Candymaker specializes in gourmet ‘Sierra style’ toffees
Editor’s note: Candymaker Elizabeth Morales owns Sierra Sweets.
What goods or services do you offer?
We have a full line of thick and chunky artisan toffees, everything from our biggest seller, a traditional chunky toffee to our second best seller, a not-so-traditional chipotle chili and sea salt toffee. All are available at our local markets, online at http://www.sierrasweets.net or directly through us for special packaging and custom labeling for business gifting at email@example.com
What makes you different from similar companies?
Four years ago we had an idea, we attended the “Winter Fancy Foods Trade Show” at the Moscone Center in San Francisco. There were around 80,000 products on display with hundreds of toffee makers attending. We found that none of the mass-produced products was what we call “Sierra Style” – thick and rough cut with whole nuts and mounds of chocolate in every bite; our idea had legs.
We just introduced a new flavor “Peanut Butter Pretzel Toffee,” thick, rich buttery toffee with big chunky pieces of old-fashioned pretzels, covered in organic peanut butter and layered with chocolate and freshly roasted chopped almonds. We also have a new package design.
What do you love about your work?
I love all the support. We attend the annual Grass Valley Cornish Christmas and Nevada City’s Victorian Christmas celebrations and I’m always amazed by the kindness of strangers and friends alike. We have people from all over come and tell us they sent our candy to Iraq or some other corner of the planet; it’s amazing. People really appreciate a local, handmade product.
What do you find most challenging?
Keeping focused on what we are currently doing well. I like to experiment, so I’m constantly coming up with crazy stuff I’d like to try. Lately I’ve been cooking a lot of Thai food, so the latest experimental toffee has coconut milk and lemongrass.
What is your background?
That’s the funny thing, I have no applicable experience, never worked in a bakery or restaurant, that’s probably why it doesn’t feel like work to me. We moved here from the Bay Area about 10 years ago to raise our son in the country. We love the area and the friends that we’ve made here and we won’t be leaving anytime soon.
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