Scrumptious Secrets supports about 20 unique artisans in Vermont.

Our artisans range from super small to medium sized companies. Regardless of size, they are committed to making sustainable decisions for the environment and their businesses. By purchasing our gift boxes and "secrets" from our specialty food store, you help us to focus on Keeping Nature in Natural.

 

Benito's Hot Sauce

benitos Hot Sauce Omlette
 

Founded by Ben and made in Morrisville, Vermont

BenitosHotSauce_Ben-Chili.jpg

While working in a restaurant in New Jersey, Benito felt the house hot sauce was not hot enough. After working many hours in the kitchen to meet his taste buds’ demands, Benito's Naranja was born. As more people tried the sauce, they begged for more. Knowing that local organic foods were strongly promoted in Vermont, Benito moved north in 2008 and launched Benito’s Hot Sauce.  Since then, he has built his own kitchen to meet his hot sauce demands. Go Benito!

"Ultimately, the purpose of what we do at Benito’s is not about big name recognition. I have no desire to become the next Tabasco sauce. I am simply about producing a fresh and unique product that is always made with organic and non-GMO ingredients. I love to hear that people are experimenting with our sauces, learning more about sustainable organic horticulture and participating in the creation and stewardship of local food systems." – Ol’ Benito
 

Blake Hill Preserves

blake hill preserves about vicky and joe
 

Founded by Vicky Allard & Joe Hanglin and made in Grafton, Vermont

Vicky (left) - founder of Blake hill preserves      Jess (right) - Founder of Scrumptious secrets, llc

Vicky (left) - founder of Blake hill preserves      Jess (right) - Founder of Scrumptious secrets, llc

Vicky Allard and Joe Hanglin grew up across the Atlantic in England and Gibraltar. Vermont's beauty captivated their hearts, and they purchased Blake Hill Farm. The power couple combined their amazing culinary talents to cultivate their love of traditional preserve making. They are constantly exploring new recipes for creating the most delicious, artisanal chutneys, conserves, preserves and marmalades from the highest-quality, non-GMO or organic ingredients. Each product is inspired by their childhood memories and unique culinary heritages.

Blake Hill Preserves is the first US producer to win gold at The World Marmalade Awards. In the last few years they have been awarded five Gold Medals, six US Good Food Awards, and a SOFI.

 

Boot Track Maple

 a "selfie" Jess (Founder + CEO of Scrumptious secrets) took with the Boot Track Maple siblings.

 a "selfie" Jess (Founder + CEO of Scrumptious secrets) took with the Boot Track Maple siblings.

 

Founded by Matthew King & Melissa Minor and made in Fletcher, Vermont

Matthew King & Melissa Minor are siblings who put their heads together with a dream of having a retail brand for their Vermont Maple Syrup.

Matthew king from boot track maple

Matthew king from boot track maple

Melissa and her husband, Adam, own and operate Minor Family Maple, LLC. Adam is the 3rd generation in his family to produce maple syrup from the family sugar bush. Melissa is very involved with the day to day sugaring operation, from working in the woods before the season starts, tapping the maple trees, boiling the sap during the season and assisting in the clean up. Matthew has been working along side his sister and bother-in-law for the past 11 years. Minor Family Maple's Syrup is sold at whole sale to other brands.

However, they also wanted to do something new and excited with their syrup. After doing some research, they decided to age some maple syrup in a wooden barrel. Not just a regular wooden barrel, but rather one from a local distiller that makes apple brandy. After aging maple syrup in the apple brandy barrel, Boot Track Maple, LLC had found what was going to set them apart, Vermont Pure Maple Syrup Apple Brandy Barrel Aged!

 

Burke Mountain Confectionery 

Burke Mountain Salted Dark Chocolate Maple Caramel Truffle with a fat toad farm caramel drizzel

Burke Mountain Salted Dark Chocolate Maple Caramel Truffle with a fat toad farm caramel drizzel

 

Founded by Tom & Nancy and made in Burke Mountain, Vermont

After running a successful landscape design company in the south for nineteen years, Tom and Nancy knew they were ready for a change not only to cooler weather, but also to a life that was simpler, the life Vermont truly offers.

The desire for simplicity translated into the basis of their chocolates - nothing complicated, everything delicious and pure.

Tom and Nancy have four kids and enjoy making delicious chocolates for you and your loved ones.

Tom and Nancy, Burke Mountain Founders

Tom and Nancy, Burke Mountain Founders

 

Castleton Crackers

Whitney from Witney's Castleton Crackers
 

Founded by Whitney Lamy and made in South Woodstock, Vermont.

As an artist and baker Whitney has always been fascinated by the origins of various foods. Wanting to start a business, this passion led her to look “outside the box.” In the early 1800’s Josiah Bent from Massachusetts decided to make a lighter and thinner version of Hardtack, a soldiers and seafarers staple. Bent rolled out sheets of dough, baked, and hand “cracked” them. Castleton Crackers uses this technique to make crackers for friends, family, and people like you.

Castleton Crackers debuted at the Rutland Vermont Farmer’s Market in 2008. After growth and expansion, Whitney joined with like-minded folks at the award-winning Vermont Farmstead Cheese Company.

 

Fat Toad Farm

Fat Toad Farm Caramel Cheese plate

Fat Toad Farm Caramel Cheese plate

 

Founded by Steve Reid, Judith Irving, & Calley Hastings and Made in Brookfield, Vermont

Since 2007, husband and wife, Steve Reid and Judith Irving, and their daughter Calley Hastings have been building their family dream. In the first eight years in business, the family ran their own farm, building a high-quality herd of Alpine milking goats and perfecting the art of caramel making.

Fat Toad Farm Goats

Then in their ninth year of caramel making, they began their partnership with Vermont Creamery to source a year-round supple of fresh, local goat's milk. Fat Toad Farm's beautiful and mischievous herd of 75 dairy goats moved eight miles down the road to Ayers Brook Goat Dairy, a first-of-its-kind model goat dairy in the United States run by Vermont Creamery.  The Fat Toad Farm goats joined the herd at Ayers Brook. Together, the dairy goats supply milk for both Fat Toad Farm caramel sauces and Vermont Creamery's award-winning artisanal cheeses.

Fat Toad Farm's goal has always been and continues to be: to produce the highest quality, traditional goat's milk caramel sauces, using the freshest goat's milk available. Their dedicated team continues to produce our Goat's Milk Caramel Sauce right on their family run farm,  where each small batch is meticulously hand-stirred.

 

Free Verse Farm

Misha and Taylor from free verse farm chelsea vermont
 

Founded by Taylor Katz & Misha Johnson and Made in Chelsea, Vermont

Free Verse Farm is a co-creation of Taylor Katz and Misha Johnson, two young farmers with a passion for growing, eating, and sharing delicious and nourishing food and herbs. It is a small community farm and apothecary in Chelsea, Vermont, specializing in naturally-grown tisanes (herbal teas), culinary herbs, medicinals, and herbal remedies. The remedies are handcrafted in small batches in their apothecary, with most herbs coming directly from Free Verse fields.

Misha  and Taylor

Misha  and Taylor

We dry herbs in traditional hanging bunches, as well as in our farm-made herb dryer, taking the utmost care to preserve the essential constituents that give each herb its flavor, potency, and magic.       

“The herbs are cultivated with loving care for our earth, our community, and our selves.” - Free Verse

"A Farmside Chat with Organic Vermont herb farmers Taylor Katz and Misha Johnson," Clean Plates, July 2016.

 

Garuka Bar

Photo by IGCP.org

Photo by IGCP.org

 

Founded by Mike Rosenberg and Made in Montgomery CenterVT

Garuka is the name of one of the few surviving mountain gorillas in Rwanda. Garuka [gah-roo-ka] and others like him have suffered from the crossfire of human conflict, poaching, and the stresses of encroaching human activity. Today, their future looks bleak. Garuka Bars, wants to restore their chance at a better future. In fact, Garuka’s full name can be roughly translated from Kinyarwanda as “Return Well”.

This Garuka bar went to Mexico! Photo Taken by Dr Jay from Cazes Family Dentistry - Hackettstown, nJ

This Garuka bar went to Mexico! Photo Taken by Dr Jay from Cazes Family Dentistry - Hackettstown, nJ

Garuka Bars, through the leadership of Mike Rosenberg, has made it their mission to not only delight and energize their customers with bars, but to also lend a helping hand by donating a percentage of their sales to help support the protection of mountain gorillas.  Whenever a Garuka Bar is purchased, customers are not only taking care of themselves, but also contributing to the conservation of mountain gorillas like Garuka.

"Eat better, feel better! My bars are made with real foods you can see and pronounce, and take a balanced approach to nutrition. Try one and you’ll see the difference in your energy and how you feel almost immediately!" - Mike
 

Monkey Chew

monkey chew bar.jpg
 

Founded by Andrew and Mary and Made in Cavendish, VT

Andrew and Mary

Andrew and Mary

In pursuit of something delicious, nutritious, and shippable to friends around the world, Andrew and his wife, Mary, made their first fruitcakes as gifts. Since 1986 they sold their fruitcakes.

As time went on they found them selves developing the habit of biking. On the trail, they found themselves constantly hungry - they needed a granola bar to keep them fueled to get over the hills. After many attempts they finalized the Monkey Chew Granola Bar.

Old Cavendish Products - making the world smile, one chew at a time.

 

Northwoods Apiaries

Northwoods Apiaries' bee - vermont

Northwoods Apiaries' bee - vermont

 

Founded by Joshua White and Made in Westfield, Vermont

Josh from Northwoods Apiaries Vermont

Joshua White has been beekeeping for about 20 years. In the past couple years, Ellen Fox joined the honey making frenzy on their farm just south of the Canadian border. 

They focus on developing beekeeping practices that guarantee the highest levels of quality for their products while preserving and protecting the environment.    

 

Old Doge Farm Roasters

glove and coffee.jpg
 

Founded by Suzanne Dodge and Roasted in Johnson, Vermont

Suzanne's son, Eban

Suzanne's son, Eban

Suzanne was born and raised in Seattle, where she learned about roasting and picked up different techniques. After marrying a Vermonter and having her son, Eban, they moved to Johnson, Vermont.

After settling into their new home, she started Old Dodge Farm Roasters: a micro roasting coffee company. All Old Dodge Farm beans are certified organic and fair trade.

Her specialty is Maple Coffee.

 

Plymouth Artisan Cheese

Historical picture of the plymouth cheese corp, photo credit to plymouth artisan cheese

Historical picture of the plymouth cheese corp, photo credit to plymouth artisan cheese

 

Founded by Colonel John Coolidge (1890). Current Cheese Maker is Jesse Werner and Made in Plymouth Notch, Vermont

Plymouth Artisan Cheese produces artisanal raw cow's milk cheeses with milk received from a single local herd that they continually monitor for quality. All of their milk comes from a farm that engages in the best dairy practices and humane treatment of their livestock. Only the finest and freshest milk goes into our cheeses.

Each wheel and block of cheese is crafted, cut, and waxed by hand - the way they did it over 125 years ago on the Plymouth homestead.

Plymouth artisan cheese cheesemaker Jesse Werner

The Plymouth Cheese Factory is the second oldest cheese factory in the United States - producing high quality and distinctive artisan cheeses for over 125 years. The factory still occupies the same site and building as it did when it was built in 1890 in Plymouth, Vermont by Col. John Coolidge, father of Calvin Coolidge, the 30th President of the United States. John Coolidge, a dairy farmer, created Plymouth Cheese as a means of turning extra milk into a product with a longer shelf life, using the same exacting granular curd recipe that the first European settlers brought with them to the New World.

Jesse Werner has since revived the recipe and the original way they used to dip the cheese in wax. Plymouth Cheese is the closest thing consumers can find to the cheeses America’s first farmers produced in the 1600's. Plymouth Artisan Cheese may be the only cheesemaker that still produces this distinctive and original American heritage cheese.

 

Potlicker Kitchen

potlicker beer jelly scrumptious secrets
 

Founded by Walter & Nancy Werner and Made in Stowe, Vermont

Nancy and Walter 

Nancy and Walter 

Leaving their careers in archaeology, Nancy and Walter relocated to Vermont in order for Walter to attend the Vermont Law School. As Walter mastered cultural resource law, Nancy focused on the local bounty and took great interest in Vermont's foods and beers.

Soon, the couple was selling Nancy's strawberry chipotle jam in the farmer's market. In the winter, when there was a lack of fresh fruit, Nancy came up with the greatest idea of creating wine and beer jellies. One winter when fresh fruit was out of stock Nancy began turning all ordinary things (like coffee or wine) into jelly.

After making wine jelly, Nancy was determined to create a jelly that tasted like beer. The first beer jellies were cooked up late winter 2011 with a local homebrew. As Potlicker Beer Jelly began to gain ground, the homebrew crew couldn't be asked to keep up with demand. The Beer Jelly is now sourced from at least six local Vermont craft breweries.

Today, Potlicker Kitchen continues its commitment to sharing the taste of their products to those who not only love jams and jellies, but beer and wine as well.

One of the most unexpected and most wonderful side stories of this whole journey is my "beer-ducation". I have learned so much about beer styles and the brewing process. I have met, and get to work, with a wonderful group of brewers and like-minded individuals. Each of us is committed to preserving a craft and sharing the art with others. - Nancy 
 

Ravenscroft Farm

David Fay (Left) and James Spanier (right) in the sugar house - jeffersonville, Vermont

David Fay (Left) and James Spanier (right) in the sugar house - jeffersonville, Vermont

 

Founded by David Fay and James Spanier and Made in Cambridge, Vermont

In 2011 James Spanier and his good friend, David Fay, began sugaring. After a few years of working side-by-side, helping one another balance time in the sugarhouse and taking care of their families, David was ready to take Ravenscroft’s Maple Syrup one-step further. He started making maple cream, granulated maple sugar, and maple candies.

Jess and her cousins 

Jess and her cousins 

They have been adding more and more taps to the maple trees on Bartlett Hill each year. The health of the trees and making the best maple syrup in an organic way is their priority.

Fun Fact -

Ravenscroft Farm was named after David's first born, Raven. Raven is 10 and now has two younger sisters, Wren and Rowan. Their mother and Dave’s wife, Nikki, teaches yoga in Jeffersonville, Vermont. Nikki actually took care of my brother and I when we were little rascals.

Also, James is my Uncle! I stay with him and his family when I go on my business trips.

 

Sumptuous Syrups of Vermont

Linda and Don 

Linda and Don 

 

Founded by Linda Fox and Made in Hardwick, Vermont

Linda created sumptuous syrups in the spring of 2009, specifically for Bartender Extraordinaire Don. Linda, using fruit from her garden – rhubarb, strawberries, red raspberries, and wild blackberries, created syrups with a definite fruit-forward flavor. She used a large volume of fruit in each bottle. The cocktails that Don was able to create with these syrups soon became a huge hit at a local bar in Hardwick, Vermont. 

One night, he looked at the customers around the bar and every single customer was drinking a cocktail made with Linda's syrups. From that moment on, they new that these sumptuous syrups could be Vermont's Other Syrup.

They found that through their friendship, they developed a wonderful business idea, and Sumptuous Syrups of Vermont was born.

Sumptuous Syrups of Vermont's delicious premium Farm to Bar cocktail syrups are made in small batches at the Vermont Food Venture Center in Hardwick, Vermont. Linda uses the highest quality wild or organic fruit, vegetables, herbs, and sugar that she can find. She is devoted to supporting sustainable agriculture through small family farms in Vermont and in other parts of the world.

It is our goal to forward the sustainable mixology movement through fair compensation and expanding markets in the pursuit of tasty and exciting libations. Sumptuous Syrups are luscious ingredients designed to inspire bartenders' creativity while linking the farm to the glass. - Linda
 

True North Granola

Franklin and Ingrid True North Granola
 

Founded by Ingrid & Franklin Chrisco and Made in Brattleboro, Vermont

True North Granola Company was created because of Ingrid and Franklin Chrisco's love of healthy and wholesome food. Both are lifelong educators: always passionate about learning and teaching. Through True North Granola Company, they have made it their mission to help promote healthy eating habits in schools. They work with local schools to provide free and healthy granola to students. As both educators and entrepreneurs, Ingrid and Franklin continue to make students and customers happy and healthy with their granola. For the past 6 years, True North has donated granola to local schools in Brattleboro, VT and has supplied granola to public school cafeteria services.  As the company grows, True North hopes to expand granola donations and promotion of healthy food in schools to other communities where True North is sold.

It is the careful selection of high quality, healthy ingredients that sets True North Granola apart from other granola companies. Franklin and Ingrid use all-natural or organic ingredients (Vermont-made/grown when possible) in their products, and pay more for organic, unprocessed, and non GMO.  Chemicals and processed ingredients are banned from the premises!  They even add a little bit of love to create a crunchy perfection.

In addition, the dried fruit is not sweetened with sugar! Rather, the fruit is infused with apple juice to titillate your palate!

 

Vermont Coffee and Tea Company

A Vermont Artisan Coffee farmer :-)

A Vermont Artisan Coffee farmer :-)

 

Founded by Mané Alves and Made in Waterbury, Vermont

Mané testing the coffee's flavor

Mané testing the coffee's flavor

Vermont Artisan Coffee & Tea is owned and operated by Mané Alves, a native of Lisbon, Portugal, who has worked in the specialty coffee industry for over 20 years. Before moving to coffee you would have found Mané in California exploring the ins and outs of the wine industry.

Mané (pronounced “Meh-nay”)  travels extensively every year to coffee producing countries throughout Central America, South America and Asia , where he speaks and teaches seminars on coffee production and quality standards. With most trips, Mané cups coffees from the latest harvests and discovers unique lots of green coffees that he purchases and ships back to Vermont to roast.

 

Vermont Peanut Butter Company

Chris and is daughter making a pbj
 

Foundered by Chris Kaiser and Made in Morrisville, Vermont

After another chalky protein energy bar on a routine hike in his favorite mountains, Founder Chris Kaiser daydreamed of a better fuel for his adventures. Back in his home kitchen, he and his daughter cooked up some of amazing flavor varieties that VT Peanut Butter now offers. The rest is history!

"It is unacceptable to me that hydrogenation, palm oil, corn syrup, and sugar is in so many things we feed ourselves, and our kids. If you look at some products that say "All Natural," they still add palm oils, excess sugar, and sodium. This is COMPLETELY against everything I stand for.
I take great pride in creating a one of a kind food that is free of these oils, preservatives. Nut butters are not new, but Vermont Peanut Butter Company's creations will prove to be the best ever!" - Chris Kaiser
 

Vermont Smoke and Cure

vermont smoke and cure.jpg
 

Founded by Roland LeFebvre (1962). Growing under Chris Bailey and Made in Hinesburg, Vermont

It all began with Roland LeRebvre, when he started the smokehouse as “Roland’s” in 1962. Roland based his recipes on traditional Vermont methods and ingredients. He brined his bacon and ham with the finest sweetener available, Vermont maple syrup. Then, he smoked them using locally available natural smoke fuels, corncobs, and maple wood. 

In 2006 Roland’s became Vermont Smoke and Cure. Using Roland’s same recipes and methods, you can taste a piece of Vermont craftsmanship. 

Important Meat Information:

Maple wood shaving for smoked meats vermont
  • Primarily smoke using ground corn cobs and maple wood shavings - traditional smoke sources in Vermont. They never use liquid or artificial smoke flavor.
  • They hand trim all of the meats and grind the meats on-site.
  • Their uncured items use natural preservatives to ensure food safety. In the Sticks and Summer Sausage, instead of just adding acids, they ferment to lower pH the old-school way for the best flavor.
  • Pork primarily comes from DuBreton (Quebec, Canada). Their secondary source is Coleman Natural Meats (Kings Mountain, NC).
  • Beef primarily comes from Pineland Farms Natural Beef (Gloucester, ME). Their secondary source is National Beef® Packing Company (Kansas City, MO)
  • Turkey comes from Plainville Farms (New Oxford, PA)
  • All meat is raised without antibiotics, vegetarian fed and without added hormones.

Chris has the same driving passion that inspired Roland over 50 years ago: to create great tasting meats that make customers smile. Chris is a former professional cyclist and farmer and loves to cook. He has a deep reverence for our land and an intricate understanding of our food industry. A former vegetarian turned conscious meat-eater, Chris is committed to making livestock farming more humane and sustainable while making the food we eat more healthy and delicious.

 

Wozz! Kitchen Creations

Wozz Kiwi Lime Salsa
 

Founded by Warrick (Wozz) & Ashley Tommo and Made in Hardwick, Vermont

wozz sailing.jpg

Wozz once traveled the globe, working on private yachts and cooking for the wealthy and sometimes famous. He sailed and worked as a private chef on a dozen different luxury yachts for seven years, until he met Ashley.  They fell in love, got married, and moved to New England, where they fused together bold exotic spices and fresh local ingredients.  Before they realized it, they had a line of gourmet products. Today, Wozz handcrafts true artisan specialty foods, using only the finest ingredients with no added preservatives or artificial ingredients.