"The go-to place for cheese" - Mia Stainsby, Vancouver Sun

“The city’s busiest cheese shop” Tim Pawsey, Where Magazine

"Vancouver's Best Food Store" - Urban Diner Awards 2008

New Gourmet Specialties

All Prices are subject to change without notice.  All items are subject to availability.  In the event of a difference in price shown online, the product description and display price in our store shall prevail.

Maldon Organic Wholegrain Peppercorns Feb 14/06

MAL001These Organic whole black peppercorns are hand-picked in the Kerala region of Southern India, an area renowned for growing the worlds finest pepper. For freshness the sun-dried peppercorns are sealed in convenient foil packs, capturing the full hot, spicy, aromatic flavour and quality of the pepper. Certified by the Organic Food Federation

Single Origin Peppercorns Feb 14/06

Javanese Comet's Tail Peppercorns

Traditionally, Comet’s Tails were used in a variety of curries and ground spice mixtures for darker meats such as duck and pigeon and beef. They were also fresh ground and added to the famous “kretek” or clove cigarette to add a soothing menthol aspect to the smoke! On a different note all together, Javanese claim the Comet’s Tail has extraordinary powers as an aphrodisiac…So however you choose to use them, consider yourself warned!
In modern cuisine, Comet’s Tails work wonderfully with all manner of foods; from lamb, duck, fish and shellfish to sweet, slightly acidic desserts such as citrus sorbets. It is even at home ground lightly over a slice of fresh Fois gras!

Hand Picked White Muntok Peppercorns

In the hills behind the village of Muntok, on the Indonesian island of Bangka, pepper farmers climb traditional bamboo tripods and hand-pick fruit spikes of red ripe pepper berries. The fruit spikes are packed into rice sacks and soaked in slow running streams of water that come down off the mountains above. 7 days later the outermost skin of the pepper has disintegrated and the peppercorns are piled together for a traditional trampling called “nari mereca” or the Pepper Dance. The dancing separates the peppercorns from the fruit spike and after a final washing the berries are left to dry in the sun where they will bleach to a whitish-cream.

Shade Grown Black Lampung Black Peppercorns

It is here in Kota Bumi or “Center of the Earth” where farmers still use the traditional system of shade-growing peppercorns. Glossy leaved vines meander naturally up the trunks of tropical shade trees providing protection from heat and harsh sunlight. On the forest floor, nitrogen-fixing legumes are planted in rings around the pepper vines, offering a constant source of nutrients and safe harbor for beneficial insects that protect the vines from disease. The pepper berries themselves are incredibly pungent when grown in this system, having an almost chile pepper like heat.

The quality of these peppers in relation to the current standard is truly unimaginable.
They are an entirely different spice. We are offering an incredibly high standard of shade-grown peppercorns.
“SuperGrade Black”…derived from less than 1% of the total available harvest in a shade-grown pepper field, are berries that are singled out and harvested at the peak of ripeness.

With levels of essential oils higher than other black peppers, due to the protection from harsh sun, heat and wind, and a standard for harvest that gets berries from the vine to the drying rack in under an hour. SuperGrade peppers are truly unique.  Unlike most peppers that exhibit a smooth skin, these SuperGrade berries are wrinkled like prunes, an effect caused by the drying of these fully ripe, high water content berries. The peppers are an inky-black and have pungency and heat unlike any other pepper we have ever tasted.
Black Pepper Beyond Peer.

$5.99 - 100 gr bag

Fruit Preserves from Mission Hill Winery Chef Michael Allemeier

Oculus Cherries<br>Preserves by Chef Michael AllemeierOculus Cherries 500mL
Screams the Okanagan!
The Okanagan is so well know for its cherries as Mission Hill is for its Oculus. The two just became a natural pairing. 

Vanilla Pears<br>Preserves by Chef Michael AllemeierVanilla Pears 1L
Taste like they look!
These pears are estate grown on Mission Hill right next to our Riesling vines. Picked at the height of their ripeness, the fresh pear flavour works beautifully with the elegant touch a single vanilla bean pod. What better than to have some preserved pears alongside our Reserve Riesling Icewine? Doesn’t get much better than that!

Peach Chutney<br>Preserves by Chef Michael AllemeierPeach Chutney 500mL
Okanagan’s Sweet and Sour!
Created with peaches grown on Mount Boucherie, your first taste will be sweet and then quickly meet by the sour of the white wine vinegar for a delectable balance. This chutney is ideal as a side with roast chicken, pates and terrines. Very versatile with ethnic food.

Plum & Pinot Sauce<br>Preserves by Chef Michael AllemeierPlum and Pinot Sauce 250mL
How Sweet!
This little jar contains a great match, Okanagan plums and our Pinot Noir. A unique sweet condiment perfect for pork and as a dipping sauce for spring rolls or other Asian bites

 

Rhubarb & Vidal Sauce<br>Preserves by Chef Michael AllemeierRhubarb and Vidal Sauce 500mL
A lovely dessert sauce made with organic rhubarb, complemented by flavours of lemon peel and vanilla. Terrific with panna cotta, ice cream, crepes or with a decadent waffle breakfast! Its natural sweetness balanced with acidity, is perfect with all our Vidal wines.

Russian Caviar

The Sevruga is one of the the highest priced varieties of caviar, eclipsed in cost only by the Beluga and Ossetra varieties.  Sevruga, the smallest commercially caught sturgeon, can grow to 1.5 m and hardly ever exceeds 25 kg. Like the Osetra, the Sevruga is an omnivore and feeds on algae and small crustaceans. It has distinctive, bony scales that appear along its length, and resemble stars, which is why it is nicknamed the star sturgeon.

The female Sevruga matures to egg producing age at about 7 to 10 years old, somewhat earlier than other sturgeon. Once the female Sevruga reaches egg bearing age, 10-12 per cent of its body weight consists of eggs. The fish is at its prime between 18 and 22 years of age. This is when the eggs are at their absolute best.

The eggs are grey-black and are finely grained, small, and have the strongest flavor of all sturgeon eggs. They are the most highly appreciated among connoisseurs, for their taste. Sevruga caviar is the least expensive, mainly due to the Sevruga sturgeon's relative abundance.

Caviar  should only be served with a suitable utensil of gold, wood or horn. Silver utensils should never be used, as they will alter the taste of the caviar. To fully appreciate caviar , taste small quantities, allowing the bursts of delicate flavor to reward your palette. Refraining from using any condiments such as pepper, lemon, onion and herbs is urged. If, however, you find the taste of caviar overly strong simply spread a small amount on a blini or sliced bread. But the true connoisseur will always prefers the virgin taste of caviar.

Russian tradition dictates that white vodka is the perfect mate, but caviar is also enjoyed with dry champagne.

There has been a ban on caviar imports to Canada for the last six months.  The ban has recently been lifted, and supplies are very limited so enjoy this delicacy while it is available. 

Sevruga - 30 gr tin / $169.95 (Available at both stores)

Duchy Originals are back in stock! - Oct 08/05

The Duchy Originals Story

The Beginning

In the early 1980s when HRH The Prince of Wales moved to the Highgrove country estate in Gloucestershire, no one could have imagined that it would also be the beginning of the story of one of the UK’s leading premium organic food brands.

The Prince had long been interested in principles of sustainability and believed organic farming was the most effective means of creating a truly sustainable system for farming and food production; to protect the health of the soil, the environment and wildlife for generations to come...read more here

The oaten biscuit launched the Duchy Originals brand in 1992. Today the range includes sweet and savory biscuits. 

Lemon - $7.95

Orange - $7.95

Original Shortbread - $7.95

Stem Ginger - $8.95

Butterscotch - $8.95

 

Chocolate covered orange biscuits - $6.95

Chocolate covered stem ginger biscuits - $6.95

Chocolate covered coconut biscuits - $6.95

Chocolate covered butterscotch biscuits - $6.95

 

Chocolate coated orange peel  - $21.95

Chocolate coated stem ginger - $21.95

Clotted cream fudge - $10.95

Milk chocolate thins (Tangerine or Mint) - $21.95

Herbal teas - Chamomile, Fennel or Mint  - $4.99

 

 

French Olives - Sept 10/06

The Picholine olive probably originated from Collias (Gard). It represents the main French olive variety. Its flesh is fine, firm and tasty.   Lucques olives probably comes from Lucques, Italy. Its flesh is thin and crispy. Its flavor is mild and nutty with hints of avocado.  It is exclusively cultivated in the Herault department and the Roussillon region. It is considered by many to be the finest of olives.  Judge for yourself.

Available in bulk at our second avenue store or in the new retail jars at our Park Royal Store

Domaines Bunan - Aug 19/06

France's Mediterranean coast between Marseille and the Italian border is most famous for the Riviera, home to skimpy bikinis, Monte Carlo casinos and big yachts -- a playground for the rich.

Fortunately, jet-set retreats have not yet conquered all portions of this idyllic coast. This is Provence, after all, where storied fields of lavender flank languid villages, and vineyards roll to the water's edge. Most of the vines produce good wines, especially rosés, but there is a quiet corner that ranks as one of the world's great wine regions -- Bandol.  Located between Marseille and Toulon, Bandol is almost unique among Provence's wine regions by being compact, unified and easy to visit.  Some of its top vineyards are only a stone's throw away from the Mediterranean.  The wines of Domains Bunan are highly rated. 

Olive Oil - 2005 Harvest  

The olive trees of the Domaines Bunan, some of which are over a hundred years old, produce nearly 2000 liters of a rare and sweetly scented virgin oil from a first cold pressing. At the end of the year, the harvest is carried out manually by beating the trees with the olives being recovered in nets that are laid on the ground under the trees. The olives are then taken to the mill at La Cadière d’Azur to be ground and crushed. The oil that is produced is stocked and bottled in the spring. This sweet, smooth full flavoured extra virgin olive oil has a wonderfully pure taste.

 Domaines Bunan “Selection”

Domaines Bunan “Proprietors Blend”

 

Fruits in Marc au Bandol

Using the solid remains leftover from pressing wine, Domaines Bunan Marc is distilled over an open wood fire, in an old copper still, manufactured in Marseilles in 1920. It is aged in oak casks (around 2000 lt per year). A white Marc is distilled in small quantities. (200 lt per year).

We are especially excited to have a limited quantity of fruits soaked in this Marc.  Use them in cocktails, for dessert, or perhaps as part of a special cheese course.

Fruit Confiture - Assorted fruit jams from Provence

Fig Noir

Fig Blanches

Apricot

Fig Blanches & walnut

Fig Blanches & grapes

Other Items - Also from Provence

- Black tapenade

- Tomato paste

- Green olive paste

- Black olive paste

- Basil paste

- Whole dried tomatoes in olive oil and sea salt

Honey  - Aug 19/06

   

Garrigue - is a typical Mediterranean type of soil where you found a varied vegetation as thyme, lavender, rosemary as well as the box tree, the green oak tree or the Alep pine tree. The honeybees visit different kinds of flowers and trees which gives a multi-aroma and solid honey.

Bruyere (white heather)

Lavender Honey

Chataignier – (chestnut) chestnut colour, light or dark depending on its purity. It crystallizes slowly or not at all. Its flavours are strong, tinged with a bitter edge. Chestnut honey is excellent for sweetening coffee without altering the flavour

New from Spain July 21/05

Tortas de Aceite are a traditional Spanish crisp bread made with 24% Spanish olive oil.  They are produced entirely by hand, each torta with it's own distinctive shape.  The traditional sugared torta has a hint of anise and sesame.  It is a wonderful accompaniment to cheese, especially fresh style goat's milk cheeses

$7.25 each

Matiz Extremeno Fruit "Breads"

These 100% natural Matiz fruit "breads" come to us from the hilly terrain of La Vera in the Spanish region of Extremadura.  These healthy sweet-tooth satisfiers pair well with cheese or hold their own on the dessert table

Matiz fig bread uses only the finest plump figs combined with walnuts, honey and natural spices.  $6.25 ea

Matiz apricot bread combines delicious Spanish apricots with rich Marcona Almonds.  $8.25 ea

Matiz Date Bread is a killer combination of sweet dates and walnuts.  $7.25 ea

Sea Salt from the Guérande - Nov 21/05

During the earth's formation, the Guérande salt ponds in Brittany, northwestern France, were part of a bay in the  Atlantic Ocean. The gradual retreat of the sea left behind a series of floodable pools. The first written record of a salt marsh concession in Guérande in the north-westernmost region of France dates from the year 854. Salt harvesting became prevalent from the 10th to the 15th centuries and the tradition has been carried on by artisan paludiers using an ancient Celtic method developed 2,000 years ago. By the Middle Ages, the ocean had tried to reclaim its territory, but man had already modeled the landscape to extract  the "white gold". Between 1540 and 1660, the salt pond area was definitively established and salt from Guérande was in great demand and was sent to the four corners of the globe. 

A gigantic mosaic of salt ponds, the Guérande peninsula retains and subdues the ocean's tides. The twofold action of the sun and the wind bring into existence sea salt, a completely natural and unprocessed source of trace elements and taste. 

FLEUR DE SEL 

When the wind in Guérande  blows from the east, fine crystals form on the surface of  the salt pond, forming "fleur de sel" or literally, "the flower of salt".  This is the very top of the line, the best salt on the planet. Several grains suffice for flavoring an individual serving. When harvested, fleur de sel is pale pink in color.  It becomes white after drying naturally in the sun. The salt gatherer harvests it with a  special rake. Only 1 kg is produced for every 80 kg of coarse sea salt.

"GROS SEL" or Coarse Gray Sea Salt

These salt crystals are formed on the bottom of the salt pond. Using a large rake-like tool, the salt gatherer detaches the crystals which he will eventually haul out of the water and pile into a pyramid shape to dry. Each salt pond section can produce approximately 50 kg per day. We recommend coarse gray Guérande salt as a   replacement for ordinary table salt in cooking in order to add more trace minerals to your diet and reduce the consumption of sodium chloride.

 
Fleur de Sel
$9.95 / 100 gr bottle
$17.95 / 350 gr bag
 
Gross Sel
$9.95 / 1 Kg Bag
 Currently sold out
 
Mustard
Flavored with Sea asparagus, wild fennel or Algae
 $7.00 ea / 2 for $10.00 		 
Salt Gift Pack
$26.95 ea
 
Guerande Bath Salt
$19.95 / ea
 
Guerande Salt with Algae
$19.95 / ea

 
Flavored Sel de Guerande

Vanilla - $15.95

Smoked Paprika - $15.95

AOC Espelette pepper - $15.95

Saffron - $29.95

Aromatic herbs - $11.95

Curry spices - $11.95

Pepper & bay leaf - $15.95

  
Marinade Ocean
Marinade Ocean Fume
Coarse salt with star anise, fennel, juniper berries, peppercorns
$19.95 / ea
Marinade Ocean Fume
Coarse sea salt with algae and smoked paprika
$19.95 / ea

Sea Asparagus (Salicorn)

Sea Asparagus (Salicornia virginica) is found along the coast of British Columbia and also in the Guérande. This marine plant is primarily known for it's vivid color and salty flavor. Served in fine dining establishments around the world it is used as a substitute for green vegetables. This succulent sea vegetable is usually served with seafood.

Savannah Bee Company

Ted Dennard founded the Savannah Bee Company from 21 years of experience in beekeeping. The honey bee's incredible ability and healthy products inspired a passion for this amazing creature. The Savannah Bee Company, Inc. brings a little bit of their honey to market in it's pure and natural state. We don't filter, heat, or add anything to our honey. It comes out of the comb and into your bottle so that you have one of nature's finest foods. We go to great efforts to move colonies of bees to very remote sites in order to gather Georgia's best honeys. We chase the spring flowers and their nectar flow from location to location. April takes us to the deep swamps for Tupelo honey. In May, we take them to the coastal forests for Gallberry and Palmetto honeys. And in June, we haul the hives up into the North
Georgia mountains to get Sourwood honey.

These are Georgia's finest honeys, and are world-renowned, so we take great pride in harvesting this golden gift with all of it's healthy goodness preserved.

This will be the hit at your next party when you serve this 100% edible honeycomb with fruits and cheeses! You can also make this a daily spread on your toast or biscuit. This 4 x 4 box is also a great gift for the gourmet honey lover

This rare honey is made by honeybees from the nectar of tupelo gum tree blossoms, which bloom only two weeks each year in the remote wetlands of northwest Florida and Georgia along the Apalachicola, Choctahatchee and Ochlockonee rivers and their tributaries in northwest Florida. To gather the nectar to produce this unique specialty honey, bees are placed on bluffs or elevated platforms along the river’s edge during April and May. These river valleys are the only places in the world where Tupelo honey is produced commercially.

Tupelo honey is more expensive than most honeys because it costs more to produce. To gain access to the river location near the tupelo trees requires expensive labour and equipment. In order to ensure the honey is pure tupelo, the bee colonies must be stripped of all stored honey just as the white tupelo bloom begins. Then, the new crop must be removed before it can be mixed by the honey bees with additional honey sources.

The golden amber honey never darkens or crystallizes, and its delicate, distinctive flavour enhances fine cheeses, especially blues, and makes an unrivalled sweetener for tea and coffee. The unfiltered honey is packaged in a slender bottle for easy pouring. The textured honeycomb, which is entirely edible, is delicious on its own, served over soft cheeses, such as goat cheese, or as a topping for breakfast breads.

In order to create true Orange Blossom honey, beekeepers move their beehives into the orange groves after extracting existing honey from the comb cells. As the orange trees begin to blossom, the bees will visit the aromatic blossoms, collecting the sweet, citric nectar. When the last blossoms are growing into juicy oranges, the beekeepers will take their hives home. Before placing the hives near another floral source, the honey is extracted from the hives, resulting in delectable Orange Blossom Honey.

Do not expect to be overwhelmed by orange essence in Orange Blossom honey. Your taste buds will simply be teased with hints of the citric origins of the honey. This pleasant combination of sweet honey and subtle orange essence make Orange Blossom honey a popular favourite

Did You Know?

L'oulibo  Olive Oil

The Aude Region is to the south of Herault, both being part of the Languedoc Roussillon. This is the area of the walled city of Carcassonne, the world-famous caves of Limousis, the wine trail of Minervois area Cathares castles, Carcassonne, wine trail of Minervois, and castles that provide stunning views of the Pyrenees. The region is known for its hearty wines, especially in the Minervois area. Until an extremely hard freeze in the 50s the area also had significant olive and olive oil production. Now the output of the region is small, and mostly for local consumption, very little is sold outside the region, let alone outside France. There are a few private mills, and a few co-operatives that service the region. One of the most notable is located near the tiny village of Bize (820 inhabitants) in the eastern end of the Minervois. The village boasts 3 restaurants, and a café/bar, as well as 2 grocery stores, a butcher, a post office, 2 hair salons, a very good bakery, a pharmacy, as well as a number of small shops selling art and gifts. At one time the surrounding hills were famous for growing garlic, but now these terraces are overgrown, or put to use as vineyards, or woodland. About 2 kilometers from Bize stands L'Oulibo, a cooperative that produces some of the best olives and olive oils in France. Historically, the oils of the region were made primarily from blends of olives, but today the co-operative makes some outstanding single variety oils. The two most prominent varieties in the area are the tiny picholine and the larger lucque with its pointy ends and irregular shape. Lucque olives fare are significantly longer than they are wide and curved like a crescent of the moon, strongly curved and pointed at its end, of color dark green. Cultivated only in the West of Languedoc-Roussillon. It is gathered green from September in mid-October. It is an excellent green table olive, with fine and consistent flesh. They are collected black, from November to January, and they give a fine, soft and fruity oil. The olives are picked by hand and brought to the mill as soon as possible.

Picholine - $28.95 / 500 ml

 Gold medal winner "Paris" 2005

This extra virgin, first cold pressing olive oil from the Picholine olive rates as the favourite throughout gastronomic France. It has a strong character with the distinct aroma of fresh herbs and local vegetables and is ideal for all types of salads: laitue, tomates, or carotte. Add a tiny drop to perfume all of your hot dishes.

Lucques - $29.95 / 500 ml

Extra virgin, first cold pressing olive oil that is light and golden in colour with an almond - avocado taste. This is olive oil for the connoisseur. It is made exclusively from one type of olive: the unique crescent-shaped Lucques. Try it with some freshly baked bread and you’ll be amazed as you experience the supreme olive oil. Cuvée Lucques is rated the finest in the world by many top chefs and is an olive oil to savour. Lucques olive oil exudes a wonderfully pleasing nutty aroma. Use with most dishes including patés, purées, fish and cooked vegetables

Olivier - $28.95 / 500 ml  Silver medal winner "Paris" 2004

This is extra virgin, first cold pressing olive oil made solely from one type of olive: the Olivière. The oil is light, fruity and has a very distinctive taste. It is a well-balanced oil that gives off the aroma of fresh almonds and dried apricots with a base of green mint and spices.  Use with lightly boiled vegetables, cauliflower, fennel, potatoes rice, and patés

The finest L’Oulibo Cooperative extra virgin olive oil made from the first cold pressing of black olives. The olive oil has a light golden colour with an almond - avocado taste and is believed by many to be the best in the world. The olives are hand harvested by local producers between November and January.

Masi - Serego Alighieri

For over six centuries the Serego Alighieri estate has been the historic reference point for Verona's winemaking and agricultural traditions. Masi has been collaborating with Count Pieralvise for more than thirty years, both in the production and distribution of products and services from the Verona estate, and, more recently, in the Tuscan-based projects.
It was in 1353 that Pietro, son of the poet Dante Alighieri, purchased land and a villa in the hills of Valpolicella. The estate is still the property of the descendants of the author of the Divine Comedy. After careful restoration, part of the historic "Casal dei Ronchi" estate has been transformed into a residence with eight apartments, conference rooms, and areas for the tasting of food and wine. Over the course of the centuries the wine and agricultural activities of the estate have supported the family but, above all, they have been regarded as an art form.
Apart from the wines, a range of food specialties is produced with the same respect which the Serego Alighieri family gives to the traditions of Valpolicella. Masi handles the technical supervision and distributes the products throughout the world.

The EXTRA VIRGIN OLIVE OIL is produced with hand-picked olives which are then cold-pressed using traditional large granite wheels (known as "molazze"). Thanks to its delicately fruity and spicy aromas, it is an ideal match for Mediterranean cuisine.

This BALSAMIC CONDIMENT is obtained using an old family recipe by blending the cooked must of semi-dried grapes with well-aged and concentrated traditionally-made wine vinegar. It combines a soft, complex fruitiness with tangy acidity to create an appetizing bitter-sweet flavour....Always a popular seller.  Very good value.

ACACIA HONEY comes from spring flowers in the hills. It is light colored and has a pleasing floral aroma and a delicate yet long-finishing taste.  The quantity of natural fructose present in Acacia honey ensures it stays liquid for a long time. Suitable for sweetening drinks, tea and infusions. Drizzle over fresh ricotta.

The APRICOT AND CHERRY preserves are hand made with just fruit and sugar simmered to the correct consistency with pieces of fruit clearly visible in the mix. The jams are particularly suitable for making tarts and desserts with their delicate flavour, soft consistency and easy spreading qualities.

The CHESTNUT PUREE is hand made with peeled chestnuts and sugar, simmered to a soft and concentrated consistency in large pans. As dictated by tradition, there is a light vanilla flavoring.

This prestigious rice variety come from ancient paddy-fields in the traditional production area on the Veronese plains bordering the province of Mantua, and are particularly suitable for risotto recipes.

CARNAROLI Rice comes in large, long grains, white in color with a pearly centre. Production is very limited, nevertheless it is particularly sought-after by gourmets for its "al dente" characteristics.

Vialone Nano Rice the only European rice which has received from the EEC the denomination “ I.G.P.” (protected geographical designation).  VIALONE NANO rice has a full aroma, is delicately herby, and clean tasting. It has an extraordinary capacity for absorbing liquid, an important characteristic for the best results in cooking.

Venturi-Schulze Balsamic Vinegar July 21/05

Unlike commercially available balsamic vinegars, which are made from a blend of wine vinegar, grape juice concentrate, caramel colouring and flavourings, Venturi-Schulze Aceto Balsamico (Balsamic Vinegar) is made from juice, simmered to a luscious concentration over an open fire, and converted to vinegar by the slow, natural ancient process.

We believe that the ageing and maturing of a balsamic vinegar in small barrels of different woods, as dictated by tradition, is an indispensable step in the process. We age our balsamic in over 100 barrels, from French oak barriques to small barrels custom made for us near Modena, ranging from 20 to 50 litres in size in five different varieties of wood: acacia, ash, cherry, oak and chestnut, each adding its own unique character.

Our releases are blended from barrels begun 6 to 12 years ago and focus on intense, fresher flavours, enveloped in the more mature aromas of our old balsamic vinegar.

Since a portion of the original family barrel dating back to 1970 was used as the "mother" or starter for subsequent barrels, each bottle indeed has a tiny amount dating back 32 years. The 250 ml (approx. 8½ fl.oz.) bottle comes boxed with a descriptive brochure.

 

 

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