A Liddabit for the Sweet Tooth


Now that I’ve been writing for this blog for over a month, it’s probably time that I get this out in the open. I guess I’m kind of an ingredient snob. Ok, I don’t like the word “snob.” I’m just very conscious of the ingredients present in the foods I buy and make. I grew up eating very fresh food. We skimped on other “less important” things in order to make meals that were, well, real.

When home cooked meals were swapped for dining hall duds (thank God that’s over), I really started paying attention to the quality of all things edible. I’m really not radical or preachy (although, my friends might beg to differ). Sure, I pass on preservative-packed supermarket slices of bread and cheese, but I also haven’t started substituting agave for corn syrup in the few dessert recipes that call for it. By subscribing to this philosophy, I feel like every bite I take is worthwhile and, frankly, more tasty.

For years, my candy consumption was limited to a few delicious goodies: Fran’s sea salt caramels, Green and Black bars, and anything homemade, of course. And when Halloween came around, I rarely indulged in those fun-sized artificial nuggets that I passed out. Then, I heard about Liddabit Sweets, a company, or should I say, a two-woman operation, working out of Brooklyn and selling creative confections and offering new takes on classic candies. Everything is scratch-made by pastry chefs Jen and Liz (along with a VERY small staff), and ingredients are organic when possible. I checked out their website and fell into a sugar comma before even having purchased and tasted anything.

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