More than a chocolate sauce and more than a caramel sauce … it is both!
About CC Made:
My first exposure to eating at amazing restaurants was when I began working as a junior currency trader on the Bank of America trading floor. It was immediately apparent to me that I was working in the wrong industry. So, without any formal or informal training, I walked into Vertigo, a critically acclaimed restaurant at the base of the TransAmerica building, and asked for a job working in the pastry department. Then when Traci Des Jardins opened Jardiniere, I started working for her from the first night. I continued my on the job training to learn about flavor pairings, cheese, wines, and especially desserts.After a year, I left the kitchen to work with my husband in our computer consulting business. Following several years of raising children and only cooking for my family and friends, I decided to go back to what I was passionate about. This is when I started C.C. Made.
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