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Jul 10, 2010 05:40 PM

ISO Beeswax for Canele

I recently splurged on a dozen copper canele (sorry, can't figure out how to do accent marks) molds. The only thing holding me back is the beeswax. Would anyone tell me where I can find pure beeswax locally, preferably in prills?

I have checked Amazon, but the pharmaceutical grade prills come to $16/lb, plus over $7 shipping, and I find $23/lb rather expensive. I asked at my local farmer's market, and they sell it in blocks for around $10/lb. (I am presuming that this beeswax is edible since it's just melted-down honeycomb.)

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  1. Go to Google cut and paste. Canelé

    1. I was going to suggest the honey vendors at farmer's market - I volunteer to be a taster!

      1 Reply
      1. re: RWCFoodie

        I got mine from honey vendors for my canélé moulds, so RWC is right on with this suggestion.

      2. Pili the pharma grade beeswax is not necessary and sometimes is not as good as ordinary American beeswax. I suggest getting a block from an Ebay vendor. There are a few very reliable, high quality beeswax vendors there.

        I bought 10 kilo's of organic, pharma grade recently and it's not as sweet as others I've used.

        3 Replies
        1. re: gaetano

          Thank you, everyone for your recommendations. I asked a honey vendor at the farmers' market today about beeswax, and she said she'd bring some thin slabs of pure yellow beeswax in a couple of weeks. (She did offer to sell me a candle, which she said was just as good, but I feel a bit odd about melting down a candle that way.)

          To tide ease my frustration, I had a canele at Patisserie Philippe this afternoon, but I don't think they bake them long enough: it could have had more crunch. (Maybe they're afraid that if they make them any darker people will think they're burnt.)

          Patisserie Philippe (moving)
          655 Townsend St, San Francisco, CA 94103

          1. re: pilinut

            I've not had the canele from Patisserie Philippe, but I have yet to have a canele at any shop in San Francisco who bakes them long enough to get a good crunch. Part of the reason to bake them yourself.

            Or, I should say, perhaps they are crunchy when they are first removed from the oven and it is possible that San Francisco's humidity softens them. Suffice to say you will be much happier when you are doing them yourself!

            Patisserie Philippe (moving)
            655 Townsend St, San Francisco, CA 94103

            1. re: pilinut

              I asked the lady at Hector's at Sunday's FM in Windsor for anyone looking in this area. She showed me Half-pound piece molded in the shape of a star for $6. She also has 1oz pieces for $1.25 that she's been selling to bakers.

              Hector's Honey
              2794 Fulton Road, Fulton, CA