More from the Fancy Food Show


 08 Jul, 2009 |  Written by Anupa Mueller

CIMG0925For some reasons, sweet items do better for us than savory.  We are ourselves partial to savory items and think they are a fine counterpoint to tea but our customers think otherwise.  This is especially true of small, impulse items placed near the register or a small item to finish off a meal in lieu of a full dessert.  So we're always on the lookout for a good chocolate product, preferably organic and fair trade. Over the years, we've carried Theo from 360 Labs, Dagoba, Skinny Bars from Tom & Sally and others.  This year, we found one right in our backyard in New York - Travel Chocolate.  They have an appealing business model, offer both regular and mini bars and have eco-friendly packaging.  We met John Rossini and his colleagues at the Show and we definitely plan to do business with him.  As an added bonus, his company donates to charitable organizations which seals the deal for us.

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