Ari's Picks

Venchi Chocolate Cigars at the Candy Store

Classic confection, influenced by Cuba, handcrafted in Turin Rocco Disderide, who along with his wife Katherine built the building we now know as the Deli back in 1902, was a lifelong lover of tobacco. He smoked a pipe and also cigars throughout his remarkable 105 years. Tobacco was so close to his heart that even […]

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Ari's Picks

Cashew Brittle from the Candy Manufactory

Terrific, toasted cashews in a lovely sheet of caramelized sugar A tasty treat if you’re in the mood for something sort of sweet, a touch savory, and mostly, just really, really good. It’s been a bit of a surprise sleeper on the Candy Manufactory scene—it showed up on the shelves 10 years or so ago […]

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Ari's Picks

Lakrids Danish Licorice

The Scandinavian candy classic comes to Zingerman’s Southside Lakrids is the story of a Dane, a man who had the courage and insight to make a small, but meaningful change. Instead of looking at licorice as the mass-market item it has become over the years, Johan Bulow believed he could create an artisan offering that […]

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Good Food

Have You Had Your Confection Consultation?

Surrender to the Sweet Spell of Allison Schraf and Zingerman’s Candy Store I was thrilled to meet Candy Store manager Allison Schraf at Zingerman’s Coffee Company for some morning caffeine and a chat about what she’s been up to. Like so many Zingerman’s passionate food professionals, Allison’s career path began elsewhere. In her case, with […]

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Ari's Picks

Alemany Almond Turron from Catalunya

A confectionery homage to Catalan almonds at the Candy Store Before there were chocolate shops, and centuries before bonbons became a thing that anyone could even imagine, if you wanted to impress someone you were going to visit and you lived in Spain, you probably took them some turron. This terrific soft almond turron (the top […]

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Ari's Picks

Chocolate Sprinkles Arrive from the Netherlands

The classic way for Dutch kids to start their day Although it’s not a combination that has historically been given much thought on this side of the Atlantic, the practice of eating bread and chocolate in tandem has long been hugely popular in Europe. The Pain au Chocolat I wrote about last week is one of the […]

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