Press Clippings

Even more love for the Supergroup of Brooklyn Chocolate! Liddabit Sweets & JoMart Chocolates.

Edible Brooklyn, Nov 27, 2017

Read all about Michael Rogak and JoMart Chocolates, our new home. We think you’ll understand why we chose to join forces! October 25, 2017

“Watch this short video with Liz Gutman, the co-founder of Liddabit Sweets in Brooklyn, New York, as she explains how forging a network of entrepreneurs provided much-needed support and a growth she wouldn’t have experienced otherwise.”

Entrepreneur, March 23, 2016

“A single bite is all the proof you need that candy can be fun and delicious, and that Liddabit Sweets has it all figured out.”

SAVEUR, February 4, 2016

“Liddabit handmakes an array of candies with freshly churned butter, locally sourced dairy, artisanal honey and the like…From beer and pretzel caramels to bourbon– bacon candy corn, Liddabit’s signature products are throughly grounded in the here and now.”

The Globe and Mail, October 28, 2015

“The ‘Triple C’ from Liddabit Sweets doesn’t fit neatly into any dessert category. Is it a candy bar, a cookie, or something else? Answer: all of the above.”

Serious Eats, July 31, 2015

“One [class] earlier this summer, led by Jen King and Liz Gutman, founders of the Brooklyn-based artisanal chocolatiers Liddabit Sweets, taught participants how to make American candy classics with an upscale twist — essentially a kicked-up Snickers bar made from vanilla bean, roasted peanuts and sea salt.”

The New York Times, July 7, 2015

“Pouring a stout beer and a splash of whiskey over the scoops turned the sipper into an “after-dark delight,” while adding whipped cream and bourbon-bacon caramel corn from nearby Liddabit Sweets sugared up the salty sensation.”

Martha Stewart Weddings, June 19, 2015

“After we adjourned our first-ever meeting of the Mutual Admiration Society…they did pack up a few treats for me to take home with me. The S’mores bar lasted all of about 17 minutes after I got home, in spite of its formidable size.”

David Lebovitz, May 14, 2015

Grub Street breaks the news: Jen and Liz are two of StarChefs’ 2015 Rising Stars!

Grub Street, February 5, 2015

The Cult Classic makes an appearance on the Today Show!

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The Today Show, December 8, 2014

“We went behind the scenes to learn why these confectioners use the best ingredients in their lollipops, brittles, candy corn and caramels.”

Edible Films, December 4, 2014

“Because sweets make the perfect stocking-stuffer.”

Refinery29, November 17th, 2014

We got to spend a whole day with the lovely Joy The Baker last year, showing her around the one-week-till-opening-day Chelsea space and makin’ caramel apples for her web series, Bonkers Awesome! It was SO much fun — check out the awesome video they made out of our hang session.

“More than 40 businesses have been certified as “Brooklyn Made.” Each one is awarded either a gold, silver, or bronze certification, depending on how much of the facilities and staff come from the borough.”

NY1, August 19, 2014

“…these savory caramels are a signature of Liddabit, which debuted at Brooklyn Flea and now has a Chelsea Market stand and a cookbook.”

Grub Street, August 10 2014

“Old factory buildings and warehouses are now home to hundreds of smaller manufacturing businesses.”

BBC News, August 1, 2014

Where once there were dusty warehouses, now a budding artisanal food hub is emerging.”

New York Daily News, June 23, 2014

“Liddabit’s caramels, made in small batches in Brooklyn, are all kinds of delicious. Don’t forget to try the beer & pretzel variety.”

BuzzFeed, February 2, 2014

Liz appeared on the Today Show as a chocolate expert for a blind-tasting segment! We went to a mall in New Jersey with a cheap chocolate and a pricey chocolate, and…well, you can just watch for yourself.

The Today Show, January 15, 2014

“…on Sunday, Ms. King and Ms. Gutman, who make their caramels and other sweets in Sunset Park, Brooklyn, are opening a shop in a kiosk in Chelsea Market.”

The New York Times, August 28 2013

“They’re known for the caramel creations but it was the Butterscotch Pudding that stole the show over the weekend; creamy and sweet, just like Grandma used to make.”

Gothamist, ‘the 5 Best Dishes From The 2013 Vendy Awards,’ September 9, 2013

“The good people of Ben & Jerry’s were kind enough to drop by our office for a preview of the snack…Yours, if you head to the party, will be topped with caramel corn from Liddabit Sweets.”

The Village Voice, July 25, 2013

“When we started making our 2013 list of young up-and-comers in the food and restaurant world, we found more creative and successful individuals to consider than ever.”

Zagat’s ’30 Under 30′ List, June 30, 2013

“Amazingly cute, cool, and inexpensive Christmas gift ideas for everyone on your list, from just $3!”

Good Housekeeping, December 2012

“Liz Gutman and Jen King…say the active work time to make the filling for these squares—made of chocolate, Nutella and cereal flakes—is about three minutes. That makes them the perfect eleventh-hour lifeline for when you remember you need a dessert for tomorrow’s potluck.”, November 29, 2012

“The book makes candy making approachable, with plenty of hand-holding….Jump right in and make buckeyes, chocolate mint meltaways, chocolate bark, buttermints, candied citrus peels, fruit jellies and nonpareils.”

The Los Angeles Times, November 26, 2012

“Now, just in time for Halloween, co-founders and pastry chefs Jen King and Liz Gutman reveal their candy-making secrets in a fun and friendly style.”

New York Daily News – October 14, 2012

“How to rebel against a butter-and chocolate-deprived childhood? Enroll in the pastry program at culinary school, of course.”

Paper Magazine — June 2012

“Is artisanal Brooklyn a step forward for food or a sign of the apocalypse? And does it matter when the stuff tastes so good?”

New York Magazine — May 2012

“10 Snacks for Cocktail Parties: Sweet and savory dishes to impress even the most hard-core foodies.”

Details Magazine — December 2011

“These harvest season-appropriate favors are delectable, eye-catching, and all under $7.”

Brides Magazine — October 2011 — Fall Favor Ideas

“Entrepreneurs under 30 on America’s unemployment crisis”

Fox & Friends — July 15, 2011

“Move over Oprah, now there’s another daytime talk show host sharing her favorite things. In the May issue of Every Day with Rachael Ray, Ray shares her current food faves.”

Huffington Post / Everyday with Rachael Ray

“An over-the-top munching essential for late-night gossip sessions and movie nights”

Real Simple — February 2011

“While most people seem to prefer their beer in liquid form, the beer and pretzel caramels from Liddabit Sweets make a very persuasive case for consuming them in bite-size pieces. “

Village Voice — Best of … 2010

“…as it turns out, lying awake in a cozy bed thinking about cash flow and business budgets is even less fun than working all night over a hot vat of candy.”

Edible Manhattan — November/December 2010

“The resulting beer and pretzel caramels – and the slurtle, a boozy caramel riff of the classic turtle – are nothing short of epic.”

AM New York — October 2010 — The Must List

“Honeycomb candies by Liddabit Sweets are magical confections of delicate appearance and quick-changing texture.”

Sugar Rush’s Top 10 Sweets of 2010 — Serious Eats

Use a fairly bitter dark chocolate to balance out the sweet, creamy peanut butter ganache filling and the tangy raspberry jam.

Food & Wine Magazine — August 2010

“We are all obsessed with [the beer & pretzel caramels]…”

The Today Show — July 14, 2010

“The story of Liddabit is in many ways the story of the Brooklyn artisanal food phenomenon”

The Village Voice — November 2009

“Thanks to [Roni-Sue], we’re now card-carrying fans of Liddabit Sweets.

Serious Eats — September 17, 2009