Artisan chocolate - Articles - Page 3 | Snack Food & Wholesale Bakery

Natasha’s Just Brittle goes from the classroom to the candy store

7 Questions for the owner of Natasha's Just Brittle

Crystal Lindell

March 11, 2015

Natasha’s Just Brittle started seven years ago, back in 2007, as a learning activity — literally.

Treatsie: Delivering artisanal sweets monthly

Company helps customers discover high-end candies from small vendors with monthly subscription boxes.

Abigail Watt

March 11, 2015

Good food matters. That’s what Keith Hoelzeman and Jamie Walden thought when they started Treatsie.

50 Shades of Chocolate: A look at chocolate’s allure

Chocolate continues to inspire innovations around the world.

Bernie Pacyniak

February 18, 2015

Thanks to innovations from chocolate suppliers as well as equipment manufacturers, large and small companies have the ability to really create astounding chocolate creations.

Door County Candy: Fond memories fuel candy career

Summers spent working at relatives’ shop provides basis for an entrepreneurial career that provides confections to residents and tourists alike in picturesque Door County, Wis.

Bernie Pacyniak

February 13, 2015

Terry Ullman has worked as a machinist in a shipyard and as an environmental planner for Green Bay, Wis. During that time, however, he often would reflect about the summers spent as a teenager helping his Uncle Ken and Aunt Joyce at their Caramel Crisp Shop in Estes Park, Colo.

Cocoagraph Confections brings its headquarters to Petaluma, Calif.

Headquarters to include on-site production facility and retail space.

Abigail Watt

January 23, 2015

The Bay Area-based company is known for combining two perennial favorites: chocolates and pictures. Specifically, they prints edible images onto artisan chocolate bars.

Good Food Awards

2015 Good Food Awards winners provide a snapshot of emerging candy and chocolate artisans

America’s next wave of craft chocolate makers and confectioners recognized during annual event

Curtis Vreeland

January 14, 2015

The fantastic thing about American craft chocolate and confectionery movement is that it has wide tent-appeal, always welcoming a new wave of creative craftsmen and women.

Closures

Fearless Chocolate announces its closure

Company gives “Fearless farewell” to bid goodbye to eight years of chocolate making.

Kelsey Ott

December 3, 2014

California-based Fearless Chocolate announced Monday that it has stopped production and closed up shop.

Recchuiti Confections: Still driving (flavors) hard

Candy Industry Magazine revisits this heralded San Francisco-based confectioner after a 10-year hiatus to discover evolutionary changes, all revolving around a singular commitment to excellence.

Bernie Pacyniak

November 25, 2014

“I never settle, which drives people crazy,” Recchuiti asserts. “I have a difficult time being comfortable, so I throw myself into uncomfortable situations.”

Raaka Chocolates: Raw flavor powers growth

Brooklyn-based bean-to-bar operation finds following for its minimally processed chocolates that emphasize maximizing cocoa bean flavors.

Bernie Pacyniak

November 25, 2014

Meet Nate Hodge, a political speech major and onetime songwriter and vocalist for the alternative folk/ rock band, Tall Stranger. These days, however, he’s writing lyrics for a different life chapter, one that involves overseeing development and production of “virgin” chocolate products at Raaka Chocolate in Brooklyn, N.Y.

Dandelion Chocolate: On a mission

Former Silicon Valley entrepreneurs embrace bean-to-bar chocolate making, and find themselves delightfully overseeing a growth engine called Dandelion Chocolate.

Bernie Pacyniak

November 25, 2014

One of the first things a newcomer stepping into Dandelion Chocolate’s café and production area on Valencia St. in San Francisco experiences — besides the obvious hipster din and energy — is the large welcoming chalkboard.