Vogue for Vosges | Food News | Seven Days | Vermont's Independent Voice

Seven Days needs your financial support!

Vogue for Vosges 

Side Dishes: Healthy Living goes for the exotic chocolates

Published February 24, 2010 at 5:43 a.m.

In a July 2009 Seven Days article entitled “Big Fish” — about the impending arrival of a Whole Foods market in the Burlington area — I took note of two items sold at Whole Foods that I lusted after but couldn’t find locally. One was gourmet salts in bulk; the other was Vosges bars, made by a creative chocolate company in Chicago.

Now Healthy Living in South Burlington has filled the chocolate gap. According to lead grocery buyer Chris Burkheimer, “A couple people had asked for the [Mo’s Bacon] bar.” Thinking he’d bring in two or three Vosges flavors, Burkheimer examined the product line and found each variety too enticing to pass up. “I said, ‘I’ll bring them all in,’” he recalls. “People are really excited about the bars. They’ve all been selling.”

In addition to bacon, milk chocolate and smoked salt, the pricey sweets (3 ounces for $6.29) come in exotic flavors such as curried-coconut Naga and ginger-wasabi Black Pearl. There’s bacon-caramel toffee, too.

Burkheimer surprised himself by flipping for the Vosges bars, he says. “My buying philosophy is really local,” he explains. “On this one thing I really went outside the box.”

Of late, he’s brought in items from Zack Woods Herb Farm in Hyde Park and Honest-To-Goodness apple cider vinegar from Gingerbrook Farm in South Washington.

But regardless of their provenance, Burkheimer is keen on experiments prompted by customer requests. “We have plenty of space to bring in new products, try them out and see how they sell,” he says. “There’s a lot of room to play with.”

Gourmet salt? It’s on the way.

Got something to say? Send a letter to the editor and we'll publish your feedback in print!

More By This Author

About The Author

Suzanne Podhaizer

Suzanne Podhaizer

Former contributor Suzanne Podhaizer is an award-winning food writer (and the first Seven Days food editor) as well as a chef, farmer, and food-systems consultant. She has given talks at the Stone Barns Center for Agriculture's "Poultry School" and its flagship "Young Farmers' Conference." She can slaughter a goose, butcher a pig, make ramen from scratch, and cook a scallop perfectly.


Comments are closed.

Since 2014, Seven Days has allowed readers to comment on all stories posted on our website. While we’ve appreciated the suggestions and insights, the time has come to shut them down — at least temporarily.

While we champion free speech, facts are a matter of life and death during the coronavirus pandemic, and right now Seven Days is prioritizing the production of responsible journalism over moderating online debates between readers.

To criticize, correct or praise our reporting, please send us a letter to the editor. Or send us a tip. We’ll check it out and report the results.

Online comments may return when we have better tech tools for managing them. Thanks for reading.

Latest in Food News

Keep up with us Seven Days a week!

Sign up for our fun and informative

All content © 2022 Da Capo Publishing, Inc. 255 So. Champlain St. Ste. 5, Burlington, VT 05401

Advertising Policy  |  Privacy Policy  |  Contact Us  |  About Us  |  Help
Website powered by Foundation