Archive for the ‘General’ Category

A Trip to the Past: Pacific Merchants Visits Historical French Factory

Friday, September 9th, 2016

A Trip To The Past: Pacific Merchants visits 150 year old olive wood factory in France.  Hand made and artisan techniques handed down generation to generation.

Bonjour mes amis! — That’s French for “Hey there, my friends!” Why are we speaking French, you might ask?  Well, Pacific Merchants just got back from one heck of a factory visit in the South of France! We went right to the source and saw for ourselves where our beautiful olivewood and beechwood utensils are handcrafted: to experience this craftsmanship of our products firsthand was quite an experience!

We landed in Paris in the morning, and decided to grab a late breakfast at the famous Champs Elysses. From our first croissant and double espresso, we were hooked, and immerse ourselves fully in the French cuisine and culture

We had just begun to adjust to the time change, when we were whisked away by our friend and business associate, Alain. Together, we set off on a six-hour journey to the South of France near the Switzerland border where we would visit the factory and really get to know our products and the people who create them.

En route to the factory, we made a pit stop for lunch in Saint-Nazaire-En-Royan at the Hotel Restaurant Rome where we enjoyed a local delicacy, “ravioles aux champignons,” a French verison of small, delicate raviolis with gorgeous morel mushrooms. The portions were much larger than the delicate servings we had just began to get accustomed to in Paris. When we mentioned this to Alain, he merely chuckled.

Nestled in the lush greenery and rolling hills of the beautiful French countryside was our destination.  The factory’s owner Henri was there to greet us with a smile, and he graciously took us on a tour of the factory that’s been in his family for several generations. Henri informed us that while there was once a time where 50-60 cottage wood industries existed in France, today Henri’s factory is among a handful left that produces olivewood and beechwood utensils in France. We feel truly honored to be the factory’s exclusive importer to the United States—especially knowing these were the same tools used by legendary chefs such as Julia Child!


During the tour, Henri took us to a small room behind the factory, and showed us a collection of wooden mechanical factory parts. These parts were over a hundred years old, impeccably preserved, and had been passed down from generation to generation. You could really feel the heart of the factory come to life when looking at these antiques, and as a visitor from a country which idolizes what is new and trendy, it was incredibly moving to be in the presence of something so timeless and historical. The more we saw, the more we understood the rich history behind our products, and the extensive amount of handcraftsmanship that goes towards their production.

While at the factory, we observed the production of our olive wood spoons from start to finish. First, the raw materials come into the factory and are cut down into individual blocks of wood. The blocks are then loaded into a hand-run wood router to create shaped pieces which are turned to create a handle and the shape of the head of the spoon. From there, the spoons are individually hand finished, which includes creating the spoon bowl by hand in a press-like machine. After that, the finished spoon is hand polished and covered with a signature oil and wax. Voila!


Click here to see a 90 second video on the process I just described!  It’s worth seeing.

It was a long and exciting day at the factory learning about our French woodenware utensils, so we spent the night in a cozy little country inn where we got a much needed night’s rest. We woke up early the next morning and set off for the factory for morning meetings to discuss product development with our business partner and the factory owners.

We were led up a narrow flight of stairs into the meeting room which overlooked the entire factory. We were so excited to see all that the company had to offer, but even more thrilled to develop new ideas with Henri, and see how we could work together to improve our products for our customers. The meeting was very successful, and we shook hands with Henri and parted, feeling optimistic about what was in store for the future of our two companies!  Merci’!

Bruce Mannis & Samantha Mannis

Buying & Video Team


How to Make Deviled Eggs: 2 in 1 Deviled Eggs Recipe!

Thursday, May 26th, 2016

Memorial Day weekend is quickly approaching which means we are officially entering barbecue season! I don’t know about you guys but I’m one of those people who likes to pretend that they are going to make an elaborate dish for parties up until about 24 hours beforehand. At which point I remember the amount of effort and planning that takes, and end up frantically running around my house lamenting that I’m not in fact Julia Child and settle on buying some expensive pre-made thing from Whole Foods. I digress.

But not this year folks! This year I’m steering into the skid and going for simple and classic- Deviled Eggs. So Julia Child I am not, but I may be able to make for a fairly convincing Rachel Ray- I’ll take it! So when cooking for a crowd I buy a flat of eggs at my local bulk store, where I can get 60 eggs for under 10 bucks. Most addictive, budget friendly appetizer on the planet! Seriously – unless you’re serving vegans.

While I’m always happy to make basic deviled eggs, sometimes it’s fun to switch things up a little bit.  This deviled eggs recipe is going to give you a really solid base to work from (or eat, if you like them plain) and two killer variations that’ll knock your guests’ socks off. Whether you’re looking for a classic deviled eggs recipe or something with a little more punch, keep reading.  But first, what the devil are deviled eggs, and what does Satan have to do with them?

Easy Deviled Eggs

Short answer: Other than being diabolically delicious and addictive, deviled eggs have absolutely nothing to do with the underworld. The term “deviled” is an 18th century term for food that’s seasoned in a zesty, spicy or zippy way. And with their mustardy kick, even the basic version of these deviled eggs is indeed zesty.  Random history note: Deviled eggs were a traditional first course in ancient Roman times. If they were good enough for the Romans. . .

Classic Deviled Eggs Recipe

Anyway, here’s how to make deviled eggs. It’s a pretty basic recipe to start, but just you wait. We’re gonna spice things up. So whip out your favorite serving platter and a bunch of prep bowls. We’re gonna cook!

Basic Deviled Eggs (Deviled Eggs Base)

Ingredients – this recipe is for 12 eggs. I normally make 12-24 at a time. Just multiply the recipe as needed

  • 12 large eggs, hard boiled – Here’s how.
  • 1/2 cup mayonnaise
  • 2 tablespoons yellow mustard
  • 1 pinch of salt
  • 1 pinch of pepper

See? Simple ingredient list so far. Ingredients for our variations below:

Horseradish deviled eggs, curry deviled eggs

Horseradish Deviled Eggs (for 6 whole eggs)

  • 2 teaspoons grated horseradish
  • 1 teaspoon paprika
  • Potato chip to garnish (optional)

Curry Deviled Eggs (for 6 whole eggs)

  • 2 teaspoons curry powder
  • 1 teaspoon minced parsley
  • Parsley leaves for garnish (optional)

Ok, so you’ve gathered your ingredients, right?  Here are the instructions!

  1. First, peel the hard boiled eggs. The simplest way I’ve found is to drain those piping hot eggs, put a bit of cold water in the pot with them, and shake them up so the eggs are cracked all over. Add more cold water, let sit until the eggs are easy to handle, and peel. The peels should slip right off with very little fuss.
  2. Cut the eggs in half the long way and pop out the yolks. Every now and then, you may get a yolk that’s a little close to the edge of the white, and the white may break. That’s ok.Perfect deviled eggs
  3. Arrange your whites on a serving platter. I LOVE arranging them in a flower shape on a big round plate. It’s ok if there’s a little yolk still clinging to the whites. It’ll still taste delicious. I promise.
  4. In a separate bowl, mash up your egg yolks, mayo, mustard, salt and pepper until pretty well combined. It may still be a little chunky.  At this point, if you want to make one (or both) of our variations, skip to step 6.
  5. Skip this step if you’re making the horseradish or curried deviled eggs:If you want classic deviled eggs, it’s time to add the mixture to a gallon sized zip top bag. Mush it with your hands (through the bag, no need to get messy) until the mixture is creamy and smooth (no chunks,) snip off a corner from the bag, and pipe the mix into the little egg white cups. Sprinkle with paprika and serve.Eggs are delcious
  6. To make the variations, divide the egg mixture in half into two smaller mixing bowls. They complement each other really well, so I suggest making both variations, or you can keep half plain (see step 5 for the plain instructions).
  7. For Horseradish Deviled Eggs: Combine grated horseradish and paprika with the basic egg yolk mixture. When it’s well combined but still a touch chunky, scrape into a gallon sized zip top bag. Mush the contents with your hands (through the bag) until the mixture is smooth and creamy.  Snip off a corner of your piping bag and pipe into the egg whites.  When serving multiple kinds of deviled eggs, I alternate. It makes for a cool presentation.
  8. Garnish with shards of ruffled potato chips for a really cool salty, crunchy texture.
  9. For the Curried Deviled Eggs: Combine curry powder and finely minced parsley with the basic egg yolk mixture.  When it’s well combined, but still a touch chunky, scrape into a gallon sized zip top bag. Mush the contents with your hands (through the bag) until the mixture is smooth and creamy.  Snip off a corner of your piping bag and pipe into the egg whites.  Garnish with whole parsley leaves for a fresh looking, fresh tasting garnish.

devil eggs

BOOM. Three easy deviled eggs recipes for the price of one. Whether you’re combining one or all three, you’re about to make (and eat) the absolute hit of the party. No matter what else I make at dinner parties (or even Thanksgiving Dinner)  I never EVER have leftover deviled eggs, which is kind of a bummer. I like them for breakfast.

Deviled eggs at picnic

Want some other ideas? Does this recipe for deviled eggs just not cut it? Consider the following deviled eggs variations – just mix the seasonings with the basic recipe to taste. Really, the possibilities are endless. Get creative!

  1. Truffled Deviled Eggs – truffle salt, truffle infused mustard.
  2. Sriracha Deviled Eggs – Add 2 teaspoons of sriracha to the mix.
  3. Bacon Deviled Eggs – Mince up some crispy bacon and mix it with the yolk mixture. Garnish with slivers of crispy bacon.
  4. Pickle Devil Eggs – Add some pickle relish to your deviled egg mixture. Garnish with pickled onions.

– See more at:

How Fitting! Our May Spooning Contest

Tuesday, May 3rd, 2016

Send Us Your Spooning Photo And Winspoon2

We believe that in this time of turbulence and uncertainty, it’s about time someone stands up against the establishment and declare:

“It’s time to spoon!”


Here at Pacific Merchants we love, love, LOVE to “spoon” our customers with lovely hardwood spoons from France!  So much so that we want to share the same LOVE with you!  Just send us a photo of yourself spooning and receive a FREE French wood spoon, and get entered to win gift certificates and other fun prizes!

Send your awesome photos to [email protected] or you can upload it to Facebook/Instagram/Twitter and tag us @pacificmerchant #pacificmerchants for your chance to win!

Spoon your husband, wife, girlfriend, boyfriend, daughter, son, mom, dad, dog, cat, horse, iguana, sports car….it doesn’t matter just spoon!  We will take a vote here at the Pacific Merchants offices for the best spooning photos and award prizes throughout the month. Contest starts now through the end of August.
Yep, there’s no question about it.  We just LOVE to spoon!



Fall Table Photography Contest – 2015 Edition

Tuesday, November 10th, 2015
Dear Followers,

Autumn is upon us once again, and to celebrate a beautiful  fall season, and our love for bringing people together at the table we’re hosting our  #pmtcFallTable contest once more this year for a chance to win a $100 gift certificate to our store. Here’s how to enter:

1. Visit any of our social networks (links in header) and #regram the Pacific Merchants fall table photo pictured above.

2. Tag @pacificmerchant in the photo.

3. Want a better chance at winning? Hashtag all your fall food and table photos with #pmtcFallTable to earn an extra contest entry.

It’s time to get creative with your fall food and table photography! We can’t wait to see what you come up with. Contest runs November 10th through November 26th 2015. We’ll #regram our favorites, and announce a winner November 27th. Winner will be chosen at random.
Let the #pmtcFallTable games begin!

Sweaters, pie, and pumpkin spice lattes,

*Fall Table Contest valid for retail customers only. Contest closes November 26th 2015 11:59PM. Please note that any entries submitted through a private social media account will not be seen by us, and thus will not count as an entry.

Fall Into the Woods: Trail Mix Recipe

Monday, August 31st, 2015

National Eat Outside Day falls on the last day of August. And speaking of fall, autumn is rapidly approaching. If you want to get specific, the fall equinox this year lands on September 23rd at precisely 4:21 a.m.

Lemonade for Days

Friday, August 14th, 2015

Photo source: See Vanessa Craft

Lemonade is proof that magic is real. What other explanation is there for how a sour fruit can be transformed into a sweet concoction (sugar, I know, but let me dream).  While we love the traditional water-sugar-lemons mixture, we decided to delve further into the wonderful world of lemonade. Lemonade is usually associated with summer, but there’s no reason it cannot be enjoyed year-round. We’ve rounded up our favorite lemonade recipes that you can enjoy any season. Kids, now you can keep your lemonade stands open 24/7!

Happy Birthday Julia Child

Wednesday, August 12th, 2015

Bruce (company president) assisting Julia Child at a special Bristol Farms cooking class back in the early 80s

This Saturday, August 15th, would have been Julia Child’s 103rd birthday.

Any chef worth his/her salt knows who this legendary, remarkable woman is and her profound contribution to the culinary world.

“Always remember: If you’re alone in the kitchen and you drop the lamb, you can always just pick it up. Who’s going to know?” – Julia Child


Double Trouble Peanut Butter Chocolate Cookies

Thursday, August 6th, 2015

“Double, double toil and trouble;

Fire burn and caldron bubble.”
Macbeth (or Harry Potter if you’re so inclined)

Now that I’ve planted this earworm in your head, let’s talk about The Great British Bake Off (GBBO). GBBO is a show on BBC One where the UK’s best amateur bakers compete to be dubbed the best amateur baker. Season 6 recently began, and in celebration I present thee with a new recipe that will make you the best baker of your clan.

Seriously, this recipe checks off all the boxes.
Chocolate? √
Minimal clean-up? √
Delicious? √
Healthy? √
Chocolate? √

Happy Bastille Day, Have a (Healthy) Crêpe!

Monday, July 13th, 2015

Photo source: DCAfter5

July 14 marks La Fête nationale, or more commonly known to us in the United States as Bastille Day!

What is Bastille Day, you might ask? No, it’s not just the day you get to troll Instagram, fuming at all the amazing firework photos posted by your friends abroad. Bastille Day commemorates the beginning of the French Revolution, and the storming of the Bastille, on July 14, 1789. This holiday celebrates the unity and culmination of the French people as a nation.

National Ice Cream Month: Banana “Nice” Cream Recipe

Monday, July 6th, 2015
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Peanut butter and plain banana ice cream. Item shown: Dipping Bowl 4″

It’s the quintessential summer staple. Cold. Creamy. Customizable. I’m talking about ice cream. From the humble ice cream truck you chased as a child (or adult, no judgment here) to decadent concoctions from the local parlor, it’s plain to see that ice cream is a crucial component of a happy, healthy life.


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