Started in a New York kitchen during the fall of 2012, Little Boo Boo Bakery whips up delightful, hand-cut gourmet marshmallows. All six fat-free flavors contain no preservatives, and are made in small batches using high quality corn syrup. All of these attributes are worth mentioning because they contribute to one of Little Boo Boo’s defining goals: The independence of the marshmallow.
Cofounder Hannah Scarritt-Selman explains that people often think of the marshmallow as an accessory. Because of Little Boo Boo Bakery’s marshmallow consistency, they melt well for both hot chocolate and s’mores, but with their substantial size, these treats are entirely delicious on their own. Scarritt-Selman recommends eating them cold, to allow the texture of their meringue-like marshmallow mix to hold. The flavors, varying from Chai to Lemon Lavender, encourage independent nibbling.
Although all flavors were enjoyable, the Rosemary Lemon and Earl Grey—fit for all seasons—were striking. Liberated from the winter snack market, the citrus and spice notes of the former and the body and aroma of the latter make both a delectable summer treat. They even manage to invoke a little nostalgia with each bite, despite the modern approach.
Little Boo Boo Bakery Marshmallows are available at their website for $8 for a box of four.
Photos by David Graver