Specialty Food Magazine

FALL 2017

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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TRENDY SWEET TREATS COMPILED BY NICOLE POTENZA DENIS buyers' picks From vegan coconut-milk chocolate bars to Icelandic chocolate with strong notes of licorice, customers around the country are discovering new favorite confections. PHOTOS (CLOCKWISE FROM TOP RIGHT): DEBRAND FINE CHOCOLATES; DUFFLET; MARIA SAN ANDRES; FRENCH BROAD CHOCOLATES; CHUAO CHOCOLATIER Nina Sparling, Bedford Cheese Shop, New York, NY • Dick Taylor Craft Chocolate 75% Brazil Fazenda Camboa Bar • French Broad Chocolates Malted Milk 44% Bar • Neto Chocolates Chocolate Covered Sandwich Cookies • Oregon Bark TomBumble Nutty • Tony's Chocolonely Dark Almond Sea Salt Bar Matt Caputo, Tony Caputo's Market & Deli, Salt Lake City, UT • Amano Artisan Chocolate Raspberry Rose Chocolate 55% Bar • Luisa Abrams Wild Cacao Rio Purus Brazil 70% Bar • OmNom Lakkris + Sea Salt Bar • Pump Street Bakery Chocolate Sourdough & Sea Salt 66% Bar • Scaldaferro Torrone with Rosemary Honey and Langhe Hazelnuts Jennifer Simon, Simon & Co., Wilmington, DE • Chuao Chocolatier Chocolate Bars • DeBrand Fine Chocolates Classic Collection • Dufflet Small Indulgences Nutt-E Dark Chocolate • Kohler Chocolates Variety Terrapins • Nancy's Candy Co. Peanut Butter Cups "Award-winning inclusion bars, wild-harvested cacao, slow- churned fermentation bars, chocolate mixed with sourdough breadcrumbs and sea salt are among the favorites." —Matt Caputo, Tony Caputo's Market & Deli, Salt Lake City, UT 10 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com

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