![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxkicVgnaJXKLJI5CdZgbdeAHTxEhojaXqrmJG-ZdP8cBsQB54kN0iNN3oOy8FIy5_C6JGgqw27lyTYC3tk2R6g4yKhD45dE7dayqsz0cFYkmj3P1NvNjSliZqPcryDH29i9KhvxWqIIOU/s1600/Bissingers1.jpg)
Amanda, Jessica and
Kate tell me about the olive oil in their Kreta Olive Oil truffle. It’s from Crete, up on a high hill only accessible
by donkeys, and the ripe olives are picked before they ever hit the ground. We also chat about the blackberries, they
come from a farm in the pacific north west.
They gush about the new wine grapes (which incidentally don’t gush when you eat them, but oh are
they good). And I just have to ask about
the gummy pandas (they won a SOFI award btw).
I’ve always thought of Bissinger’s as a huge national chain,
but I am reminded it is a small local operation with roots that reach back to
Europe in the 1600s. Their rich
tradition has remained. The “Bissinger Family
Cookbook” still exists and the secret recipes are still in use. The natural ingredients are handmade and hand
striped in a world of artificial and machine made. Everything Bissinger’s is, and will be goes
back to the original values and ideals and only if it matches up will it be
created. Most new ideas, from various
truffles, to the wine grapes, to their wine label (did you know they have their
own wine label?) to this new location, have been born in the brain of CEO Ken
Kellerhals and crafted by a team, headed by Chief Chocolatier Dave Owens.
Next month I get to interview the famous Dave Owens, so stay
tuned for that. But make your way to the
CWE and say “hello” to Bissinger’s (maybe for their monthly wine and chocolate
pairing). It will surely be An Experience.
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