Nutella Food Service in a 3 kg handled tub, the hazelnut cocoa spread in a catering size for crepe stations, bakeries and breakfast buffets.
Unlike the glass jars on supermarket shelves, this one is a tall white bucket with a wire carry handle, the black-and-red nutella logo with Ferrero beneath, and the words food service printed across the front. It is the pack that crepe carts, waffle kiosks and hotel breakfast lines typically rely on, and the record lists Germany as the origin. The gallery shows it at work: a pastry chef piping it into sugared doughnuts, a folded crepe spread thickly and scattered with chopped hazelnuts, and plain toast beside a cup of coffee. As general background, Nutella goes back to Pietro Ferrero, a pastry maker in Alba, Piedmont, whose Pasta Giandujot of 1946 was followed by a spreadable Supercrema in 1951. Commonly, kitchens decant small amounts into a piping bag or squeeze bottle for doughnuts, croissants, crepes and cupcakes, spread it on pancakes and waffles, swirl it into cheesecake or brownie batter, and set out small bowls at the breakfast buffet. Use a clean, dry spatula every time, keep the lid closed between services, and store it at room temperature, since chilling typically makes it too firm to spread or pipe.
