Specialty Food Magazine


Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

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Page 78 of 203

The gold standard. Enstrom has grown into one of the fnest confectioneries known around the world for its quality toffee and chocolates. Our dedication to quality ensures the highest standards possible. After all, if you're going to indulge, make it worth it. Come experience the luxury at booth #2066 of the Summer Fancy Food Show. www.enstrom.com TM open-book demonstration farm, as a way to encourage and support young farmers to enter the goat dairy industry. Local milk supply hasn't kept up with the creamery's growth in the past decade, and the sector lacks the strong appeal of cow dairy farming, Reese says. Partnering with Vermont Technical College, the creamery began to bring agricultural students to work on the farm and learn about the goat dairy industry as part of their curriculum. The mission was threefold: to grow and improve Vermont Creamery's own production, bolster the state's goat dairy industry as a whole, and prove goat dairy farming to be a viable business for future farming generations. "It's all about trying to get as much information as we can as a model farm, and using that information to develop best practices," Reese explains. The Consumer Connection While formal programs may entice industry professionals, fun is the key ingredient to engage consumers and strengthen brand loyalty. Some producers cherry-pick from their trade education to create consumer-friendly activities, while others dive deeper with an already-rapt audience. Lake Champlain Chocolates has offered chocolate tours, tast- ings, and demos at its Burlington, Vermont, factory for years. When the company opened South End Kitchen last year, across the street from its main factory and retail space, the business was able to accommodate growing demand—and ever-increasing crowds—for "We're fnally able to get our customers to roll up their sleeves and to learn how to make chocolate." Summer Fancy Food Show Booth 2066 (continued on p. 197) PHOTO: SOUTH END KITCHEN 76 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com

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