New Products

To download our New Product Sell Sheet, click here.

 

 Chocolate Hazelnut Crisp Cheesecake

Eli’s housemade chocolate hazelnut spread, folded into rich dark chocolate cheesecake. Topped with a creamy layer of more chocolate hazelnut and crunchy chocolate confections, this fusion of textures is baked on a dark chocolate crust. 9″ / 2 pack / 14 cut / 64 oz.
What’s in a name? This cheesecake, made with the classic combination of chocolate and hazelnuts, can be named to suit your menu. Some ideas include Gianduja Cheesecake, Cioccolato alla Nocciola Cheesecake, Chocolate Hazelnut Crunch Cheesecake, and Chocolate Hazelnut Truffle Cheesecake.

Cookie Butter Cheesecake

Creamy cheesecake swirled with rich cookie butter made with speculoos – spice cookies with a hint of cinnamon and caramel. It’s topped with a layer of more cookie butter and crunchy speculoos crumbs, baked on a speculoos crumb crust. 9″ / 2 pack / 14 cut / 59 oz.
What is Cookie Butter? It’s a thick, creamy spread made with speculoos – crunchy, caramelized European spice cookies with a gingerbread flavor.

Gooey Butter Cake

Eli’s riff on this St. Louis classic: Rich, gooey, buttery cake baked to a golden brown, with a custardy inside and a crackly sugar crust on top. It began as a happy accident in the 1930s when a baker switched the ratios of flour and butter in his recipe. Rather than throw it away, he baked it anyway – and the rest is history!
3″ / 36 Pack (3 Trays of 12) / 2.9 oz. each
Best Served Warm! Warm frozen cake at 350ºF for 10-15 minutes, or microwave for 40 seconds until center is warm. Let stand 1 minute before serving.

Chocolate Lava Cake

Eli’s version of this blast from the past molten chocolate cake: Moist, old-fashioned chocolate cake, oozing with rich bittersweet chocolate ganache filling. It was invented by accident in the 1990s, when a baker pulled his chocolate cake from the oven before it was done and found that the center was still deliciously gooey and warm.
3″ / 36 Pack (3 Trays of 12) / 2.75 oz. each
Best Served Warm! Warm frozen cake at 350ºF for 10-15 minutes, or microwave for 40 seconds until center is warm. Let stand 1 minute before serving.

Pumpkin Tart

The newest extension to our Individual Tart Collection! Custardy, lightly-spiced pumpkin pie filling in our all-butter housemade pâte sucrée crust.
3″ / 36 Pack (3 Trays of 12) / 2.7 oz. each / Ship frozen
Shelf Life: Frozen, 6 months ; Ambient, unwrapped, 7 days

Double Marshmallow Crispy Bar

A soft and chewy crispy rice cereal bar made with dark brown sugar, studded with mini marshmallows. Certified Gluten Free!
Individually Wrapped / 36 Pack / 2.0 oz. each
Shelf Life: Frozen, 9 months ; Ambient, 21 days

Florentine Honey Almond Bar

Sliced almonds drenched in housemade honey glaze, on a tender shortbread crust; made with honey harvested by students at the Chicago High School for Agricultural Sciences.
Quarter Sheet Tray / 48 cut (1”x1”) / 4 Pack / 34.5 oz.
Individually wrapped also available
Award Winning Dessert! Winner of the FABI 2018 Award presented by the National Restaurant Association Restaurant, Hotel-Motel Show®

Vegan Belgian Chocolate Cheesecake

An individually-wrapped single serve slice of our rich chocolate cheesecake made with semi-sweet Belgian chocolate, silken tofu and vegan cream cheese, baked on a layer of old-fashioned cocoa cake.
Individually Wrapped / 36 Pack / 1.85 oz. each
Certified Vegan! Dairy Free . Plant Based

 

Broker Site

Welcome to our new Food Service Extranet. Please use the e-mail address you provided at signup, existing users use the password we provided and you will be prompted to update to a new password.

 
  Forgot Password?

Register for Broker Site

Eli’s Brokers – sign up here for your username and password.

Sign Up