PRODUCTS
Are all of your products vegan?
All of our products are vegan. We use no dairy what-so-ever in our recipes.
Are all your products organic?
Yes, all of our products are organic, and we use only certified organic ingredients.
Are your products Certified Organic?
We are Certified Organic by Pennsylvania Certified Organic (PCO). All of our products carry the USDA Certified Organic seal, and contain at least 95% Organic ingredients.
What do you use to make your truffles so creamy?
We use nut milk in our truffles to enhance the flavor, texture, and nutritional value of our ganaches.
What is a ganache?
Ganache is the French term that is used to describe a combination of chocolate and heavy cream. Ganache is used as a filling in truffles as well as many classic pastries. We use the term ganache to describe our truffle fillings, although they are not traditional in that we replace heavy cream with our nutritious nut milk.
Do any of your products contain soy?
Yes, our Nut Hatchlings contain certified organic soy-yogurt.
Do all of your products contain nuts? What if I have a nut allergy?
All of our products contain nuts in one form or another. The ganache in our truffles contains nut milk, for which we soak our nuts for up 12 hours. Soaking nuts increases their nutrient content. This process also releases natural enzymes that activate digestion. If you have a severe nut allergy, we recommend not consuming our products, although we do work with customers on special orders, and will be happy to create products to fit your needs.
Do you make your own nut milks?
Yes, we use raw certified organic nuts to make our nut milks.
Why use nut milk as opposed to other vegetarian milks, like soy, rice or hemp milks?
Nut milk is rich in healthy fats, and is not pasteurized. It contains no harmful additives, and is a pure source of many vitamins and minerals. By making our own nut milks, we can ensure that they are entirely organic and uncontaminated.
Do nut milks have a long shelf-life?
No. Nut milks will keep for 4 days to one week if kept in the refrigerator. We make all ganaches for our truffles to order, so our nut milks are made fresh and used the same day they are made.
How long will your products keep?
We recommend eating our truffles within 1 week of their arrival. You can keep them in the refrigerator to maintain their freshness, or freezer to preserve them for a longer period. Truffles taste best at room temperature, so if you store them in the refrigerator, we recommend taking them out at least half an hour before eating them.
All of our other products have a shelf-life of at least 3 months. You can always store them in the refrigerator to preserve their freshness, although we’ve never been able to keep them that long!
Why don’t your truffles last as long as pre-packaged truffles you can purchase at the grocery store?
Our truffles contain no preservatives, waxes or fillers to prolong shelf-life. Many pre-packaged chocolates contain these additives. A real truffle is meant to be eaten within a couple weeks of being made. Our products are hand-made to order with organic natural ingredients. The taste, texture and mouth feel of our truffles cannot be compared to pre-packaged truffles.
The same goes for our confections and cookies. All are made without harmful additives, and cannot be compared to pre-packaged goods.
Do any of your other products contain nut milks?
No, only our truffles contain nut milk, although nuts are present in many of our products, and are used to garnish our For Seasons and some of our Half-Dips. We are more than happy to work with customers with special needs.
ABOUT US
Did you both go to culinary school?
Yes, both of us graduated from the French Culinary Institute with degrees in Pastry Arts. Alfredo also got his certificate in Fundamentals of Wine while at the FCI.
Do you have any additional schooling?
Jessie obtained her B.A. in Anthropology from George Mason University. Alfredo received his B.A. in Telecommunications from the University of Florida, and is currently finishing his Masters in Hospitality Management at Florida International University.
What field experience do you have outside of schooling?
Alfredo grew up working in his family’s restaurants, in both the front and back of the house. He interned at Jean-Georges under Pastry Chef Johnny Iuzzini while obtaining his degree at the French Culinary Institute.
Jessie has worked in the pastry departments at Eleven Madison Park and Union Square Café during her time at the French Culinary Institute. She interned at Confetti Cakes with fame cake designer, Elisa Strauss.
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