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Looking for a wholesale dried fruit supplier?
I'm Jessica, your dedicated wholesale account manager.
Direct sourcing — Rungis and Bordeaux.
- ✓Direct sourcing from producers
- ✓Quality controlled (shelf-life, calibre, origin)
- ✓Next-day delivery in Île-de-France
- ✓Bulk, custom packaging, co-packing
- ✓B2B account with pricing tiers
Shipping & pickup
Rungis pickup
Pick up your order at our Rungis market depot. By appointment Monday through Friday.
Nationwide delivery
Delivery within mainland France and major European cities. Indicative lead time 24-48h.
Careful packaging
Reinforced cardboard, anti-shock padding, traceability labels.
Frequently asked questions
About this category
Since 1984, Palimex has supplied the food trades with almonds in every variety and every quality: Carmel, Nonpareil, Sicilian almonds, Extra and Supreme grades, whole, raw, roasted, salted, caramelised, chopped, flaked, blanched, ground or as paste. Restaurateurs, fine grocers, caterers and pastry chefs find here a complete assortment, sold in bulk at trade prices, designed for the reality of the workshop as much as the outlet: professional formats, controlled rotation and year-round availability.
The almond in all its forms at your wholesaler
Fresh or dried, the almond is used whole, crushed, roasted, flaked, blanched, as paste or ground. It serves pastry and confectionery as much as savoury cooking, where it accompanies fish, meat or couscous. Grown across several continents, it comes in many varieties that differ in shape, behaviour under heat and flavour profile — all criteria that matter when buying in bulk for a precise use.
The United States dominates world production, notably with the Nonpareil variety listed by Palimex under its Meyva brand. In France, the orchard rests mainly on the Ferragnès variety; the structuring of the French nut sector is monitored by the French Ministry of Agriculture. This dual reading — major import origins and seasonal French production — makes it possible to build a continuous offer for your shelves and your menus.
Which almond for which trade?
Each profession expects something different from bulk almonds. Here is how our professional customers most often structure their buying, from the pastry workshop to the fine-grocery counter:
- Pastry chefs and artisans: raw NonPareil Extra in the 23/25 grade for tant-pour-tant, whole blanched or flaked almond for decoration, ground almond in 4 kg bags for creams, biscuits and macarons.
- CHR and restaurateurs: the roasted-salted range (plain, salt & vinegar, wasabi), Spanish blanched fried salted almond for the aperitif, smoked almond for boards and the bar offer.
- Fine grocers and shops: sesame-caramelised almonds, chocolate-coated almonds, 33 % tricolour almond paste, Ferragnès in-shell almond from France in season for the October-to-January feature.
- Caterers: flaked almond for plating and cold preparations, chopped almond for stuffings and coatings.
Grades, sizes and packing: the comparison
The choice of a grade drives the final result: evenness of the decoration, behaviour under roasting, yield when ground. The Extra (NPX) and Supreme (NPS) grades of the Nonpareil, available in 18/20, 20/22 and 23/25, cover most workshop needs.
| Form / grade | Sizes and formats | Packing | Recommended use |
|---|---|---|---|
| Raw NonPareil Extra (NPX) / Supreme (NPS) | 18/20, 20/22, 23/25 | Airtight 3 to 5 kg tub | Fine pastry, tant-pour-tant, in-house roasting |
| Roasted unsalted, with Guérande fleur de sel or with truffle | NonPareil grades | Tub or tray | Premium snacking, CHR |
| Blanched: whole, peeled, flaked, chopped | According to form | 20×500 g trays | Workshop, decoration, biscuit making |
| Ground almond | 4 kg bag | Bag | Creams, macarons, sweet and savoury cooking |
| Sesame-caramelised, chocolate-coated, 33 % almond paste | Boxes and bags from 50 g to 10 kg | Box, bag, produce tray | Shop, confectionery, gourmet gifts |
How to build your order
A well-built wholesale almond order starts from the use, not from the price list. Here are the criteria our professional customers most often examine before choosing between two references:
- The visibility of the fruit in the preparation: if the almond is seen whole, an even grade earns its cost; ground or folded in, it no longer shows.
- The working form: whole, blanched, flaked, chopped or ground — each form saves a preparation step in the workshop.
- The packing format: the airtight tub protects a stock kept open for several weeks, the 20×500 g tray suits frequent sampling.
- Actual turnover: matching the quantity to the consumption rate avoids tying up stock and end-of-lot losses.
- The season: from October to January, the Ferragnès in-shell almond from France opens a feature the rest of the year does not allow.
- Range consistency: checking that the chosen grade sits well with the other nuts already on the shelf.
Storage, rotation and B2B logistics
In professional storage, the almond needs a cool, dry room, away from light, in an airtight container closed after each sampling. Apply first-in, first-out rotation: each lot carries its best-before date, which supports tracking within your HACCP procedures and the management of your buffer stock between two orders.
Our buyers' view: for decoration, we systematically rule out ungraded lots — the irregularity shows on the plate. And from October to January, the Ferragnès in-shell almond from France, roasted to order, remains in our view the strongest freshness argument in a shop. — The Palimex team
Ordering takes place on a secure site reserved for professionals, with free delivery from 990 € of purchase. Below that threshold, the Drive & Collect option lets you pick up your goods at our Rungis and Bordeaux warehouses, in a slot that fits your round. Trade pricing applies by the tub or by the pallet depending on volumes: a sound basis for smoothing your raw-material costs over the year and securing your wholesale almond supply.