4511 Apple and Cranberry
Cake garnished with apple chunks and whole cranberries
4528 Almond
Homestyle ground almond cake garnished with almond slivers
27
$11 / each
six photos
six laminated sleeves
one stand
DISPLAY AND DESSERT CARDS
Encourage your customers to give in to temptation
and make some very sweet sales indeed!
Dessert cards are incomparable marketing tools that
boost sales. Their stunning visuals and attractive
presentation ­provide them with matchless powers
of persuasion!
Order your display and laminated dessert cards by
contacting your Alimentation Impact representative.
450 2e Avenue, Portneuf, Qc, Canada G0A 2Y0
Phone: 418-286-3400
Fax: 418-286-4550
www.selectiondupatissier.com
ALIMENTATION IMPACT
Montréal, QC
Phone: 514 737-2977
Fax: 514 737-9967
www.alimentationimpact.qc.ca
[email protected]
Québec City, QC
Phone: 418 688-9441
Fax: 418 688-4678