time to meet demand without sacrificing quality.
Separate from the catalog mainstays and seasonal features, Shuman recently channeled her playful side into a special menu at The Big E exposition. Crowd favorites included her delectable“ S’ macarons,” recently featured on a well-received EatVermont Instagram reel. They feature graham-cracker macarons by Burlington-based Matryoshka Bakery, sandwiched with toasted marshmallow. Her“ Choco Tacos” began as house-pressed waffle shells filled with marshmallow fluff, which were then dipped and sprinkled. The“ Yippee Pie” stacked a salted brownie cookie with marshmallow on top, a mash-up that locals also hunt down whenever Vermont Marshmallow Company sets up shop at the Burlington Farmers Market. These aren’ t novelties; they’ re proof that when you combine joy and culinary artistry with hard work, artisan confectionery is both accessible and scrumptious.
A“ Marshmallow Kid” Finds Her Medium
Shuman grew up in South Burlington and graduated from the Lake Champlain Waldorf School. Good food was everywhere throughout her early years in Vermont. Her constant proximity to high-quality, locally-sourced ingredients felt normal until she lived elsewhere and realized how special Vermont’ s food culture truly was.“ I always call myself a‘ marshmallow kid,’” she says.“ We always had a bag in the pantry. We toasted them year-round, outside or over the stovetop. It was so present I assumed that everyone did that.”
Her subsequent schooling combined rigorous culinary training with a broad
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