Sugar and spice
If chocolate is the food of love, hearts will rejoice at the distinctive taste of the confectionary world”™s newest entry: the Bixby bar.
Its creator is not a world-renowned confectionary cook; rather, she is a 24-year old entrepreneur named Kate McAleer who wanted to make a difference and found a way to do it in the kitchen. Bored by the snacks in college dorms and hospital waiting room snack machines, McAleer longed for something fresh and free of additives. Studying in France and China she was exposed to exotic cuisines that used unique spices. After graduating from New York University and Parsons/Cooper Hewitt, she earned diplomas in pastry arts and culinary management from the Institute of Culinary Education in Manhattan and certificates from Ecole Chocolat in Vancouver, Canada.
She combined her travel experiences and cooking skills and produced a unique product that”™s caught on faster than she dreamed it ever would.
Taste buds tingle after that last bite of “To The Nines,” thanks to the sprinkle of cardamom added to the mix. Another item, combining dried Bing cherries, peanuts and organic milk chocolate, has added zing, thanks to a pinch of chipotle pepper.
McAleer”™s other chocolate bars are equally as delicious ”“ and each with its own unique blend that will have you reading the wrapper to find out just what gave it that kick that made it especially tasty.
The name of McAleer”™s year-old company, Bixby & Co. (bixbyco.com), comes from her great-great-grandparents Lillian and William K. Bixby.
“When he was my age, people ate fresh food made by hand, not by machines ”“ before chemical additives became the rage to extend shelf life of food that came off a production line instead of made in the kitchen. That”™s why I named my candy bar after him ”“ to remind us of what we”™ve lost and what we can get back if we put the effort into it.”
McAleer said the Hudson Valley community where she grew up and has returned to begin her business has been more than welcoming. Adams Fairacre Farms, Pennings Orchard and Farm Market, Nature”™s Pantry, Pleasant Stone Farm, Blooming Grove Pharmacy and other food and specialty stores have made room for her product on their shelves.
“Noble Coffee Roasters in Campbell Hall has been fantastic. Paul Deckaj arranged for a pairing of coffees with my chocolates,” she said. “He was one of my earliest supporters when I began in earnest in 2011. Then I was accepted into the New York City Vegetarian Food Festival, the Coffee and Tea Festival and The New England Food Show. The response has just been so incredibly positive.”
Her product has made it into a small circle of young entrepreneurs involved in Youth Trade, which provides market exposure for products made by under-35 entrepreneurs. It is an offshoot of YES (Youth Entrepreneurship and Sustainability) and partners with the Conscious Capitalism Institute, which promotes the under-35 entrepreneur.
Chocolates, teas, clothing and bath and body goods are some of the products its members bring to the unique table. Bixby Bars rolled out to all 28 of Whole Foods”™ north Atlantic regional stores on May 21 as part of CEO John Mackey”™s commitment to Youth Trade, much to the amazement and absolute delight of the young confectionary cook.
“I was extremely fortunate to be chosen. You apply. You are among hundreds of young hopefuls and then you keep your fingers crossed. The fact that Mackey recognizes young entrepreneurs as the business leaders of tomorrow ”“ and that we want more for our families than mass-produced foods and goods ”“ is the best support any young business person can have in their cheerleading section. We want to be healthy and leave the planet in better shape than we”™ve found it. That”™s as it should be,” McAleer said.
McAleer”™s 800-square-foot store in Warwick is where she prepares the candy bars, packages products for shipment and does her marketing.
“I have two part-time helpers. Approximately 20 percent of my business is e-commerce. One thing about being your own boss ”“ the day is never over and the week never ends. As long as you are willing to commit to that, and to commit to making the best product you can, you”™ve got a good shot at making it. That”™s all I hoped for. I”™ve been really blessed.”