Local Confection Business to Expand, add Tasting Room
Tom Williams and Linda Crawford have been making honey caramel confections using local ingredients since November 2011 when they officially launched Untamed Confections. Their treats have been so well received they are ready to expand. Not only do they plan to build a commercial kitchen in a leased space in Tubac but they intend to create a demonstration space. For them, learning all about the wild desert crops and creating tasty treats using them has been very important. They want to educate others about the bounty that grows right outside our homes. The way Linda tells it, the new space will be "a destination to learn through delicious treats." There will be viewing windows so people can watch the confection making process from the shop. There will also be a tasting bar, much like the wineries have.
To help fund this expansion of Untamed Confections, they have launched a Kickstarter campaign. Their goal is to raise $18,000 by September 4th at 6 p.m. EDT. Contributions to this project start at $5 and backers get a sweet reward. Tom and Linda invite you to become part of the Untamed family. The couple behind the company emphasize building the local economy, using local and organic ingredients and supporting fair trade in their business practices. They also package their treats with biodegradable and compostable materials.
The caramels come in 20 flavors including Velvet Mesquite and Prickly Pear. And then there are the dark chocolate confections such as the Desert Tortoises. Right now Untamed Confections can be ordered online, at retail locations across Southern Arizona, or purchased directly at area festivals. August 14-18th they will be at the Tucson Bird & Wildlife Festival at the Riverpark Inn, 350 S Freeway, Tucson, 85745. September 20-22nd they will set up at the Santa Cruz County Fair in Sonoita. They have purposely not scheduled more events because it will take most of their time and resources to build out and equip the newly leased space. They hope to have the kitchen, shop and tasting room open at the beginning of October.