Upper Midwest Gourmet

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Upper Midwest Gourmet is a one-stop, wholesale distributor of specialty food service ingredients, Flamenco fair trade organic coffee, Italian gelato ingredients and equipment, hundreds of other gourmet beverages and foods, café equipment and machines, and environmentally-conscious supplies like cups, napkins, and eco-sleeves.

Upper Midwest Gourmet

1901 Traffic St. NE Minneapolis, MN 55413

Office: (612)728-7208 / Fax: (612)728-7227 / E-mail: info@uppermidwestgourmet.com

Hours: Monday-Thursday 7am-5pm / Friday 9am-1pm / Saturday & Sunday Closed (Central Time)

See About Us for more. Our UMG Blog starts below. Thank you.

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January 28th, 2014

Ordering Tips

Perfect your order!

Amoretti French Vanillashipping-boxesCappuccine Red Velvet Frappe


Here are few pointers & tricks to make the ordering & the shipping process that much easier.

When calling your order in, remember the best way to lead the call is;

Hello, this __________ from ___________ Café in__________, City.

-If you are from a café with multiple locations, don’t be shy let us know who you are right away.


Please allow yourself enough time when ordering.

-We want to make sure we understand, hear you clearly & deliver the correct product.

-This goes for while on the phone & making sure you have enough products to last until you receive your order.

-Keep things organized. If you order multiple brands, try ordering things in sequence.

From Ghirardelli, I would like 1 30lb box of Sweet Ground Chocolate & 1 case of White Chocolate Sauce.

-Make a list of what you need.


To ensure you are getting the items you want, order the products buy; Brand Name, quantity, flavor & be specific.

From Monin, I would like 5 bottles of French Vanilla & 2 bottles of raspberry.

I would like 2 cases of Big Train Spiced Chai & 3 bags of Vanilla Chai.

That’s 4 jugs of Torani Caramel Sauce & 1 jug of White Chocolate Sauce               

-If you are ordering syrup & or sauce please say so. We carry syrups & sauces in multiple brands & flavors.

-Make sure you know if it’s a case vs. box (they are 2 different quantities)


Some tips on saving money when ordering!

Ordering full cases (single flavor) of Big Train, Cappuccine, Ghirardelli, etc…Save you $5.00.

-Plan ahead & order that full case, it will save you money!


Did you know if you place an order for $600 or more (in our SpeeDee Zones) it will ship for free? That’s right FREE!

There are many products you already get that, ship for free if you order certain quantities:

-Two or more Big Train or Cappuccine cases

-Three or more Innovative/Mocafe cases

-Four or more cases of Umpqua Oats

-25lbs or more of Flamenco Organic Coffee



Please don’t be afraid to ask. Want to try an brand of chai? Or smoothie mix? We have a lot to offer. Ask for  samples.

-Did you know we have over 8 brands of chai?

-Want to try another method of brewing? We have multiple pour-over products!

-Curious about the difference on Fruit Tea Blast, Dr. Smoothie & Exotic Island? Now is the right time to find that perfect smoothie before Spring & Summer!


We are here to answer all your questions. (Or at least try are best too!)

Our Customer Service Receptionist, Carinna is here to answer questions on product, pricing, shipping & samples. And can direct you to your sales rep or the roasting department. 

-You can always use our on line ordering form: http://uppermidwestgourmet.com/order-form/

-Don’t forget, Spee Dee is amazingly fast but they don’t guarantee next day service.  Please try and order 48 hours in advance so that you never run out of products.  We roast your coffee to order.   Please try and order your coffee 48 hours prior to delivery so we have time to roast, bag and label your beans.


(For pricing or additional information, please Contact Us. Thank you.)

March 28th, 2013

Brewsletter – Volume 49 – Spring 2013

Here comes warmer temperatures and hopefully a lot of snow melting!

We are really proud of our new training cafe, UP, along with many other improvements we have made to Upper Midwest Gourmet and Flamenco Organic Coffee Company in the past few months!

Please check out our newest Brewsletter – Volume 49 – Spring 2013

Brewsletter - Volume 49 - Spring 2013

Also, please go to the Brewsletters Page on our website to download and read previous Brewsletters. They contain lots of useful information!

Enjoy and thanks again from all of us at UMG!

February 5th, 2013

Now is the time for training and learning more for you and your staff.

Espresso machine at UPUP Cafe TrainingPour-over at UP

It is very, very, very important to have a well-trained staff running your cafe. The staff of your cafe are the people that your customers interact with most and are also responsible for the production of everything you offer. The quality and consistency of your drinks and food rely on having a group of individuals that know exactly what they are doing and more importantly why and how they are doing it. Another huge factor is that they are all making your products the same way to ensure that every customer has the same great experience every time they come back.

We feel that employee training is a necessary for any cafe or business for that matter. For example, we take part in the Specialty Coffee Association America classes all the time to learn about new industry standards in the area’s of Barista education, coffee brewing, coffee roasting, and a whole lot more.

There is always something that can be learned and implemented to improve your business and we want to help you gain that knowledge!

Our training cafe, UP Cafe, is now open and ready to schedule training sessions with your staff. If you use our Flamenco Organic Coffee we are more than happy to offer free training and recipe support. We can train in areas of espresso extracting, milk frothing, pour-over coffee brewing, Gold Cup drip coffee brewing, blender drink creation, gelato and sorbetto production, baking and pastry, and a whole lot more. The goal is to improve your business and have you producing the best available drinks in your area. We want to help you reach that goal!

Please Contact Us about setting up a time for training and would love to have you visit!


September 25th, 2012

Amarena Cherry Galettes

      These are so simple! I just prepared the crust then used our Fabbri Amarena Cherries in syrup as a filling.  After folding them up, it’s off to the oven!

Amarena Cherry Galettes:

yield: Makes 8 servings

active time: 25 minutes

total time: 3 Hours


1 3/4 cups all purpose flour

1/4 teaspoon salt

3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes

2 tablespoons (or more) ice water

Blend flour and salt in processor. Add butter and blend, using on/off turns, until mixture resembles coarse meal. Add 2 tablespoons ice water and blend just until dough begins to clump together, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill 1 hour. DO AHEAD: Can be made 2 days ahead. Keep dough chilled. Soften slightly at room temperature before rolling out. Preheat oven to 450 degrees.

Here, I divided the dough into four large portions (you could make 8 smaller ones, if you wish) and them out. I did rough circles of dough, filled the  center with Amarena cherries and folded the edges of the dough over. Make sure to pinch any cracks to that the syrup does not seep out. You could also use a tart pan or circular cookie cutter for a more precise look.

Bake galette 20 minutes. Reduce oven temperature to 375°F and continue baking until crust is golden, about 30 minutes longer. Remove from oven. Slide long thin knife between pan and galette. Let stand at least 10 minutes. Serve warm or at room temperature and enjoy!


The basic crust recipe was pulled from this galette recipe on Epicurious.


August 21st, 2012

Fabbri Gelato & Pastry Training/Demo @ UMG

Fabbri North America‘s own Tom Trieschmann will be in the Twin Cites on Wednesday, August 29th for a fun and relaxed gelato/pastry training and demo at UMG.

Upper Midwest Gourmet

1901 Traffic St. NE Minneapolis, MN 55413

Office: (612)728-7208

The demo/training will begin at 10am.

Please RSVP to FabbriDemo@umgcoffee.com with what business you are with and how many people will be attending for lunch ordering purposes.

We would also like to focus the event on what you guys would like to learn about, so please let us know any ideas you have in your RSVP.

Looking forward to seeing you on August 29th, 2012!

(For additional event or Fabbri information, please Contact Us. Thank you.)

July 16th, 2012

Brewsletter – Volume 47 – Spring/Summer 2012

What a hot spring and summer we have had this year and we haven’t hit the really hot months yet! Let’s hope business continues to improve for everyone with these beautiful days!

The weather will be turning even warmer, though, which means cold drinks like iced espresso drinks, cold press coffee, smoothies, frappes, iced tea, and lemonade are going to continue to pick up. It also means that those of you that are making gelato will continue to see some serious sales increases.

We have been really busy making some serious improvements around here with a focus to better serve you, and want to let you all know again how much we appreciate your business!

Please check out our newest Brewsletter – Volume 47 – Spring/Summer 2012

Also, please go to the Brewsletters Page on our website to download and read previous Brewsletters. They contain lots of useful information!

Enjoy and thanks again from all of us at UMG!

June 14th, 2012

Thanks for visiting with us at Chicago Coffee Fest 2012!

We had a great time at Coffee Fest in Chicago this year! We had four booths in a row which finally gave us enough space to truly showcase our wide array of offerings. From gelato made with authentic Italian ingredients from Fabbri to our huge selection of cafe products to our own Flamenco coffee to one of our favorite customers, The Growling Rabbit, chatting in our booths and bringing some of their amazing baked offerings, also made with Fabbri, it was a total success!

We had a blast showcasing our Flamenco Organic Coffees on our new Chemex and Hario pour-over gear and were giddy to be able to pull our Matador espresso on a beautiful Synesso espresso machine.

Here are some pictures to enjoy:


Thanks again to everyone that made it to the show and visited us while attending. It was our pleasure to meet you!

(For pricing, Coffee Fest questions, or additional product information, please Contact Us. Thank you.)

May 31st, 2012

Chicago Coffee Fest is a little over a week away!

Only a week or so to go until Coffee Fest!

That is why we are reminding everyone that we are in booths 100/102/104/106 at Chicago Coffee Fest next weekend. We will be making gelato on a Carpigiani Coldelite batch freezer and displaying in one of the new Ciam Pozzetti display cases. We will definitely be serving our award-winning Flamenco Organic Coffee along with a ton of other great products for you to check out and sample. Also, be sure to stop by and check out our Synesso espresso machine pulling our very own Matador espresso shots!

Here are the basics:

When – June 8th-10th 2012

Where – Navy Pier, 600 East Grand Avenue, Chicago, IL 60611

Registration Information

$30 per person.

Onsite Registration Hours: Trade Show and educational Classes
Friday & Saturday: 7:00am to 4:30pm
Sunday: 7:30am to 3:30pm

Show Hours:
Exhibition Hours:
Friday & Saturday: 12:00pm to 5:00pm
Sunday: 12pm to 4:00pm

Educational Training
Friday & Saturday: 8:00am to 6:00pm
Sunday: 8:00am to 4:00pm

If you have any questions about the trade show, please Contact Us.

May 2nd, 2012

Synesso Espresso Machines

We are very pleased to announce that we now offer the awesome Synesso Espresso Machines! That’s right, the The Cyncra™, The Hydra™ and The Hybrid™ are all available from Upper Midwest Gourmet.

We met a bunch of the great people from the Synesso company at SCAA, Portland and are really excited to be working with them. This opportunity to have what we consider to be the “best of the best” available to us is very cool and we even plan on showcasing one of these sweet machines in the new cafe, UP.

(For pricing or additional product information, please Contact Us. Thank you.)

April 12th, 2012

Moka Porter Gelato

There’s nothing quite like the nutty, syrupy sweetness of a good porter.  There’s nothing quite like the soft sweetness of  hand-crafted gelato. So, imagine if you will combining this two fantastic flavor sensations into one delightful frozen treat.

Lo and behold, Moka Porter Gelato made with Town Hall Brewery’s Porter and an assortment of Fabbri delipastes.

A match made in heaven.

For more information on this gelato experimentation at Fat Lorenzo’s see my full blog post.

April 9th, 2012

Great News! Hario and Chemex now available from UMG!

That’s right, we are bringing pour-over coffee brewing to the forefront in the Upper Midwest and we want you on board!

We will be doing it with the help our newest offerings from Hario and Chemex.

Both companies make some amazing brewing devices and we are very excited to work with them.

Here are links to the Hario and Chemex products:



(For pricing or additional product information, please Contact Us. Thank you.)

April 4th, 2012

COMING SOON! UP Coffee Gelato Panini!

As many of you know, things always seem to take a little longer than expected to get up and running when opening a cafe.

UP will be an open to the public cafe serving Flamenco Organic coffee and espresso roasted on site, Italian gelato made fresh on site, and tasty baked goods and panini’s all made from local ingredients.

The best part for all of you is that this cafe will be our brand new fully operational training cafe and state-of-the-art showroom. We will be able to have you come in with your staff to get full company trainings. In areas like espresso, coffee, and gelato preparation, this can be very beneficial to everyone!

If you have any questions about the UP, please Contact Us.

March 6th, 2012
August 31st, 2011

Mozo Shoes are THE BEST in the business!

Upper Midwest Gourmet now sells Mozo Shoes!

What is a “mozo”?

What is a “mozo”? In the time of pack trains and cattle roundups, a mozo was hired to help out with heavy work around the ranch, and was always on his feet. The spirit of the mozo inspired a footwear craftsman and entrepreneur to start MOZO®  in 1996. Today, MOZO makes revolutionary footwear for creative, passionate and talented professionals, shoes for culinary professionals who are artists, athletes and creators—not just cooks or servers. Any shoe that bears the MOZO name must be a shoe that we are personally willing to stand in and wear for 10 to 12 hours a day. Since making that promise, MOZO has set new standards for comfort, safety and durability for culinary footwear. MOZO is an approved footwear vendor for several leading industry partners. It is the combination of safety, comfort, and quality, which has advanced the brand rapidly since Deckers’ acquisition. 

(For pricing or additional product information, please Contact Us. Thank you.)

July 25th, 2011

NEW Brewsletter – Summer 2011 – Vol. 44

Summer has been really hot so far most likely meaning you are selling a ton of cold drinks! Let’s all continue to enjoy the sunshine and outdoor fun while we can.

Please check out our newest Brewsletter – Volume 44 – Summer 2011

Also, please go to the Brewsletters Page on our website to download and read previous Brewsletters. They contain lots of useful information!

Enjoy and thanks again from all of us at UMG!