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 excellent in the candy making craft. View the full criteria for entry.


Susie Wyshak, author of Good Food, Great Business (2014), draws upon a lifelong confection obsession–a childhood chocolate wrapper collection, several years at a confectionery, an MBA thesis on chocolate, and helping kick off the U.S. Fair Trade chocolate program–to help recognize American candy makers focused on conscious sourcing and deliciousness.

Jane Atkins Franch is the Manager of Sustainability for the Food and Agriculture division of SCS Global Services, where she works towards sustainability at the farm level for coffee and cocoa through compliance and certification programs for companies including Starbucks and Ferrero, and non-profit organizations such as Fair Trade USA


Amy Guittard, Marketing Manager, Guittard Chocolate Company
Clay Gordon, Creator and Moderator, The Chocolate Life
Brian Wood, Owner and Executive Pastry Chef, Starter Bakery


Anita Chu, Pastry Maker, Creator of Dessert First Blog & Editor-in-Chief of Salted Magazine
Charlotte Deutsch, Chocolatier at Fog City News
Christine Hanson, Owner/Master Chocolatier at AF2 Chocolatiers, LLC 
Donna Suh, Sourcing Manager at Heath Ceramics
Frances Wilson, Culinary Instructor at Tante Marie’s Cooking School 
Irvin Lin, Founder of Eat the Love
Jesse Manis, Owner of Cacao
Keith Hoelzeman, Co-Founder of Treatsie 
Megan Costello, Chief Chocolate Officer at Easton Malloy, Inc. 
Nina Wanat, Confectioner & Author of Sweet Confections
Rachael Narins, Certified Master Gardener & Food Preserver, Food Writer & Co-Founder of Chicks With Knives

And more to come…