Behind the Scenes • From Paso Robles, CA
Sugar + Spoon January 2025
3 min read
The Late-Night Idea That's Taking Over My Kitchen
When you love what you do, your brain has a funny way of never really clocking out—especially at 1:47 AM on a Tuesday.
It Starts with a Sleepless Night
For about three weeks last month, I wasn't getting to bed before 1 AM. And even when I finally crawled under the covers, my mind would just keep going—running through flavor combinations, tweaking ideas, refusing to settle.
That's just how it goes when you're pouring yourself into something you genuinely love.
And on one particular sleepless night, my brain landed on one word:
Marshmallows.
The Rocky Road Saga (A Brief Recap)
If you've been following along for a while, you might remember the great marshmallow experiment from this summer. The Rocky Road caramel nearly did me in.
Batch after batch, trying to get those soft, pillowy pieces just right—fluffy enough to belong in a handmade caramel, but not so airy they disappear. It was a real challenge.
But here's the thing about a combination like marshmallow, dark chocolate, and caramel: it's just too good to walk away from.
Back in the Kitchen
So I'm back at it. Slowly, carefully—the same way every small-batch caramel I make comes together.
I'm hoping to have something ready for Valentine's Day. A new flavor that feels indulgent and a little unexpected. Will it be ready in time? Honestly, I'm not sure yet. But I'd rather get it right than rush it out the door before it's truly earned its place in the tin.
That's always been the standard here—every ingredient has to belong.
What's Available While You Wait
In the meantime, two flavors are worth knowing about:
Café au Lait is still available through the end of the month. If you've been meaning to try it, now's the time—it won't be back until next season.
Coming up next: Salted Cashew + Dark Chocolate. Rich, balanced, and one of those pairings that just works. It'll be stepping in for February, and it makes a beautiful gift for anyone who appreciates something thoughtfully made.
A Note on How These Things Come Together
People sometimes ask how I come up with new flavors. The honest answer? Mostly at inconvenient hours.
But I think that's part of what makes these small-batch caramels feel like they do. They're not rushed, and they're not produced in bulk. Each one starts with a real idea, made from simple, quality ingredients, and worked through until it's right.
It just sometimes takes a few sleepless nights to get there.
Try Something New (or an Old Favorite)
If you're looking for a little something handmade and special—to treat yourself or to give—I'd love to share a box with you. You can shop current flavors at the link below.
And if you have a request, or just want to cheer on the marshmallow project, I'm always happy to hear from you.
With love (and a little bit of sugar),
