North Shore Favorites to Take Part in Saturday’s Boston Local Market

Posted: September 19th, 2011 | Author: | Filed under: Boston Local Market, Chococoa Baking Company, Event, Lark Fine Foods | Tags: , | No Comments »

There’s an interesting event happening this Saturday from 1:00 to 5:00 in Boston. Since there are a bunch of North Shore connections, and it’s all about local food, we thought you’d want to know about it.

Maggie Battista, a fabulous local writer and photographer, is one of the minds behind Eat Boutique. The event is the company’s first Boston Local Market, featuring food purveyors and cookbook authors.

Newburyport’s Chococoa Baking (gourmet whoopie pies) and Essex’s Lark Fine Foods (cookies for grownups) are among the participants. Ipswich’s Didi Davis Artisan Foods will be displaying their inventive condiments. Not from the North Shore, but certainly of interest to foodies, are Arlington’s Quinn’s Popcorn, Somerville’s E.H. Chocolatier, Vermont’s Fat Toad Farm (goat milk caramel sauce), The Stand (drink syrups and preserves), The Wine Bottega, and The Cupcakory.

Joanne Chang of Flour Bakery will be signing her cookbook from 1:00 to 1:45. Amy Traverso, senior lifestyle editor at Yankee Magazine and author of the just-released The Apple Lover’s Cookbook, will be signing her book from 2:00 to 3:00. And Amy McCoy, author of Poor Girl Gourmet: Eat in Style on a Bare Bones Budget, will be at the market all afternoon sharing sample items from her cookbook.

The market will be located at Twelve Chairs, a design shop and studio at 319 A Street in Boston. Attendance is free, but please let Eat Boutique know you’ll be there by signing up here.

Share

Newburyport: Home of the Whoopie

Posted: May 25th, 2010 | Author: | Filed under: Cafe, Chococoa Baking Company, Newburyport, Sweets and Treats | Tags: , , , , , | No Comments »

Alan Greenspan seems an unlikely person to provide impetus for a small bakery in Newburyport, but a couple of years ago, Alan Mons and Julie Ganong wanted to leave their jobs in financial services and took to heart Greenspan’s advice on improving an existing product.

Mons and Ganong thought long and hard and decided the whoopie pie could use an update. They had fond memories of baking these treats with their grandmothers (Ganong is originally from Maine) and wanted to give this New England favorite a makeover.

Today, the two are churning out between 2,000 and 3,000 mini-cakes a week from their Newburyport location. The cakes contain three types of chocolate, giving them a rich, unique flavor. In between is a layer of decadent buttercream in flavors like vanilla, espresso, and raspberry. The antithesis of junk food, these treats contain no preservatives, are made with natural and organic ingredients, and contain local products like free range eggs from Newbury.

We stopped into the Chococoa bakery over the weekend and found not only the delicious, sinfully decadent whoopie pies, but muffins, scones, cookies, brownies, savory croissants, and quiche, as well as Atomic Café coffee. Ganong told us everything other than the whoopies are supplied by local bakers who have been certified for safe food practices and work with Chococoa on a co-op basis.

At the bakery and in various locations in Boston, Southern New Hampshire, and the North Shore (including Cassis, Green Meadows Farm, and Cider Hill), the whoopies sell for $1.68 each or three for $4.98. In about a month, anyone in the US will be able to order from the company’s Web site (they ship frozen and arrive in two days).

Lately, the company has been seeing increased requests for a unique use for their whoopie pies: birthday and wedding cakes. Says Ganong of this and other twists her life path has taken recently: “It’s been a journey. It’s been fun.”

Chococoa Baking Company
38 Washington St, Newburyport
(978) 499-8889
www.chococoabaking.com

Share