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. The
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.
