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Meet the Maker: Salt & Flint Confections


This is part of a series highlighting new makers discovered at the 2015 Summer Fancy Food Show in New York City.


Caramel and cocktails may not be a classic pair, but that’s not stopping Kristina Briseno from crafting small batch candies and sauces alongside specialty drink syrups and shrubs at Lawrence, Kan.–based Salt & Flint Confections. What inspired Briseno to couple these products?

Salt & Flint Confections owner Kristina Briseno with her shrubs and simple syrups.

Salt & Flint Confections owner Kristina Briseno with her shrubs and simple syrups.

“California,” declares the Golden State native. “I love all the natural flavors, the floral herbs. I wanted to infuse [caramel] with things that reminded me of home: lavender, bee pollen, saffron…” Salt & Flint caramel candies are made with honey instead of corn syrup, and come in a variety of flavors including Bee Pollen and Sesame Ginger. Caramel sauces come in two flavors: Orange Saffron (try it with aged gouda) and French Lavender (fabulous with fresh goat cheese). Delightfully tart shrubs make up one half of the mixers line (Meyer Lemon Beet flavor was a hit with the culture crew), with the other half consisting of sweet simple syrups.

Featured photo courtesy of culture’s Instagram and Salt & Flint Confections

Rebecca Haley-Park

Rebecca Haley-Park is culture's Editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.