It was fate that brought Bridget (a public accountant with an entrepreneur’s heart) to Ginna (a very talented chef with a darn great idea). Salted Caramel was created in the Fall of 2009 with determination and one product: Bacon Bourbon Caramel Corn. Provenance now stocks that, and several other of their sweet & savory confections!
Tell us about your product/company/service.
... artisans, producing “Sweet Meets Savory” treats. Each is a twist on a classic and presented in vintage circus branding, honoring the fun that friends Ginna & Bridget, co-owners, are having with their young company. Salted Caramel launched in the Fall of 2009 with one product: Bacon Bourbon Caramel Corn and determination. With two anniversaries under their belts, the team is proud of their commitment to natural ingredients, highlighting products of other local artisanal producers, and to their growing line of treats which now seems to offer “something for everyone.”
What do you hope to accomplish with your business?
We hope to bring people a little bit of fun and deliciousness!
How did you get into this “line of business”?
Bacon Bourbon Caramel Corn. Ginna created the recipe when nominated by food-industry-friends when designing a naughty Superbowl menu that naturally required bacon in caramel corn. The bacon caramel corn was a tremendous hit and was requested by family and friends for years. After awhile Ginna realized she was onto something with wide appeal!
What did you do before this?
Ginna worked professionally as a chef for many years, on both the sweet and savory sides of the kitchen, as well as teaching recreational cooking classes. Bridget worked in Big Four public accounting providing audit services to private companies.
Are your products sold anywhere besides Chicago?
We have a website and ship all over the country (www.saltedcaramel.net), but we are also in a handful of shops around the country. We have been working with a store in Los Angeles about two months longer than Provenance. Otherwise, Provenance was our first real wholesale customer.
How often do you come out with new products? Are you working on anything new?
We release products a couple times per year with a focus to round out product offerings for various seasons. Last fall we released a toffee and a cocoa, both very wintery/gifty products. In the summer we try to create a handful of produce inspired popsicles... Pickled Peach was a huge hit. We are in the process of launching a new marshmallow, Salted Bourbon Caramel Marshmallow and a new cookie, Pecan Smokies. Next up, at least for the near future and at our farmers markets, we will be offering our Salted Bourbon Caramel as an apple dip.
Of all the millions of food products you could have specialized in, why these?
Combining sweet with savory is challenging, and rewarding. It isn't about coming up with strange pairings, but understanding complimentary flavors which maybe haven't been done previously. Plus, candy is fun, and it brings joy to people's lives.
What is your favorite part of this job?
Meeting customers who want to talk about food. We have developed some really tremendous customer relationships, all centered around passion for food... we love that.
What are some other Chicago products that you love (they don't have to be candy)?
We go crazy for Defloured's gluten free baked goods, and neither of us is gluten free. We share a tent with Defloured at the Andersonville Farmers Market, and we just can't get enough. We're also huge fans of Las Manas Tamales. Amber is a very close friend of Ginna's, but we'd be superfans even if that weren't the case; her tamales are superb.
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