If Quaint Confections sounds a little familiar, it could be because you love a good marshmallow. Or maybe you might remember seeing the locally owned S’more Bar that formerly resided on Main Street in Over-the-Rhine not long ago.
Just because they've left the neighborhood, doesn’t mean the Quaintrelle Confections’ marshmallows got too far away. Owner Meggie Kraus decided to take an online wholesale approach with her business, along with shortening the name to simply: Quaint Confections.
BIGGER AND BETTER
With the new name came new packaging and larger cuts of the handcrafted marshmallows than before—now you get six ounces of ‘mallow as opposed to the original four ounces at the same price. Meggie’s specialty sweets still have the same creamy, fresh taste, though, and she continues to make them without corn syrup, artificial flavors, or preservatives.
Aside from premade and pre-wrapped s’more favors, you can buy the packaged marshmallows that come in four flavors including vanilla bean, snickerdoodle, lemon lavender, and a seasonal flavor like candy corn and pumpkin spice in the fall and peppermint in the winter.
They’re now produced out of an incubator kitchen in Newport where customers can order custom creations, order in bulk, or hire Quaint to cater an event.
When she isn’t fulfilling marshmallow orders, Meggie is working on a recipe book to explore tasty ideas of how to incorporate the gooey treats into dishes such as sweet potato casserole, dipping sauces, gourmet s’more varieties, and even specialty drinks.
A NEW KIND OF S’MORES BAR
Since making the move to Newport, Meggie has also partnered with Rachel Desrochers of Grateful Grahams and Shalini Latour of Chocolats Latour to develop a mobile gourmet s’mores bar that will serve the campfire delicacies on location at large events. Renting the traveling bar will become available in early 2020, so be on the lookout!
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Visit Quaint Confection’s website to place your order, reach out to Meggie directly for events or big orders at her email, Meg@QuaintConfections.com, and keep up with her on Facebook and Instagram to catch updates on the release of her recipe book.