makers // mouth-us.mom

Big Picture Farm
Brent Bailey, August 2, 2013

Louisa Conrad, a visual artist, and Lucas Farrell, a poet, fell in love with life on the farm. In 2012,...

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{"id":8435915,"title":"Big Picture Farm","created_at":"2013-08-02T10:59:04-04:00","body_html":"\u003cp class=\"p1\"\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/files\/bigpicturefarm_medium.jpg?9200\" alt=\"\"\u003eLouisa Conrad, a visual artist, and Lucas Farrell, a poet, fell in love with life on the farm. In 2012, they bought their own goat farm and set out to meld art with the day-to-day chores of Vermont life. They've certainly managed to transfer their artistic skills to the culinary world, with caramels that look as good as they taste. We don't know what we love more – eating the caramels, admiring the gorgeous boxes or stalking their super-adorable goats online. \u003c\/p\u003e\n\u003cdiv id=\"pixlee_container\"\u003e\u003c\/div\u003e\n\u003cscript type=\"text\/javascript\"\u003e\/\/ \u003c![CDATA[\nwindow.PixleeAsyncInit = function() {Pixlee.init({apiKey:'QDAMLkHzHuOzL3CMjMF'});Pixlee.addSimpleWidget({widgetId:694230});};\n\/\/ ]]\u003e\u003c\/script\u003e\u003cscript src=\"\/\/assets.pixlee.com\/assets\/pixlee_widget_1_0_0.js\"\u003e\u003c\/script\u003e","blog_id":1310142,"author":"Brent Bailey","user_id":23116578850,"published_at":"2013-08-02T10:57:00-04:00","updated_at":"2020-03-09T15:51:50-04:00","summary_html":"","template_suffix":"","handle":"big-picture-farm","tags":""}
Catskill Provisions
Brent Bailey, July 30, 2013

Most people are quick to run as fast as possible from any bee that crosses their path. But Claire Marin...

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{"id":8396873,"title":"Catskill Provisions","created_at":"2013-07-30T10:10:27-04:00","body_html":"\u003cp\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/files\/CatskillProvisions_medium.jpg?9102\"\u003eMost people are quick to run as fast as possible from any bee that crosses their path. But Claire Marin found her peace right smack in the middle of the buzzing masses.\u003c\/p\u003e\n\u003cp\u003eIt all started in September 2003, when Marin gave her partner Cathy a beehive as a gift. Before long, she found herself eagerly anticipating her own time spent with the bees. As an established, successful publishing professional, Marin was fairly adapted to the bustling din and organized chaos of the industry, but she saw something much more inspiring in the similarly humming hives to which she tended in her off hours: the hyper-efficient, meticulously organized, community-oriented and selfless mindset of the bees inspired Marin to ponder the merits of modeling her own “beehavior” that way (we couldn't resist!). \u003c\/p\u003e\n\u003cp\u003eBy 2010, she’d expanded her hive collection to 15 and decided it was time to pull the plug on publishing in favor of a career more aligned with her newfound philosophy. She founded Catskill Provisions, in Long Eddy, New York, with a mind to producing only 100% raw, local products in an effort to be as gentle and beneficial as possible to the environment and the community. The premier artisan food company’s products, like their seasonal Wildflower Honeys, are completely local, letting you “taste what the bees taste”: clover, apple and pear blossom in the spring and chestnut, maple and asters in the fall. Marin now manages over 700 hives spanning through Delaware and Sullivan Counties, and even one right on West 10\u003csup\u003eth\u003c\/sup\u003e Street in Manhattan.\u003c\/p\u003e\n\u003cp\u003eThe pure and delicious honey she harvests from her bees highlights the buzzy bounty of upstate New York, in all its sweet, sustainable glory. And not to worry—no bees were harmed in the making of this honey. Marin proudly claims they’re some of the “happiest in New York State.”\u003c\/p\u003e","blog_id":1310142,"author":"Brent Bailey","user_id":23116578850,"published_at":"2013-07-30T10:10:00-04:00","updated_at":"2019-05-14T13:34:47-04:00","summary_html":"","template_suffix":"","handle":"catskill-provisions","tags":""}
Bunches & Bunches
Brent Bailey, July 30, 2013

All you need is love. Tamalpais "Pai" Roth McCormick learned this at a very young age from her mother Etta, who...

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{"id":8396857,"title":"Bunches \u0026 Bunches","created_at":"2013-07-30T10:04:33-04:00","body_html":"\u003cp style=\"text-align: left;\"\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/files\/bunchesandbunches_cropped.jpg?145856\"\u003eAll you need is love. \u003cbr\u003eTamalpais \"Pai\" Roth McCormick learned this at a very young age from her mother Etta, who showed by example how to put \"bunches and bunches\" of love into just about everything. Pick up a box of Pai's gingersnaps or her beautiful canister of cloud cookies, and you'll see that the last – and hence, most important – ingredient is love. \u003cbr\u003ePai was born in the shadow of Mount Tamalpais in California. Her family then moved to start a small organic flower farm in Port Townsend, Washington, where they'd pick berries just beyond the back door, pull heads of garlic out of the earth, and cut fresh herbs seconds before dinner each night. So, love grew organically around Pai – literally! \u003cbr\u003ePai's passion for food flourished, leading her to study at the California Culinary Academy in San Francisco and then rise to sous chef at Snake River Grill in Jackson Hole, Wyoming. She eventually started her own catering company, The Kitchen at Pai's Place. Love led her down this impressive cross-country culinary path and it was also love that brought her back to her roots, when Pai headed back west to Portland, Oregon to be closer to family, where she transformed The Kitchen into Bunches \u0026amp; Bunches. \u003cbr\u003eArmed with her 25-pound Hobart mixer, Pai truly puts love into every batch of cookies, gingersnaps or dog biscuits she makes. And love is all you need. \u003c\/p\u003e\n\u003ch6 class=\"p1\"\u003eBest pairing for the cloud cookies?\u003c\/h6\u003e\n\u003cp class=\"p1\"\u003eWith Champagne or crumbled over bittersweet dark chocolate ice cream!\u003c\/p\u003e\n\u003ch6 class=\"p1\"\u003eThe secret to a full and happy life?\u003c\/h6\u003e\n\u003cp class=\"p1\"\u003eSurround oneself with special friends, big happy dogs, beautiful things and live as fully and as deliciously as possible. When I am not making treats, you will find me snuggling with the dogs, cooking for friends and family, knee deep in a river bend fly fishing, treasure hunting, reading a good book, sipping a libation with my girlfriends, putzing in my garden or reveling in a good movie!\u003c\/p\u003e\n\u003ch5\u003e\u003c\/h5\u003e","blog_id":1310142,"author":"Brent Bailey","user_id":23116578850,"published_at":"2013-07-30T10:04:00-04:00","updated_at":"2019-05-07T16:21:13-04:00","summary_html":"","template_suffix":"","handle":"bunches-bunches","tags":""}
Brooklyn Roasting Company
Brent Bailey, July 30, 2013

In 2011, founders Jim Munson, Michael Pollack and Rob Herschenfeld set out to provide the best quality coffees to New...

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{"id":8396803,"title":"Brooklyn Roasting Company","created_at":"2013-07-30T09:55:33-04:00","body_html":"\u003cp\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/files\/BrooklynRoasting_medium.jpg?9098\"\u003eIn 2011, founders Jim Munson, Michael Pollack and Rob Herschenfeld set out to provide the best quality coffees to New Yorkers while simultaneously helping coffee farmers around the world who are going through economic struggles. A flavorful caffeine fix that also strives to do good in the world -- what's not to love? Full disclosure: they're around the corner from our Mouth HQ in DUMBO, Brooklyn.\u003c\/p\u003e","blog_id":1310142,"author":"Brent Bailey","user_id":23116578850,"published_at":"2013-07-30T09:55:00-04:00","updated_at":"2019-05-07T16:19:33-04:00","summary_html":"","template_suffix":"","handle":"brooklyn-roasting-company","tags":""}
The Real Dill
Brent Bailey, July 29, 2013

Tyler Dubois and Justin Park, two friends who enjoyed making pickles, decided to get together and make a batch using...

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{"id":8388934,"title":"The Real Dill","created_at":"2013-07-29T15:00:04-04:00","body_html":"\u003cp\u003e\u003cimg alt=\"\" src=\"\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/files\/RealDill1crop_medium.jpg?9086\"\u003eTyler Dubois and Justin Park, two friends who enjoyed making pickles, decided to get together and make a batch using cucumbers from Tyler’s garden. When they tasted the finished pickles, they were blown away. They were the best, the crunchiest, the most flavorful, the most beautiful pickles that either had ever tasted. They surprised even themselves. But unfortunately, they hadn’t written down the recipe.\u003c\/p\u003e\n\u003cp\u003eIt could easily have become just a part of pickle lore – a lost masterpiece, never to be tasted again. Tyler and Justin were too determined to not let that happen, and spent the next two years making batch after batch of pickles until they finally managed to recreate the flavor and crunch from that very first day. Meanwhile, along the way, they perfected their craft, came up with new recipes, and really developed a brand. They were finally ready to sell their pickles.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThey originally planned to take it slow, making pickles on the side to sell at local farmers markets. The pickles were so well received, they realized they had no choice. After just one day in the market, they each went to work and gave two-weeks notice. \u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eNow, it’s all pickles all the time. They use the freshest ingredients they can find, they hand-cut every pickle and make a different brine for each flavor. Each pickle is hand-packed with “extras” to create a fabulous jar that really stands out. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eEven after a few thousand batches, the friends still love the process of transforming beautiful fresh ingredients. These guys are the Real Dill. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch6\u003e\u003cb\u003eDo you believe in luck?\u003c\/b\u003e\u003c\/h6\u003e\n\u003cp\u003e\u003cspan\u003eWhen we made our very first sale, we set aside one of the dollar bills as a sort of historic artifact. But, the guy who bought that first jar also gave us a Powerball ticket! He had it in his wallet and grabbed it along with his cash. We don't know if it was on purpose, but by the time we realized what had happened, he was long gone. Of course, the ticket was not a winner. But we still like to think of it as a sign of good fortune to come! We still have the dollar bill and the ticket. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch6\u003e\u003cb\u003e\u003cspan\u003eWhat makes your pickles different from all other pickles?\u003c\/span\u003e\u003c\/b\u003e\u003c\/h6\u003e\n\u003cp\u003e\u003cspan\u003eWe genuinely believe that these are the most flavorful, crunchiest and most beautifully presented pickles in the marketplace. But, as serious as we are about how good they are, we have a lot of fun doing it. And I think that shows. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch6\u003e\u003cb\u003e\u003cspan\u003eGot any pickle tips?\u003c\/span\u003e\u003c\/b\u003e\u003c\/h6\u003e\n\u003cp\u003e\u003cspan\u003eTry the pickled horseradish and peppers from the Habanero Horseradish Dills in a Bloody Mary, stir jalapenos from the Honey Dills into deviled eggs and chicken salad, and use the leftover Aji chiles in hot sauce or to flavor yellow mustard. Our pickles keep on giving.\u003c\/span\u003e\u003c\/p\u003e","blog_id":1310142,"author":"Brent Bailey","user_id":23116578850,"published_at":"2013-07-29T15:00:00-04:00","updated_at":"2019-05-14T14:56:58-04:00","summary_html":"","template_suffix":"","handle":"the-real-dill","tags":""}
Three Little Figs
Brent Bailey, July 29, 2013

Sometimes you just want to go home. Liz Cowan had traveled the world for 15 years as a fashion stylist....

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{"id":8388854,"title":"Three Little Figs","created_at":"2013-07-29T14:42:53-04:00","body_html":"\u003cp\u003e\u003cspan\u003e\u003cimg alt=\"\" src=\"\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/files\/ThreeLittleFigsCrop_medium.jpg?9084\"\u003e\u003cspan\u003eSometimes you just want to go home. Liz Cowan had traveled the world for 15 years as a fashion stylist. Looking back on all the cities she’d visited, she realized that the best memories revolved around food. Liz was determined to find a way to turn this first love into a job.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eA frequent entertainer, she liked to serve cheese and charcuterie, but noticed it was difficult to find good accompaniments made in the United States. So she started making her own, using local ingredients from Oregon’s Willamette Valley (near her home in Portland) combined with global flavors from her travels.\u003c\/p\u003e\n\u003cp\u003eFrench Onion Confit is a tasty mashup of Oregon’s famous Walla Walla onions with the flavors of the perfect bowl of French onion soup. Cabernet Cracked Pepper pays homage to the Willamette Valley wine industry and Tomato Tapas Jam takes its inspiration from Liz’s memory of the ripest tomatoes from Spain.\u003c\/p\u003e\n\u003cp\u003eEach jam-tastic creation is dressed up in a jar with a stunning label—no surprise that Liz understands the power of a great brand. But she also knows that true beauty lies within. She's all about producing jams of the highest possible quality.\u003c\/p\u003e\n\u003cp\u003eThree Little Figs truly takes small-batch to a new level. A team of skilled jam-makers first hand-cut organic fruits and vegetables then cooks them down in copper pots. Each batch produces fewer than 15 jars!\u003c\/p\u003e\n\u003cp\u003eOwning a small business means doing a bit of everything (just like on a fashion shoot), but Liz is happiest when she’s in the kitchen, and her favorite part of the process is creating a new flavor. Her goal is to create spreads with complex flavors and just the right texture, and to show people that jam isn’t just for breakfast.\u003c\/p\u003e\n\u003cp\u003eNow, whether she’s throwing a party or attending one, she knows exactly what she wants to bring.\u003c\/p\u003e\n\u003ch6\u003e\u003cb\u003e\u003cspan\u003eName one tough part of your day:\u003c\/span\u003e\u003c\/b\u003e\u003c\/h6\u003e\n\u003cp\u003e\u003cspan\u003eDeciding which flavors to cut from our line. If we produced everything I love, we would fill a shelf!\u003c\/span\u003e\u003c\/p\u003e\n\u003ch6\u003eWhat do you think the secret is to great preserves?\u003c\/h6\u003e\n\u003cp\u003eWe love our farmers. They are as obsessive as we are about doing things the “right” way. Sourcing our ingredients so close to our kitchen allows for fruit to fully ripen on the vine or tree as it should. We also search high and low for the best spices, vinegars and, of course, booze. We cook with love, and it shows.\u003c\/p\u003e","blog_id":1310142,"author":"Brent Bailey","user_id":23116578850,"published_at":"2013-07-29T14:42:00-04:00","updated_at":"2019-05-14T14:57:56-04:00","summary_html":"","template_suffix":"","handle":"three-little-figs","tags":""}
Quince & Apple | Treat Bake Shop
Mouth Team, April 8, 2013

Quince & Apple was founded in 2009 by husband and wife duo Matt and Clare Stoner Fehsenfeld. You can find Matt...

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{"id":7656785,"title":"Quince \u0026 Apple | Treat Bake Shop","created_at":"2013-04-08T12:48:53-04:00","body_html":"\u003cp\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/files\/quinceandapple_edited.jpeg?61324\"\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eQuince \u0026amp; Apple was founded in 2009 by husband and wife duo Matt and Clare Stoner Fehsenfeld. You can find Matt working in the kitchen developing preserves and working with stores and customers while Clare manages finances and overall strategy. \u003c\/p\u003e\n\u003cp\u003eMatt's mom taught him to make preserves when he was three with the currant bushes in their backyard. He went to culinary school in Madison, Wisconsin, and spent several years working in high-end restaurants and managing a wholesale bakery there. Both Matt and Clare come from families of entrepreneurs and have a strong passion for food. \"We wanted to create a small business with a complete hands-on approach in the kitchen and great relationships with our team, customers and our community,” Clare says, “every decision we make is motivated by building those relationships.\"\u003c\/p\u003e\n\u003cp\u003eNew preserve and syrup flavors start as a brainstorm. \"We experiment with a lot of different ideas and go into a test batch process. This lasts from two batches and two days to fifty batches and two years!\" Some recipes truly highlight Wisconsin's best fruit since Quince \u0026amp; Apple uses as many local products as they can source. Depending on the year and season, certain fruits can be hard to find. For example, to create enough Strawberry Rosemary preserves, the Quince \u0026amp; Apple team were hulling strawberries 8 hours a day to make the most of what they could find. \u003c\/p\u003e\n\u003cp\u003eBeing a small, hands-on business, Quince \u0026amp; Apple is able to focus on each batch from start to finish, giving them the ability to carefully correct for seasonal variations and keep the quality of the batches super high. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn 2018, Matt and Clare bought Treat Bake Shop, adding Sarah Marx Feldner’s delicious candied nuts to their repertoire – and officially becoming Quince \u0026amp; Apple | Treat. In 2011, inspired by \u003c\/span\u003ethe sweet candied pecans made for her by a childhood friend, Sarah set her sights on perfecting those pecans of yore and Treat Bake Shop was born. Her artisan spiced pecans, locally made with only the highest-quality ingredients, began garnering unanticipated, but much-deserved, attention. Sweet roasted nuts are readily available from city street vendors the world over, but Feldner’s attention to detail and nuanced palate sets her treats apart.\u003c\/p\u003e\n\u003cp\u003eWe can't wait to see what this new chapter will hold for Quince \u0026amp; Apple | Treat...and what delicious pairings they'll think up next.\u003c\/p\u003e","blog_id":1310142,"author":"Mouth Team","user_id":48867525,"published_at":"2013-04-08T12:48:00-04:00","updated_at":"2022-09-28T13:06:02-04:00","summary_html":"","template_suffix":"","handle":"quince-apple-treat","tags":"","image":{"created_at":"2022-09-28T13:01:50-04:00","alt":"","width":3800,"height":2524,"src":"\/\/mouth-us.mom\/cdn\/shop\/articles\/QuinceApplePortrait.jpg?v=1664384511"}}
Jack Rudy Cocktail Co.
Alex Farrington, March 13, 2013

An interview with Brooks Reitz, founder of Jack Rudy Cocktail Co. in New York, on starting a small business, his...

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{"id":7497266,"title":"Jack Rudy Cocktail Co.","created_at":"2013-03-13T11:53:38-04:00","body_html":"\u003cp\u003e \u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/files\/JackRudy_medium.jpeg?5147\"\u003eAn interview with Brooks Reitz, founder of Jack Rudy Cocktail Co. in New York, on starting a small business, his love of gin cocktails and the tonic syrup that started it all... \u003c\/p\u003e\n\u003ch6\u003eON FOOD AND CHILDHOOD:\u003c\/h6\u003e\n\u003cp\u003eFood was wildly important. We NEVER went out to eat, probably because I had two brothers and it would be expensive to feed a family of five. That being said, both of our parents cooked from scratch all the time. We enjoyed family dinner every night, and usually the topic of discussion was the food on our plates, and how much better it was than most restaurants. Our vacations were planned around food. Dinnertime, for sure, was the most enjoyable time of day. And breakfast. And lunch on the weekends.\u003c\/p\u003e\n\u003ch6\u003eHOW DID YOU DECIDE TO START A BUSINESS?\u003c\/h6\u003e\n\u003cp\u003eI loved gin, but was savvy enough to care about the things I put into my body. I didn't want to put a bunch of crappy tonic into my drinks, and I didn't want to serve crappy tonic either, so I set out to make my own. I never intended to start a company.\u003c\/p\u003e\n\u003cp\u003eCustomers at the restaurant I managed were asking if they could buy it. I thought if I sold 5 bottles a week then that would be pretty cool. I sold it all. I made more, and sold that, too. Then, Chef Sean Brock committed to serving my tonic as his house tonic at HUSK in Charleston, SC. I knew production had to grow, and that I might need to get an LLC. From there, we scored a few other local restaurants. I never said, \"I'm gonna start a company,\" it just sort of happened. Two years later, we are on the cusp of releasing product number two, making some money, and having a blast. \u003c\/p\u003e\n\u003ch6\u003eHOW IS THE TONIC MADE?\u003c\/h6\u003e\n\u003cp\u003eWe source all of our ingredients from an American company that specializes in selling the best botanicals from across the globe. When I started, we produced it in one-gallon batches in my home kitchen. From there, we moved into a catering kitchen and began to produce 5-gallon batches, and then, soon, bumped up to 10-gallon batches. Today, we produce our tonic in 250-gallon batches here in Charleston. The basic process remains the same, but the kettle is 15 feet tall rather than 3 feet tall.\u003c\/p\u003e\n\u003ch6\u003eBIGGEST CHALLENGE?\u003c\/h6\u003e\n\u003cp\u003eKeeping up with demand. We've been very fortunate that a lot of people have wanted to sell our product, and along the way, we've had to say 'no' a lot because we just didn't have enough. We've grown slowly and carefully over the last two years, and while we produce much more today than we did then, we're still very much ‘small batch.’ I'm very comfortable with our current production rate, as it forces us to continue to be careful about who we go into business with. \u003c\/p\u003e\n\u003ch6\u003eWHAT IS YOUR FAVORITE PART OF THE BUSINESS?\u003c\/h6\u003e\n\u003cp\u003eThe learning curve is steep, but creating a profitable business that people love has been one of the most challenging and rewarding things I've ever done. Jack Rudy Cocktail Co. aims to be a producer of quality bar goods. Period. Of course, that could grow to be so much more in the future. For now, our guiding principle is to imagine what products would be in our great-grandfathers bar cabinet, and reinvent them for a modern drinker. \u003c\/p\u003e","blog_id":1310142,"author":"Alex Farrington","user_id":6845096,"published_at":"2013-03-13T11:53:00-04:00","updated_at":"2017-11-16T10:22:00-05:00","summary_html":"","template_suffix":"","handle":"jack-rudy-cocktail-co","tags":""}
Wondermade
Brent Bailey, January 29, 2013

The pure existence of Wondermade is a bit of a happy accident, with a hint of Christmas magic thrown in...

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{"id":7257690,"title":"Wondermade","created_at":"2013-01-29T14:00:09-05:00","body_html":"\u003cp\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/files\/WondermadeTheClarks_medium.jpg?3732\"\u003eThe pure existence of Wondermade is a bit of a happy accident, with a hint of Christmas magic thrown in for good measure. A few years back, Nathan Clark – a.k.a. Wondermade’s Chief Marshmallow Agent – gave his wife Jenn a candy thermometer and a recipe for marshmallows. \u003c\/p\u003e\n\u003cp\u003eWhy, you ask? “It just seemed like fun. But our first batch was an eye-opening experience. We immediately realized we'd been shortchanged on what a marshmallow should be! We started working with different flavors, trying other recipes. The thing with marshmallows is that you cook them in batches, so we always had more around than we could eat on our own.”\u003c\/p\u003e\n\u003cp\u003eYou probably can fill in the blanks from here. Nathan and Jenn started giving away all those extra marshmallows to friends and family – test batches, extras, new flavors – so they wouldn’t go to waste. Soon enough, folks were asking if they could place orders. The Clarks knew they’d stumbled into something big and dove into nearly a year of what Nathan calls “marshmallow R\u0026amp;D” (we’d call that heaven). after recipe testing and streamlining the process so as to ensure consistent perfection, they were ready to launch Wondermade.\u003c\/p\u003e\n\u003cp\u003eWondermade works only in small batches, each producing just one dozen boxes of marshmallows. While they’d like to work in larger quantities, they haven’t found a way to do so without compromising quality. \u003c\/p\u003e\n\u003cp\u003eHow do they like being in business for themselves? “There's not much about a small business that's easy, except delighting in the work of your hands. We'd love to give every person everywhere the chance to have a real marshmallow. It really is a mind-blowing experience and we LOVE being a part of it.”\u003c\/p\u003e","blog_id":1310142,"author":"Brent Bailey","user_id":23116578850,"published_at":"2013-01-29T14:00:00-05:00","updated_at":"2020-03-11T11:38:08-04:00","summary_html":"","template_suffix":"","handle":"wondermade","tags":""}
Danny Macaroons
Brent Bailey, January 15, 2013

“Food was an extremely important part of my childhood. My memories of home are located either in the kitchen or...

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{"id":7177696,"title":"Danny Macaroons","created_at":"2013-01-15T13:12:08-05:00","body_html":"\u003cp\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/files\/DannyMacaroonCohenCrop_medium.jpg?3310\"\u003e“Food was an extremely important part of my childhood. My memories of home are located either in the kitchen or at the dinner table (or in the lunchroom, selling the turkey sandwiches my mom lovingly made for me).” Despite this food-centric upbringing, Danny Cohen didn’t cook much himself, and never really enjoyed baking (not a shocking bit for a teenage boy!)\u003c\/p\u003e\n\u003cp\u003eCohen became interested about 13 years ago, when he came home for Passover and asked his mother why she never made macaroons for the holiday. She said she didn't really know, but that if he wanted them, he should go ahead and do it himself. As you may know, macaroons are really, really good, so after that first batch – well, the rest is coconutty history! \u003c\/p\u003e\n\u003cp\u003eExperiment became tradition, and Danny made macaroons for his (lucky) family for Passover for the next decade. At the 2010 seder, his uncle's mother-in-law (follow that?) suggested that the macaroons were tasty enough to sell. Danny had just left a job in sports media, and was trying to figure out what his next move might be. “As fate would have it, I was sitting in a coffee shop a few weeks later that had no food. I decided to bring them my macaroons to see what they thought. Lo and behold they decided to buy them. And now, here I am!”\u003c\/p\u003e\n\u003cp\u003eSince that fateful day, Danny has become a fixture of the NYC indie food world. His deliciously sticky cookies use coconut that is as 'local' as possible, meaning...coconut processed by a company based in Jersey. In the early days, Danny used a hand mixer, Pyrex bowls, and spoons from his own silverware set to make tiny batches of 24. Now he goes through about 40 pounds of coconut a day, using much larger equipment. He and his small crew turn out about 1000 macaroons each day, still in smallish batches of about 96, a few of which we’re lucky enough to sell, and you (if you’re smart) are lucky enough to taste!\u003c\/p\u003e","blog_id":1310142,"author":"Brent Bailey","user_id":23116578850,"published_at":"2013-01-15T13:12:00-05:00","updated_at":"2019-05-14T13:51:40-04:00","summary_html":"","template_suffix":"","handle":"danny-macaroons","tags":""}
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