My friend and New York Times Reporter, Julia Moskin, posted this in the New York Times Diner's Journal on Tuesday, October 26, 2010:
(please note: you'll need to scroll down about 1/3 of the way down the page to find us)
http://dinersjournal.blogs.nytimes.com/2010/10/26/what-were-reading-44/
Showing posts with label derry church artisan chocolates. Show all posts
Showing posts with label derry church artisan chocolates. Show all posts
Wednesday, October 27, 2010
Wednesday, September 29, 2010
DERRY CHURCH ARTISAN CHOCOLATES ~ TOTAL WEBSITE OVERHAUL:
http://DerryChurchArtisanChocolates.com is now totally overhauled and re-written!!! It's better organized, and more functional, and easier to navigate...we also have some VERY EXTREMELY COOL new products, so please check us out!!!
DERRY CHURCH ARTISAN CHOCOLATES TO BE FEATURED ON THE PRICE IS RIGHT!!!
Derry Church Artisan Chocolates will be featured on The Price Is Right, with Drew Carey, on October 21st, 2010!!! The information we have received from the Producers, is that we will be part of the 6th bidding contest, out of 6 total bids...so apparently it will be late in the show...but hey...better late than never!
Monday, August 9, 2010
NEW ARTICLE ON US FROM ROSE LEVY BERANBAUM!
For those of you who may not know of Rose Levy Beranbaum, I'm quite sure you will remember her landmark 1989 book, THE CAKE BIBLE, as well as her more recent, A PASSION FOR CHOCOLATE, and many other prestigious and award-winning cookbooks. Rose is an internationally recognized expert on the subject of baking and chocolate, and is doubtless one of the most influential Pastry Chefs of our time.
Recently I made the attempt to strike up a conversation with Rose, and I contacted her via email from her website: http://realbakingwithrose.com/ and I was surprised and delighted to hear back from her! I found her to be quite a pleasant, and approachable and generous Lady, and she was kind enough to accept my offer to send her samples of our chocolates, as I was quite keen on reading her appraisal of my work. Following is the link to the article which she has posted to her website:
http://www.realbakingwithrose.com/2010/08/chocolate_derry_church_heaven.html
Recently I made the attempt to strike up a conversation with Rose, and I contacted her via email from her website: http://realbakingwithrose.com/ and I was surprised and delighted to hear back from her! I found her to be quite a pleasant, and approachable and generous Lady, and she was kind enough to accept my offer to send her samples of our chocolates, as I was quite keen on reading her appraisal of my work. Following is the link to the article which she has posted to her website:
http://www.realbakingwithrose.com/2010/08/chocolate_derry_church_heaven.html
Saturday, June 26, 2010
Friday, May 28, 2010
Monday, February 15, 2010
CANDYINDUSTRY.COM INTERVIEW
CANDYINDUSTRY.COM (just click on title link above for the story, or read below)
Chocolate Heritage Evolves into Artisanry
February 11, 2010
Given that Eric Cayton grew up in Hershey, Pa., it’s not surprising that he was always interested in working with chocolate. Even as a small child, he remembers playing and experimenting with chocolate bars in his grandmother’s kitchen.
On his 15th birthday, Cayton started his first job, working for the Hershey Park Foods Dept. at a chocolate sundae concession stand, creating “walk-away sundaes.”
Eventually, Cayton worked his way up through the culinary ranks … from fast food to line cook, from sous chef to finally working as an executive chef and pastry chef at restaurants, hotels, country clubs and even a retirement community up and down the East Coast.“By the time I had settled back down in the Central Pennsylvania area in the early ‘90s, my childhood connection with chocolate had turned into a full-blown adult obsession,” he explains.
Cayton opened his own small catering company in 1994. He then began experimenting with chocolate truffles, fudge and other candies, selling them to his upscale clients.
“The concept of my chocolates company is simple: uncompromising ingredient quality, unique flavor profiles with balanced composition and aggressive, creative, innovative marketing,” he says.
For additional information, visit www.derrychurchartisanchocolates.com.
What did you think you would be when you grew up?
I always knew, even from a very young age, that I eventually wanted to work with chocolate. I was always fascinated with the life and times of Milton Hershey and the wonderful chocolate company that he built with his own hard work and perseverance.
Name one or some of your favorite movies.
It would have to be Pink Floyd’s “The Wall.”
Describe your perfect dream vacation.
One thing I really, really want to do someday soon is travel to France to tour some of the great French chocolatiers.
What book are you currently reading?
Well, usually my hands have far too much chocolate on them to page through a book, but I recently received A.J. Rathbun’s new book on cocktails, called “Dark Spirits.” Excellent and lively read!
Aside from a family member, whom would you most want to be stranded with on a deserted island?
I would have to say Alton Brown and Bill Maher. I could spend days or even months talking to either of them about all sorts of interesting topics, but specifically food and politics.
What’s your pet peeve?
Probably my biggest pet peeve about human nature is greed — particularly corporate greed!
I’d give anything to meet:
I wish I would have had the opportunity to meet Milton Hershey before he died. As for someone that is still with us, I think it would be pretty cool to have lunch with Bill Clinton or Roger Waters sometime.
The best advice that I’ve gotten:
The best piece of advice I ever received came from a self-help book I read from Anthony Robbins, about 20 years ago, called “Awaken the Giant Within.” Basically, that advice was to stop letting my circumstances and personal emotions influence my decisions, and to simply decide for myself how I will react and take control of my own destiny.
What excites you most about your job?
The thing that excites me the most about running my own artisan chocolate company is how challenging it is to succeed.
Chocolate Heritage Evolves into Artisanry
February 11, 2010
Given that Eric Cayton grew up in Hershey, Pa., it’s not surprising that he was always interested in working with chocolate. Even as a small child, he remembers playing and experimenting with chocolate bars in his grandmother’s kitchen.
On his 15th birthday, Cayton started his first job, working for the Hershey Park Foods Dept. at a chocolate sundae concession stand, creating “walk-away sundaes.”
Eventually, Cayton worked his way up through the culinary ranks … from fast food to line cook, from sous chef to finally working as an executive chef and pastry chef at restaurants, hotels, country clubs and even a retirement community up and down the East Coast.“By the time I had settled back down in the Central Pennsylvania area in the early ‘90s, my childhood connection with chocolate had turned into a full-blown adult obsession,” he explains.
Cayton opened his own small catering company in 1994. He then began experimenting with chocolate truffles, fudge and other candies, selling them to his upscale clients.
“The concept of my chocolates company is simple: uncompromising ingredient quality, unique flavor profiles with balanced composition and aggressive, creative, innovative marketing,” he says.
For additional information, visit www.derrychurchartisanchocolates.com.
What did you think you would be when you grew up?
I always knew, even from a very young age, that I eventually wanted to work with chocolate. I was always fascinated with the life and times of Milton Hershey and the wonderful chocolate company that he built with his own hard work and perseverance.
Name one or some of your favorite movies.
It would have to be Pink Floyd’s “The Wall.”
Describe your perfect dream vacation.
One thing I really, really want to do someday soon is travel to France to tour some of the great French chocolatiers.
What book are you currently reading?
Well, usually my hands have far too much chocolate on them to page through a book, but I recently received A.J. Rathbun’s new book on cocktails, called “Dark Spirits.” Excellent and lively read!
Aside from a family member, whom would you most want to be stranded with on a deserted island?
I would have to say Alton Brown and Bill Maher. I could spend days or even months talking to either of them about all sorts of interesting topics, but specifically food and politics.
What’s your pet peeve?
Probably my biggest pet peeve about human nature is greed — particularly corporate greed!
I’d give anything to meet:
I wish I would have had the opportunity to meet Milton Hershey before he died. As for someone that is still with us, I think it would be pretty cool to have lunch with Bill Clinton or Roger Waters sometime.
The best advice that I’ve gotten:
The best piece of advice I ever received came from a self-help book I read from Anthony Robbins, about 20 years ago, called “Awaken the Giant Within.” Basically, that advice was to stop letting my circumstances and personal emotions influence my decisions, and to simply decide for myself how I will react and take control of my own destiny.
What excites you most about your job?
The thing that excites me the most about running my own artisan chocolate company is how challenging it is to succeed.
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