5/30/2023 0 Comments Fudge master sixtyfourBut not long after graduating, I got married and had a kid. I also find a lot of inspiration in ice creams that are pushing the envelope.ĭream job in college: Radio broadcasting. I love crunch and texture in fudge.įavorite dessert? Ice cream with hot fudge sauce. But our Mexican dark chocolate, which is dark chocolate with cinnamon, is very good, too.Ĭandy or plain? Nuts, like almonds or hazelnuts. That way, I won’t feel so bad when I take a bite of fudge. Typically, I try to eat light – like yogurt and fruit for breakfast and salad for lunch. Have you gained weight since taking the job at Calico Cottage? At least 10 pounds. If I keep it up, they’re going to have to put a “wide load” sign on me. That’s why I like to work with savory flavors, too.ĭo you eat fudge every day? Yes, but it’s very rich. ![]() The crust is made of yogurt-covered pretzels, and it has a layer of fudge on top with nuts or raisins.ĭo you have a sweet tooth? I’m developing one more and more every day. ![]() Like what? I just came up with a “fudge flat,” which is kind of like fudge pizza. ![]() These fudge wreaths are the holiday version of the "fudge flats" that Bayon developed. But my job isn’t just developing flavors – it’s also decorating and coming up with novelty ideas. What flavors are you working on now? I’ve been combining savory and sweet, so I’m working on a mango coconut with peppercorn, and also a chipotle corn with a nice crunch factor. Little-known fudge fact: Fudge tends to get soggy if you put in crispy things, like pretzels. Something people don’t know about your job: There are no boundaries what you think can’t work sometimes surprisingly does. I also once saw garlic fudge at a garlic festival out west. You can’t go wrong with chocolate and nuts. For the summer, we’ll have watermelon and sherbet fudge. Fudge-covered marshmallow pops for the December holidays.ĭo you offer special seasonal flavors? Around the fall, we have apple pie and pumpkin pie flavors, and at Christmas, we have eggnog and cranberry nut. Fudge also has to be creamy and delicious – you want to bite into it and taste exactly what it’s supposed to be. One flavor I thought would be a success was French toast, but it wasn’t working visually, so we put it on hold. How do you judge what qualifies as “good” fudge? It has to be visually appealing. We take a few flavors at a time and work with those – sometimes they work beautifully, sometimes we put them on hold, and sometimes they tank.įlavor that worked beautifully: Red velvet.įlavor that tanked: Oriental, with noodles and wasabi. How does Calico Cottage decide which flavors to produce? Recently, a few employees got together to brainstorm, and we came up with over 600 ideas. Lately, I’ve been trying to get into Tex-Mex fudge flavors. Where do you draw inspiration for new fudge flavors? It could be in the spice aisle or vegetable aisle of the grocery store. I was middle-aged and felt like it was time for me to get back some of that excitement. To see his excitement to start a whole new journey – I felt like I was missing something. ![]() Red velvet fudge is one of the most successful flavors.ĭid you have an “aha” moment? My son was graduating college, and he was so excited about starting his life. Then I took a job at Calico Cottage that evolved into the master fudge maker position. After my husband had a tragic accident, I took a temporary job at Reinwald’s, a local bakery, and ended up staying there for 18 years. What made you decide to pursue a career in baking? I didn’t intend to be in the food industry, but it’s funny where life takes you. In one sentence, what do you do all day? In a nutshell, I develop new recipes and play with food. Previous jobs: Stay-at-home mom manager and baker at Reinwald’s Bakery in Huntington, NY In the fudge industry for: Almost 5 years Graduated from: Suffolk Community College, Associate’s degree with emphasis on psychology Below, Bayon dishes on her favorite mix-in, weight gain associated with the job, and the weirdest flavor she’s ever seen. From red velvet to chipotle corn, she’s constantly toying with new flavors, decorating fudge, and coming up with novelty ideas, like fudge pizza.Īs summer winds down, it’s out with the watermelon sherbet and in with the apple pie. For her job, she has to.īayon is the master fudge maker at Calico Cottage, Inc., a family-owned business that’s been churning out rich, creamy chocolate for almost 50 years. Even though she doesn’t quite have a sweet tooth, Karla Bayon eats fudge every day.
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