New York has long been a food capital, from the upscale kitchens of our finest restaurants to the bagels and sausages on the street corners. But as anyone who has walked around Brooklyn has figured out, the next chapter of New York’s food history has everything to do with the local, “artisanal” food scene that is making its mark on the city. From the rise of greenmarkets and food fairs to the focus on seasonal ingredients, these products embody a DIY ethos that New York City has had from the very beginning.
The New-York Historical Society’s Museum store is introducing it’s A Taste of New-York History collection of specialty foods produced in New York City and State, including jams, savory condiments, and chocolates. One of those vendors is Papabubble. This LES candy shop, owned by Fiona Ryan and Chris Grassi, produces homemade hard candies in some extraordinary flavors. (Think watermelon chili, raspberry sage, and lavender!) We spoke with Fiona about studying candymaking in Barcelona, coming up with unique flavors, and reminding people what a treat candy can be.