(continued from p. 112)
factory tour
Knipschildt Chocolatier Petit
Egg Sampler in Chocolate.
Playing on the fun, youthful theme
of the beloved sandwich, Knipschildt
Chocolatier has included a dark chocolate PB&J; egg in its Petit Egg Sampler
in Chocolate for the Easter holiday
season. With a dark chocolate shell and a
filling of peanut butter ganache and grape jelly,
the treat is one of four eggs in three flavors in
the mini egg carton packaging. The distinctively packaged collection garnered a sofi Award for Innovation in Packaging Design or
Function in 2010. knipschildt.com
Main Street Cupcakes PB&J; Cupcakes.
In this Cleveland bakery's open-face PB&J;
cupcake, tender vanilla cupcakes are
filled with a copious amount of strawberry jelly. The perimeters of their
tops are then gilded with peanut butter buttercream, with the jam in the
center peeking through for added visual
appeal. Best of all, these treats can be shipped
nationwide. Hundreds of flavor varieties range from classic vanilla to
French toast to sambuca and berries. mainstreetcupcakes.com
Museum. Peerless offers tours to all kinds of groups, including
Culinary Institute of America students, a relationship that began 15
years ago when a CIA representative approached Sonja at the Fancy
Food Show about hosting a day of coffee education.
Coming Up
As presstime, the Vukasins are planning how to celebrate Peerless'
90th birthday at the Winter Fancy Food Show in San Francisco.
One thing they do know: they'll be offering new products. George Jr.
says they are particularly excited about a biodynamic coffee for retail
and foodservice that comes from a farm in Mexico.
"The growth and popularity of coffee doesn't surprise us much
because we've grown up in it and it's a beautiful world," George
Jr. says. "There are so many wonderful people involved, whether
it's coffee growers, roasters or the people who drink it. It's an
amazing product with a passionate following, and it's great to be a
part of that.
"There is a saying that once you've gone into the coffee business
and have to leave for whatever reason, you'll want to try and get back
into it. It's just that interesting."
Susan Segrest is a contributing editor to Specialty Food Magazine.
Wild Ophelia Peanut Butter
& Banana Milk Chocolate Bar.
From the new sister brand of Vosges
Haut Chocolat, this 41 percent cacao milk
chocolate bar stars an American artisanal
ingredient: Williams bananas from Uncle
Mikey's Hawaiian Foods in Hanalei, Kauai.
The handpicked, handcut dried bananas are
combined with peanut butter, milk chocolate
and sea salt. All of the bars in this line—which
highlights American farms and small food producers—feature U.S.-grown ingredients and are packaged in 100
percent recycled paperboard. wildophelia.com
Dina Cheney is the ÒTaste TestÓ columnist for Every Day with Rachael
Ray, plus the author of several cookbooks, including the new
Year-Round Slow Cooker and the forthcoming Meatless All Day.
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