There are many reasons why we have chosen the below, but among all of them, we chose them because we couldn’t stop eating them! Even while we were testing into the night, and absolutely full of popcorn, we kept reaching for more…until there was nothing left.
For those of you who have been keeping up with our posts, my ultimate goal has been to find pure ingredients to use in our flavors. I often wonder if this is too much to ask… it has actually been comically difficult.
We found our cheese!
That image above cracks me up and it’s the reason I decided to write this post. Kristy is often the one trying out new flavors and I have been trying to get her to record everything carefully. That’s her best effort. If you can understand it, you deserve a high five.
From Sap to Maple- the process of turning sap into syrup and then into sugar. microwave popcorn
Sourcing our maple sugar
Before Quinn Popcorn, yes, I was a sea salt user, but now I am completely infatuated with it… admittedly I have become a sea salt addict/snob. I think it’s for the good of this company, so I am not ashamed just yet. We didn’t grow up with sea salt, we used kosher or table salt. Actually, I don’t think they sold sea salt at Stop & Shop then, but now, thankfully, they sell it pretty much everywhere. I can buy it from Trader Joes, gourmet shops, Whole Foods, or order them through the internet. It’s 100% accessible. (If you’re not using it, you should be.)
We have been working on sourcing the best ingredients and refining our recipes but there is another important dimension to flavors. How good do they sound like they will be. How does the buyer imagine that flavor when reading the box in the grocery store isle. The photo is of the chip isle at our local Whole Foods. It’s pretty amazing (scary) how many options there are.