The Perfect Purée of Napa Valley is exhibiting for the first time at the International Baking Industry Exposition (IBIE), the western hemisphere’s largest baking industry trade show taking place September 17-21 in Las Vegas with more than 23,000 baking professionals from 100 countries and every segment of the industry.

As the leading US provider of premium fresh frozen fruit purées, zests and blends, The Perfect Purée is inviting show attendees to sample its range of 40 flavors at Booth #7029. Visitors to booth can taste recipes, meet specialty Hawaiian baker Maria Short of Kipuka Mills and learn about The Perfect Purée’s complimentary sample program for foodservice professionals and manufacturers.

Flavors showcased will include Red Raspberry, Passion Fruit and Blood Orange, plus Prickly Pear and Pink Guava and the newest releases: Mango Passion Fruit, Red Jalapeño and Peach Ginger.

The Perfect Purée is also leveraging its appeal to the growing CBD baked edibles category by sponsoring CBD baking expert Hilary Brown’s educational presentation, “Cannabis Ingredients for Baked Goods: Safety, Quality, and Usage” from 3-3:45 pm on Tuesday, September 20 at Booth #7547.

“We want to continue helping our baking industry colleagues learn how our flavors can elevate their offerings with real fruit instead of artificially flavored syrups in pastries and baked goods from tarts and pies to cakes, cookies, meringues and much more,” says chief executive officer Michele Lex. “We hope to grow our community and give baking professionals an opportunity to save time and money and continue innovating during this unprecedented period.”

Booth #7029 will feature daily samples from renowned bakers starting at 10 and 11 am. Here is the full lineup:

Sunday, Sept. 18

11 am – Mango Passion Fruit Crinkle Cookies by award-winning Chicago Pastry Chef Toni Roberts.

Monday, Sept. 19

11 am – Cranberry Macadamia Nut Tea Cake and Okinawan Sweet Potato Coconut Mini Muffins with upcycled Kipuka Mills flour made from macadamia nut meal byproduct and imperfect sweet potatoes that would otherwise have been left in the field. Kipuka Mills owner Maria Short, also the founder of Short N Sweet Bakery in Hilo, Hawaii, says the natural sweetness and texture of macadamia nuts amplifies the butteryness of the cake while the cranberry adds a tart zing. Okinawan Sweet Potato flour provides a grounded depth to what would be a one note coconut muffin. This flavor combination is a long-time Hilo favorite.

1-4 pm – Meet Pastry Chef Maria Short, who will be talking about the zero-waste philosophy of Kipuka Mills in relation to The Perfect Purée, which saves chefs the food waste associated with making purées from scratch.

Tuesday, Sept. 20

10 am – Peach Ginger Macarons by Miss Jess Bakes Macarons

Wednesday, Sept. 21

10 am – Passion Colada Macarons by Miss Jess Bakes Macarons