All of our creams are butter creams. We make our own fondant in our biggest kettle and beat in exactly three pounds of real butter per batch for extra yumminess (our grandfather and dad’s original recipe calls for two pounds of butter, but we think they were probably too cheap, God love them, to add more). We buy top-of-the line, organic flavorings whenever possible to make these old-fashioned, quality confections. Each cream is hand-rolled and -dipped in luscious milk, dark, or white chocolate. And, yes, we will consider special requests, such as a unique flavor or a particular chocolate not normally used if you give us some extra time and tell us how great we are.

The following flavors are the ones we have in the cases 99.9% of the time:

• Vanilla (in milk and dark chocolate)
• Chocolate (in milk and dark chocolate)
• Orange (in milk and dark chocolate
• Lemon (in milk and dark chocolate)
• Lemon meringue (in white chocolate, sprinkled with coconut)
• Lemon poppyseed (in white chocolate, sprinkled with poppyseed)
• Raspberry (in milk and dark chocolate)
• Maple (in milk and dark chocolate)
• Strawberry (in milk and dark chocolate)
• Coffee (almost always dipped in dark chocolate)
• Amaretto (in dark chocolate with white chocolate squiggles)
• Creme de Menthe (in white chocolate)
• Butter Rum (in dark chocolate with milk chocolate squiggles unless one of the dippers forgets and does the opposite)
• Key Lime (in white chocolate, sprinkled with graham cracker)
• Peppermint (in white chocolate)
• Cinnamon Vanilla (in milk chocolate)

If you have been with us since 2004, you can see that we have greatly expanded our butter cream repertoire. For the past few years we have also produced seasonal creams—pumpkin, egg nog, peppermint/chocolate twists, cherry, fruit and nut, pistachio, fig, hazelnut, and one or two we may be forgetting. Again, special orders are possible.