Notes from the kitchen
Journal
Four things we know about hard candy that took us longer to learn than we would like to admit. Storage, texture, tasting and weather — written for people who actually buy the stuff, not for search engines.
How to store handmade hard candy so it keeps its shine
Hard candy is a glass, and glass is mostly managed by moisture. Five minutes of care here saves a box of candy there.
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Why hand-pulled candy crunches differently
Folding a sheet of hot sugar hundreds of times does something specific to the texture. Here is what, and how to taste the difference.
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How to taste a flavour you can't quite name
Most people have a better palate than they think. What they lack is a method and a willingness to write things down.
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Why our batch list shrinks in July
Sugar is unusually honest about the weather. A small kitchen without climate control has to work with the season instead of against it.
Read the articleWhat we write about, and why
We are a two-person kitchen, not a magazine. So the journal stays close to the work: how to keep a box of candy tasting the way it did on day one, why a hand-pulled lollipop behaves differently in your mouth than a mass-produced one, and how to put words to a flavour you cannot quite place.
If there is something you want us to explain — how we get a gradient straight, why a batch went cloudy, what to do with a box that got left in a hot car — write and ask. The best questions usually turn into the next article.
Send us an order request
Tell us which candies caught your eye and how many you need. We reply by email within two business days with availability, price and pickup times.