makers // Mouth.com

Dona Chai
Brent Bailey, April 4, 2016

Amy Rothstein cofounded Dona Chai with her brother Peter before she even turned 26. They seem to have picked up...

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{"id":113853893,"title":"Dona Chai","created_at":"2016-03-28T14:08:58-04:00","body_html":"\u003cp\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/files\/DonaChai-edited_b9eb1d91-98c0-4d08-a4ca-da27b3d19ecd.jpg?13452073715948248115\" alt=\"\"\u003eAmy Rothstein cofounded Dona Chai with her brother Peter before she even turned 26. They seem to have picked up entrepreneurism from their father, who would always tell them about the weekly bike delivery service he started to bring bagels to his neighbors when \u003cem\u003ehe\u003c\/em\u003e was a kid.\u003c\/p\u003e\n\u003cp\u003eThe idea came to Amy while completing a master’s in Food Studies at New York University – if NYC had a burgeoning local food movement, even a locally roasted coffee movement, why was there no locally sourced chai?\u003c\/p\u003e\n\u003cp\u003eArmed with a stint on an urban farm and a farm-to-table culinary program under her belt, Amy started with a traditional Indian chai mix – black tea, spices, milk and sugar. Back home in Detroit, Michigan, she shared test batches with her pals and got inspired by a fellow chef friend who made a version with strong cardamom flavor. She also opted for cold-pressed ginger juice, rather than the ubiquitous ground ginger, which can quickly lose its signature bite.\u003c\/p\u003e\n\u003cp\u003eDona Chai begins with Brooklyn-sourced whole spices ground fresh for each new batch to maximize flavor. The spices are then steeped in small batches of slow-brewed organic black tea. After steeping, all ingredients are composted locally.\u003c\/p\u003e","blog_id":1310142,"author":"Brent Bailey","user_id":23116578850,"published_at":"2016-04-04T11:38:00-04:00","updated_at":"2019-05-14T13:52:04-04:00","summary_html":"","template_suffix":"","handle":"dona-chai","tags":""}
Vincent Family Cranberries
Brent Bailey, March 28, 2016

Vincent Family Cranberries really is a family business, with roots reaching back into 1957, when Ty and Tim’s grandparents, Elmer...

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{"id":113462149,"title":"Vincent Family Cranberries","created_at":"2016-03-21T12:27:57-04:00","body_html":"\u003cp\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/files\/601193_10151800083075008_917843243_n_grande.jpg?1305069932069273900\" alt=\"\"\u003eVincent Family Cranberries really is a family business, with roots reaching back into 1957, when Ty and Tim’s grandparents, Elmer and Velna Robison, started the very first family cranberry bog in southern Oregon. Their mother Kay Robison (aka ‘Golly’) married a salmon fisherman named Bill Vincent. Bill wasn’t convinced that trawling would remain a lucrative business, so he took up his father-in-lawǯs trade and started farming the cranberry bog in Bandon, just .5 miles from the Pacific coast.\u003c\/p\u003e\n\u003cp\u003eRight around that time, a big fruit company – you might know it, it rhymes with Smocean Spray – had really pushed cranberry juice blends in the market, bumping the price per pound of cranberries in Oregon from 20 cents to 60 cents (as of 2014, it’s now somewhere around 27 cents).\u003c\/p\u003e\n\u003cp\u003eThe cranberry bog in Bandon benefits from being so close to the Pacific Ocean. The year-round cool climate ensures a long growing season (about six to eight weeks longer than most others in the industry). The salty winds make for hardier cranberries that are smaller than most, with a deeper red color, more concentrated tart flavor but a higher natural sugar content, which the Vincents capitalize on byharvesting berries as late as possible when theyǯre at their ripest.\u003c\/p\u003e\n\u003cp\u003eCranberries are pressed into various juice blends or get infused with unsweetened apple juice and dried to a chewy but soft texture. The Vincents sell these dried cranberries solo or mixed with other dried fruits, like blueberries or cherries.\u003c\/p\u003e","blog_id":1310142,"author":"Brent Bailey","user_id":23116578850,"published_at":"2016-03-28T13:18:00-04:00","updated_at":"2019-05-14T15:02:37-04:00","summary_html":"","template_suffix":"","handle":"vincent-family-cranberries","tags":""}
McCrea's Candies
Brent Bailey, March 28, 2016

Jason McCrea, self-proclaimed “Chief Caramel Scientist” at his eponymous McCrea’s Candies, actually is a scientist, and is possessed by a singular...

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{"id":113838405,"title":"McCrea's Candies","created_at":"2016-03-28T12:32:56-04:00","body_html":"\u003cp\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/files\/McCrea_sCandies_-edited_2499b2bd-1592-4cdb-9a99-4c78eed2512d_large.jpg?v=1501176508\" alt=\"\"\u003eJason McCrea, self-proclaimed “Chief Caramel Scientist” at his eponymous McCrea’s Candies, actually \u003cem\u003eis\u003c\/em\u003e a scientist, and is possessed by a singular thought – to make the best caramel in the world. We’re so in.\u003c\/p\u003e\n\u003cp\u003eJason’s first batch of caramel was cooked in his home kitchen with a wooden spoon, a few pots and a candy thermometer (science!). The experiments proved fruitful – his sons soon insisted on caramel gifts to bring to school. Jason’s fledgling business quickly outgrew that first little kitchen, enabling him to purchase a “computer-driven batch cooker” – essentially, an insanely smart machine that regulates temperature a tenth of a degree, and stirs the caramel to ensure even heating.\u003c\/p\u003e\n\u003cp\u003eThis machine eliminated inconsistent variables, so Jason could focus on improving other parts of the process, like purchasing a 20th century, single-motor wrapping machine to cut the caramels and wrap them in cellophane. (It turns out 100 caramels per minute, in case you were wondering).\u003c\/p\u003e\n\u003cp\u003eWe’ve conducted countless flavor tests and chewing experiments, and have come to a pretty universal conclusion: Jason’s caramels are just about the closest thing to “best” we’ve ever tasted.\u003c\/p\u003e","blog_id":1310142,"author":"Brent Bailey","user_id":23116578850,"published_at":"2016-03-28T13:06:00-04:00","updated_at":"2019-05-14T14:24:25-04:00","summary_html":"","template_suffix":"","handle":"mccreas-candies","tags":"","image":{"created_at":"2017-07-27T13:28:40-04:00","alt":"","width":240,"height":160,"src":"\/\/mouth.com\/cdn\/shop\/articles\/McCrea_sCandies_-edited.jpg?v=1501176520"}}
Cocoa Sante
Brent Bailey, October 8, 2015

Due to their dual positions as self-proclaimed “professional mothers,” Jen and Shannon have gotten pretty good at finding healthy, balanced,...

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{"id":53022277,"title":"Cocoa Sante","created_at":"2015-09-17T10:10:49-04:00","body_html":"\u003cp\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/files\/CocoaSante-edited_large.jpg?4408969283314352248\"\u003eDue to their dual positions as self-proclaimed “professional mothers,” Jen and Shannon have gotten pretty good at finding healthy, balanced, chemical-free foods for their family dinner tables, lunch boxes and breakfast spreads.\u003c\/p\u003e\n\u003cp\u003eThank goodness that they understand the importance of a small dessert, the occasional piece of candy or slice of cake. But they were having trouble finding such treats that fit their dietary philosophy: everything, including fat and sugar, in moderation! Jen turned her attention to hot cocoa, testing recipes and experimenting with ingredients until she hit the perfect blend. And as if that weren’t enough, once Cocoa Santé was born, they researched the best packaging for instant cocoa to satisfy large families (big tins) and individuals (one-serving pouches).\u003c\/p\u003e\n\u003cp\u003eCocoa Santé sources organic cacao from co-op farms owned by small-scale farmers in the Dominican Republic and South America. Each blend is sweetened with organic cane sugar and finished with nonfat milk powder.\u003c\/p\u003e","blog_id":1310142,"author":"Brent Bailey","user_id":23116578850,"published_at":"2015-10-08T09:36:00-04:00","updated_at":"2019-05-14T13:49:59-04:00","summary_html":"","template_suffix":"","handle":"cocoa-sante","tags":""}
Flying Bird Botanicals
Brent Bailey, August 20, 2015

Scout Urling and Flying Bird Botanicals in Bellingham, Washington, are committed to supporting local farmers in the Pacific Northwest and...

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{"id":35122693,"title":"Flying Bird Botanicals","created_at":"2015-07-01T10:48:13-04:00","body_html":"\u003cp\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/files\/FlyingBirdBotanicals-edited_large.jpg?10147470373843939303\"\u003eScout Urling and Flying Bird Botanicals in Bellingham, Washington, are committed to supporting local farmers in the Pacific Northwest and sourcing fresh incredible herbs from wild harvesters to round out their incredible organic teas. It’s everything you want in a cuppa: 100% organic tea leaves, organic herbs and spices and, of course, caffeine. Every tin is made of recycled steel, and each tea bag inside is 100% compostable. We’re so ready to “Drink In The Goodness.”\u003c\/p\u003e","blog_id":1310142,"author":"Brent Bailey","user_id":23116578850,"published_at":"2015-08-20T14:09:00-04:00","updated_at":"2019-05-14T14:01:27-04:00","summary_html":"","template_suffix":"","handle":"flying-bird-botanicals","tags":""}
Dandelion Chocolate
Brent Bailey, June 16, 2015

Born in early 2010, Dandelion Chocolate is a bean-to-bar chocolate factory based in the Mission District of San Francisco. They...

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{"id":7294202,"title":"Dandelion Chocolate","created_at":"2013-02-05T19:46:11-05:00","body_html":"\u003cp\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/files\/dandelion_Chocolates_80436_medium.jpg?3862\"\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eBorn in early 2010, Dandelion Chocolate is a bean-to-bar chocolate factory based in the Mission District of San Francisco. They make chocolate using only two ingredients: cocoa beans and organic cane sugar. Small batches of high-quality beans are roasted, cracked, sorted, winnowed, ground, conched and tempered, and the chocolate bars are carefully molded and packaged by hand. Dandelion sources directly from producers and travels to the beans' origins as frequently as possible to strengthen relationships with their partners. Dandelion's goal is to preserve the characteristics and nuanced flavors of each single origin.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eDandelion was founded by Todd Masonis and Cam Ring. But they don't come from a storied line of chocolate makers... the two worked in the tech world up until a few years ago. On a whim, they started tinkering around with cocoa beans and the machines needed to process them. They stayed in the garage phase, selling their bars at the San Francisco Underground Market (the same one that launched many a Mouth favorite). For those unfamiliar, guests paid $5 to try offerings from new food companies... without health permits. We've heard from SF makers that this phenomenon came about because Bay Area commercial space rent can reach astronomical heights that a newbie in the field can't afford—we love that a space exists to support their growth. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eWhen they started to take off, they expanded to a facility, but they never switched over to the large-production machines. Instead, they \u003cspan\u003ebuilt, tinkered with, or totally overhauled each of their machines\u003c\/span\u003e to work with their small-batch production size. Their dedication to small production led to a loyal following... one that extends far beyond SF now. In addition to their Valencia Street cafe and factory, Dandelion expanded to Tokyo as of early 2016. Raising the bar worked out for them.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch6\u003e\u003c\/h6\u003e\n\u003ch6\u003e\u003c\/h6\u003e\n\u003c!-- test --\u003e","blog_id":1310142,"author":"Brent Bailey","user_id":23116578850,"published_at":"2015-06-16T20:54:00-04:00","updated_at":"2019-06-10T15:07:09-04:00","summary_html":"","template_suffix":"","handle":"dandelion-chocolate","tags":""}
Lillie's Q
Brent Bailey, June 11, 2015

The phenomenal taste of Lillie's Q sauces wasn't created overnight. It's three generations in the making, the flavor profiles as unique...

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{"id":16565648,"title":"Lillie's Q","created_at":"2015-01-06T11:00:58-05:00","body_html":"\u003cdiv style=\"text-align: left;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/files\/LQ_CharlieMcKenna_RT_1_240x240.jpg?v=1624888361\" alt=\"lillie's q maker\" style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003c\/div\u003e\n\u003cp\u003eThe phenomenal taste of Lillie's Q sauces wasn't created overnight. It's three generations in the making, the flavor profiles as unique and shaped by time as the regional Southern barbecue traditions from which they draw.\u003c\/p\u003e\n\u003cp\u003eCharlie McKenna's grandmother Lillie was a sauce-master, and he grew up learning the tricks and secret ingredients to her incredible creations. Destined for a culinary life, Charlie left home in Greenville, South Carolina to hone his skills at top restaurants in Miami, New York and Chicago before opening Lillie's Q (in honor of the woman herself and for Charlie's father, Quito) in Chicago's hip Bucktown neighborhood in 2010. Serving traditional barbecue and Southern food in a contemporary atmosphere, the restaurant soon began garnering accolades – Food \u0026amp; Wine called it the \"best new barbecue restaurant in the country,\" among other glowing reviews. But everyone knew the real star of the show was the sauces, which Time Out Chicago called \"lappable.\" \u003c\/p\u003e\n\u003cp\u003eThankfully, Chef McKenna had mercy on us and started selling the proprietary sauces to the world at large, so amateur BBQ cooks could recreate Lillie Q's to-die-for dishes in their own kitchens. Each sauce is handcrafted according to the finely tuned family recipes from Lillie herself, and each captures the unique barbecue style of a specific Southern region. The Carolina sauce features the tomato and vinegar-based, tangy-sweet sauce characteristic of that region (Charlie's own!), made distinct by Lillie's secret ingredients – apple and lime juice. \u003c\/p\u003e","blog_id":1310142,"author":"Brent Bailey","user_id":23116578850,"published_at":"2015-06-11T12:40:00-04:00","updated_at":"2021-07-02T10:40:37-04:00","summary_html":"","template_suffix":"","handle":"lillies-q","tags":""}
Brooklyn Brittle
Brent Bailey, February 25, 2015

At an age when the average kid may not know how to turn on the oven, Joanne Lomanto was heading...

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{"id":17390848,"title":"Brooklyn Brittle","created_at":"2015-02-24T11:14:12-05:00","body_html":"\u003cp\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/files\/BrooklynBrittleMakerPhoto2016_crop.jpg?16918369222553400923\" alt=\"\"\u003eAt an age when the average kid may not know how to turn on the oven, Joanne Lomanto was heading home after school to bake cookies – and not just any cookies. Already she liked to reinvent the classics and create new flavors. \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eJoanne grew up and went off to work in the very grown-up world of finance, but her love of baking never diminished, so in her free time, she baked treats for parties and events.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eOne day she went to hear two fellow Barnard College alumnae speak. Bari Norman (CEO of \"Expert Admissions\") and Stella Grizont (Managing Director at \"Ladies Who Launch\") gave a talk on women taking their ideas to new heights. Joanne decided she needed to take the advice and inspiration seriously, and soon after the idea for Brooklyn Brittle was born: She'd create modern takes on traditional ingredients, making a brand new baked good sure to win the hearts, minds (and spending money) of children and adults everywhere. \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eHere's to childhood dreams and wholesome treats!\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","blog_id":1310142,"author":"Brent Bailey","user_id":23116578850,"published_at":"2015-02-25T10:09:00-05:00","updated_at":"2022-05-17T12:20:38-04:00","summary_html":"","template_suffix":"","handle":"brooklyn-brittle","tags":""}
Mike's Hot Honey
Brent Bailey, January 27, 2015

The epic tale of Mike's Hot Honey begins in the northeastern state of Bahia in Brazil. There's an element of destiny to...

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{"id":16829112,"title":"Mike's Hot Honey","created_at":"2015-01-23T12:08:21-05:00","body_html":"\u003cp\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/files\/mikeshothoney_cropped.jpeg?210089\"\u003eThe epic tale of Mike's Hot Honey begins in the northeastern state of Bahia in Brazil. There's an element of destiny to it all: Michael Kurtz's parents met on a trek through Brazil. They settled in Amherst, Massachusetts, where Mike developed a passion for music. At the University of Massachusetts, Mike designed his own major combining Brazilian music, Portuguese and Afro-Brazilian history and cultural studies. \u003c\/p\u003e\n\u003cp\u003eHe studied abroad in the Bahian city of Salvador for a year, after which he and a few friends embarked on a five-day rainforest hike through the Brazilian backcountry. That led them to a tiny, remote jungle town. After eating nothing but beans for five days, they were thrilled to hear tell of a pizza place run in someone's backyard (Brazilians are crazy for pizza – but really, who isn't?). There, Mike noticed everyone pouring tons of chile-infused honey all over the pizza. He tried it and was instantly blown away – it seemed to perfectly capture the incredible vitality he loved about Brazil, while also tasting amazing with the charred crust, cheese and basil.\u003c\/p\u003e\n\u003cp\u003eThe owners showed Mike how they made it: with chiles grown in their backyard then steeped in honey and served in jars with the chiles left in. Maybe it was the exhaustion, or maybe the honey was just \u003cem\u003ethat good\u003c\/em\u003e – either way, all things academic in Mike's mind were replaced by an obsession with hot honey. \u003c\/p\u003e\n\u003cp\u003eHe returned to the States, and while he was settling back into New York City he kept his connection to Brazil alive by experimenting with making his own Hot Honey. \u003c\/p\u003e\n\u003cp\u003eOne night at the then-new Brooklyn pizzeria Paulie Gee's, Paulie himself came by Mike's table (as he's wont to do), and the two started talking. Mike was looking for a new job, and Paulie, recognizing a fellow pizza enthusiast, invited him to work at the restaurant as a pizza apprentice. Soon enough Mike was climbing the ranks, quietly using his Hot Honey on Paulie Gee's sopressata pie. \u003c\/p\u003e\n\u003cp\u003eThe Hot Honey began generating major buzz. People started asking about it, requesting to have it on the side. Soon enough, bottles were on each table, people were asking Mike where they could get their own, and Paulie Gee's began selling it at the bar. Mike soon took matters into his own hands, selling his recipe on his own website. \u003c\/p\u003e\n\u003cp\u003eNow, at the end of the epic journey of Mike's Hot Honey from the depths of the Brazilian jungle to our office, we're so happy to be able to send it on its next trip: into your Mouth!\u003c\/p\u003e","blog_id":1310142,"author":"Brent Bailey","user_id":23116578850,"published_at":"2015-01-27T13:33:00-05:00","updated_at":"2019-05-14T14:25:23-04:00","summary_html":"","template_suffix":"","handle":"mikes-hot-honey","tags":""}
Live Love Pop
Brent Bailey, January 22, 2015

You could say that popcorn is a bit of a lost art. With the advent of the microwave and the...

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{"id":16570688,"title":"Live Love Pop","created_at":"2015-01-06T17:39:55-05:00","body_html":"\u003cp\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/files\/livelovepop_crop.jpeg?135008\"\u003eYou could say that popcorn is a bit of a lost art. With the advent of the microwave and the microwavable popcorn that promptly followed, the popcorn-making process has been reduced to nothing more than counting seconds between pops as you watch a revolving folded paper packet slowly expand behind the glass. \u003c\/p\u003e\n\u003cp\u003eLauren Brundage is one of the rare few who have remained faithful to the old popping ways, and the petite popcorn powerhouse has made it her life's mission to convert the rest of the world. She grew up in Dallas, Texas, cooking alongside her mama and developing a penchant for popcorn in particular. By the time she was grown-up, she had her homemade popcorn perfected, and served up kernels to her friends on the reg. Then the idea popped into her head that the world needed to taste her delicious snack for themselves.\u003c\/p\u003e\n\u003cp\u003eWhat set it apart were the simple things: stove-popping, small-batches, hand-tossed with homemade seasoning. Equally impressive was the fact that the popcorn's extremely delicious flavor didn't come loaded up with sugar or calories. It seemed like the perfect product to take the snack world by storm – seriously healthy, yet delicious and satisfying. Like \"nature's candy,\" Lauren calls it – and it's all being made in Addison, Texas. \u003c\/p\u003e\n\u003cp\u003eWith its festive packaging and even more festive flavor (like Lime Fresco – so zesty), we foresee Live Love Pop making a deliciously successful climb to the top. \u003c\/p\u003e","blog_id":1310142,"author":"Brent Bailey","user_id":23116578850,"published_at":"2015-01-22T13:50:00-05:00","updated_at":"2019-05-14T14:22:11-04:00","summary_html":"","template_suffix":"","handle":"live-love-pop","tags":""}
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