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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info@ReliantRibbon.com • Call 1 - 8 0 0 - 8 8 6 - 2 6 9 7 A Family Business Since 1963 Specialty Foods Deserve Specialty Ribbons S H O W R O O M L O C A T I O N S : ATLANTA • DALLAS • NEW JERSEY · Specializing in Custom Ribbons and Bows · Custom Printing on Ribbon · Large Stock on Pre-Made Twist Tie Bows 1996 sof Award, Outstanding Baked Good, Bread, Grain or Cereal (800) 763-1113 stephanie.schofi eld@dimitriadelights.com www.dimitriadelights.com Frau HelgaÕs Dresden Butter Stollen is a delicious Christmas cake baked in the European tradition using only the fi nest quality ingredients. Raisins and fruit are soaked for days in Caribbean rum then blended into 100% butter yeast dough and baked to perfection. Once cooled, each loaf is basted with butter and sprinkled with sugar. A holiday tradition! company produces bars with candied violets, rose petals, and Sicilian pistachios. Its newest creation, the Macbubl, a French maca- ron covered in layers of Swiss milk chocolate ganache and wrapped in dark chocolate, offers a quick, convenient decadence and a multi- textural experience. At Surdyk 's, specialty brands are beginning to overtake house- hold names in chocolate. "We've seen a real drop-off in the old standards like Lindt and Cote d'Or; in fact we sell very few of those," Richter says, adding that Mayana Chocolate and Whimsical Candy's La-Dee-Dah's are giving mainstream candy bars a run for their money. "Small producers making good candy bars from great chocolate, organic sugar, and nuts are what it's all about." Caputo calls attention to distinctive ingredients "that really work," like honey, hops, and alternative milks. Some top picks of his include Omnom's licorice Lakkris; Dick Taylor's Slug Slime Bar, seasoned with a savory blend of roasted onions, garlic, and seeds; and Pump Street's milk chocolate bar with rye breadcrumbs. America vs. Europe and Beyond. Europe has long been the powerhouse for gourmet chocolate. But American companies are catching up. "These are not inexpensive options, yet our customers are buying them without hesitation." The Macbubl, by Sucre, is a French macaron covered in Swiss milk chocolate ganache and wrapped in dark chocolate. FALL 2015 79