BAKED
GOOD,
BAKING
INGREDIENT,
OR
CEREAL
➊ ATALANTA
CORPORATION
Pivetti Skura Nera Black
Pizza Flour
Contact: Jacque Folts
908.351.8000
jfolts@atalanta1.com
atalanta1.com
➋ SID WAINER & SON
SPECIALTY PRODUCE &
SPECIALTY FOODS
Jansal Valley Almond &
Vanilla Sugar
Contact: Henry Wainer
508.999.6408
hwainer@sidwainer.com
sidwainer.com
➌ STORYE BREAD
Fine Rye with Fruit & Nuts
Contact: Margita Lavallee
860.978.8398
margita@storyebread.com
storyebread.com
FALL 2014 S25
FINALISTS
➌
➋
➊
CALLIE'S CHARLESTON BISCUITS
Cheese & Chive Biscuits
CALLIE'S PETITE BISCUITS SCORE THEIR BIG FLAVOR from sharp cheddar
cheese and fresh chives. But the real secret, says co-owner Carrie Morey, is
the dough—which is always kneaded by hand. "A machine will overwork the
dough, yet by hand you know when it's ready to go in the oven," explains
Morey, daughter of Callie White, the Charleston, S.C., caterer who founded
her namesake company in 2005. Since then, these tender biscuits have been
earning raves from Southern-food fans.
"The cheddar and chive variety comes from my mom's original recipe,
and it's a top seller, along with our buttermilk biscuit," says Morey. "It has
a perfect blend of savory flavors, made with nothing but flour and butter
and completely natural ingredients." The biscuits come frozen, ready to be
reheated and served hot, "the way biscuits are meant to be eaten, before
room temperature changes their texture," Morey notes. Suggested retail
price: $14.95–$19.95/15 ounces. Contact: Carrie Morey; 843.577.1198; carrie@
calliesbiscuits.com; calliesbiscuits.com.—E. Crain
