THE HONEYCOMB CANDY STORY
Chef Dave Knight was trained at New England and Baltimore Culinary institutes; has taught at Le Cordon Bleu and currently teaches at the Auguste Escoffier School of Culinary Arts in Boulder.
With over 30 years experience, Chef Knight used his culinary knowledge and passion for cooking using the farm-to-table concept to perfect a 200-year old traditional honeycomb candy recipe that lead to blending sweet and savory flavors with raw clover honey.
The generations of our past used this process as a way to preserve the honey throughout the winter months, much as they processed and stored fruits, vegetables and other fresh foods. The result is a light and crispy flavorful candy.