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West Berkeley’s Nina Wanat makes the kind of chewy candy coating that pays your dentist’s electric bill, without high-fructose corn syrup. At the recent Foodbuzz Blogger Festival across the bay, her organic BonbonBar candy bars were a major hit.
We sort of wish we’d attended. It’s no secret that the Clog lives for free samples, especially of Nina’s “single-malt-Scotch ganache—made with Talisker 1992 Distillers Edition Scotch from the Isle of Skye, topped with Maldon sea salt—and spunky pumpkin-pie caramallows, whose chewy-smooth coating contains butternut squash bought at farmers’ markets.” Almost worth a diabetic coma.
After great chapters in the Berkeley Foodie Chronicles such as this, we realize with horror that there will be a day after we graduate when we are forced out of the East Bay and into a cubicle in a boring city where “candy bars” are called “candy bars” and not “artisan confections.”
Image Source: SusieFoodie under Creative Commons
Berkeley-Made Marshmallows a FoodBuzz-Fest Fave [East Bay Express]
Tags:chocolate, foodbuzz blogger festival, foodies, Nina Wanat
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