Appetizers
October 14, 2013
Pumpkin flavors found in everything from M&M's to potato chips to Vodka

The days of pumpkin showing up just in patches and pies are long gone, with supermarkets stocking shelves with everything from pumpkin waffles to pumpkin cream cheese. Buzz60 explains the newest trend in fall flavors.

July 29, 2013
'Everything But the ... Blueberries' muffin mix tasty but ...

blueberry.jpg OK, we were intrigued by the name: "Everything But the ... Blueberries (and a little bit of butter and water)" blueberry muffin mix.

Offered by Santa Cruz-based Cherryvale Farms, this new mostly organic muffin mix is part of a six-flavor "Everything But" series that also features corn, pumpkin, apple, walnut and banana - each without the ingredient that gives that particular mix its name.

Our first thought? That's silly. What's a blueberry mix without blueberries? In this case, a pretty tasty, super-moist muffin mix that also works with other soft fruits such as peach and strawberries.

That "little bit of butter" actually is a whole stick (1/2 cup) per package, which makes about a dozen muffins. You also need a cup of blueberries or other fruit and 3/4 cup water.

Considering the suggested retail price for the mix is $7.99, that adds up to rather expensive home-made muffins. But the mix is made with organic unbleached flour, organic unrefined sugar and real spices. And the muffins go from mix to plate in under 30 minutes.

Find Cherryvale Farms' "Everything But" mixes at Whole Foods Markets plus Elliott's Natural Foods, Davis Food Co-op and Sacramento Natural Food Co-op. Or click on www.cherryvalefarms.com.

June 27, 2013
Pillsbury's new Orangesicle cookies taste like summer

orangecookie.jpg Here's a quick cookie as refreshing as a Creamsicle - and it comes out of a box mix.

For summer snacking, Pillsbury introduced a line of citrus-flavored mixes and ready-made frostings. The flavors include Orangesicle, Key Lime and Pink Lemonade and are offered as cake or cookie mixes as well as ready to spread frostings.

We really enjoyed the Orangesicle cookies - without frosting. Packed with sweet orange candy bits, the crisp butter cookies taste like a crunchy Orange Julius. They also have a bright orange color that looks as summery as they taste.

With that color, they'll also make a clever cookie shortcut for Halloween baking.

The 17.5-ounce box shows the cookie frosted, but the orange frosting is not included - and totally optional. One box makes three dozen 2-inch cookies with the addition of one softened stick of butter or margarine and one egg.

If desired, all three frostings are light, fluffy and very citrus - but save them for cupcakes. (The cake mixes make great cupcakes, too.)

Now for the hard part: Pillsbury is just rolling out these new flavors into California stores. They're available online via Amazon.com, but should be showing up in supermarkets soon. Target and Walmart stores also are expected to carry the mixes and frostings.

These flavors are bound to inspire more creativity in upcoming Bake-Offs (such as the strawberry lemonade pie with cookie crust, featured online at the Pillsbury site). For more details and recipes, click on www.pillsburybaking.com.

May 13, 2013
Potato chips with a twist are kettle-fried in coconut oil

potato chips.JPGThe Northern Plains Potato Growers Association tells us that the humble potato chip, "invented in 1853," is the No. 1 snack in the U.S.

Helping to maintain the chip's position is 10-month-old Jackson's Honest Potato Chips, made in Colorado from organic heirloom Yukon gold and German butterball potatoes sourced from small farms. The chips are kettle-fried in "organic cold-pressed coconut oil" and touched with sea salt. The use of coconut oil is an interesting twist on a traditional technique.

At its website and on the packaging, the company touts the benefits of coconut oil versus other oils, explaining the science of "fatty lauric acid" and "monolaurin." That aside, our panel of tasters found the chips darn good - dark and crunchy, curly instead of consistently flat, not too salty, and with a more substantial "body" and "mouth feel" than many other potato chips. A couple of tasters even said they could taste coconut in the background.

The problem is local availability. "We're trying to make inroads into small retail outlets and health food stores in the Sacramento area," said a spokeswoman.

Meanwhile, you can order the chips online at www.honestchips.com - three bags for $14.97, six bags for $29.94, 12 bags for $59.88.

Sacramento Bee photograph by Tim Reese

February 11, 2013
Here's a book for chocolate-lovers: Eat it (sort of) and read it

photo (1).JPGShari Fitzpatrick moved to Sacramento 22 years ago and parlayed a $1,500 advance into an iconic business. The confectioner's specialty was luscious chocolate-dipped strawberries, a staple at celebrations everywhere.

The bad economy forced the closure of her three-store Berry Factory in 2011, but not before she had written "Berried In Chocolate: How I Built a Multimillion-Dollar Business by Doing What I Love To Do and How You Can Too" (Pelican, 224 pages). The entrepreneur went on to reinvent herself as a motivational speaker.

Now she has a "special edition" of the book (Valentine's Day, anyone?), autographed and partly covered in dark chocolate drizzled with white chocolate.

The novelty: You can read the book and eat it, too - sort of. Here's how: Remove the decorative cellophane, then remove the first layer of shrink wrap. When you do, the chocolate breaks away in sweet, edible shards. The book itself is covered in a second layer of shrink wrap, so things do not get messy.

The chocolate-covered book is $35; the plain edition is $25. To order: www.sharifitzpatrick.com.

January 28, 2013
Ice cream inspiration for Super Bowl, Valentine's Day

product_shots-peppermint.jpg Sample ice cream in January? It's cold work, but somebody has to do it.

I recently had the pleasure of helping the experts at Crystal Creamery choose new seasonal flavors for summer. With production in Modesto, the company currently has 31 flavors in its year-round ice cream portfolio, so picking something that wasn't already on that frozen dessert menu wasn't easy.

Instead of more candy bar-inspired combinations, fresh fruit flavors appealed most to my taste buds. (Crystal will reveal the winners in late spring.)

Meanwhile, production is wrapping up on another seasonal favorite: Monday Nut Football ice cream. It's vanilla base with football-shaped chocolate cookies, chocolate-covered nuts and a fudge swirl. How's that sound for Super Bowl dessert?

For winter, Crystal also released Peppermint Blizzard, a very minty red and white ice cream. Although its target market is December, that combination would look great in Valentine's Day desserts, too. I can imagine an ice cream cake with that flavor as its base.

Crystal used Peppermint Blizzard as filling for whoopie pies - a perfect Valentine's Day dessert. Find the recipe at http://www.crystalmilk.com/pep_choc_whoop_pie.html.

Such flavors make ice cream sound appealing even on a freezing day in January.

January 14, 2013
See's Candies has a special lineup for Valentine's Day


Bee photograph by Tim Reese

see's candies.JPGChocolate is tempting and resistance is futile.That's why See's Candies does such a landslide business throughout the year, especially when its special limited-edition batches of seasonal goodies hit the shelves in its 200 candy shops in 13 states.

Now through Feb. 14, its Valentine's Day offerings include several versions of heart-shaped boxes (including a satin box) filled with various chocolates, plus marshmallow hearts, hot hearts, sour hearts and cinnamon lollypops ($5.40 to $38.50).

Charles and Florence See opened their confectionery business in L.A. 1921, using Charles' mother Mary's original recipes and portrait to "symbolize the old-fashioned virtues of homemade quality and friendly service." Mary See died in 1939 at age 85.
Visit www.sees.com.

December 26, 2012
We must be getting close to New Year's Day...

.baby-carrots.JPG
Arrived in the Bee's Feature Department mail in the past few days: no fewer than 10 diet or exercise books. (OK, some of those volumes were duplicates, but still, the trend was obvious.)

Every year, losing weight and getting more exercise rank at the top of New Year's resolutions -- right up there with stopping smoking and saving more money.

Of course, experts warn that resolutions should be specific and doable if they are to have a prayer of a chance of success. They suggest goals like "to lose 5 pounds by Valentine's Day," or "to walk 30 minutes a day for the next two weeks." You can always build on success.

Three of the titles that weighed down the mail bin this past week suggest the authors had specifics of their own in mind: spinach.JPG

* "The New You (and improved!) Diet: 8 Rules to Lose Weight and Change Your Life Forever" by Keri Glassman, from Rodale.

* "The 8-hour Diet" by David Zinczenko also from Rodale.

* "The Dash Diet Weight Loss Solution: 2 Weeks to Drop Pounds, Boost Metabolism and Get Healthy" by Marla Heller from Grand Central Publishing.

They each offer a book's worth of specifics in case you've resolved to lose weight.

-- Janet Vitt

December 11, 2012
Grateful Bread's seasonal treats include luscious orange stollen

>IMG_0048.JPGBaked goods are an integral part of the holiday season, but, of course, not all breads and pastries are created equal.

Terrific bakeries do abound in our area - you just have to find them. One of our favorite go-to's is Grateful Bread, on the scene now for 22 years.

We dropped by the other day to check out its "Holiday Features" of eight seasonal goodies ($4.50 to $15.75): Black Forest bread (chocolate and cherries), Italian pannetone (golden raisins and citron), Swedish rye limpa (orange rind and anise seed), German Christmas stollen (raisins, almonds, hazelnuts and citrus peel) and fruitcake (only 100 brandy-fed cakes were made, beginning in August; they contain no nuts or candied fruit).

Coming Dec. 20 will be alpine lemon bread, a puckery treat with a loyal following. Also: Choose a bread and master baker-owner Joe Artim will shape it into bears, wreathes and Christmas trees (by special order only).

There's one more holiday bread to mention, something new to us. Fragrant orange stollen

We returned for two more light-as-air loaves, much of which was turned into crispy French toast. In a word: Yum!

"The recipe came from a seminar on enriched dough held in 2005 at the San Francisco Baking Institute," Artim recalled. "The chef (who demonstrated it) was from the Culinary Institute of America in St. Helena in the Napa Valley. We played with (the recipe) a little bit and tweaked it for our needs."

Grateful Bread in Loehmann's Plaza, 2543 Fair Oaks Blvd., Sacramento; (916) 487-9179. Open 7 a.m. to 6 p.m. Mondays-Saturdays.

October 25, 2012
See's has special chocolates for Halloween and Thanksgiving

Bee photograph by Autumn Payne

20121017_AOC_AlBlog_247a.JPG

It's not as healthful as fresh fruits and vegetables, but it's nearly impossible to deny the temptation of chocolate. See's Candies knows that, and throughout the year makes special limited-edition batches of seasonal goodies.

Right now through Oct. 31, the Halloween offerings include pumpkin-spice lollypops, orange-chocolate wafers and boxes of assorted treats - the Petite Boo Box, Trick or Treat Box and Halloween Treat Box. Prices range from $5.55 to $34.30, depending on the item.

See's hasn't forgotten Thanksgiving. Now through Nov. 22, the offerings include cranberry-orange truffles, pecan pie truffles and foil-wrapped milk chocolate turkeys ($10.20 to $12.30).

See's sources its cocoa and chocolate from the Guittard Chocolate Company in Burlingame (www.guittard.com) and manufactures its candies at factories in South San Francisco and Los Angeles.

Charles and Florence See opened their confectionery business in L.A. 1921, using Charles' mother Mary's original recipes and portrait to "symbolize the old-fashioned virtues of homemade quality and friendly service." Mary See died in 1939 at age 85.

Today, there are more than 200 candy shops in 13 states. For more information, visit www.sees.com.

August 24, 2012
Yoplait Greek 100 fat-free yogurt is a tasty alternative

Greek-style yogurt has caught on in this country as a favorite snack, to the point where it seems like a new brand (or version of a brand) is in supermarkets' dairy cases every month.

In general, Greek-style yogurt has more butterfat than regular yogurt, along with more protein. Straining the yogurt removes some of the liquid from it, so Greek yogurt is more dense and creamy than regular yogurt.

Add another version of Greek-style yogurt to the table, this one aimed at the diet-conscious. Yoplait's fat-free Greek 100 carries 100 calories and "two times the protein of regular yogurt (10 grams)," the company says. On the Weight Watchers scale, it's two points.

Greek 100 isn't as thick as most other Greek-style yogurts, but it's not as thin as traditional Yoplait, either. It's artificially sweetened with zero-calorie Sucralose, giving it a bit of an aftertaste. Think "sweetish" instead of "tangy."

We sampled the six flavors and ranked them from most favorite to least favorite ($1.29 per 5.3-ounce cup): key lime, black cherry, mixed berry, peach, strawberry and vanilla.

For a money-saving coupon, go to www.everydaysaver.com/yoplait. For more information: www.yoplaitgreek.com, www.generalmills.com.

August 23, 2012
Classic Grand Marnier brandy coming soon in cherry flavor

book014 copy.JPGYou know Grand Marnier, right? It's the famous bitter-orange infused brandy concocted by Alexandre Marnier-Lapostolle in 1880, still made in France. It's versatile (and volatile) stuff, especially tasty as a topping on ice cream or as an ingredient in flambeed crepes.

Coming in September and available through the holiday season will be the limited-edition cherry-flavored version ($41.99), made with premium European Griottes cherries.

Try it in these cocktails, created by "Cocktail Guru" Jonathan Pogash:

Cherry Sidecar
2 ounces Grand Marnier Cherry
3/4 ounce fresh lemon juice
1/4 ounce simple syrup
In a shaker filled with ice, vigorously shake the ingredients and strain into a chilled sugar-rimmed martini glass. Garnish with a lemon wedge and cherry.


Cherry-Hattan
2 ounces Grand Marnier Cherry
3/4 ounce sweet vermouth
3 dashes Angostura bitters
In a shaker filled with ice, stir the ingredients, strain into a chilled martini glass and garnish with a brandied cherry.


Cherry Surprise
1-1/2 ounces Grand Marnier Cherry
3/4 ounce dark, aged rum
1 ounce milk
1/4 ounce simple syrup
Pour ingredients into a shaker filled with ice. Shake well and strain into an ice-filled rocks glass. Garnish with dark-chocolate shavings.


Cherry Tiki
2 ounces Grand Marnier Cherry
3/4 ounce fresh lime juice
3/4 ounce orgeat (almond) syrup
1/2 ounce pineapple juice
3 dashes Angostura (or Tiki) bitters
Pour the ingredients (except bitters) into a shaker filled with ice, shake well and strain over an ice-filled tall glass. Garnish with mint sprig and lime wheel. Add bitters on top.

August 3, 2012
Feeding Crane Farms poised to launch product line, acquire commercial kitchen

Mike Ward.jpg

If you follow the local food scene, you're probably already familiar with Feeding Crane Farms, a new boutique organic farm in within the city limits (in Natomas) that focuses on growing for local restaurants.

The small urban farm has big plans. I recently caught up with Mike Ward to learn more. Ward, you may recall, was the talented chef de cuisine at Lounge on 20 where he was best known for his amazing charcuterie plates. When the restaurant went under, he quickly landed a job at Feeding Crane Farms in a newly created position - culinary development manager.

That was back in May. Since then, Ward has been very busy - working, planning, dreaming.

August 2, 2012
That eerie howling is from the newly released Werewolf red

What is that eerie howling echoing over the misty moors? Likely the limited-edition Werewolf Irish red ale from the suds-meisters at the Caledonian Brewing Company in Edinburgh, Scotland, makers of Newcastle. They've been knee-deep in hops and malts for 80 years, crafting variations of their famous brown ale.

Each year, Heineken International distributes several special-edition, seasonal Newcastle beers for limited times. Rotating through the calendar year are Summer Ale, Werewolf and, in December-January, Winter India Pale Ale.

The company has just released its first round of Werewolf, which "pours naturally blood red, starting smooth and ending with a bite." Lycanthropic references aside, the 4.5 percent-alcohol ale will be on store shelves from now through October, $9 for a six-pack.

Visit www.newcastlebrown.com.

July 23, 2012
Pepperidge Farm celebrates 75 years, introduces new products

SRC PEPPERIDGE FARM 3 ITEMS A.JPG Bee photograpgh by Scott A. Craig.

When it comes to frozen fruit-filled turnovers popped into the home oven, our longtime go-to is Pepperidge Farm's raspberry and blueberry flavors. With ice-cold milk, of course.

So we were happy to learn that the company is celebrating it's 75th anniversary with some new products, which were recently taste-tested by our group of usual suspects.

As for company history, this slice is posted at www.pepperidgefarm.com: "It all began with a humble loaf of bread, which Pepperidge Farm founder Margaret Rudkin baked in her rural Connecticut kitchen. Created in 1937 to address her son's allergy to common preservatives, Margaret's simple recipe is the origin of a flourishing business."

P.S.: Pepperidge Farm bakes 142 billion of its famous Goldfish crackers each year.

As for new items - arriving in stores in August ($2.99 to $3.99) - we sampled pumpkin cheesecake soft cookies; Milano Slices salted pretzel chocolate-coated cookies; Milano Melts vanilla cream-filled cookies; and three flavors of Jingo crackers - lime and sweet chili, Parmesan-garlic, and cheddar.

We did not taste two other new products (because we didn't have them) - Goldfish soft bread (brown sugar and cinnamon flavors), and Swirl Bread (limited-edition caramel apple, through November).

The results, beginning with me:

June 14, 2012
Green Boheme will serve Manly Man Quiche on Father's Day

OK, all you fathers, Sunday is your day, but that doesn't mean you have to stoke up the grill and cook ribs or burgers chased with a cold brew.

The Green Boheme restaurant has a more healthful alternative. And if there's one thing chef Brooke Preston knows, it's how to cook healthfully. Green Boheme specializes in "organic, raw, vegan, gluten-free, soy-free (dishes)."

On Father's Day, the restaurant will debut the Manly Man Quiche at a special brunch, 11 a.m. to 4 p.m., with the regular dinner menu from 4 to 8 p.m.

Just what's in the quiche? "The ingredients include fresh zucchini, spinach and mushrooms; sunflower, sesame and flax seeds; cashew and macadamia nuts; and onion and chipotle powders, garlic, pepper, nutmeg and chickpea-miso paste," Preston said. "Tumeric and psyllium powder help achieve the egglike texture. One of the coolest things is we wrap it in zucchini bacon."

Dads will get 25 percent off the Manly Man Quiche, which will sell for $12.95.

Green Boheme is at 1825 Del Paso Blvd., Sacramento; (916) 920-4278.

June 4, 2012
Newcastle does it again with seasonal Summer Ale

image002.jpgWhen it comes to beer, Newcastle is a world-class suds-meister. The brewmasters at the Caledonian Brewing Company in Edinburgh, Scotland, have been up to their necks in malts and hops for 80 or so years, crafting variations of its famous brown ale.

Each year, Heineken International distributes several limited-edition, seasonal Newcastle beers for all-too-brief times. Rotating through the calendar year are Werewolf ("Naturally blood-red in color)," Winter India Pale Ale and - how's this for timing? - Summer Ale.

Summer Ale, in stores now through July, is lighter in color and "weight" than other Newcastle beers. It's also expensive, at $9 per six-pack.

We asked a few beer-drinking buddies to pop some tops at an informal tasting and offer their opinions. Among them:

"I can see knocking back a bottle of this one after mowing the lawn on a Sacramento afternoon."
"Very 'hoppy' tasting, with a finish that's almost dry."
"I like the 'grassy' aroma and taste."
"It's a thirst-quencher."

Visit www.newcastlebrown.com.

June 4, 2012
Pacha Coffee offers new option to the grid's great scene

Pacha in alley.JPG

There's another coffee shop in a midtown alley, but it doesn't serve coffee, it doesn't roast coffee and you won't find anyone hanging out there reading, writing, surfing or chatting. The hours? They're weak.

Pacha Coffee Cooperative focuses on one thing: it sells beans - very good beans, at a very good price and, best of all, without all that awkward exploitation associated with much of the coffee we drink in the Western world.

I recently stopped by Pacha (short for Pachamama, or mother earth, which too many people found too difficult to say) to check it out. It is open Monday to Friday from 9 a.m. to 3 p.m., that is, when the employee doesn't lock up to make a quick lunch run. The address is 919 20th St., though you enter on the alley between I and J streets.

As reported in The Bee and elsewhere, Pacha's business model is unusual and enlightening - it's not out to make big money. Instead, this cooperative operates on behalf of the coffee farmers who own the cooperative. The farmers get the profits and are able to reinvest the money into their farms.

May 29, 2012
Sometimes you feel like a nut, as in peanut or pistachio

We're always tempted when we see bags of nuts in the supermarket. To the point where we recently paid top dollar for a bag of in-shell peanuts with the San Francisco Giants logo on it. At home, we discovered they were stale, dusty and oversalted.

Similarly, we've been burned a couple of times with bags of stale pistachios that were nearly impossible to open.

We've moved on to two products that solved the problems. MV's Best extra-large "hand-prepared gourmet peanuts from the fields of Virginia" are big, fresh, crisp and crunchy. The shell-less legumes come in flavors, too - sea salt, unsalted, jalepeno, Cajun, toffee and chocolate-covered. This is a top-quality product available at www.virginiacocktailpeanuts.com.

Everybody's Nuts-brand pistachios are packaged in cute bags, but that's not the reason to buy them. The nuts are fresh and crisp, in three flavors - salt & pepper, sweet chili and garlic & onion.

We love the guarantee: "Everybody's Nuts are 100 percent open. Should you find a closed nut in this package, do not attempt to negotiate with it. Send it in and you'll receive a free bag."

All of the pistachios in our bags were open. How'd they do that? Look for them in supermarkets or order at www.everybodysnuts.com.

May 2, 2012
Strawberry and grape: Take your pick of filled licorices

image003.jpgMuch debate swirls around what licorice candy really is. Are Red Vines and Twizzlers really licorice? What about the licorice inside Good & Plenty? How about those pinwheel-shaped licorice wheels at Snooks Candies? What about Nibs?

Now adding to the national discussion is a new product by Welch's - the juice folks - which has teamed with Frankford Candy. Filled Licorice comes in strawberry and Concord grape flavors ($1.59 for a 3-1/2-ounce package). They call it "a fun innovation. (It) combines a soft licorice outside with a flavorful (gel) filling inside... made with real fruit juice."

Well... We rounded up a panel of tasters for their comments:

"

April 24, 2012
Peanut butter-and-jelly in a Dutch-made vodka? Well, yeah...

Back in 1879, the Royal Dirkzwager Distillery in Schiedam, Holland, decided to name its vodka after Dutch post-Impressionist painter Vincent van Gogh (1853-1890).

As time passed, the family-owned distiller began specializing in flavored vodkas - from acai-blueberry to wild apple, 21 in all. It's especially known for its Dutch chocolate-infused vodka.

Recently, the company was inspired by a classic American sandwich - peanut butter and jelly - for its newest flavor, PB&J ($27).

That flavor profile struck us as ... well, odd. So we held an informal tasting. Hmmm. Smells like peanuts. Tastes like raspberry jelly with peanut butter. If you're a fan of the PB&J sandwich, this one could be for you. More information: www.vangoghvodka.com.

Meanwhile, Van Gogh send over a recipe:

April 9, 2012
Taste-testing Nature Valley's new Protein Chewy Bars

RP PROTEIN BARS.JPGBee photograph by Randy Pench

Let's see, we have peanuts, we have almonds, we have dark chocolate. We have crunch, we have protein, we have sweet, we have savory. What we don't have is calorie-guilt.

The granola-centric folks at Nature Valley have a new product - the straightforwardly named Protein Chewy Bars. They come in two flavors - peanut/almond/dark chocolate, and peanut butter/dark chocolate.

For endorsement, Nature Valley is the "official natural energy source" sponsor of the U.S. Ski and Snowboard Association. For the rest of us, a box of five bars is $3.89 at supermarkets and big-box stores. More information: www.naturevalley.com.

We conducted a taste test of the new bars, rounding up the usual suspects, starting with me:

April 3, 2012
A speedy soda unloading trick, for those with no time to spare


OK, so who has an extra 10 or 12 seconds to waste loading cans of soda into the fridge? Exactly. That time can be better spent playing Scrabble on your iPhone or checking your Facebook page every 8 seconds to see if anyone commented on your latest update about washing your car.

With that in mind, here's a cool little trick to help you load your fridge and be on your way, preferably back to reading everything possible on Sacbee.com. Watch it here. This guy may not think outside the box, but he's clearly thinking about the other side of the box.

March 23, 2012
See's Candies introduces new treats for the Easter season

RB Easter Chocolate.JPG Bee staff photograph by Randall Benton
One of the inevitable parts of any given Easter Sunday is mounds of candy stuffed inside Easter baskets. Peeps, jelly beans, chocolate-covered marshmallow bunnies, malted-milk-ball robin's eggs...

Stepping it up is the venerable See's Candies, with a special line of goodies for the Easter season, available now through April 8.

We sampled three of the 13 seasonal treats, pictured at left - the dark-chocolate "sitting rabbit" ($5.65), rocky road (with walnuts) decorated egg ($11.40), and orange-cream lollipops ($5.55 per eight-pack).

The tasters loved the high-quality dark chocolate (the rabbit's ears were the first to go), swooned over the luscious chocolate-marshmallow-walnut rocky road egg, and savored the creamy, orange-y lollipops.

See's sources its cocoa and chocolate from the Guittard Chocolate Company in Burlingame (www.guittard.com) and manufactures its candies at factories in South San Francisco and Los Angeles.

Charles and Florence See opened their confectionery business in L.A. 1921, using Charles' mother Mary's original recipes and portrait to "symbolize the old-fashioned virtues of homemade quality and friendly service." Mary See died in 1939 at age 85.

Today, there are more than 200 See's candy shops in 13 states. For more information, go to www.sees.com.



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