After managing a large farm on the coast of Maine, Dave and Jess
Herzog returned to their home in Western Oregon in 2013 to put down
roots on their own small farm. Knowing they would need a winter project
when farm work slowed, they wanted something that combined Dave's love
of cooking with their desire to support local agriculture.
While
tinkering with his own corn syrup-free caramel recipe for the holiday
season, Dave stumbled upon a raw honey-based caramel that was
extr
After managing a large farm on the coast of Maine, Dave and Jess
Herzog returned to their home in Western Oregon in 2013 to put down
roots on their own small farm. Knowing they would need a winter project
when farm work slowed, they wanted something that combined Dave's love
of cooking with their desire to support local agriculture.
While
tinkering with his own corn syrup-free caramel recipe for the holiday
season, Dave stumbled upon a raw honey-based caramel that was
extraordinary. They begin with locally-sourced Wildflower Blackberry
Honey, fresh butter and cream from Willamette Valley dairies, and sea
salt harvested off the Oregon Coast. In 2016, they converted a
century-old building in the farmland outskirts of McMinnville into their
production facility, where every piece is still cut, wrapped, and
packaged by hand.
