Holm Made Toffee Co. is Recognized with State and International Awards
Holm Made Toffee Co. captured the people’s hearts at the 16th annual Oregon Chocolate Festival over the weekend of March 7th - 8th. Featuring a wide selection of over 50 exhibitors, artisan chocolatiers and confectioners from across the west coast, Holm Made Toffee walked away with a win in the “People’s Choice” category. This is Holm Made Toffee’s 9th award in 6 years presented by the Oregon Chocolate Festival. For more information visit www.oregonchocolatefestival.com.
“It is in the hands of the Oregon Chocolate Festival attendees to vote for their favorite exhibitor. This year, a majority of votes went to Holm Made Toffee Co,” revealed Karolina Lavagnino, organizer of the annual festival. “Randi and Donna are our festival attendees’ favorites… it’s been a privilege watching this small family business, become a recognizable brand and see their delicious toffee everywhere.”
Also added onto Holm Made Toffee’s list of awards and accomplishments, is the title of “Six Star Award: Grand Master” by the International Chocolate Salon. The awards for the Best Chocolatiers and Confectioners in America are based on the combined total number of Gold and Silver Awards as well as star ratings received by the entrant in the previous years. To learn more about the International Chocolate Salon, please visit www.internationalchocolatesalon.com/chocolate-awards/. Holm Made Toffee Co. has previously received awards from the International Chocolate Salon for their Spicy Red Pepper, Lavender, Cardamom Vanilla, and Himalayan Pink Salt Hazelnut Toffees, even receiving the title of “Exceptional Chocolatier” in 2019.
Founded in 2007, Holm Made Toffee Co. is a family owned artisan confectioner located in Bend, OR. Holm Made Toffee Co. crafts their candy in traditional handmade batches, utilizing Oregon grown hazelnuts and ingredients sourced from the Pacific Northwest. For additional information please visit www.holmmadetoffee.com or contact Randi Holm at 541.610.3173.
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