bake - November/December 2020 - 29

I was working with a
peanut candy recipe I
really liked. It satisfied my
nostalgia for old-fashioned
peanut brittle."
Carrie Abbott of Newfangled Confections

30 - who don't have the nostalgia
factor because maybe they never
experienced brittle as a child, love it.
It's super exciting to take something
that I adored as a child and watch
my version of it come back." Frittle
is available in 4-ounce boxes for
$4.99 and 3 ounce bags for $3.99.

Evolving the business

THE BEST CHOCOLATE IN TOWN

Closely related to this story is The
Best Chocolate In Town, Inc., which
was founded in 1998 by Elizabeth
Garber with a goal to provide
premium, specialty chocolates,
gourmet cookies, espresso drinks,
and unique desserts in Indianapolis,
specializing in handmade truffles,
caramels and cookies.
In February, the retail business
closed the doors to its Mass Ave
store. They relocated the production

facility to 13th and Illinois Street.
These are the company's new headquarters where customers can pick
up orders. The Best Chocolate In
Town was acquired by another local
Indy candy maker: Newfangled
Confections. Both teams have
become one and are so excited
about the new potential now to
reach so many more people with
their delicious handcrafted sweets.
Even though The Best Chocolate
in Town closed its doors on Mass
Avenue, fans will still find their signature truffles and sweets at other
local stores.
Newfangled Confections' Abbott
worked as an intern at Garber's shop
when she was studying culinary arts
at Ivy Tech 12 years ago.
"There is no one better suited to
carry on the name," Garber said in

Bake Magazine Digital Special Report  4 | Volume 1 | bakemag.com

a statement. "Carrie and I share the
same values, and the same passion
for chocolates and confections."
Abbott has said she's happy
to continue making The Best
Chocolate in Town's signature
candies and will be distributing
them through the retail locations that already work with her.

Restaurant innovations
At new restaurants across the
country, chocolate is popping up
in many unique menu applications.
One such example is Din Tai Fung's
signature dessert - the Chocolate
Xiao Long Bao, a twin to the
soup dumpling but
filled with premium
chocolate lava.
A lively show
kitchen serves
as the venue's
signature
design feature,
spotlighting
the craftsmanship of Din Tai
Fung's dedicated
Xiao Long Bao culinary team and what goes into
the intricate creations. In October,
the restaurant debuted its first
Las Vegas venue at ARIA Resort
& Casino. Revered for its attention
to detail, Din Tai Fung caught the
attention of Japanese tourists,
launching a worldwide fan base.

29



bake - November/December 2020

Table of Contents for the Digital Edition of bake - November/December 2020

bake - November/December 2020 - 1
bake - November/December 2020 - 1
bake - November/December 2020 - 2
bake - November/December 2020 - 3
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bake - November/December 2020 - 38
https://digital.bakemag.com/sosland/bake/bake-january-february-2024
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https://www.nxtbook.com/sosland/bake/bake-november-december-2023
https://digital.bakemag.com/sosland/bake/bake-september-october-2023
https://digital.bakemag.com/sosland/bake/bake-july-august-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-july-2023
https://digital.bakemag.com/sosland/bake/bake-redbook-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2023
https://digital.bakemag.com/sosland/bake/bake-may-june-2023
https://digital.bakemag.com/sosland/bake/bake-march-april-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-january-2023
https://digital.bakemag.com/sosland/bake/bake-january-february-2023
https://digital.bakemag.com/sosland/bake/bake-november-december-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2022
https://digital.bakemag.com/sosland/bake/bake-september-october-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-july-2022
https://digital.bakemag.com/sosland/bake/bake-july-aug-2022
https://digital.bakemag.com/sosland/bake/bake-redbook-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2022
https://digital.bakemag.com/sosland/bake/bake-may-june-2022
https://digital.bakemag.com/sosland/bake/bake-march-april-2022
https://digital.bakemag.com/sosland/bake/bake-january-february-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-january-2022
https://digital.bakemag.com/sosland/bake/bake-november-december-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2021
https://digital.bakemag.com/sosland/bake/bake-september-october-2021
https://digital.bakemag.com/sosland/bake/bake-july-august-2021
https://digital.bakemag.com/sosland/bake/bake-redbook-2021
https://digital.bakemag.com/sosland/bake/bake-july-2021
https://digital.bakemag.com/sosland/bake/bake-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-march-april-2021
https://digital.bakemag.com/sosland/bake/bake-january-february-2021
https://digital.bakemag.com/sosland/bake/2021_01_01
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