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Ethereal Confections
Brent Bailey, November 7, 2014

Chocolate and love. They're so tied together, it can be hard to tell where one ends and the other begins....

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{"id":15682856,"title":"Ethereal Confections","created_at":"2014-10-21T11:13:10-04:00","body_html":"\u003cp\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/files\/etherealconfections_edited.jpg?70394\"\u003eChocolate and love. They're so tied together, it can be hard to tell where one ends and the other begins.\u003c\/p\u003e\n\u003cp\u003eThat couldn't be more true for Mary and Sara Ervin: the two's story begins at the intersection of two love affairs – one with chocolate, and one with a boy. In true foodie fairy tale fashion, the two girls set out separately into the world, strutted and struggled, started and stopped. Then, girl met boy...but the boy was the other girl's brother. A fast friendship ensued, a shared passion for chocolate blossomed, and soon enough a lovely chocolate confectionery was born. \u003c\/p\u003e\n\u003cp\u003eMary and Sara's chocolate shop, Ethereal Confections, makes truly dreamy chocolate: expertly crafted thanks to countless classes, inspired by global flavors and fueled by a quiet perfectionism, the sisters-in-law have become something of a legend in their hometown of Woodstock, Illinois.\u003c\/p\u003e\n\u003cp\u003eTheir status as hometown heroes is made even stronger by the fact that they're dedicated to sourcing from local businesses and using organic, preservative-free ingredients; and the shop itself has become a community hub of sorts, with its wide range of offerings (from 30 types of truffles to small-batch roasted peanuts from Chicago) and full coffee, beer, wine and craft cocktail bars. \u003cspan\u003eThe duo roasts their own chocolate directly from cocoa beans sourced from origins including Belize (our favorite!), crafting true bean-to-bar chocolate. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eSpending their days surrounded by familial warm-and-fuzzies, community support and swoon-inducing chocolate, it's no surprise the shop is teeming with lovey-dovey vibes (the two girls even co-habitate, along with Sara's husband Michael Ervin!). We're certain that's what makes their treats so ethereal – all that love's gotta go somewhere, and it tastes like it made its way straight into the chocolate. \u003c\/p\u003e\n\u003ch5\u003e\u003c\/h5\u003e","blog_id":1310142,"author":"Brent Bailey","user_id":23116578850,"published_at":"2014-11-07T13:39:00-05:00","updated_at":"2019-05-14T13:58:21-04:00","summary_html":"","template_suffix":"","handle":"ethereal-confections","tags":""}
Greyston Bakery
Brent Bailey, November 7, 2014

Greyston Bakery's mission is sweeter than a baked good, and puts a smile on our face before we even bite into...

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{"id":15492084,"title":"Greyston Bakery","created_at":"2014-09-25T15:56:47-04:00","body_html":"\u003cp\u003e\u003cspan\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/files\/greystonbakery_edited.jpeg?63443\"\u003eGreyston Bakery's mission is sweeter than a baked good, and puts a smile on our face before we even bite into one of their awesome products. They \"bake brownies to hire people,\" not the other way around, creating jobs designed to foster community economic renewal and personality transformation through a system they call PathMaking. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe founder Roshi Bernie Glassman is a Zen Master, and incorporates Buddhist philosophies and methods into the fabric of the company. The bakery, founded in 1982 and based in Yonkers, New York, has an open-door hiring policy. Glassman saw that employment was the key to breaking free from poverty, and so founded a bakery that's open to hiring just about anyone – regardless of social barrier, education, work history or criminal records. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eJobs at Greyston are designed to teach techniques that lead to self-sufficiency and personal growth through introspection. Greyston employees rate the quality of each of the 5 aspects of their Mandala – mind, body, health, spirit and self – on a worksheet, and use it to gauge personal growth and life progress. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Greyston \"Lifeplan\" helps employees integrate these skills into their everyday lives, solving areas of struggle or conflict before creating specific long- and short-term goals to work toward and monitoring progress. The goal is to provide a ripple effect of development throughout the entire community. \u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003eGlassman worked for years in Socially Engaged Buddhism, teaching Zen, founding the Zen Peacemakers and authoring a book. He also found time to earn a PhD in Applied Math, bringing a sharp analytical acumen to his current bakery endeavors that allows its continued success.\u003c\/p\u003e\n\u003cp\u003eSo far, the company's been very successful, both in social impact and as a profitable business. By churning out consistently delicious, high-quality treats – especially their brownies, which popular ice cream brand Ben \u0026amp; Jerry's has used in their products since the '80s – Greyston garners enough business to be profitable both financially and socially.\u003c\/p\u003e\n\u003cp\u003eThat's a company mission that's not hard to swallow. \u003c\/p\u003e","blog_id":1310142,"author":"Brent Bailey","user_id":23116578850,"published_at":"2014-11-07T13:35:00-05:00","updated_at":"2019-05-14T14:08:57-04:00","summary_html":"","template_suffix":"","handle":"greyston-bakery","tags":""}
Ticket Chocolate
Brent Bailey, November 5, 2014

Ticket Chocolate founders AmberLee and Andrea stand by the idea that hot chocolate is a hot ticket, no matter the...

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{"id":15378917,"title":"Ticket Chocolate","created_at":"2014-09-12T14:38:53-04:00","body_html":"\u003cp\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/files\/ticket_edit.jpg?70666\"\u003eTicket Chocolate founders AmberLee and Andrea stand by the idea that hot chocolate is a hot ticket, no matter the season. In fact, it was during the very sort of late-night conversation that requires a steaming mug of hot chocolate when the idea for the company was hatched. It's a company forged in family (the two are sisters-in-law), and their chocolate embodies that: simple, sweet, comforting and designed with precious moments in mind.\u003c\/p\u003e\n\u003cp\u003eAmberLee has long thought of chocolate as a part of the family: she grew up in the beautiful Maracaibo region of Venezuela with her family of European immigrants, amongst the world's most revered cacao. Naturally, she was surrounded by chocolate lovers and grew obsessed herself, all the way until she moved to Roseville, California with her husband and three children.\u003c\/p\u003e\n\u003cp\u003eAndrea grew up in the California Bay Area, and her strongest memories of hot chocolate come from the holiday visits she'd make in San Francisco, where a hot chocolate was clutched in her hands at all times while ogled toys in FAO Schwartz. She never outgrew her love of all things holiday; to this day she loves cool weather, holiday parties, giving gifts and anything sparkly. Now based in Vacaville, California with her husband and four children, Andrea handles marketing and networking for Ticket while AmberLee handles design\/photography and recipes. They create simple, high-quality drinking chocolate on a stick in luxe flavors like Spiced Ginger, Vanilla Mint and French Dark Truffle, using only the most sustainable ingredients, materials and practices. \u003c\/p\u003e\n\u003cp\u003eThe pair brought college pal (and likeminded foodie) Tyler on board to head up business development, special events and holiday gifting. He loves food, but also traveling – which fits perfectly with Ticket's goal to \"send\" you someplace beautiful, to create a moment to remember, like any great trip. \u003c\/p\u003e","blog_id":1310142,"author":"Brent Bailey","user_id":23116578850,"published_at":"2014-11-05T09:07:00-05:00","updated_at":"2019-05-14T14:58:18-04:00","summary_html":"","template_suffix":"","handle":"ticket-chocolate","tags":""}
Little Belgians
Brent Bailey, October 17, 2014

You’re probably familiar with a certain “cookie spread” that’s become very popular recently: cookies pulverized to a smooth paste, with...

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{"id":15564916,"title":"Little Belgians","created_at":"2014-10-01T17:54:41-04:00","body_html":"\u003cp\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/files\/littlebelgians_edited.jpg?62613\"\u003eYou’re probably familiar with a certain “cookie spread” that’s become very popular recently: cookies pulverized to a smooth paste, with the texture of peanut butter and the taste of a sweet, cinnamon-ginger-y cookie. But you’d be surprised to discover that the normal version of this cookie is even better than the spread, and its name is just as fun to say as the cookie is to eat. \u003c\/p\u003e\n\u003cp\u003eSpeculoos (say it with us! [speky’lo:s]) are crunchy cookies made of a unique mixture of 9 spices and baked into fun shapes with the help of wooden molds. They’re super popular in Belgium, where they’re served with coffee, tea or other hot drinks. \u003c\/p\u003e\n\u003cp\u003eBelgium just happens to be where maker Evy Ballegeer is from. There, she’d serve them to friends and family at “coffee klatches,” and found herself missing their familiar sweet crunch when she moved to Berkeley, California. She reached peak nostalgia in 2013, which was when she decided to found Little Belgians in order to recreate the speculoos of yesteryear and share the joy with her friends and loved ones. Evy uses only organic, local and fair-trade ingredients for the cookies, which also contain no preservatives and are packaged in US-sourced materials with compostable labels. \u003c\/p\u003e\n\u003cp\u003eWe love them for their totally addictive sweet taste, their impeccable ability to complement a cup of joe (and melt gloriously in your mouth after dunking), and the cute shapes they come in: there’s an umbrella (an homage to rainy Belgian afternoons), a bird (a shout-out to the Belgian national sport of pigeon hunting) and a house from Evy’s favorite Belgian city, Ghent. \u003c\/p\u003e\n\u003cp\u003eEvy’s speculoos are getting the recognition they deserve: Little Belgians is a finalist in the Marth Stewart American Made Awards! This might just be specu-lation, but we foresee Evy’s speculoos “spreading” far beyond our expectations. \u003c\/p\u003e","blog_id":1310142,"author":"Brent Bailey","user_id":23116578850,"published_at":"2014-10-17T16:28:00-04:00","updated_at":"2019-05-14T14:21:55-04:00","summary_html":"","template_suffix":"","handle":"little-belgians","tags":""}
Black Pig Meat Co
Brent Bailey, October 8, 2014

Bacon shouldn't leave you with a bad taste in your mouth. Black Pig Meat Co. knows this, and they've done...

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{"id":15602556,"title":"Black Pig Meat Co","created_at":"2014-10-08T15:51:36-04:00","body_html":"\u003ch5\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/files\/blackpig.jpg?65550\"\u003e\u003c\/h5\u003e\n\u003cp\u003eBacon shouldn't leave you with a bad taste in your mouth. Black Pig Meat Co. knows this, and they've done everything possible to ensure that their bacon won't: It's made from heritage breed pigs raised without antibiotics and hormones on a free-range country farm in Sebastopol, California.\u003c\/p\u003e\n\u003cp\u003eChefs Duskie Estes and John Stewart – the team behind Black Pig's much-beloved bacon – have been obsessed with using the highest quality ingredients to yield superior food since even before they were crowned King \u0026amp; Queen of Porc by \u003cem\u003eFood \u0026amp; Wine\u003c\/em\u003e. They first discovered this mutual interest while working together on the Seattle restaurant scene. Then they got married. Then they opened a restaurant and farm called Zazu in Santa Rosa, California and things really got going – both Zazu and Duskie and John started racking up accolades for their approach to farm-to-table, \"snout-to-tail\" Italian dishes and local, familial atmosphere.\u003c\/p\u003e\n\u003cp\u003eThe philosophy behind the fare came as a result of John's childhood spent in the kitchen of his family's catering company and his later years cooking at Seattle's Café Lago, where he fell in love with all things Italian – especially its emphasis on the connection between food and family. Meanwhile, Duskie's family-food association developed during weekly Wednesday dinners with her father and many years heading up restaurant kitchens across the country.\u003c\/p\u003e\n\u003cp\u003eJohn stepped up his salami game by studying with chef Mario Batali and at the University of Iowa Meat Lab (seriously, where do we sign up?!). Bacon was the logical next step. Soon enough, they had started Black Pig, where they \"slow down\" the often flash-cured bacon process and focus on quality over quantity.\u003c\/p\u003e\n\u003cp\u003eThese days, John (the rancher) and Duskie (the chef) dwell on a farm raising chickens, pigs, goats, turkey, rabbits...and their two girls, Brydie and MacKenzie. They spend their days experimenting with wine, pig breeding and boundary-pushing bacon. \u003c\/p\u003e\n\u003cp\u003eYou could call us jealous. But mainly we're just thrilled that they decided the bacon was just too good to hog it all (we couldn't resist) for themselves. \u003c\/p\u003e","blog_id":1310142,"author":"Brent Bailey","user_id":23116578850,"published_at":"2014-10-08T15:51:00-04:00","updated_at":"2019-05-07T16:15:13-04:00","summary_html":"","template_suffix":"","handle":"black-pig-meat-co","tags":""}
Pacific Pickle Works
Brent Bailey, September 15, 2014

Patience is not one of "Principal Pickler" Bradley Bennett's strong suits. In fact, his impatience dashed his dream of making...

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{"id":15158285,"title":"Pacific Pickle Works","created_at":"2014-08-19T13:38:50-04:00","body_html":"\u003cp\u003e\u003cspan\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/files\/pacificpickleworks.jpg?59759\"\u003ePatience is not one of \"Principal Pickler\" Bradley Bennett's strong suits. In fact, his impatience dashed his dream of making olives – and ruled out the possibility of becoming a winemaker altogether. It just takes too long to taste the fruits of your labors! Thankfully, he found another vinegar-y foodie endeavor that offered slightly closer to instant gratification – pickling! \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIn 2001, Bradley began making his spicy blend of pickles for friends and family from his kitchen in Santa Barbara, California. What started as a side-project to learn the craft gradually changed over time (much like a pickle-in-progress) into an annual holiday gift tradition. He'd pickle cucumbers, green beans and asparagus in a vinegary, garlicky, dill-y brine and give them out during the holidays. Eventually they became so popular that in 2010 he decided to start Pacific Pickle Works to feed the demand. Partnering up with his friend Emi Umezawa, the duo started churning out their spicy, spunky pickles en masse, aiming to revive the retro art of pickling with a modern attitude.\u003c\/p\u003e\n\u003cp\u003eSo in addition to the garlic and spices that make a pickle Pacific, Bradley injects each with a little bit of playfulness (because who wants a serious pickle?). They have awesome silly names like Asparagusto, Jalabeaños, Cukarambas, Carriots of Fire and our personal favorite, Cauli-flower Power (locally sourced with hints of coriander and a lively kick of red chili and jalapeño). \u003c\/p\u003e\n\u003cp\u003ePacific Pickle Works is a hit throughout Southern California, and now you can have these dill-icious treats delivered straight to your door. \u003c\/p\u003e","blog_id":1310142,"author":"Brent Bailey","user_id":23116578850,"published_at":"2014-09-15T15:45:00-04:00","updated_at":"2019-05-14T14:32:31-04:00","summary_html":"","template_suffix":"","handle":"pacific-pickle-works","tags":""}
Bittermilk
Brent Bailey, August 18, 2014

Who says you have to limit your chi-chi cocktail indulgence to the occasional adventurous order at some fancy downtown lounge? Bittermilk’s...

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{"id":14993389,"title":"Bittermilk","created_at":"2014-07-30T13:11:39-04:00","body_html":"\u003cp\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/files\/bittermilk.jpg?59660\"\u003eWho says you have to limit your chi-chi cocktail indulgence to the occasional adventurous order at some fancy downtown lounge? \u003cspan\u003eBittermilk’s “hand-crafted cocktail mixer compounds” (in gorgeous bottles, to boot), make it easy for the everyday enthusiast to enjoy schmancy cocktails, without having to do any of the work\u003c\/span\u003e. Cocktails should let you unwind after work, so husband and wife team Joe and MariElena Raya kindly do all the work for you to make ready-made craft cocktails a reality. \u003c\/p\u003e\n\u003cp\u003eWith deep roots in the restaurant and bar scene, Joe and MariElena were well-prepared to tackle the challenge of home bartending. Hand-making and –bottling the compounds from scenic Charleston, South Carolina, the former bartenders incorporate a bittering agent, sweetener and an acid to each recipe to create a well-rounded cocktail flavor. It’s easy as pie, just combine with the booze of your choice (recommended options are on the bottle), shake with ice and strain into a chilled glass.\u003c\/p\u003e\n\u003ch5\u003e\u003c\/h5\u003e","blog_id":1310142,"author":"Brent Bailey","user_id":23116578850,"published_at":"2014-08-18T16:37:00-04:00","updated_at":"2020-03-10T12:18:53-04:00","summary_html":"","template_suffix":"","handle":"bittermilk","tags":""}
Fixx Chocolates
Brent Bailey, August 18, 2014

Nicole Coady was already a renowned pastry chef when she travelled to Madagascar, but she’d never before left the United...

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{"id":14797561,"title":"Fixx Chocolates","created_at":"2014-07-08T11:57:19-04:00","body_html":"\u003cp\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/files\/fixxchocolates.jpg?59662\"\u003eNicole Coady was already a renowned pastry chef when she travelled to Madagascar, but she’d never before left the United States. The trip was an anniversary gift from the dessert restaurant Finale in Boston, Massachusetts, where Coady had been executive pastry chef for 14 years. Little did her co-workers know that this amazing gift would wind up inspiring Coady to leave Finale and start her own business as a chocolatier.\u003c\/p\u003e\n\u003cp\u003eCoady explored the rich world of Madagascan chocolate along with seven top chocolatiers. She was inspired by the cacao plantations, the natural landscape, and the achievements of the chocolate-makers, but it wasn’t until later that year, during a phone conversation with a new friend in the chocolate world, that she suddenly had the idea that pushed her to make the leap from pastry to chocolate and embark on a whole new, stateside journey to become a chocolatier.\u003c\/p\u003e\n\u003cp\u003eSo what was that moment of inspiration? She realized she wanted to build better versions of the drugstore candy bars of her childhood. Her new goal included the painful task of sampling all kinds of chocolate favorites, from high end confections to the cheapest mass-market bar, in order to nail down the ultimate gourmet candy bar experience. Coady’s relentless research paid off in elegant bars that truly tout an artist’s touch—she doesn’t even use molds! Even the most demanding chocoholics can get their fix from Fixx’s invigorating flavor experiences. \u003c\/p\u003e","blog_id":1310142,"author":"Brent Bailey","user_id":23116578850,"published_at":"2014-08-18T16:36:00-04:00","updated_at":"2019-05-14T14:01:00-04:00","summary_html":"","template_suffix":"","handle":"fixx-chocolates","tags":""}
Brooklyn Biltong
Brent Bailey, August 18, 2014

Growing up in Pretoria, South Africa, Ben developed an early fondness for the “biltong,” a local style of jerky, which...

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{"id":14993413,"title":"Brooklyn Biltong","created_at":"2014-07-30T13:14:27-04:00","body_html":"\u003cp\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/files\/biltong.jpg?59664\"\u003eGrowing up in Pretoria, South Africa, Ben developed an early fondness for the “biltong,” a local style of jerky, which his grandfather served up at his butchery (some of the “best in Pretoria”). All grown up and making a home in Brooklyn, New York, Ben realized the taste he associated with road trips through the South African landscape could translate perfectly as a protein-rich, sustainable snack.\u003c\/p\u003e\n\u003cp\u003eDried steak might seem like an odd vehicle for charitable causes, but owners Ben and Em were inspired by their love of Brooklyn to use their snack brand in the effort to ease homelessness in the borough. For each bag of the fortifying, seasoned dried steak that Biltong sells, the company gives some back to the homeless of Brooklyn. This “Eat and Feed” mentality was inspired by the couple’s ties to South Africa, and their desire to use an African product to support American people, and to follow a business model that champions social good. \u003c\/p\u003e","blog_id":1310142,"author":"Brent Bailey","user_id":23116578850,"published_at":"2014-08-18T16:35:00-04:00","updated_at":"2019-05-07T16:18:07-04:00","summary_html":"","template_suffix":"","handle":"brooklyn-biltong","tags":""}
Pickled Pink Foods
Brent Bailey, August 18, 2014

Jim Lawlor and Charlie Stephenson set out to create pickles like no other, inspired by their Southern culinary background. They...

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{"id":14993509,"title":"Pickled Pink Foods","created_at":"2014-07-30T13:24:51-04:00","body_html":"\u003cp\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/files\/pickledpink.jpg?59668\"\u003eJim Lawlor and Charlie Stephenson set out to create pickles like no other, inspired by their Southern culinary background. They started with a cinnamon-spiced cucumber pickle, perfect for piling onto a pulled pork sandwich, but their watermelon pickle takes their desire for unique flavors to a whole new level. Sweet and well-spiced, it’s a distinctive take on a traditional Southern recipe that is a must-taste for pickle lovers everywhere.\u003c\/p\u003e\n\u003cp\u003eWe’re all about this Atlanta-based company’s commitment to both culinary creativity and community development: a portion of its proceeds goes toward supporting non-profit Hunter’s Hotline, which provides confidential hotlines to schools and raises community awareness of youth issues. All their products are hand-cut and hand-packaged in Georgia, the old-fashioned way. That makes two things that’ll make you proud of your pickle choice. What more could you ask for?\u003c\/p\u003e","blog_id":1310142,"author":"Brent Bailey","user_id":23116578850,"published_at":"2014-08-18T16:33:00-04:00","updated_at":"2019-05-14T14:43:25-04:00","summary_html":"","template_suffix":"","handle":"pickled-pink-foods","tags":""}
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