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 battle. 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.
Hippie Snacks Launches New Cauliflower Crisps and Avocado Crisps
Hippie Snacks, a Burnaby, British Columbia-based company specializing in premium plant-based foods, has added two new products to its lineup: Cauliflower Crisps (in Original and Classic Ranch flavors) and Avocado Crisps (in Guacamole and Sea Salt).
The fresh cauliflower and avocado is seasoned with sea salt, seeds, and herbs and baked for the perfect crunch. Both offerings are made with real ingredients you can pronounce, with five grams of protein in each serving.
With the rise of cauliflower as a healthier carbohydrate alternative, the vegetable has become a popular ingredient for pizza crust and rice substitutes. Hippie Snacks is the first brand in North America to launch a snack using real cauliflower as the first ingredient.
“Hippie Snacks’ new crisps take ingredients that people love and put them into a snackable format that everyone can get excited about,” says Ian Walker, President and Founder of Hippie Snacks. “You can actually see the real food ingredients, and taste the roasted cauliflower.”
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Why avocado and cauliflower? Walker is a huge fan of both — so much so that the team at Hippie Snacks has been working for years to create an avocado snack, experimenting with a variety of methods, from freeze-drying to vacuum-frying. With baked Avocado Crisps, the company knew it had succeeded in creating a tasty snack with the perfect amount of crunch.
“There’s a real reward that comes with knowing what we want to do and seeing it come to fruition,” says Walker. “These crisps are a delicious addition to our snack range, and I hope people enjoy them as much as I do!”
The new Crisps will be available online and in-store in the US shortly, with current distribution across Canada. Hippie Snacks’ tagline is “Real food tastes better,” and all of the company’s products include non-GMO, plant-based foods, seasoned with natural ingredients. Other Hippie Snacks products include Coconut Clusters, Seed & Nut Clusters, Sesame Snacks, Grain-Free Granola, and Coconut Chips which can be found at Starbucks, Whole Foods PNW, Sprouts Farmers Market and other retailers across North America.
The Man with the Hat Sells Cookies
By Lorrie Baumann
Wackym’s Kitchen is known for its all natural real butter-based crunchy cookies, with calories lower than many cookies out 
there – and for the hats that Owner and Baker Paul Wackym wears during his frequent sampling and demonstration visits to grocery stores and trade shows. A clothing designer during his early career and a department store chain’s creative director before he turned to baking cookies, Wackym has a collection of 70 different hats decorated with flowers, feathers, paper and butterflies and never makes a road trip without a few of them in his baggage or a cookie-sampling without one on his head. “When I started at the Dallas Farmers Market in December 2018, I put on a gray Tyrolean hat, stuck some red feathers in it and became the cookie man in a hat,” Wackym says. “I have them for every season, in every color.”
The flavors of his cookies are as bright as his hats. Made with real butter, cane sugar, unbleached and unbromated flour and aluminum-free baking powder, the cookies that are dropped onto the cookie sheets by Wackym’s Kook-E-King Dough Depositor in his Garland, Texas, bakery feature flavors both outrageous – Salted Sour Lemon and Spicy Apple, a mean snicker doodle with cayenne as well as cinnamon and sugar both inside and out – and as traditional as Maple Pecan. Wackym’s Halloween-seasonal Ginger Pumpkin sounds traditional, but it’s a little twisted with aggressively spicy cayenne pepper bite to it – it’s a cookie that begs to be served with a cocktail. “Even though they sound weird, we have a passionate following,” Wackym says. “That has been a huge point in our success – the word of mouth and the engagement of the customers and the store associates.”
“I’ve demoed aggressively for years,” he adds. “When I demo, I don’t sell cookies. I give away lots of cookies, but the result of giving away cookies is that we sell lots and lots and lots of cookies.”
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The cookies are made in a new 10,000-square-foot facility and are baked in two Hobart double-rack convection ovens with custom racks that can handle 6,400 cookies at a time. “The shocking thing about what we do is that as we’ve grown, we’ve done nothing but make our process smarter,” Wackym says. “We haven’t really changed anything.” The big difference between how Wackym’s making cookies now from the way he made them when he was baking 11 pans of cookies at a time for sale to Central Market, his first big customer, and the way he makes them now is that his equipment is a little better and he no longer has to hand-crank the dough depositor, which is the commercial-scale version of the cookie press found in a home kitchen. “It’s the same process – we’ve just figured out how to do it faster and smarter, but the process is the same,” he says. He no longer hand-scoops his drop cookies either. “But I still know how,” he says. “It’s not something you forget easily.”
Cookies from Wackym’s Kitchen are currently sold all over the Southwestern United States in Whole Foods as well as in H-E-B and in specialty stores across the country. A shortbread line introduced two years ago that features Butterscotch, Cornmeal Rosemary, Lemon Lavender and Triple Ginger Shortbreads has a following in California’s Wine Country. “They’re proving to be very popular with wine drinkers,” Wackym says. “The Cornmeal Rosemary is the bomb with a soft blue cheese smeared on it – like a Stilton, or any cheese that you might serve a fruit with. I’ve had extra-aged Gouda with it, but it’s very messy.”
For more information, visit www.wackymskitchen.com.