Katherine Anne Confections

Caramel-Laced History

Katherine's upbringing on a small Wisconsin farm led to an appreciation for fresh, delicious products. Her first venture started at the age of 10, when she would use cream from her family's Jersey cows to create soft, old-fashioned caramels. "Katherine's Karamels" were sold at Dad's office for 25 cents each, and quickly became a local favorite. Soon, her caramels and truffles were highly anticipated gifts every Christmas. In the fall of 2006, school was launched in Chicago to rave reviews. Today, you can find Katherine in her Chicago kitchen, stirring caramel and rolling truffles just like she did at age 10, but with a lot more chocolate.

Delicious Artisan Treats

Focusing on local and organic ingredients creates unparalleled, intense flavors. At school we don't use anything that your grandmother wouldn't no artificial ingredients and no corn syrup. We also work with local farmers whenever possible. Our truffles are rolled and hand dipped for an elegant, eye-catching look. All flavors are a twist on the traditional, including Cherry Amaretto, Citrus, and Toasted Coconut Rum. Our caramels are made with local wildflower honey and organic agave nectar instead of the dreaded corn syrup. Floral, soft, and silky, our caramels convert everyone into enthusiasts. Regardless of your choice, our confections are an experience that will not be forgotten.