Sutter Buttes Rebrands to Reflect a Future
By Lorrie Baumann
Sutter Buttes Olive Oil Company is refreshing its brand with the launch of a completely redesigned look that identifies the products inside the bottles and jars as those of Sutter Buttes Natural and Artisan Foods – an identity that better reflects the company’s current range, which has grown far beyond the locally grown olive oils that started the company off in 2009. That was when Arek Kazmierczak and Alka Kumar, husband and wife, settled into their facility in California’s olive-growing region about an hour’s drive north of Sacramento, the state’s capital city. “Sutter Buttes is the smallest mountain range in the world, and the facility is right at the base of it,” said Sutter Buttes Sales Manager Jennifer Phillips. “It really is, it’s like two peaks. It’s cute.”
Serious levitra 10mg allergic reaction is very rare. The sildenafil viagra climber bears heart shaped leaves and yellow seeds. cheap discount levitra deeprootsmag.org Instead, he emerges as some kind of pathetic Muslim Ozzie Nelson. In ancient times, the roots were cleansed, boiled, dried, sterilized and chipped over you can try here free viagra without prescription a two-week period. The company started as an olive ranch, and as it has grown, its product range has expanded to include balsamic vinegars, jams, mustards and tapenades, and Sutter Buttes has partnered with local growers to source ingredients. “We try to source local ingredients as much as possible,” Phillips said. “Today, the product range includes everything to go on a California cuisine table – the olive oils, the tapenades, the salsas, mustards and jams, with an emphasis on local, bright, fresh flavors. Everything is still small-batch, handmade…. In spite of our growth, we want to stick to what made us grow.”
Eventually, the company outgrew its facility at the base of Sutter Buttes and, this last January, moved 10 miles down the road to a 10,000 square foot plant in Yuba City that has space for a new bottling line for the oils and vinegars, Kumar said. “We specialize in infusions. We have 18 flavors of olive oils. We use all fresh, local fruit – peppers for our oils, citrus to infuse all of our oils and vinegars, so that if you pour a fig balsamic on your salad, it will actually have pieces of fig in it,” she added.
Sutter Buttes, a member of the California Olive Oil Council, which certifies the oils according to its rigorous standards, continues to specialize in direct distribution to independent specialty stores, although it does also have a line of products called Everyday Gourmet that goes to chain stores including Cost Plus and Lucky’s Stores. “They’re concentrating on their growth, looking at flavor profiles, including drink mixers and guacamole starter,” Phillips said. “It seemed like an area where there was a need.”
Chocolate with a Pacific Northwest Vibe from Seattle Chocolate
By Lorrie Baumann
Seattle Chocolate Company unveiled a brand refresh for its entire line at the Summer Fancy Food Show. The company has had second thoughts about everything from its logo and tag line to the label design for its bars and is now celebrating its Pacific Northwest roots more clearly and consistently, said Chief Executive Officer and Owner Jean Thompson.
The changes come after the company surveyed its consumers who told them that one important reason they buy Seattle Chocolate Company products is that they come from Seattle, and they think it’s important that the products connect them to the place. Among the changes: the Seattle Chocolates logo that formerly graced its bar labels now identifies the company as “Seattle Chocolate,” which matches the company’s actual name, Thompson said. The company’s new tag line alludes to the weather for which the Pacific Northwest is famous as well as to the mood-lifting effects of quality chocolate: “May chocolate be your umbrella.” New labels on the bars feature designs by artists from around the country and continue the celebration of color for which Seattle Chocolate has long been known. The bars themselves are a little wider and a little thinner, to make them fit better on grocers’ shelves while keeping their original 2.5-ounce weight. “I actually prefer the new mouthfeel,” Thompson said. “We’re 27 years old now, so it was time to take back our trend-setting position that we’ve always had with our packaging.”
New flavors introduced at this summer’s show include Hiker’s Trail Mix and Tukwila Hazelnut. The Hiker’s Trail Mix bar is a dark chocolate truffle bar with peanuts, raisins and sunflower seeds, while the Tukwila Hazelnut bar is milk chocolate with hazelnut butter and rice crisp. A 72% Dark Origin Truffle Bar is made from a blend of Nicaraguan cacao beans. “We met farmers replacing coffee with chocolate as global warming has displaced coffee,” Thompson said. From Nicaragua, the beans go to a Portland, Oregon, bean-to-bar maker who produces a bar for Seattle Chocolate that has a flavor profile that’s creamy and fruity but still allows the cacao flavor to shine through. “We worked with him to produce a unique chocolate to our flavor preference,” Thompson said. Each of the bars retails for $4.50.
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While much has changed as Seattle Chocolate has rethought its brand, the basics of the business itself have not. Seattle Chocolate plans to continue its tradition of creating mini-seasons so retailers have regular opportunities to cycle new products into their chocolate displays at three-month intervals. The company’s fall line this year will include Pumpkin Spice, Mexican Hot Chocolate and Peanut Butter Pretzel bars, each with wrappers designed by different artists. The seasonal introductions for the winter holiday will be Hot Buttered Rum, Peanut Buddy Crisp and Candy Cane Crisp. The wrappers on the winter bars will feature holiday color but won’t call out a reference to any particular holiday tradition.
Finally, the company is also offering bulk caddies of individually wrapped truffles in either a single flavor or in assorted flavors, and 4-ounce boxes of individually wrapped truffles that will retail for $6.
“With everything we do, we’re bringing along the Pacific Northwest,” Thompson said. “It really pops off the shelf.”
Sodas Worthy of a Celebration
By Lorrie Baumann
DRY Soda Company creates beautifully flavored, lightly-sweet sodas, made with just a handful of ingredients. Its cornerstone DRY Sparkling line features lightly sweetened craft sodas with culinary-inspired flavors especially designed to pair with food. The line comes from CEO and Founder Sharelle Klaus, who launched DRY Sparkling in 2005 with a Lavender soda that is today the only flavor from the original collection that’s still in production. It’s DRY Sparkling’s best seller. “We just had to change the way Americans were thinking about sodas,” Klaus said. “They could be elevated; they could be elegant. They could be an experience like having a nice glass of champagne.”
Over the years since the brand debuted, its distribution has grown, and DRY Sparkling has become known as an option for celebratory occasions that don’t include alcohol – so much so that DRY Sparkling is now offering, in addition to its full line of flavors in 12-ounce cans and bottles, seasonal flavors in 750mL bottles labeled with art that celebrates the season.
The seasonal flavors for the winter holiday season are Cranberry and Blood Orange. Watermelon and Pineapple are offered for the summer season. “We were looking at more refreshing flavors that would be fun to drink on a hot summer day or bring on a picnic,” Klaus said.
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Like the other flavors in the line, they’re flavorful but low in sugar, with about 60 percent less sugar than other sodas. Flavors include, in addition to the Lavender, Fuji Apple, Vanilla, Cucumber, Rainier Cherry, Watermelon, Blood Orange and Ginger. Watermelon is available in a 12-ounce bottle as well as the 750mL celebration bottle. All of the flavors are natural.
DRY Soda Co. has also just introduced DRY Zero Sugar sodas, a new line that’s organic and sweetened with organic stevia leaf extract for a sugarless soda that contains no artificial sweeteners. DRY Zero Sugar is offered in four flavors – two with caffeine and two without. The two flavors that contain caffeine are Cola and Peach Tea, while Island Fruit and Mountain Berry contain no caffeine. “They’re a much bolder flavor, but still less sweet than regular diet soda,” Klaus said.
The entire DRY Soda Co. product range carries the Non-GMO Project’s verified seal, and they all work as cocktail mixers as well as ready-to-drink sodas. DRY Soda Co. encourages that with a cocktail generator on its website: the visitor to the website can choose a spirit and a DRY Sparkling flavor that’s on hand, and the website will offer a couple of different recipes. “Some we create ourselves, but a lot of them came from mixologists from around the country,” Klaus said.