Thursday, November 20, 2014

Hail Merry Desserts

Hail Merry desserts give you satisfying, flavorful experiences because they begin with the purest ingredients; and then they are dehydrated at low heat, rather than being baked to death. They also deliver their sweetness with herbs and spices rather than relying on bulk sugars.  

Hail Merry's marketer, Colleen,
at Whole Foods Arbor Trails, in Austin

This avoids the key problem with low-this and non-that foods, especially desserts: those make up for it with other stuff that is not so good for you, like guar gum, xantham gum (from broccoli rot), carrageenan, canola (oil from Canada), and more pure organic cane sugar than you could suck out of a sugar cane.

Texas native Susan O’Brien majored in design and went to work planning clinical laboratories. At mid-life, after studying with Hollywood's raw foods chef, Juliano Brotman, Susan O’Brien established her company in Dallas. (She grew up in Grand Saline and has family in McAllen.)  O’Brien took on two partners, Susan Palisi Chapin and Alison Brushaber, who brought their big company experience to the start-up.
The company logo is based on the chess queen,
rendered in the style of wooden dolls
created by 
architect Alexander Girard.
 The Hail Merry desserts - Miracle Tarts (Meyer Lemon, Chocolate Mint, Chocolate, Persian Lime,  Almond, and Coconut), Macaroons, Grawnolas, Nuts & Seeds, and more – are available at Whole Foods and other grocers.  The company also sells direct to anyone in consumer-sized wholesale lots of a dozen. 


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