Recchuiti Confections: Still driving (flavors) hard
Candy Industry Magazine revisits this heralded San Francisco-based confectioner after a 10-year hiatus to discover evolutionary changes, all revolving around a singular commitment to excellence.
It was Wednesday morning, just after 9 a.m. Dogpatch, as the neighborhood located on the eastern side of San Francisco near the waterfront is known, was just stirring. The door to The Lab was wide open, a kind of welcome back gesture I wistfully assumed.
It had been more than 10 years since Candy Industry Magazine visited Michael and Jacky Recchiuti of Recchiuti Confections, the article having appeared in our January 2004 issue. The former pastry chef and his wife had already established a reputation for fusing flavors into chocolate and then transforming them into visual and sensual delights.