Katherine Duncan, Katherine Anne Confections
Katherine first ventured into the world of artisan confections at the age of 10, when she would use cream from her family's Jersey cows to create soft, old-fashioned caramels on their small Wisconsin farm. "Katherine's Karamels" were sold at her Dad's office for 25 cents each, and quickly became a local favorite. Soon, her caramels and truffles were highly anticipated gifts every Christmas.
Fast forward to today, after launching Katherine Anne Confections in 2006 and opening a cafe, Katherine has expanded to the Irving Park neighborhood with a larger facility and espresso bar. Today, you can find Katherine in her kitchen at the cafe, stirring caramel and rolling truffles just like she did at age 10, but with a lot more chocolate.
At Katherine Anne Confections they are committed to sustainability, and practice that by using fair trade cacao, and working with local farmers for our Jersey cream, Midwest fruits, honey, and seasonal ingredients. They don't use anything that your grandmother wouldn't: no artificial flavors and no corn syrup.