House Notes • Craft Care
Allergen & Craft Journal
Honest notes on ingredients, shared-kitchen craft, and thoughtful tasting from our candy kitchen.
A Note From the Marble Table
Our Franklin candy kitchen is a small, traditional workshop where maple sugar, pecans, butter, milk, cinnamon, and molasses are handled with care. This journal helps gift buyers and tasting hosts plan thoughtfully for family tables.
Ingredients You Will Meet Often
- Tree nuts, especially pecans in brittle and praline pours
- Milk and butter in caramels, pralines, and maple melts
- Wheat may be present in a shared traditional kitchen
- Cinnamon and warm spices in pillows and orchard drops
Shared-Kettle Craft
We pour in small batches using shared copper kettles, marble slabs, and packing tables. Even when a recipe itself centers on fruit or maple, it is prepared in a kitchen that also handles nuts, milk, and wheat. Hosts planning for sensitive guests should always review the batch notes for the particular tin they are considering.
Thoughtful Tasting and Gifting
Hard and brittle textures are best enjoyed slowly and are not suited to very young children. When gifting, tuck the flavor card from your tin beside the candy dish so everyone at the table can see what is inside.
This Page Is a Reference, Not Guidance
These notes describe our craft practice and are not a substitute for personal advice. Readers with questions about ingredients are warmly invited to write before planning a tasting or gift.