PRESS

Martha Stewart Living magazine, "Robin Béquet creates caramels in unexpected flavors such as maple, chocolate, licorice and even chipotle. The ones infused with Celtic Sea Salt^® are the perfect marriage of savory and sweet." (August 2008)

Philly.com "The creamy texture (soft or chewy) sets a higher standard for caramels. The innovative flavors - Celtic sea salt, chipotle, espresso, salt-chocolate, maple and black licorice among them - redefine the concept of caramels." (December 2007)

Petaluma360.com "In a word, addictive." (July 2007)

Chowhound "buttery, sweet goodness..." (February 2007)

Styledash "Caramel + Salt = Awsome" (December 2006)

Food and Wine magazine 2005 Holiday Gift Guide

Chocolatier magazine featured our "Soul satisfying... Soft buttery caramel" (October 2005)

L.A. Daily News food editor, Natalie Haughton wrote, "If you love caramels, as I do, your're bound to become addicted ot the delicious, creay ones from Béquet Confections in Bozeman, Montana." (February 8, 2005)