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.
Issue link: https://specialtyfoodmagazine.epubxp.com/i/79798
CANDY COUNTER and Apple Pie, are ideal for Thanksgiving dinners. Made using real fruit and veg- etables, they come in a variety of packaging options to make selling and gift-giving easy. "For candy stores, we have 45 flavors that they can offer to their customers in bulk. That way they can cut, pack and mix the fudge using their own boxing and packag- ing," Galli adds. The business also offers half-pound gift boxes and cupcake-shaped fudge in an assorted box with eight flavors. "I have a big sweet tooth and like to eat candy a lot," Galli says of her inspiration for creating new flavors. "I wanted to make VRÀ ™ *ROG $ZDUG 2XWVWDQGLQJ %DNHG *RRG %DNLQJ ,QJUHGLHQW RU &HUHDO; Madagascar Bourbon Pure Vanilla Bean Paste our flavors fun and interesting, because I think candy is fun." Her staff helps. "I have 'fudgettes' who have worked with me a long time, so we run contests in the fac- tory to create new flavors." To come up with clever names, like Cayinger, a rich choco- late fudge with cayenne pepper and ginger, and Panilla, a peanut butter and vanilla combo, the three store locations (including a 3,000-square-foot outlet store in the fac- tory) compete for a prize of two months' supply of fudge—which, needless to say, brings in a lot of great suggestions. New from Nancy's Candy this holiday season is an assortment of flavors such as Red Velvet Fudge, Moose Track Fudge, Turtle Fudge, Grasshopper (mint chocolate fudge) and German Chocolate. Maple Treats for Thanksgiving A fall classic, David's Chocolate Maple Crunch from Toronto's Chocolate Signatures doesn't just resemble Canada's distinctive maple leaf—these Belgian choco- late treats pack nuggets of real Canadian maple syrup. Though the majority of its pro- duction is in the spring, maple syrup's warm flavors—and exquisite pairing with other fall ingredients, such as pumpkin—give it a strong association with the cool seasons. And sales of Chocolate Maple Crunch rein- force that association: A year-round prod- uct for the company, it's especially popular in the fall months and makes an elegant Thanksgiving hostess gift. As would be expected, this product's popularity is immense in Canada. Heather Chu, Chocolate Signatures' brand manag- er, explains simply: "We're Canadian. And while there are people who love it and people who don't in other places, we all love it." In fact, this particular truffle began as a part of a larger Canadian collection, Chu notes, "but the maple leaf truffle 32 ❘ SPECIALTY FOOD MAGAZINE ❘ specialtyfood.com PHOTO: CHOCOLATE SIGNATURES