Banish any and all New Years Resolutions. Blue cheese and fig caramels, duck fat toffee, mesquite chocolate chip cookies, bacon caramel corn popcorn and the mysterious-sounding Cowpuncher (a chocolate cocoa cookie topped with a candied jalapeño and a sprinkle of cayenne) are just a few of the unusual treats offered by Super Chunk in Scottsdale, Arizona. Everything, from the ice cream to the black licorice, is made fresh and in-house with care for high-quality ingredients. Run by husband-and-wife duo Sergio and Country Velador (the latter who is the Executive Pastry Chef at Cowboy Ciao restaurant), Super Chunk is where adventurous sweet tooth patrons can fulfill their every craving.
If you’re having difficulty choosing which dessert route to take, Super Chunk’s gourmet popcorn section is a surefire crowd pleaser for even the pickiest. Their ratios are noticeably well-balanced: the truffle flavor doesn’t overpower in the White Cheddar Truffle popcorn mix, and the salty bacon balances out the sweet caramel perfectly in the Bacon Chicago blend.
“Super Chunk and Cowboy Ciao are experimental kitchens, where anything can happen,” Country Velador tells CH. “We are always talking about food and what is going on in the industry. We look at other people’s work, what’s going on in other cities and countries, what ingredients are being used in the rest of the world.” For 2015, the duo is focusing on building their specialty cake business, like their popular John & Yoko (a milk and honey-inspired cake with actual honeycomb candy inside).
Drop by the Super Chunk storefront in Scottsdale to pick up a treat, or place an order online (US residents only)—Valentine’s Day is just around the corner, hint hint.
Images courtesy of Super Chunk