Archive for February, 2013

Williams-Sonoma Whammies
Thursday, February 21st, 2013

Whammies 300x240 Williams Sonoma WhammiesWilliams-Sonoma Whammies are described as a crunchy-chewy-salty-sweet candy that starts with a crispy milk chocolate covered pretzel, topped with chunky peanut nougat and creamy salted caramel, then wrapped in a layer of milk chocolate. Including honey, peanuts and cream, the product is retailed in a 9-oz. pack containing nine units.

Williams-Sonoma was founded in 1956, and the first store sold a small array of cookware imported from France. Since then, the brand has expanded to hundreds of products from around the world, more than 250 stores nationwide, a direct-mail business that distributes millions of catalogs a year and a highly successful e-commerce site.

Do you make candy made with honey? Get them listed here by emailing info@bakingwithhoney.com.

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Bees & Beans’ Faith Dionne Celebrates Local Honey, Wins Good Food Award
Wednesday, February 20th, 2013

FaithDionne 199x300 Bees & Beans’ Faith Dionne Celebrates Local Honey, Wins Good Food AwardFaith Dionne started as a pastry chef, living and working all over the United States. She says that each town has a unique identity that she experienced through food. Now living in Portland, Ore., Dionne says that place is a paradise of ingredients and has grown a food community that celebrates locality. The 2013 Good Foods award winner has set out to showcase the region with an ingredient-driven candy bar line, http://beesandbeans.com/.

Q: Can you talk about your personal background and how you came to be an artisan candy bar maker?

A: My background is as a classically trained pastry chef. After culinary school, I worked in hotels and restaurants around the country for 10 years. I had been making salted caramels for friends and family for a while and noticed that they were typically eaten by threes and fours. I decided to start dipping bars of caramel to save time and things evolved from there.

Q: You use so many products from Oregon and you call it a paradise of ingredients. Why is that region such a great place to get items from, especially honey? 

A: Oregon has a vibrant and diverse farm culture. Chefs have been working hard to develop relationships and build systems in our community for decades. It’s easy to get inspired by a drive through the Willamette Valley. Wessels honey is another way to experience the Valley. We currently host a hive in our backyard for Beelocal, which places hives around the Portland area. Honey, like my candy bars, capture the specific place in which the bees live.

Q: Focusing on the honey bar, why was it important to you to use honey in this product?

A: The honey bar was my flagship product. I made the choice to use honey as my invert sugar in all of my products instead of glucose or corn syrup. It functions similarly, tastes amazingly, is produced locally and helps the local food system.

Q: What do you love most about working with honey?

A: I love the slight variations I see bucket to bucket. I wish I could read the honey like a little bee log. I know each harvest reflects what was happening in the bees’ area.

Q: What does it mean to you to win the Good Food Award?

A: The Good Food Award was an incredible honor. I was attracted to it because it is purely merit based. Products are blind tasted (no packaging, PR firms, or voting) and the finalists are vetted to assure good practices are employed. The purity of it is lovely and I hope that it is what remains in the specialty food world.

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2013 Candy Industry Kettle Award Nominees Announced
Wednesday, February 20th, 2013

There were four nominees for this year’s Candy Industry Kettle Award, selected by the magazine’s Kettle Committee. Patrick Huffman, president and COO of the Warrell Corp., is a retail owner of Pennsylvania Dutch Candies and a nominee.

Two of Pennsylvania Dutch’s treats, Honey Nut Crisps and Honey Toasted Cashews, are part of the line nominated for the award meant “as recognition of the contribution for ‘great or good’ of the industry, not only on the part of the person selected for the distinction, but of every member of the confectionery field who has devoted himself in whatever measure to make the business of candy making and selling a more profitable and happier one.”

Candy Industry readers and confectionery industry professionals can vote for their favorite nominee by vising the Kettle Awards Web site or by mailing or faxing the ballot in December’s issue of Candy Industry.

Other nominees include Bill and Jeff Birnn, co-owners of Birnn Chocolates of Vermont, Inc.; Joseph Zanetos, president and owner of Anthony-Thomas Candy Co.; and Greg McCormack, president of Kencraft Candy Co.

The 2013 Kettle Awards reception will be held in May during the Sweets & Snacks Expo in Chicago.

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