Gelato Guide
Explore the extraordinary world of gelato and ice cream with our latest product guide
Foodservice product guide
Our extensive range of savoury and sweet ingredients is sure to impress
Join the Rainbow Dust revolution
Specialising in edible glitters, vibrant food colours & cake decorating supplies
Cesarin candied fruits
Cesarin offers a selection of fruit-based products including; candied fruits, fruit granules, strips and cubes
Range
1,500+ products from 90+ brands
Value
Low prices and All Star Rewards
Speed
Next working day delivery for orders placed before 2pm (free over £150)
Service
9/10 Customer rating
New arrivals View all
Blogs View all
Seasonal ice cream tips and tricks
Stir up sweet surprises this spring & summer! We're getting prepared to help you make the most of the approaching ice cream high season.
Cacao as a commodity
It’s impossible not to notice that the price of chocolate has risen exponentially over the last 12 months. Here we provide an update on the current trading situation.
CasaLuker rebrand to Luker Chocolate
CasaLuker, the family-run Colombian chocolate manufacturer brings 110 years of chocolate expertise with its B2B business Luker Chocolate, offering single-origin chocolate to countries around the world.
Rainbow Dust - a colourful new range lands at Henley Bridge
Joining the Rainbow Dust revolution, we are delighted to welcome a vibrant new range of food colourings and glitters, elevating ordinary creations to extraordinary ones.
Cesarin - a fruity new addition to Henley Bridge
Henley Bridge are thrilled to introduce a fruity new addition to their expanding range of products - welcome Cesarin!
Henley Bridge welcome an exclusive new range from Prova Gourmet
We are delighted to unveil an exclusive new range of vanilla and coffee ingredients from Prova Gourmet.
Norte Eurocao joins Henley Bridge
To kick off 2024 we’re shaking things up with a brand-new chocolate collection to further support customers who are feeling the pinch of the cost of living crisis.
Helping to combat inflation
At this unprecedented time, when food production and delivery costs remain high, here's what we're doing to help ease some of the pressure for our customers...
Big success for LittlePod
Our friends, LittlePod, are celebrating after being named amongst the first-ever winners of the King’s Award for Enterprise (Sustainable Development).
Championing culinary excellence
Henley Bridge were once again the proud sponsor of the Plated Dessert competition at salon Culinaire.
Essential Cuisine wins "Company Award"
Essential Cuisine won the "Company Award" at the recent Craft Guild of Chefs AGM.
Samantha Rain wins gold with the England Culinary team
Our super-talented Development Chef Samantha Rain and the England National Culinary Team struck gold after an impressive team performance at the Culinary World Cup
Damien Wager cocoa connoisseur
Damien Wager is a Chef Partner at deZaan and a self-taught pastry chef. Here, he shares his thoughts on the versatility of cocoa powder.
Recipes View all
Blue ombre cupcakes
Discover the simple steps to create these stunning and irresistibly delicious blue ombre cupcakes, perfect for adding a pop of colour to any celebration. Made with Rainbow Dust's sapphire blue ProGel, these enchanting treats not only captivate the eyes with their gradient shades of blue but also promise a heavenly blend of flavour in every bite.
Caramel sparkle doughnuts
These delectable doughnuts are a symphony of sweet flavours, boasting a luscious caramel flavour that harmonises perfectly with the irresistible golden belle sparkle dust on top, from our Rainbow Dust range.
Tumbling tower of eggs
Take your Easter celebrations to the next level with this tumbling tower of eggs recipe - a masterpiece where layers of white, milk, and dark chocolate combine to create a blend of magnificent flavours.
Mum’s Hamper
Crafted with care, every element of our Mother's Day Hamper is a testament of love. This stunning gift hamper is the ideal present to share with the special mother figure in your life.
A berry good Easter egg
Experience the sublime with our Raspberry Egg: expertly crafted white chocolate with a burst of vibrant raspberry flavour, offering a delightful sensory journey in every bite.
Petit cocoa and spiced caramel entremets for two
Indulge in this Crimson Red mousse with a spiced caramel cremeux with a glossy red caramel glaze and finished off with a touch of red almond tuille.
Raspberry and cocoa heart
Experience perfection with this buttery crisp pastry, paired with rich crimson red mousseline and a raspberry cocoa cremeux insert to finish things off.
Cocoa whiskey and pink pepper parfait entremet
Take in this simple cocoa dessert, featuring rounded chocolate notes, a pink pepper tuile brought together by whiskey cremeux, and a touch of lemon.
Lemon and lime snowballs
Tantalise your taste buds with a burst of citrusy vibrance and creamy indulgence, all in one delightful snowball.
Christmas nut roast
Try this festive nut roast recipe that's fit for the nutcracker prince! Served with chermoula roasted potatoes.
Rudolph's nose
Add a touch of playfulness to your chocolate collection this festive season with the help of these delightful Rudolph's noses.
Trio of beetroot tart
Elevate your festive menu and leave your diner's taste buds dancing with joy by serving them this delightful beetroot and goat's cheese tart.
Rum and raisin Christmas tree bars
Experience the warmth of the holidays with our vegan-friendly rum and raisin Christmas tree bars!
Christmas turkey curry risotto
As the festive season approaches, why not break away from tradition with this mouth-watering Christmas turkey curry risotto?
Roasted pumpkin, chestnut, cranberry and Gorgonzola risotto
Embrace the flavours of the season with this comforting risotto. Gallo's risotto rice creates the perfect base, combined with a delightful medley of delicious flavours.
Trio of mushroom
Try this delightful trio of mushrooms; including king oyster mushroom 'scallops' and crispy enoki mushrooms, served alongside a mushroom and soy gel.
Braised beef cheek, celeriac and potato rosti
The beef cheeks are marinated overnight, but it is definitely worth the wait!
Chicken, sweetcorn and mango salsa
This mango fruit puree works beautifully with the chicken and creates a light, delicious dish.
Video library View all
Moulding and capping chocolate
Join Samantha Rain, Henley Bridge's Development Chef as she shares how to mould and cap chocolate.
Coloured cocoa butter designs
Join Samantha Rain, Henley Bridge's Development Chef as she shares how to use coloured cocoa butter to make custom designs.
Make and glaze a gelato cake
Join Steve Carrigan, Henley Bridge's Gelato & Ice Cream Technician as he shares how to make and glaze a gelato cake.
Vegan hazelnut spread
Join Samantha Rain, Henley Bridge's Development Chef as she shares how to make vegan hazelnut spread.
Premium soft serve, chocolate dipped, toffee filled cones
Join Steve Carrigan, Henley Bridge's Gelato & Ice Cream Technician as he shares how to make premium soft serve, chocolate dipped, toffee filled cones.
Premium soft serve gelato filled doughnuts
Join Steve Carrigan, Henley Bridge's Gelato & Ice Cream Technician as he shares how to make premium soft serve gelato filled doughnuts.