Our focus is on celebrating confections – whether chocolate covered bon bons or gloriously simple caramels – produced using locally grown, natural, minimally processed ingredients that celebrate regional culture and tradition, highlight American terroir and exemplify excellence in the candy making craft. View the full criteria for entry.
Enter the 2018 Good Food Awards here!
Brittany Howlett is a baker, entrepreneur and writer who found her passion for serving and creating delicious and locally sourced food ignited when she moved to the Bay Area in 2004. Faced with the decision of applying for law school or embarking upon a creative career in the kitchen after graduating from UC Berkeley, she full-heartedly chose the latter and never looked back. She’s spent time working in both savory and confectionary capacities in San Francisco’s Sons & Daughters and Oakland’s Camino, Ici Ice Cream and Beauty’s Bagel Shop in Oakland. In 2011 she co-founded the artisanal bakery Oakland Bakes where she designed and baked custom, seasonal and organic wedding cakes. She is currently putting her extensive knowledge of seasonal food production to good use at Sun Basket working as a liaison between the Test Kitchen’s chefs and national ingredient procurement teams.
Teresa Karolewicz, born and raised in Milwaukee, Wisconsin, has had a life-long love for food and the way it brings people together. While studying art history at the University of Wisconsin-Madison, she spent time abroad being immersed in the Italian food-centric lifestyle. This inspired her to fuse her passion for art and food into one, embarking on a career as a pastry chef on the West coast. After a few years pastry chef-ing in San Diego at Bankers Hill Bar and Restaurant, she moved up to San Francisco where her love for everything Italian was put to use in the pastry departments of A16 and Locanda Osteria and Bar. She now connects to the world through food on a new platform at the headquarters of Sun Basket, where she works closely with the test kitchen as a recipe and content editor. While no longer slinging pastries in restaurant kitchens, Teresa still enjoys dreaming up and experimenting with recipes at home. When not playing with butter and sugar, you will most likely find her wandering the streets of San Francisco with a camera in one hand and an ice cream cone in the other.
Chuck Siegel has been a part of the San Francisco chocolate scene since 1987. He taught himself everything he knows about the art of candy making through trial and error until he perfected the confections that are sold in stores today. He started his first premium chocolate company, Attivo Confections, at the age of 23 when his friends encouraged him to turn his hobby into a career. After selling Attivo in 1995, Chuck took a break from making confections to work in technology. Not being able to stay away for long, he founded his second artisan chocolate company, Charles Chocolates, in 2004 where he remains today. With Charles Chocolates, Chuck has set out to make confections using only the finest ingredients and techniques developed over his 30 years in the business.
Susie Wyshak (Chair Emeritus), Business Strategist & Writer, Foodstarter.com
Sophia Chang, Founder, Kitchener Oakland