Brian hosted a chocolate tasting party in their working kitchen.
The sea salt caramels and bacon brittle were favorites.
The marshmallow pie was divine!
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Location:St. Louis, MO
Saturday, November 20, 2010
Kakao Chocolate
Brian and Melanie Pelletier and their staff welcomed us to Kakao Chocolate. www.kakaochocokate.com
Brian hosted a chocolate tasting party in their working kitchen.
The sea salt caramels and bacon brittle were favorites.
The marshmallow pie was divine!
- Posted using BlogPress from my iPhone
Brian hosted a chocolate tasting party in their working kitchen.
The sea salt caramels and bacon brittle were favorites.
The marshmallow pie was divine!
- Posted using BlogPress from my iPhone
Lake Forest Confections
Lake Forest Confections is a mainstay in St Louis.
The store has a heritage that is decades old.
Lake Forest Bakery closed next door to the candy store. After so many customers came in to Lake Forest Confections looking for baked goods, the candy store decided to add baked goods to their product line.
The Lake Forest version of the rocky road confection.
NEW peppermint truffles just debuted this week!
The decorations are handmade by artisans in the shop.
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The store has a heritage that is decades old.
Lake Forest Bakery closed next door to the candy store. After so many customers came in to Lake Forest Confections looking for baked goods, the candy store decided to add baked goods to their product line.
The Lake Forest version of the rocky road confection.
NEW peppermint truffles just debuted this week!
The decorations are handmade by artisans in the shop.
- Posted using BlogPress from my iPhone
Location:St Louis, MO
Friday, November 19, 2010
The Fountain on Locust
Joy, the owner of the Fountain, is said to have painted the art deco murals on the walls at the restaurant wrapping around the ice cream counter and chocolate confections case.
The lunch crowd just left (we missed the photo because we lingered after lunch sampling chocolates and ice cream).
The chocolate case features some of their own seasonal confections plus favorites from Asher's and Sanders, both RCI wholesale members.
The ticket for lunch came with cranberry fudge bits- the perfect way to end a meal!
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The lunch crowd just left (we missed the photo because we lingered after lunch sampling chocolates and ice cream).
The chocolate case features some of their own seasonal confections plus favorites from Asher's and Sanders, both RCI wholesale members.
The ticket for lunch came with cranberry fudge bits- the perfect way to end a meal!
Posted using BlogPress from my iPhone
Location:St Louis, MO
Thursday, September 16, 2010
George's Candy
Everybody loves the macaroons at George's!
This is the last stop on the tour days during the 2010 Fall Regional Institute. Join us at upcoming events! Find more information at www.retailconfectioners.org
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This is the last stop on the tour days during the 2010 Fall Regional Institute. Join us at upcoming events! Find more information at www.retailconfectioners.org
Posted using BlogPress from my iPhone
Shriver's Salt Water Taffy
Shriver's was est. in 1898 and they learned that taffy, fudge, caramel popcorn and mint rolls were great sweets to make along the coast. High temperatures and humidity does not lend itself well to chocolate making.
Shriver's coined the name 'salt water taffy' and that is still a signature item. They pull 50 pounds at a time.
Cooking, pulling and wrapping are the three steps to making taffy.
They operate a gelato shop next door offering a cool treat in the summer sun.
They pipe chocolate designs and decorate them with non-pareils to create delicate decorations.
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Shriver's coined the name 'salt water taffy' and that is still a signature item. They pull 50 pounds at a time.
Cooking, pulling and wrapping are the three steps to making taffy.
They operate a gelato shop next door offering a cool treat in the summer sun.
They pipe chocolate designs and decorate them with non-pareils to create delicate decorations.
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Lucille's Own Make Candies
Janice, the third generation chocolatier in the family, welcomed us to Lucille's in Manahawkin, New Jersey.
Second generation chocolatiers, Larry and Ginger keep the retail store running, fix machines and run errands for the company.
The retail store features long candy cases of chocolate jellies, creams, caramels, clusters, bark and nuts. They sell whole blocks of chocolate to customers, too.
The starch room houses crackers, pretzels and all the items that need to stay dry with little exposure to humidity.
Their signature butter creams are made in house. The cutter, bottomer, coated and cooling table facilitate fast and continuous production. They make over 5,000 pounds of finished butter creams each year.
Fourth generation family member, Katherine, oversees quality control and packing.
Their other location makes hollow chocolate molds.
We had a great time on the tour!
Posted using BlogPress from my iPhone
Second generation chocolatiers, Larry and Ginger keep the retail store running, fix machines and run errands for the company.
The retail store features long candy cases of chocolate jellies, creams, caramels, clusters, bark and nuts. They sell whole blocks of chocolate to customers, too.
The starch room houses crackers, pretzels and all the items that need to stay dry with little exposure to humidity.
Their signature butter creams are made in house. The cutter, bottomer, coated and cooling table facilitate fast and continuous production. They make over 5,000 pounds of finished butter creams each year.
Fourth generation family member, Katherine, oversees quality control and packing.
Their other location makes hollow chocolate molds.
We had a great time on the tour!
Posted using BlogPress from my iPhone
Wednesday, September 15, 2010
Awards banquet
Bob Anderson entertained us with beach-themed acoustic guitar music during the casual banquet dinner.
Dinner was salad, lobster, scallops, sausage, scallops, corn on the cob, pasta, chicken finished with chocolate and ice cream and coffee.
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Dinner was salad, lobster, scallops, sausage, scallops, corn on the cob, pasta, chicken finished with chocolate and ice cream and coffee.
Posted using BlogPress from my iPhone
IT'SUGAR
The Atlantic City boardwalk leads to IT'SUGAR, a retail franchise specializing in nostalgic, major branded candy.
Islands of candy separated candy balls, gummies and sours.
Their largest gummy beat is 9" tall!
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Giambri's favorites
They make and wholesale chocolate covered pretzels with over 50 different toppings.
Their caramel filled waffles are divine!!
- Posted using BlogPress from my iPhone
Their caramel filled waffles are divine!!
- Posted using BlogPress from my iPhone
Giambri's Quality Candy in Clementine, NJ
They make a fantastic wintergreen or teaberry candy cane treat using a traditional pulled method shaped by hand covered with leather gloves on a canvas board. The gas heat keeps the candy soft and easy to work with during the process.
He evens out the stripes and shapes it on a rotating canvas bed.
The finished piece is cut by hand and formed into a candy cane on a wooden hook mold.
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