It Started With One Pan of Caramel
We made our first batch of sea salt caramel in a home kitchen in Ballard, cut it with a bench scraper, wrapped it in wax paper, and gave most of it away. The people who did not get any asked where they could buy it. That question turned into a folding table, and the folding table turned into a booth.
We still make everything the same way, just in bigger pans. No preservatives, no shortcuts, and nothing on the label that you would not recognize from your own pantry.
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