Newfangled Confections serves up nostalgia
Indianapolis-based company specializes in Frittle Candy, nostalgic treats.
Established in 2012, Indianapolis-based Newfangled Confections offers blast-from-the-past candy made with a dash of love and nostalgia. Candymaker Carrie Abbott’s modern take on grandma’s candy dish favorites is inspired by childhood memories including trips with her grandfather to Hook’s Drugstore in the late 1970s.
Abbott has been on the epicurean food scene since 2008. After an experiment gone deliciously right involving a peanut butter dessert for a reception she catered, her signature Frittle candy was born.
She whips up all of her delectable sweet treats including pralines, sweet and spicy pecans, and a variety of seasonal candies in Indianapolis, where she lives with her husband and two daughters.
In an article from Artisan News, Abbott describes herself as a “nostalgic candy maker.” Her approach, however, dovetails perfectly with modern-day consumer demands for sweet and indulgent. Last year, Frittle Candy was one of the nominees in the Gourmet Category for the National Confectioners Association New Product Awards during the Sweets & Snacks Expo.
If you were stranded on a deserted island with only one kind of candy, what would it be?
Since my fave is fruity, chewy types, I would be stranded with HI-CHEW Apple or Grape. Their texture and flavor are superior. It would be nice to have the wrappers too, so I could fashion a float of some sort to get off the island to civilization.
What’s the last cool thing you saw online?
The last cool thing I saw online was a Bon Appetit video with Christina Tosi of Momofuku in NYC assembling a confetti birthday cake. Simple, but with a crumb element and a cream cheese-based butter cream topping. And all with CONFETTI!
When you were little, what did you want to be when you grew up?
I wanted so badly to be a teacher. Good teachers are simply amazing. I wanted to be like them and have an impact.
What issues concern you most about the confectionery/snack industry and why?
Since our niche is in specialty, the concerns we face now as a rapidly emerging company is brand value and recognition.
What’s the last book you’ve read?
Stay Hungry by comedian Sebastian Maniscalco. It’s a must read if you like to have fun and laugh, otherwise, I would stay away.
What is your pet peeve?
Generally people without social manners. It’s so easy to be nice and engaged in meeting people, especially in this industry. So, just do it! On the opposite I LOVE hearts of service. Industry folks who are always looking for opportunities to help others. I aspire to be that person and business.
If given the chance to choose anyone, whom would you like to collaborate with?
In confectionery, I would choose Ferrero. Their model of building iconic brands and building brand awareness is unmatched.
What’s the best piece of advice you’ve ever received?
Follow your gut instinct!
What excites you most about your job?
Living the dream, baby! Innovation and creation excite me the most about my job. Trends are always changing, and how thrilling when your instincts are ahead of trend, which happens sometimes! Also helping others have dream jobs and having opportunities to support our community in ways needed most at that time.