Graham Crackers

Graham Crackers

Enjoy our homemade Graham Crackers alone or pair with fresh Vanilla Bean Marshmallows and dark chocolate for the perfect S'more.  If your brown sug...

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Burnt Caramel Pots de Crème

Burnt Caramel Pots de Crème

Our recipe for luxuriously smooth pots de crème is elevated with a dark and rich burnt caramel flavor profile. Because a little of these rich custa...

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Tourteau de Fromage

Tourteau de Fromage

The traditional and rustic Tourteau de Fromage originates from the Poitou-Charentes region of France. Made with simple ingredients, it has a very d...

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Apple Tarte Tatin

Apple Tarte Tatin

Tarte Tatin was first served in the early part of the 19th century at the Hotel Tatin in Lamotte-Beuvron, France. Owned by the Tatin sisters, Stéph...

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Burnt Caramel Sauce

Burnt Caramel Sauce

Bring the signature Recchiuti flavor profile into your kitchen with our new Burnt Caramel Sauce recipe. The sauce has a lingering, buttery finish a...

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Extra-Bitter Chocolate Sauce

Extra-Bitter Chocolate Sauce

Now you can make our famous Extra-Bitter Chocolate Sauce at home. This dark and smoky sauce is finished with fresh vanilla bean to enhance the caca...

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Brioche Donuts

Brioche Donuts

One of our favorite things to do during the holidays is to make fresh Brioche Donuts at our Dogpatch shop. If you can't make it to theLab, we've wh...

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Devil's Food Cake Heart

Devil's Food Cake Heart

This Devils Food Cake recipe is straight from Michael's mother, Angelina Recchiuti. As a kid he remembers snacking on it after school with a glass ...

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Goat Cheese Soufflé

Goat Cheese Soufflé

This is a classic Recchiuti Taste Project soufflé recipe. In this unique version of a French classic, cocoa nibs are used to line the ramekins. The...

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