Seven Confections: Designs of a Most Delectable Kind

Photo by Len Villano.

Like many artists who find themselves among a soothing pinkish cherry blossoms of a Door County spring, Lauren Estay was desirous to constraint a view in her possess artistic way:  with colored cocoa butters as paint and chocolate as canvas.

What came of this try was a Door County Cherry, a cherry-infused, dim chocolate bonbon flashy with cherry blossoms opposite a splendid blue sky, honoring a signature product of a peninsula that Estay, her family and her business, Seven Confections, now call home.

A local of Driggs, Idaho, nestled in a lifelike Teton Valley, Estay has always been desirous by a routine of formulating pleasing things, be they artistic or edible. It’s a reason she set her sights on culinary school, privately a baking and fritter module during The Culinary Institute of America during Greystone in California’s grand Napa Valley. She graduated from a eight-month module in 2009 with a newfound adore for “everything fritter and chocolate,” and after returning to Teton Valley, gifted a life-changing revisit to a succulent seminar of world-renowned chocolatier Oscar Ortega.

“There was a participation in a store, a smell of chocolate in a air,” she said. “There was a passion we could feel in that place. You could tell Oscar had that passion for what he did and we dignified that greatly.”

She remembers a displays of sculptural chocolate showpieces, a cases of elaborately flashy Petit Gâteau (French for small cake), and a collection of workman chocolates and excellent confections. That year, she became his neophyte and, within a integrate of years, his partner and conduct chocolatier during Atelier Ortega.

The knowledge steeped her in a deepest realms of succulent artistry, holding her over Ortega’s Wyoming seminar and into some of a world’s many worshiped culinary centers. As his right-hand woman, Estay trafficked with Chef Ortega and his culinary teams to general fritter competitions in Mexico, Italy and France.

“That’s another approach we was means to be artistic,” Estay said. “They are set adult to be competitions where we benefaction a plated dessert, afterwards a Petit Gâteau, afterwards 3 opposite bonbons of your choice and, with your teammate, we also make a sugarine showpiece and a chocolate showpiece. That was something that was super fun.”


The skills and knowledge gained during these general competitions and Atelier Ortega desirous Estay to bend out on her own. In May of 2016, she started Seven Confections in Teton Valley, specializing in chocolates, cookies and cakes, and changed a business to Door County this open when her fiancé, Curt Langer, took a pursuit with Horseshoe Bay Golf Club.

The Door County Cherry she was desirous to emanate this open is only one of 24 bonbon flavors in Seven Confection’s portfolio, a collection of strange creations that are equal tools beauty and taste.

Working out of a blurb kitchen of a NWTC-Sturgeon Bay campus, Estay transforms 60 percent dim chocolate into artistic, bite-size confections regulating polycarbonate molds, colored cocoa butters, an airbrush and on occasion, a tiny paintbrush.

“The designs come from atmosphere vigour and tone movement, a multiple of a two,” she said. “Some are hand-painted and some have caramelized nuts on tip or sea salt or toasted coconut.”

Bonbons are filled with an collection of flavors, from caramel to fruit jellies to infused ganache, and operation from a customary peanut butter to some-more outlandish offerings, such as Caramelized Banana Walnut Praline, Earl Grey Tea and Citrus, and Jalapeno Tequila Lime.

“What I’d unequivocally like is to have that initial season strike we right divided on a palate,” she said. “That’s a goal. And afterwards a chocolate comes final since apparently it is a chocolate though we wish that colourful season to come adult in a front so we know what it is, so but even looking during a chocolate guide, someone can say, ‘Oh my gosh, this is this flavor.’ Like they know right away. we wish people will clarity that.”

Her dainty inventions are shabby by personal practice and her interactions with others in a chocolate industry. She recalls her “all-time favorite” spinach salad done by her former employer, Chef Ortega, that incorporated uninformed berries and balsamic dressing. It left a durability sense on Estay and now lives in chocolate form as Seven Confection’s Berries and Balsamic bonbon.

“Along a approach we collect adult small things and we only make it your own,” she said. “Honestly it’s impulse from everybody we see. I’m only unequivocally ardent about flavor…there’s a consistent expansion about it, and that’s what we unequivocally am about.”

Seven Confections can be found during Discourse coffee emporium in Sister Bay and Waseda Farm Market. For some-more information, email Estay during [email protected] or find Seven Confections on Facebook.

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