Happy Holidays!Â Even though I have been quiet on the newsletter front, it has been busy at BonBonBar.
The most exciting news is that I have been hard at work writing a cookbook! It is called Beautiful Candymaking, and it is due out in the Fall of 2011 through Sterling Publishing.Â The book will feature my take on a wide range of candy recipes — from toffee to fudge to caramel corn — along with candymaking tips/techniques and gorgeous photography courtesy of The White on Rice Couple.
After developing so many recipes for the book, I thought that it would be a good idea to recharge and seek new inspiration for the company’s confections.Â So, BonBonBar will be closed from December 23 to February 1 as I eat my way around France, Italy, Brazil, and California.Â I am looking forward to returning with refreshed ideas for new products, but it most likely also means that, unfortunately, some candies will be rotated out in the new year.
As always, thank you so much for your support and enthusiasm.Â Happy customers have always been my favorite part of this BonBonBar adventure, and you have given me the amazing opportunity to run a truly artisan food company that will be going into its fourth year. I am grateful, and lucky.
All the best for a happy and sweet holiday season, and I hope that BonBonBar treats will be a part of it!
Founder & Chief Chocolatier,BonBonBar
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If you would like to place your holiday orders in advance of when you would like them to ship, please let us know in the comments of the order.
All orders placed during the break will ship after February 1.