July 15th 2014
The New York Times is the most prestigious newspaper in the New York and maybe even the united states so when we get written up its definitely something to crow about. Having said that Florence Fabricant the veteran New York Times dining and wine reporter wrote the piece titled: A Treat for Hosts, Guests or Yourself- profiles three of our best sellers. As you can see from the image below she profiled our Caramel Bonbons, the Toffee Cookie Crunch, and the PB&J Bar, which is a true masterpiece of confectionary art.
Thank You, New York Times!