Articles by Bernie Pacyniak

Were it not for some quick hands, one of Cédric Barberet’s claims to fame would have come crashing down, leaving a mess of fondant, icing and Grand Marnier-laced chiffon cake on the Mar-A-Lago Club’s tile floor in Palm Beach, Fla.

When the hostess likened her mashamllos to “swallowing God in velvet pants!” Sarah Souther knew she was onto something.

If you’ve ever tried teaching a six-year-old how to tie a shoe, you know how complicated the task can be. Try teaching a robot how to do it.

After 38 years the Los Angeles-based Candy Factory — as is the case with so many other Hollywood stars — is getting a face lift.

As Andreas Loacker, head of research and development for the company, subsequently pointed out to the guests in attendance, “This must be the biggest project Loacker has ever undertaken.

A recent Label Insight study of more than 1,500 consumers discovered “that the vast majority of consumers value product transparency as well as consider a wide array of information about a particular product before making a purchase decision.”

DeMet’s Candy Co., maker of America’s most beloved chocolate indulgences, is introducing a new flavor to America’s best-selling chocolate-covered pretzel lineup.

When I read the above quote from Marion Nestle, nutrition professor at New York University, I almost spewed my morning coffee.

As a chef and head chocolate-maker at HEXX, Matthew Silverman is working with Executive Chef Matthew Piekarski to craft an American-style menu of contemporary and classic dishes from various regions around the country.

By now, most of you have probably heard the news: Mike Koch, v.p. of manufacturing for Morley Candy Co., is this year’s Kettle Award recipient.