We have so much to be thankful for this year. We are still open and we are still making people happy with our chocolate! We have some wonderful loyal customers, and new ones finding us every day.
We hired our temp help for the season. Tina was with us last year and she has much to be thankful for after battling breast cancer this year. Angela and Ellen are both thankful for the additional two hands in the shop, which is taking on a nice holiday glow.
What's New? Well, we added a couple new flavors:
1. Ranger Truffles. Named for the Wanakena Ranger School near Cranberry Lake, this is a cranberry truffle with white chocolate encased in dark.
2. Waddington Wintergreen. This is wintergreen cream in dark chocolate. It has a pretty white snowflake pattern on the top.
3. Mendiants. These area a French-style chocolate. A patty of milk chocolate with candied fruit nestled on top. They are very eye-catching, and taste way better than fruit cake. So eat your fruits.
I plan to try my hand at homemade marshmallows this weekend. Had to find a recipe without raw egg whites... and did. Should be fun!
For the first year, we have decided to stay open for Black Friday!!! We are even having a secret sale... well not so secret. You pick a chocolate bell from the Christmas stocking... the color foil indicates your discount at the register, 10, 15, 25 or 50 percent off. And you get to keep the bell.
And on the first weekend in December, we are celebrating our 2nd Anniversary. If you are in the area, stop in for a piece of cake (chocolate of course) and help us celebrate. We are also having a few specials that weekend as well as it is Potsdam's Super Holiday Shopping Weekend. Hope to see you all this holiday season.
Friday, November 21, 2008
Friday, October 10, 2008
Featured on Food Blog
Hi All...
Realize it has been awhile. Angela has given me a new crash course in blogging, so I will endeavor to post a little more often.
The latest scoop is that St. Lawrence Chocolates was featured on a great food blog. We've added the link at the right... for Grumpy Honeybunch. She is giving away a box of St. Lawrence Chocolate Truffles to a random person she will select from anyone leaving a comment about her blog... so check it out. She has a lot of great recipes on there as well.
We made our annual trek to the Philadelphia Candy Show, which is now conveniently held in Atlantic City instead of Philly. Had a great time and ordered some cool stuff for the holidays, including blood orange and pomegranate cordials. They taste great together and we will package in a clear cube box. These go great with Win's Brew (java jazz and creme brulee) cordials, and the New York Espresso mix chocolate covered espresso beans... And of course the will all make great stocking stuffers.
For Holloween, we currently have hollow skull heads in clear cube boxes, as well as skull pops and jack-o-lantern pops. We have colored leaves in sold shapes, with cocoa butter spray...very shiny. And of course a cornucopia basket filled with fall colors and LOTS-O'-CHOCOLATE.
Thanks for checking us out... and check back soon. Make sure to take our poll on the right... what's your favorite chocolate.
Realize it has been awhile. Angela has given me a new crash course in blogging, so I will endeavor to post a little more often.
The latest scoop is that St. Lawrence Chocolates was featured on a great food blog. We've added the link at the right... for Grumpy Honeybunch. She is giving away a box of St. Lawrence Chocolate Truffles to a random person she will select from anyone leaving a comment about her blog... so check it out. She has a lot of great recipes on there as well.
We made our annual trek to the Philadelphia Candy Show, which is now conveniently held in Atlantic City instead of Philly. Had a great time and ordered some cool stuff for the holidays, including blood orange and pomegranate cordials. They taste great together and we will package in a clear cube box. These go great with Win's Brew (java jazz and creme brulee) cordials, and the New York Espresso mix chocolate covered espresso beans... And of course the will all make great stocking stuffers.
For Holloween, we currently have hollow skull heads in clear cube boxes, as well as skull pops and jack-o-lantern pops. We have colored leaves in sold shapes, with cocoa butter spray...very shiny. And of course a cornucopia basket filled with fall colors and LOTS-O'-CHOCOLATE.
Thanks for checking us out... and check back soon. Make sure to take our poll on the right... what's your favorite chocolate.
Tuesday, September 02, 2008
New Flavors for Fall
So September snuck right up on me! Who said the summer was gonna be slow?
So here's the update for our newest products and the return of some Fall Favorites.
NEW FLAVORS
We have added some new flavors to the case recently and they will probably be available right through to Christmas. Our new Lisbon Lime is a dark chocolate lime flavored ganache coated with our X Dark (70%). It is molded in the same square as the Sugar Shack with a different transfer sheet. If you're a lover of dark chocolate, this is a dream.
We also now offer our Cornwall Turtles in the display case to be added to a custom box! These were only available in a box of 8 but we've added them to the case as another showcase of our wonderful butter caramel. The Cornwall Turtle consists of our homemade butter caramel with chopped walnuts rolled into it then dipped in milk chocolate. They are small, rich and they melt in your mouth! A perfect addition with the cooler weather on the way!
Ellen has also added a caramel made with that energy drink that "gives you wings". Our new Madrid Bull Caramel will certainly be a hit. Do you get it? Mad-red...madrid bull? Fun and funky for our expanding college crowd!
For clusters, we added the X Dark Almond clusters and Red Gunner Bites. The Red Gunner Bites are just like the bark. Red Gunner is the name of a friend's chocolate lab who just loves to eat pretzels. So Red Gunner Bark is a slab of milk chocolate with crushed pretzels in it. Now Red Gunner Bites are a cluster available in our display case. Chunky pretzels are globbed with milk or dark chocolate. So how do you eat your pretzels? Bark or Bite?
I've also experimented with Chunky Monkeys. We have a good sized Monkey mold that doesn't seem to be too popular. So I took a bunch of leftover chunks from various barks (those that don't include dried fruits anyway) and mixed them into a batch of milk chocolate. I, then, molded this mixture with the Monkey mold we have. Thus, we now have Chunky Monkeys. This is a good way to us to recycle those little bits that break apart when we cut up our other barks without having to throw it away. If I ate all those little bits, I wouldn't fit through the kitchen door! Talk about Chunky! So the chunks include a lot of different things from nuts to oreos to pretzels! Every bite is different.
RETURNING FAVORITES
Autumn and Thanksgiving signals the return of a popular Truffle: The Pumpkin Truffle. Our fresh pumpkin ganache is the filling for a white chocolate shell. We have customers that have been waiting patiently all summer for it. We'll start making this flavor in Early October if not sooner!
Our Halloween Goblin Eyes will make a return. I called them Krispie Eyes last year but figure I'll upgrade the name since they were very popular. Goblin Eyes are a sphere of rice krispie marshmallow treat dunked in white chocolate then painted with cocoa butter to look like an eye ball. They are a fun touch to a custom box! Imagine your friend opening the box of chocolates you picked out for them to see an eyeball staring back at them! I'll start these in early October as well and they will disappear after Halloween.
Our chocolate pops will now take on various shapes for the Autumn holidays. We will have our pumpkin/jack o'lanterns wrapped in orange foil. Our Skull pops will be ready to go soon and various little solid shapes of Halloween figures like ghosts and cats and tombstones. Our foil wrapped Autumn Leaves will be bagged with a ribbon to make great favor bags for a dinner party or to scatter around on a platter. They look so festive and taste even better! Let's not forget our wonderful 3-D Skulls as well. These hollow chocolate skulls look too real to eat! Sorry, these hollow skulls just can't be shipped as they are too fragile.
WORKS IN PROGRESS
I'm going to list some new flavors we are thinking of adding. They may be only seasonal or they may be permanent. We haven't decided yet.
Hopefully, for Autumn we will have figured out a chocolate chip cookie dough flavor. I was originally thinking of putting an actual cookie dough together and adding it to our Creams and Clusters. But Ellen suggested making it a truffle that tasted of brown sugar, vanilla, and butter with flecks of dark chocolate. I'm not so certain of the truffle. Our fondant fillings may be more of the base with which to work since it is based in sugar. Using brown sugar instead of white and adding a vanilla and butter flavor may make the right taste for a "cookie dough". I would really like to add this flavor to the line but I'm not sure if we will have the time to "make it work" before our Holiday Rush begins.
Wanakena Rangers have been put to the back burner since we opened. This chocolate was one of Ellen's signature chocolates at the onset but we never had a mold to make them in and never got around to buying new. Now that we have a couple molds that are versatile, it may finally be time to break out this unique flavor. This milk or dark chocolate (we haven't decided which!) will be filled with a cranberry/orange fondant. Ellen uses cranberry juice instead of water to make the fondant and adds finely chopped dried cranberries to it. A splash of orange flavor takes away some of the tart flavor and mellows it out a touch. They are named for the Forest Ranger School in Wanakena which is located out toward Cranberry Lake in St. Lawrence County. These pieces will probably use the Raquette Raspberry mold with different coloring, green perhaps to symbolize the forest that the Rangers preserve.
Our other new flavor in development will be introduced for the Holiday season this year, around early November. We will again use the Sugar Shack mold but with a snowflake design transfer sheet. The white snowflakes will show up wonderfully against our dark chocolate shell. We shall fill them with Wintergreen filling and they shall be called Waddington Wintergreen. And it will be good!
Also joining our Bark line-up for Christmas will be the Peppermint Bark. We use white chocolate and throw in crushed candy canes for a silky holiday treat.
One other flavor I'm considering is along these Peppermint Bark lines. I'd like to use the Bear Paw mold for a piece of white chocolate that is sprinkled with crushed mint candy, maybe spearmint. I'd love to call them Polar Bears but am not certain if the candy would mold well. I suppose I'd have to crush the hard candies to a very fine consistency and if crushed so well, would they even be noticeable! Of course we do have a Bear Pop mold that might work just as well. This idea needs more development.
We have new ideas and flavors to try out all the time. We still make our Wine Truffles but they are hit and miss in the display case. We don't make them consistently but once in awhile you can find the PJ's (merlot) and the Brandybrook Blueberry Truffles. Our Wine truffles are made with Rivermyst Wine, a local winery located near Ogdensburg. All are done in dark chocolate as milk chocolate makes a terrible pairing with wine unless the wine is a sweet dessert wine. But if anyone has a request for these truffles (which we make by special order for Rivermyst), we can whip up a batch in no time! Or you can try your luck at the Winery itself which sells them in 6 piece boxes. Then, you can pick up the matching Wine as well!
I could go on and on about all our Christmas plans but that makes for another later posting!
Here's to cooler weather, back to school, and the changing of the seasons!
So here's the update for our newest products and the return of some Fall Favorites.
NEW FLAVORS
We have added some new flavors to the case recently and they will probably be available right through to Christmas. Our new Lisbon Lime is a dark chocolate lime flavored ganache coated with our X Dark (70%). It is molded in the same square as the Sugar Shack with a different transfer sheet. If you're a lover of dark chocolate, this is a dream.
We also now offer our Cornwall Turtles in the display case to be added to a custom box! These were only available in a box of 8 but we've added them to the case as another showcase of our wonderful butter caramel. The Cornwall Turtle consists of our homemade butter caramel with chopped walnuts rolled into it then dipped in milk chocolate. They are small, rich and they melt in your mouth! A perfect addition with the cooler weather on the way!
Ellen has also added a caramel made with that energy drink that "gives you wings". Our new Madrid Bull Caramel will certainly be a hit. Do you get it? Mad-red...madrid bull? Fun and funky for our expanding college crowd!
For clusters, we added the X Dark Almond clusters and Red Gunner Bites. The Red Gunner Bites are just like the bark. Red Gunner is the name of a friend's chocolate lab who just loves to eat pretzels. So Red Gunner Bark is a slab of milk chocolate with crushed pretzels in it. Now Red Gunner Bites are a cluster available in our display case. Chunky pretzels are globbed with milk or dark chocolate. So how do you eat your pretzels? Bark or Bite?
I've also experimented with Chunky Monkeys. We have a good sized Monkey mold that doesn't seem to be too popular. So I took a bunch of leftover chunks from various barks (those that don't include dried fruits anyway) and mixed them into a batch of milk chocolate. I, then, molded this mixture with the Monkey mold we have. Thus, we now have Chunky Monkeys. This is a good way to us to recycle those little bits that break apart when we cut up our other barks without having to throw it away. If I ate all those little bits, I wouldn't fit through the kitchen door! Talk about Chunky! So the chunks include a lot of different things from nuts to oreos to pretzels! Every bite is different.
RETURNING FAVORITES
Autumn and Thanksgiving signals the return of a popular Truffle: The Pumpkin Truffle. Our fresh pumpkin ganache is the filling for a white chocolate shell. We have customers that have been waiting patiently all summer for it. We'll start making this flavor in Early October if not sooner!
Our Halloween Goblin Eyes will make a return. I called them Krispie Eyes last year but figure I'll upgrade the name since they were very popular. Goblin Eyes are a sphere of rice krispie marshmallow treat dunked in white chocolate then painted with cocoa butter to look like an eye ball. They are a fun touch to a custom box! Imagine your friend opening the box of chocolates you picked out for them to see an eyeball staring back at them! I'll start these in early October as well and they will disappear after Halloween.
Our chocolate pops will now take on various shapes for the Autumn holidays. We will have our pumpkin/jack o'lanterns wrapped in orange foil. Our Skull pops will be ready to go soon and various little solid shapes of Halloween figures like ghosts and cats and tombstones. Our foil wrapped Autumn Leaves will be bagged with a ribbon to make great favor bags for a dinner party or to scatter around on a platter. They look so festive and taste even better! Let's not forget our wonderful 3-D Skulls as well. These hollow chocolate skulls look too real to eat! Sorry, these hollow skulls just can't be shipped as they are too fragile.
WORKS IN PROGRESS
I'm going to list some new flavors we are thinking of adding. They may be only seasonal or they may be permanent. We haven't decided yet.
Hopefully, for Autumn we will have figured out a chocolate chip cookie dough flavor. I was originally thinking of putting an actual cookie dough together and adding it to our Creams and Clusters. But Ellen suggested making it a truffle that tasted of brown sugar, vanilla, and butter with flecks of dark chocolate. I'm not so certain of the truffle. Our fondant fillings may be more of the base with which to work since it is based in sugar. Using brown sugar instead of white and adding a vanilla and butter flavor may make the right taste for a "cookie dough". I would really like to add this flavor to the line but I'm not sure if we will have the time to "make it work" before our Holiday Rush begins.
Wanakena Rangers have been put to the back burner since we opened. This chocolate was one of Ellen's signature chocolates at the onset but we never had a mold to make them in and never got around to buying new. Now that we have a couple molds that are versatile, it may finally be time to break out this unique flavor. This milk or dark chocolate (we haven't decided which!) will be filled with a cranberry/orange fondant. Ellen uses cranberry juice instead of water to make the fondant and adds finely chopped dried cranberries to it. A splash of orange flavor takes away some of the tart flavor and mellows it out a touch. They are named for the Forest Ranger School in Wanakena which is located out toward Cranberry Lake in St. Lawrence County. These pieces will probably use the Raquette Raspberry mold with different coloring, green perhaps to symbolize the forest that the Rangers preserve.
Our other new flavor in development will be introduced for the Holiday season this year, around early November. We will again use the Sugar Shack mold but with a snowflake design transfer sheet. The white snowflakes will show up wonderfully against our dark chocolate shell. We shall fill them with Wintergreen filling and they shall be called Waddington Wintergreen. And it will be good!
Also joining our Bark line-up for Christmas will be the Peppermint Bark. We use white chocolate and throw in crushed candy canes for a silky holiday treat.
One other flavor I'm considering is along these Peppermint Bark lines. I'd like to use the Bear Paw mold for a piece of white chocolate that is sprinkled with crushed mint candy, maybe spearmint. I'd love to call them Polar Bears but am not certain if the candy would mold well. I suppose I'd have to crush the hard candies to a very fine consistency and if crushed so well, would they even be noticeable! Of course we do have a Bear Pop mold that might work just as well. This idea needs more development.
We have new ideas and flavors to try out all the time. We still make our Wine Truffles but they are hit and miss in the display case. We don't make them consistently but once in awhile you can find the PJ's (merlot) and the Brandybrook Blueberry Truffles. Our Wine truffles are made with Rivermyst Wine, a local winery located near Ogdensburg. All are done in dark chocolate as milk chocolate makes a terrible pairing with wine unless the wine is a sweet dessert wine. But if anyone has a request for these truffles (which we make by special order for Rivermyst), we can whip up a batch in no time! Or you can try your luck at the Winery itself which sells them in 6 piece boxes. Then, you can pick up the matching Wine as well!
I could go on and on about all our Christmas plans but that makes for another later posting!
Here's to cooler weather, back to school, and the changing of the seasons!
Saturday, May 24, 2008
The Unofficial Start to Summer
Yup, it's here...the unofficial start to summer, Memorial Day weekend. While we are taking a couple of days off, and the shop will be closed Monday 26th, as well as June 2-3. We have some great party products in the shop including the very popular Warmer S'more Pops (two marshmellows on a stick, dipped in milk chocolate and rolled in graham cracker crumbs.) It tastes like the delicious fire-side treat, but with out the gooey mess...just delicious.
We also have bagged solids in flower shapes, as well as flower pops... great for a backyard picnic.
We are going to do a special for Potsdam Summer Festival. Chocolate dipped strawberries. Dunked fresh each day, (if we can get some nice berries). We did a trial run on a recent Saturday and the customers said they were absolutely amazing. They have a very short shelf life, so we have to do a limited time run on these. Be sure to check in the shop on July 10-12 during the festival.
And just in case you are counting, we now have 12 flavors of truffles!! Love those merlot, and Bailey's Irish cream ones.
Hope everyone has a wonderful summer, and remember we are worth the trip and the price of gas.
We also have bagged solids in flower shapes, as well as flower pops... great for a backyard picnic.
We are going to do a special for Potsdam Summer Festival. Chocolate dipped strawberries. Dunked fresh each day, (if we can get some nice berries). We did a trial run on a recent Saturday and the customers said they were absolutely amazing. They have a very short shelf life, so we have to do a limited time run on these. Be sure to check in the shop on July 10-12 during the festival.
And just in case you are counting, we now have 12 flavors of truffles!! Love those merlot, and Bailey's Irish cream ones.
Hope everyone has a wonderful summer, and remember we are worth the trip and the price of gas.
Sunday, May 04, 2008
Cinco de Maio
It's hard to believe it's May already. The shop has been bustling with activity. Wedding orders here, rehearsal dinner orders there. Valentine's Day in February was very busy, as was the early Easter in March. We have just caught our breath and now we are gearing up for a big Food and Wine Show in Clayton, NY.
The Great New York State Food and Wine Show is held June 20-22 at the Clayton Recreation Park. Wineries, cheese makers and foodies from all over check this one out. Great Finger Lakes wines, local 1000 Islands wineries are all on had with tastings and sales. We checked it out last year and decided we wanted to share St. Lawrence Chocolates with everyone there as well.
We are currently using wines from River Myst Winery in Ogdensburg, NY to make a few special truffles for them including: Black Lake Berry Wine Truffles, Barnhardt Black Cherry, and Red Mills Red Merlot Truffles. These all have a very rich flavor with the hint of their wine.
We are also experimenting with some special summer flavors: key lime, margarita, and iced tea. If you're in the area check in the shop to see what's new.
We are also waiting for local strawberry season to offer chocolate dipped strawberries. We've had a lot of requests, and want to do offer them when local berries are ready and plentiful.
Do you have an idea for a flavor? Drop us an email to ellen@stlawrencechocolates.com.
The Great New York State Food and Wine Show is held June 20-22 at the Clayton Recreation Park. Wineries, cheese makers and foodies from all over check this one out. Great Finger Lakes wines, local 1000 Islands wineries are all on had with tastings and sales. We checked it out last year and decided we wanted to share St. Lawrence Chocolates with everyone there as well.
We are currently using wines from River Myst Winery in Ogdensburg, NY to make a few special truffles for them including: Black Lake Berry Wine Truffles, Barnhardt Black Cherry, and Red Mills Red Merlot Truffles. These all have a very rich flavor with the hint of their wine.
We are also experimenting with some special summer flavors: key lime, margarita, and iced tea. If you're in the area check in the shop to see what's new.
We are also waiting for local strawberry season to offer chocolate dipped strawberries. We've had a lot of requests, and want to do offer them when local berries are ready and plentiful.
Do you have an idea for a flavor? Drop us an email to ellen@stlawrencechocolates.com.
Friday, January 18, 2008
Another New Year
So here I am sitting at the Chocolate Shop computer at 6:15 on a Friday Night. Ellen has been out of town for a few days so I'm slacking off!
Actually, I've been working hard to get some orders done this week and add some Valentine decor to the shop. After Christmas, we were scant on a few things so now we are back in stock on almost everything. Our chocolate covered cherries will have to wait as our distributor didn't have any when we wanted them. We don't dunk the cherries, we order them. They are really just too labor intensive to make any money on.
It's January and I've already had my first request for chocolate covered strawberries. I suppose it's a popular thing for Valentine's Day, too. I'm pretty sure we could dunk them but not so sure they'd be profitable. It would be a definite special order item provided I can get the strawberries. I have no super secret source for produce like strawberries, bananas, apples...all that stuff comes from the P&C grocery store up the street. If they haven't got it, I don't got it.
But what I do have is some Valentine's Pops. Hearts shapes in dark and milk, some painted with red cocoa butter. The white chocolate ones are tinted pink (also with red cocoa butter). We'll see if people like them. They don't have any flavoring added; its just white chocolate but the color is somewhere between bubble gum and mauve. They look better than they sound!
I've made some large solid hearts as well and figured I'd write "Love" on them with a contrasting color of chocolate. They worked out okay. Except that I had a customer want one customized to say "Thank you"...ummm, I don't know if that will fit on there...but as long as I have some time, I might be able to customize them. It would be a special order with plenty of advance notice. Nothing like trying to spell something right while the chocolate becomes a big lump in the piping bottle!
Ellen ordered some small heart shaped boxes for the holiday. So I'm making lots of filled cremes to go in them. Our special flavor for Valentines is already a hit among white chocolate lovers. I'm making a heart shaped raspberry creme in white chocolate. As a finishing touch, the heart has a swipe of red cocoa butter on the top. It's the same filling as our new Raquette Raspberry that is done in dark chocolate. We also added solid hearts, in milk and dark, to the case foil wrapped in pink and red respectively.
We have our Valentine Jelly Bellies. The 10 and 20 flavor boxes have a pretty little sleeve on them. We also have something new. We have Sunkist Fruit Gems also made by Jelly Belly. They are like a smooshed gum drop or a round fruit slice. They come in a bag and we sell them for $5.25. If you like gumdrops, these are right up your alley!
Of course, I'm trying to push the Valentines boxes. We have a 16 pc box(red square with cut-out heart) for $8.50, and a 32 pc box for $16.95. Not sure what the little heart boxes will sell for yet as they are new this year. We also have our little 6 pc pink boxes that don't take a tray but hold 6 candy cups with chocolate. Those are the same as our regular 6 pc boxes at $3.95.
I also found from last year these little gold heart boxes. They will hold one piece of chocolate and the truffles are too big to fit! But a nice red or pink wrapped solid heart looks really cool in one of them. They are only a buck...add 50 cents for the chocolate...and it's a nice little thing to put in someone's Valentine's basket. These gold heart boxes can easily be reused for just about any special occasion!
That's Valentine's Day!
Actually, I've been working hard to get some orders done this week and add some Valentine decor to the shop. After Christmas, we were scant on a few things so now we are back in stock on almost everything. Our chocolate covered cherries will have to wait as our distributor didn't have any when we wanted them. We don't dunk the cherries, we order them. They are really just too labor intensive to make any money on.
It's January and I've already had my first request for chocolate covered strawberries. I suppose it's a popular thing for Valentine's Day, too. I'm pretty sure we could dunk them but not so sure they'd be profitable. It would be a definite special order item provided I can get the strawberries. I have no super secret source for produce like strawberries, bananas, apples...all that stuff comes from the P&C grocery store up the street. If they haven't got it, I don't got it.
But what I do have is some Valentine's Pops. Hearts shapes in dark and milk, some painted with red cocoa butter. The white chocolate ones are tinted pink (also with red cocoa butter). We'll see if people like them. They don't have any flavoring added; its just white chocolate but the color is somewhere between bubble gum and mauve. They look better than they sound!
I've made some large solid hearts as well and figured I'd write "Love" on them with a contrasting color of chocolate. They worked out okay. Except that I had a customer want one customized to say "Thank you"...ummm, I don't know if that will fit on there...but as long as I have some time, I might be able to customize them. It would be a special order with plenty of advance notice. Nothing like trying to spell something right while the chocolate becomes a big lump in the piping bottle!
Ellen ordered some small heart shaped boxes for the holiday. So I'm making lots of filled cremes to go in them. Our special flavor for Valentines is already a hit among white chocolate lovers. I'm making a heart shaped raspberry creme in white chocolate. As a finishing touch, the heart has a swipe of red cocoa butter on the top. It's the same filling as our new Raquette Raspberry that is done in dark chocolate. We also added solid hearts, in milk and dark, to the case foil wrapped in pink and red respectively.
We have our Valentine Jelly Bellies. The 10 and 20 flavor boxes have a pretty little sleeve on them. We also have something new. We have Sunkist Fruit Gems also made by Jelly Belly. They are like a smooshed gum drop or a round fruit slice. They come in a bag and we sell them for $5.25. If you like gumdrops, these are right up your alley!
Of course, I'm trying to push the Valentines boxes. We have a 16 pc box(red square with cut-out heart) for $8.50, and a 32 pc box for $16.95. Not sure what the little heart boxes will sell for yet as they are new this year. We also have our little 6 pc pink boxes that don't take a tray but hold 6 candy cups with chocolate. Those are the same as our regular 6 pc boxes at $3.95.
I also found from last year these little gold heart boxes. They will hold one piece of chocolate and the truffles are too big to fit! But a nice red or pink wrapped solid heart looks really cool in one of them. They are only a buck...add 50 cents for the chocolate...and it's a nice little thing to put in someone's Valentine's basket. These gold heart boxes can easily be reused for just about any special occasion!
That's Valentine's Day!
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