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We infuse Kilgus Farmstead cream with fresh thyme, then use it to create our soft honey caramel. A hint of lemon adds a bright, spring-like contrast to the herbal, earthy thyme. Seasonal.
Raspberry and lavender go together beautifully, and when you add in our soft caramel, the results are deliciously epic. We use market raspberries frozen from the summer, and a touch of floral lavender to accent the red fruit notes. Seasonal.
We love our Ipsento coffee-infused marshmallow, and decided to take it to the next level with the addition of our coffee chocolate caramel. It's swirled in with loving care, making each bite both fluffy and gooey at once. Have we mentioned how good it is melted in your coffee or hot chocolate? Mmm. Seasonal.
We love lemon poppyseed anything, so had to see if it was as delicious in marshmallow form as we imagined. It is. We make a lemon marshmallow with lemon juice & zest, then fold in crunchy poppyseeds. Amazing toasted for s'mores. Seasonal.
We use fresh sweet corn & lime juice, white chocolate, and fragrant cilantro to create a balanced, complex truffle. We love the texture of the sweet corn. Seasonal.
Basil is one of our favorite accent flavors with chocolate. We decided to bring it to the forefront, and feature basil and bittersweet chocolate together. We infuse herbal basil in rich cream, then blend in bittersweet/semisweet chocolates with a hint of lemon. A garnish of dehydrated basil adds extra flavor. Seasonal.
We infuse Chicago's Ipsento coffee in cream with milk and semisweet chocolate, candied walnuts, cardamom, and cayenne. Then this masterpiece is dipped in milk chocolate with a candied walnut garnish. Katherine's business partner, aka Mr. Truffles, has claimed this as his favorite flavor of all time. We've managed to wrest a few away from his private stash to offer to you. Please enjoy responsibly. Seasonal.