Hanukkah runs on oil, sugar and eight nights.

Wholesale Hanukkah ingredients, in foodservice sizes

Hanukkah is a frying holiday. The foods that define the table — latkes and jelly doughnuts — are both cooked in oil, and everything a kitchen orders in early December follows from that. This collection groups the whole list in one place so a bakery, a restaurant, a caterer or a community group can order once instead of hunting through baking, oils, chocolate and decorating categories separately.

Oil is the first line of the order

A clear fry oil with a neutral flavor and a high smoke point is what you want for both latkes and sufganiyot: canola or soybean for a clean taste, shortening when you want a firmer set on the surface. Buy more than the recipe math suggests. Oil degrades as it works, and a production run that starts with fresh oil and finishes on tired oil produces two different products. Extra virgin olive oil belongs on the table rather than in the fryer — it is worth having for the dishes served alongside.

What holds a latke together

Potato starch is the traditional binder and the one most kitchens keep on hand, because it thickens without adding the wheat flavor that flour brings. Potato flour does similar work with more body. Kosher salt seasons at two points: in the mix, and on the latke the moment it leaves the oil, while the surface is still hot enough to take it. An apple or fruit base and sour cream cover the two classic sides.

Sufganiyot, at production scale

Filled doughnuts are an enriched, high-sugar dough, which is exactly the condition that slows ordinary yeast down. Osmotolerant instant yeast — the gold-label kind — is formulated for it. Pair it with a high-gluten flour so the crumb has enough structure to be filled without collapsing, and use a bake-stable filling in a pouch: it pipes at a consistent viscosity, holds its shape, and does not weep into the crumb overnight. Raspberry and strawberry are the expected flavors; apricot, cherry, blueberry, apple cinnamon and prune lekvar all sell.

Chocolate, gelt and the gift table

Coating discs mold into coins without tempering, which is why they win for a shop making its own gelt in volume. For rugelach, babka and boxed chocolates, our couverture chocolate range covers dark, milk, white, caramel and ruby. Walnuts, golden raisins, dates, apricots, cinnamon and vanilla round out the pastry side.

Decorating in blue, white and gold

Blue and white sanding sugars, silver and gold luster dust, dreidel and menorah icing decorations and sugar shapes let a bakery case read as a holiday case without custom work. Most of it is shelf-stable and keeps to next year.

Wholesale pricing, delivery and timing

Apply once through the wholesale registration form and your business gets trade pricing and easy reorder on eligible items. Warehouse items ship direct from Brockton, MA, usually in one to two business days. Free local delivery is available on qualifying orders ($250+ in Massachusetts, $500+ in Rhode Island, New Hampshire and Maine), with warehouse pickup for local accounts. December is the tightest shipping month of the year — place the oil, flour and filling order in November and leave the decorating order for last.

Ordering as a group

Synagogues, schools, community centers and neighborhood groups often want the same twelve items in household quantities. Pooling into full cases gets everyone wholesale pricing and one delivery instead of a dozen. Our group buying program explains how that works.