Cashew Toffee and the Nut That Never Arrives in Its Shell
Cashews never arrive in their shells, for good reason. A look at the oil that makes them tricky, where the nut came from, and why it belongs in butter toffee.
Read more →
Cashews never arrive in their shells, for good reason. A look at the oil that makes them tricky, where the nut came from, and why it belongs in butter toffee.
Read more →Why chocolate turtles are shaped like turtles, and where the pecan came from before it landed in a candy case.
Read more →Caramel first, then a slow warmth that fades. Our spicy chocolate caramels carry a few thousand years of chocolate and chile in one small piece.
Read more →Our Honeycomb is light, crisp, and full of tiny bubbles. Here is the simple bit of food science behind that familiar crackle and melt.
Read more →Our chocolate-dipped marshmallows bring together a soft, pillowy center and a clean chocolate shell, with a little food history tucked into every bite.
Read more →Penoche Fudge brings brown sugar, caramel warmth, and old-fashioned candy-making tradition to the fall candy case in Ferndale.
Read more →Orange and chocolate have a natural way of brightening each other. Here is why our Orange Cream feels at home in the candy case as fall begins.
Read more →Victoria Cream carries a little of Ferndale into every bite, with handmade opera cream, walnuts, brandy, and a chocolate shell.
Read more →Nougat has been made around the Mediterranean for over a thousand years. Here is the story behind our honey almond nougat, made the old-fashioned way with honey and almonds.
Read more →Our Salted Pretzel Toffee brings brown sugar toffee, dark chocolate, pretzels, and sea salt together in a piece with plenty of texture and balance.
Read more →