How to Taste a Lollipop Like a Confectioner
Most people eat a lollipop in three seconds. Here's a slower way — smell first, then look, then let the flavor introduce itself one layer at a time.
Read articleTasting notes · Kitchen diaries · Field guides
The journal
Things we learn in the kitchen — some useful, some just true. Written by the two people making the candy, with occasional bad puns and almost no jargon.
A Field Guide to Our Unusual Flavor Pairs
Mango-passionfruit with basil. Rosewater with cardamom. Smoked salt on caramel. Why these combinations work, and how we test the next one.
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Inside Our Kitchen: What "Handmade" Actually Means
Batch sizes, failure rates, and the honest math of making forty lollipops by hand. Plus the part where we eat the ones that don't pass.
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Gifting Unusual Candy: Building a Tasting Box That Delights
How to pick six pops that don't fight each other, wrap them so they arrive intact, and write the one card that makes it feel like a gift.
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Seasonal or Staying? How We Decide What Gets a Second Batch
Our rule for keeping a flavor: people have to ask for it by name, twice, in one month. The story of the rosewater ribbon that almost got cut.
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The FAQ, in case you're curious about ordering, shipping or allergies
Where we ship, how long the candy keeps, why there's no ingredient list, and what we actually mean by "small batch."
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We send a short Batch Notes email once a month: what's new, what's going away, and what almost worked. No spam, no discount theater.
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