At the artisanal candy shop Papabubble in Manhattan (the first U.S. outpost following Barcelona, Amsterdam and Tokyo), mounds of colorful, flavor-packed “caramels” get whipped up daily. In this video we meet co-owner Fiona Ryan, watch her and another candymaker, Jelly, prepare a batch of the little treats and learn how Papabubble’s quite unlike any other confectionery out there. Also on Cool Hunting: Papabubble Interview
We recently came across the Papabubble range of sweetened goodies and who would've thought that lollies—and hard ones at that—could be made to look so creative. And delicious. It's the twists on conventional lolly types that make the Barcelona-based company so worth checking out. We spoke to founder Tommy Tang about the rise of Papabubble from Australian upstarts to international favorites, "Crick, my delicious partner …
by Karen McGrane Licorice seemed wrong and bad to me as a child, one of those things like coffee ice cream or kissing in movies that made me deeply suspicious of adult desires. As my tastes have matured so has my preference for licorice and I seek out only the darkest, chewiest, and most complex flavors. Used as a sweetener and a medicinal since ancient …
