When Amanda Henke was pregnant, she was craving caramels like crazy and wanted to make them at home using natural ingredients. After many attempts to make caramels in her own kitchen, she was introduced to Annie B’s.
Perhaps you’re not into snack, energy or functional bars. After all, we’re supposed to be focused on all things confectionery. But in case you hadn’t noticed, the term “confectionery” now encompasses a greater band width than ever before.
What better way to celebrate 20 years of turning out legions of formally trained pastry chefs and chocolatiers than with a Legion of Honor party for one of the French Pastry School’s co-founders, Sébastien Canonne?