Havelland Express Blog
News from the gastronomy scene
Fresh updates straight to you.
Date: 16 April 2026
Creme Eis
Artisan ice cream quality for professional gastronomy
Regional. Honest. Reliable.
Good ice cream is more than just a dessert – it’s a statement. With Creme Eis, we offer a producer who uncompromisingly focuses on quality, regional production and craftsmanship, making it a perfect match for demanding professional kitchens.
What makes Creme Eis stand out
Produced in Germany, Creme Eis represents honest recipes, carefully selected ingredients and consistently high product quality. The range includes classic ice cream flavours as well as sorbet varieties, including vegan recipes that deliver on taste and offer versatile applications.
Special ingredients such as high-quality chocolate and carefully selected nuts create a clean, natural flavour profile – without unnecessary extras. The result is ice cream that shines on its own while also working perfectly in creative desserts, modern plating concepts or as an accompaniment to warm dishes.
Key benefits for professional kitchens
Creme Eis is consistently developed for professional use:
- Consistent quality & stable texture: reliability for service and costing
- Practical catering sizes (2.5 l): efficient, economical and storage-friendly
- Wide product range: from vanilla, yoghurt and pistachio to sorbets
- Vegan options: no compromise on flavour
- Regionally produced: a strong argument towards your guests
This makes Creme Eis a reliable choice for daily operations while leaving plenty of room for culinary creativity.
Date: 16 April 2026
Balema Essigmeisterei
Vinegar craftsmanship with character and origin
When craftsmanship, time and uncompromising quality come together to create something that is far more than just an ingredient, the result is vinegar from Balema Essigmeisterei.
The Baden-based manufactory has stood for genuine vinegar craftsmanship since 1868 – today run by the Berl family in its fifth generation in Willstätt, Baden, near the Black Forest and the Rhine floodplains.
Balema is thus the only family-run vinegar cellar in Germany that produces vinegar and balsamic vinegar strictly according to its own purity code: the Codex “Acetum 1868 Germanitus”.
Pure by nature, slowly fermented, uncompromisingly clean
Balema vinegars are created through slow, double natural fermentation in wooden barrels up to 300 years old.
The process deliberately avoids:
- heating
- filtration
- technical processing aids
- flavourings
- preservatives
This method, unique in Germany, preserves the structure and depth of the vinegars. The raw materials are sourced mainly from regional farmers and winemakers in southern Germany.
The result is naturally cloudy vinegars with pure aromatic expression – honest, unadulterated and shaped by craftsmanship.
Added value for professional kitchens
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Aromatic depth and balance
Precise acidity structures that support dishes rather than dominate them. -
Reliable quality in everyday kitchen operations
Consistent results for secure costing and service. -
Versatile application
From vinaigrettes to reductions, from vegetables to meat.
For kitchens that view vinegar as a consciously used quality product, Balema is a partner defined by attitude, origin and true craftsmanship.
Date: 16 April 2026
From the Atlantic straight to the pass – freshness without delay
The journey of our sea bass – every hour counts
Anyone working with fish recognises freshness instantly. What truly matters is how quickly and under full control the fish reaches the kitchen. That is exactly what defines the supply chain from Aquanaria via Havelland Express – precisely planned and consistently focused on freshness.
Origin: Aquanaria in Gran Canaria
Freshness always starts at the source. At Aquanaria, sea bass is farmed under controlled conditions in open waters.
Once harvested, the journey continues without delay: instead of losing time in storage, the fish is immediately and carefully prepared for onward transport.
Transport: speed with a clear plan
From Gran Canaria, transport follows a fixed schedule. Within 24 to 36 hours, the sea bass reaches Havelland Express – continuously chilled and fully transparent throughout the entire supply chain.
Arrival at Havelland Express: handling instead of holding
The stopover is deliberately kept to an absolute minimum – usually no more than three hours. During this time, quality, hygiene and product safety are continuously checked.
After that, the sea bass continues directly to our customers – to you.
In short: in during the night – and around three hours later out again, on its way to your kitchen.
Final stage: straight into your kitchen
Once released, the product moves on without detours. The sea bass is packed on ice, assigned to the next delivery route and delivered directly.
Why this matters for your kitchen
In the end, what counts is what works in service:
- Fresh product delivered exactly as scheduled
- High reliability for sensitive products
- Security for mise en place and menu planning
This is how speed turns into genuine freshness – a clear advantage for your kitchen.