We Deem Keem Supreme
Custom candy at Farm to Market
When the jewel of a store Farm to Market Grocery opened on South Congress in July 2005, there were plenty of treasures to ogle and covet from various corners of the city. Some were old favorites (Sabor, Sisters SASS), and others were newly birthed delicacies, like Saltburst. When the custom-packaged candy debuted on the shelves from local confectioner chef Keem, our sweet tooth demanded we give it a go.
The first variety available was an intriguing blackberry/black walnut/jalapeño bar. The classic technique of chiles and chocolate was well-served by this subtly spiced, fruity bar enrobed in Guittard dark chocolate. Heaven. We weren't alone in our devotion to the bar, and soon other creations were added to the line. Currently, the roster of flavors stands at six, but we won't be surprised if Keem adds to the line upon his return from his annual sojourn to Alaska, where he is executive chef for the Alaska Expedition Company. While we're loyal to our first introduction, our current passion is for the Southern pecan/caramel/coffee-bean concoction. Not too sweet, the bar is an ideal balance of the luxurious caramel and bitter nibs of coffee bean. An open bar is a finished bar.
Passion for the bars at Farm to Market has led to Keem providing the bars at other locations. They've been spotted at Ben White Florist, Whip In, and Tom's Tabooley. When in town, chef Keem also peddles the bar at the Sunset Valley Farmers' Market along with his other enterprises. Custom-designed packaging is offered for the various venues; at Farm to Market, the foil wrappers are covered in the market's signature black-and-red radish logo. At Ben White Florist, red roses decorate the paper. The bars are available in two sizes: a half-pound bar that retails for $7 and a daintier 3.5 oz. bar that will set you back $4.
Sign up for the Chronicle Cooking newsletter
If you want to submit a recipe, send it to firstname.lastname@example.org