Salted Caramel

Leroy checking out the sprinkling of Fleur de Sel on a new slab of Salted Caramel. Anna had a really great way of explaining it to customers at the recent Creston Art and Craft market. She said, "Adding salt to caramel helps bring out the caramel flavour and make it bigger. Then the salt on top adds a little kick of salt and some crunch at the end." We add sea salt to the cooking caramel and then after it is poured and starts to cool we sprinkle Fleur de Sel on top. Fleur de Sel which translates as Flower of Salt is gathered by hand in France. Now that's a job. The flavour is lovely and salty without any metallic or chemical taste. Lerory approves.

Millarville Christmas market

This market is our old stomping grounds. First we shopped, then we were tomato vendors, then the manager, then shoppers again. Now Christmas vendors. Our first market as Bad Duck Caramel. We were a little rusty. I was a lot nervous. Greg of course was not! We got our display organized and know what we need to add to it. We met a lot of people who loved our caramel. We wish more would have bought it, but it was a good start. We also discovered that Anna and Leland really are taking ownership for being part of the business. It was great to watch them interact with customers. Giving out samples, taking money, answering questions.

Featured Posts
Recent Posts
Archive
Search By Tags
Follow Us
  • Facebook Basic Square
  • Twitter Basic Square
  • Google+ Basic Square

© 2014 Bad Duck Caramel. Proudly created with Wix.com