Tuesday, January 23, 2007
Show Notes - Fancy Food Show - Tuesday
I have to say that the vibe today on the floor was vastly different from yesterday. I picked up lots and lots to sample at home.
- Hammond’s Candy had their Mitchell Sweets on display. They’re a marshmallow covered in caramel. Tasty looking ... I’m looking forward to it! Their booth was awesome looking with racks and racks of their hand twisted candy canes and lollipops. They have both a regular line and a new natural line (no artificial colors or flavors).
- I stopped by les Anis de Flavigny booth and was enchanted by their new package design. (They candies themselves are a panned sweet, with a center of a simple anise seed coated with layer upon layer of matte white sugar - an ancient tradition in Europe.) They didn’t muck around with it too much, they’re still classic oval tins. I’ll take photos and talk about them more in the future. They also have a new line that’s certified organic in Europe.
- I tried Mademoiselle de Margaux, which I admired from afar the whole show. Their package is elegant and the confection itself looks like simple twigs of chocolate. I sampled the whole line in chocolate, orange, mint and coffee. I can’t say much else because it appears the flyers I picked up are in French.
- As trends go, and everyone’s been talking about them now that the show is over, the one that I noticed is folks talking about their product being “All Natural” for the most part indicating that they’re courting Whole Foods.
- Brown & Haley has a new limited edition Raspberry Mountain Bar. Sounds tasty. (I actually liked the Peanut Butter one best so far.)
- Melville’s Candies, which is known for their fantastic barley sugar candies in bright colors and fun shapes, was really pushing their Honey Spoons. They’re spoons shaped lollies with loads of real honey in there. You can eat them or stir your coffee with them. I picked up both Tupelo and Clover varieties.
- Guittard was showing some new chocolates, including a 90% cacao. It was definitely dark, but rather buttery with some interesting vanilla notes.
- I gave Haribo‘s gummi Root Beer Barrels a couple of tries this week. They’re certainly interesting and I do like Haribo quite a bit (their Happy Cola is very good) but I wasn’t thrilled with these. They were spicy tasting but too sour and tangy to ring true for me.
- I tried a really local line of fudge from John Kelly Chocolates. They describe their fudge as being more truffle than fudge. I enjoyed the orange flavored stuff quite a bit and soon I’ll try more of it. They’re based right in Hollywood!
- I have lots more tasting notes and of course oodles of samples, cards and press kits to go through, so I’ll keep tonight’s notes briefer (I just got home from the airport and the neighbors came over to make look at me while I tried to organize my samples on the dining room table). I did got back to both of the crabby booths today that ran me off before, just to give them another chance. One had a different person there and it was an entirely different experience. The second was a booth where I not only got a cold reception earlier this week but also didn’t have a good interaction in Chicago at the All Candy Expo. I’m not naming names, but I am saying that by giving everyone another chance, the whole show is battin’ 1,000 for a warm welcome.
- Finally, at the end of the show the booth folk were more interested in making their exit. The fascinating part is that they don’t want to take their own stuff home. Most of the open cases can’t be sold, so they were either extremely generous with the visitors to their booth or they would trade with other vendors. There were even signs on some booths that said “we will barter” ... I was rather suprised to see it on an upscale Belgian chocolate vendor and there was the staff loading fine chocolates into plastic bags. I wonder what they got in return. A wheel of cheese? A tub of fine olives? Maybe some honey ... I’m just glad it seems like everyone is going home happy.
I’m home. I’m happy.
Meticulously photographed and documented reviews of candy from around the world. And the occasional other sweet adventures. Open your mouth, expand your mind.