Farmhouse Truffles
For native Vermonter Erle LaBounty, making fine confections and baked goods is something that runs in the blood. “From my great-great-grandfather, who produced confections out of his old farmhouse in Burlington to my grandmothers who inspired me to make delicious delicacies, my family strived to produce high-quality creations,” says LaBounty. “I am carrying on that honorable tradition.”
More than a decade ago, LaBounty began making truffles at his family farm in Randolph, Vermont. And although they have humble beginnings, these small-batch artisanal delights are anything but ordinary. Made with high-quality Belgian cacao, flavored with ingredients like orange and sea salt, and seasoned with hints of spices like chili and nutmeg, Farmhouse Truffles offer something to tempt even the most discriminating connoisseur, whether your tastes run to the classic combinations or to more contemporary flavor profiles.
After graduating from the New England Culinary Institute in 2001, LaBounty went on to hone his culinary chops at the Sagamore Resort in Bolton Landing, New York, and Pikes Landing in Alaska, a popular restaurant overlooking the Chena River. His top-notch culinary training has earned LaBounty critical acclaim. In 2007, he was a guest chef at the prestigious James Beard House in New York City, where his Farmhouse Truffles were the featured dessert for the evening. LaBounty’s truffles were also singled out for praise in a recent Boston Globe review of restaurant Pane e Salute, which features them on its menu.
Endearing as the chocolatier himself, LaBounty’s Farmhouse Truffles blend small-town Vermont warmth with a sense of urban sophistication, providing the perfect touch to make any wedding a little sweeter. Visit farmhousetruffles.com for more information.
