Mmmm… sweet and salty. A classic, yet unlikely flavor combination. At first glance, the union of sweet and salty sounds strange, doesn’t it? It doesn’t sound like it would taste good, but it does and we love it!
The savory flavor of salt enhances the sweetness of some of our favorite treats, just try sprinkling a little salt on your watermelon this summer, you’ll definitely notice a difference!
These are some fairly common examples of sweet and salty flavor combinations:
- Fruit and cheese plates
- Chocolate covered pretzels (or wetzels as they’re known at Winans)
- Trail mix with nuts and chocolate or dried fruit
- French fries dipped in a Wendy’s frosty (it’s an Ohio thing!)
- Peanuts and Dr. Pepper (it’s a southern thing!)
- Peanut butter and banana sandwiches…
You get the idea right? We could go on but we’re starting to get hungry!
The combination of salt with sweet, buttery caramel is one of our favorite new flavor pairings! This tasty union has seen a surge in popularity in the past 10 years. Salted caramels are a traditional treat hailing from Brittany, France. In the late 1990s and early 2000, American chefs became interested in the flavor combo after French pastry chef Pierre Hermé invented a salted caramel macaron.
This isn’t to say that salted caramel as a flavor was completely unfamiliar to Americans. Just think of chocolate turtles (like Winans’ wurtles), pralines and Cracker Jack, which was created in 1893.
We’ve been making caramels for over 50 years at Winans. We still use Max Winans’ original recipe for buttery rich and chewy caramels. For our sea salt caramels, which we debuted 5 years ago, we use fine sea salt instead of the regular salt in the caramel recipe. After the caramel is cooked in our copper kettles, we pour it onto steel tables to cool. Once fully cooled, we cut the caramels into bite-sized rectangles and cover them in milk or dark chocolate. While the chocolate is still warm and melted, we hand sprinkle a touch of Mediterranean sea salt on each one. Just a touch of salt to bring out a little extra sweetness.
Once the caramels run through a cooling tunnel they’re ready to be packaged into gift boxes or sent in stock boxes for filling the candy cases in our stores.
You could enjoy your sea salt caramel on its own, but if you’re also going to get coffee during your next trip to Winans, why not pair your brew with your sweet and salty treat? We recommend pairing a sea salt caramel with our single origin Indonesian Sumatra or Monsoon Malabar coffee or our Mo Joe Blend or Mokka Java Blend. These coffees have earthy notes that pair well with the sweet, buttery flavors of caramel. You also can’t go wrong with a salted caramel latte or our Salted Caramel flavored coffee!
The New York Times: How Caramel Developed a Taste for Salt
How Stuff Works: Why do sweet and salty taste so good together?
How Stuff Works: Who invented salted caramel?
All Recipes: Coffee Pairing
Our Everyday Life: Pairing Coffee with Desserts
Here at Winans Chocolates + Coffees, we brew three main types of coffees: blends, single origins and flavored coffees. Blends are a blend of different single origin coffees. For example, our Winans Blend features coffee beans from Colombia, Costa Rica, Indonesia and Kenya. Single origin coffees are from a single geographic region within a specific country, like Colombia or Costa Rica. Flavored coffees are made by adding flavor extracts to create specific aromas and tastes, like our Highlander Grogg which boasts a rich butterscotch and caramel flavor.
We’d like to highlight one of our single origin coffees in this blog post, Malawi Mzuzu. This coffee comes from the northern region of Malawi, a country in southeast Africa. The flavor profile of this coffee is described as a clean, bright cup with notes of citrus and peach.
Malawi Mzuzu coffee beans are grown by family farmers in the Mzuzu Coffee Cooperative Union. This coffee cooperative has 3,000 members, 25% of them are women. The cooperative emphasizes gender equality and strives to empower women through coffee farming. The co-op does this through their Women in Coffee Programme and focuses on improving access to land for women, encouraging women in decision making at cooperatives and promoting the employment of women in the cooperative.
A coffee farmer with the motor bike she purchased with the proceeds of her coffee and women participating in co-op governance.
The cooperative supports community improvement projects such as the construction of a hospital with the help of coffee premiums. They also work to improve the quality of life of their members through sustainable farming, production and processing. They promote Fair Trade certification and are working towards organic certification. The Mzuzu cooperative also works to make sure that their members have decent housing, adequate ventilation, three decent meals a day, clothing for the family, adequate bedding for the family and that children are sent to decent schools. The co-op also encourages farmers to be organized and commercially-oriented, many have diversified their farms to include beekeeping and growing wheat to supplement their coffee income.
Winans is happy to roast coffees from the Mzuzu Coffee Cooperative Union, not only because the beans make a delicious cup of coffee, but also because the co-op works for bettering the community of farmers who raise this amazing crop.
Winans would like to honor all the hardworking mothers who help make this co-operative a success in addition to what they do in their homes and communities every day.
A coffee farmer returning from her garden
You can learn more about the Mzuzu Coffee Cooperative Union here:
Photos of women coffee farmers are from Mzuzu Coffee Planters Cooperative Union
National Pretzel Day is April 26th! To celebrate, Winans is offering 25% off all chocolate-covered pretzels Tuesday April 26th through Sunday May 1st!
To help you get in the spirit of National Pretzel Day, here are some fun facts about one of our favorite snacks:
- The first National Pretzel Day was declared in 1983 by Robert S. Walker. Pennsylvania’s Governor Ed Rendell re-declared the holiday in April of 2003.
- Pretzels are one of the world’s oldest snacks, dating back to 610 AD in Southern France. Monks folded thin scraps of dough into the shape of a child’s arms folded in prayer. They added salt and baked them, making the first pretzels.
- Pretzels were originally called pretiola, which is Latin for “little reward.” Next the name evolved to brachiola, which means “little arms” in Italian. When pretzels made their way to Austria and Germany they were called “bretzels.”
- The knotted shape of pretzels has represented many different things, from the Holy Trinity in the Catholic church to the bond of marriage. It’s where the phrase “tying the knot” originated!
- Hard pretzels are a more recent snack. They are thought to have been created in the late 1600s when a baker in Pennsylvania forgot a batch of pretzels in the oven. The pretzels were dark and hard, but the baker tried them anyway and loved how crunchy they were.
- Pretzels were made by hand until 1935 when an automated machine was created, allowing factory bakeries to make 245 pretzels per minute!
- Southeastern Pennsylvania is considered the birthplace of the American pretzel industry, and many pretzel bakeries are still located in the area. Pennsylvania produces 80% of the nation’s pretzels.
- The pretzels sold in the US today amounts to $550 million – that’s a lot of pretzels!
You could celebrate National Pretzel day by enjoying a soft pretzel or a crunchy, honey mustard flavored pretzel, or even one of the many different shaped hard pretzels (sticks, twisted, square or even bites) – but here at Winans we have an even better idea!
Celebrate National Pretzel day with Winans’ wetzels! Our wetzels are chocolate covered pretzels and we make them fresh just for you. Enjoy the sweet and salty combination of dark chocolate, milk chocolate or white chocolate on a crunchy pretzel. We make large twisted wetzels, mini twisted wetzels and wetzel sticks. We also offer a variety of milk chocolate twisted wetzels with fun confections like M&Ms or peanut butter chips!
We think Stanley Hudson, of NBC’s The Office, would be proud! He’s able to get through 364 mundane days selling paper for Dunder Mifflin just knowing that Pretzel Day is on its way.
There’s no wrong way to celebrate National Pretzel Day with Winans! We’re offering 25% off all wetzels Tuesday April 26th through Sunday May 1st!
Hello! My name is Courtney, I’m the social media manager for Winans Chocolates + Coffees. I was fortunate to be able to attend the Specialty Coffee Association of America (SCAA) Expo last weekend in Atlanta, Georgia. This was my first time attending the expo and I was excited to learn and so happy to be traveling with Winans co-owner, Joe Reiser, our roaster, Brenda Cook, and our barista educator, Natalie Schaurer.
During the expo I shared my experience on Winans Facebook, Instagram and Twitter accounts, using the hashtags #SCAA2016 #WinansBehindtheScenes #WinansatSCAA2016. Now I’d like to share a little recap of my favorite moments as well as what I was able to learn at the expo.
Tastings: I loved tasting so many types of coffee. I quickly lost count of the tastings I actually had! A lot was prepared in a way that I do not normally drink coffee: as a pour-over. It’s a different way of brewing coffee and I really enjoyed it! I tried numerous single origin coffees, as well as some fun new edibles, like sugar coating the rim of coffee drinks, smoothies, toddy (cold brew coffee), nitro (also cold brew coffee, but on tap like beer) and lots of chai tea. I also was able to sample coffee cherry tea. This tea, called cascara, is an herbal tea made from the dried husks of coffee cherries. It’s a popular drink in coffee producing regions. It reminded me of a rich, fruity, black tea.
Meeting new people: I met so many new people at SCAA! It was fun to talk about coffee and to learn what others are doing in the industry.
Getting to know my co-workers: I spent a lot of time with my co-workers from Winans. We talked about coffee, of course, but we also got to know each other by spending time exploring, watching the barista championships, and enjoying meals together.
Lectures: I enjoyed attending lectures about coffee and marketing. Most of the lectures I attended were about marketing, communication or social media. My favorite lecture was led by Emily McIntyre and Jenn Chen. It was called “Successful Social Media Marketing Strategy: Audit, Plan and Execute for Your Coffee Company.” I left with a ton of great ideas which I can’t wait to put into action for Winans!
SOME THINGS I LEARNED
Coffee is multilingual: Because coffee is grown in the tropical regions, it makes sense to me that not everyone in the coffee industry speaks English. I just didn’t spend much time thinking about it until SCAA. The expo helped all of us with language barriers: many lectures offered Spanish translation and there were interpreters in the exhibit hall to help with conversations. I took Spanish for four years in high school, but my skills have definitely become rusty in the ten years since I graduated. Talking with Hispanic coffee growers and importers, I realized I want to brush up on my skills. And by brush up, I mean I want to be able to have meaningful conversations with the people who grow and import the raw material for my favorite beverage: coffee. 😊 There was a woman I met at the IWCA (International Women in Coffee Alliance) that makes beautiful sculptures out of spent coffee grounds (borra). The company is called Hecho En Café and their creations are amazing! We spoke through an interpreter and I bought a coaster from her made of coffee grounds.
Ohio is for lovers… of coffee: As I mentioned, I met a lot of people at the expo. What surprised me is how many fellow Ohioans I met! I attended the IWCA breakfast on Saturday morning and ended up being one of three Ohio ladies at our table of eight. I sat next to a woman from a coffee company in Perrysburg called The Flying Joe during a social media lecture. There were also Ohio coffee companies exhibiting at the expo. Go Ohio!
There’s no limit to a life in coffee: I saw this phrase over and over again at SCAA and it really resonated with me. It speaks not only to the multitude of jobs available, but also to the diversity of people who work in coffee. From coffee farmer to exporter to roaster to coffee shop owner to barista to coffee writer to coffee marketer to coffee equipment manufacturing… it’s a global industry. I spoke with people from all around the world at SCAA and will continue to be in touch with many of them through my work at Winans.
I want to learn more: this weekend taught me a lot of new, exciting and interesting things about coffee. It also showed me how much there is still to learn. I find this exciting, not discouraging! I love to learn and am excited to continue learning about coffee!
We’re starting a series of blog posts here on Joe on the Go! to share one of our biggest passions with you, coffee! We’re calling this series Coffee 101 and we’ll cover everything we can think of related to coffee. From how to order a coffee or espresso based drink at Winans… to how coffee was first discovered… to how we roast coffee today.
We’re excited to share our enthusiasm for our favorite drink and hope you are too!
Let’s start with the very basics. What is coffee?
Coffee means a lot of different things to different people, but not everyone knows where coffee comes from, or that a coffee bean isn’t actually a bean at all! The “bean” which makes delicious beverages enjoyed by many, is actually the seed of the coffee berry, called a cherry.
Coffee cherries grow on trees in the Coffea species. Most of the coffee trees grown for human consumption are Coffea arabica and Coffea canephora var. robusta. The beans used at Winans Chocolates + Coffees are arabica beans, as are 70% of the beans consumed worldwide. The majority of robusta beans grown are used to make instant coffee.
Coffee trees are tropical, evergreen plants that grow in between the Tropic of Capricorn and the Tropic of Cancer (coffee connoisseurs refer to this area as the bean belt!). The trees do well in areas that receive 40 to 60 inches of rain per year and grow best between 1,300 and 1,500 meters in altitude.
Coffee trees flower continuously throughout the year, so it’s common to see flowers, immature green fruit and bright red, ripe cherries on one tree at a time. The white flowers are sweet and fragrant, reminiscent of jasmine.
It takes almost a year for a flower to develop into a cherry ready for harvest and it takes five years of growth before a coffee tree is in full production. Coffee trees can live up to 100 years but are most productive between 7 and 20 years.
Inside a coffee cherry are two “beans” which are actually the seeds of the fruit. There are many layers between the outside of the coffee cherry and the two coffee beans inside! Each seed is covered by a thin membrane (silver skin), which is enclosed inside an endocarp (parchment). The paper-like parchment is surrounded by a slimy layer called the parenchyma which is covered by the mesocarp. The mesocarp is covered by the outer layer of the cherry’s skin, called the exocarp. All of these layers: the exocarp, mesocarp, parenchyma, parchment and silverskin must be removed before the green coffee beans can be roasted for human consumption!
When we say there are a lot of layers between the cherry and the bean – we mean a lot of layers! As you can imagine, it takes a lot of hard work to harvest these cherries and turn them into the delicious brew we all love!
We’ll cover more about coffee, including how it was discovered and how it is harvested, in future Coffee 101 blog posts. Stay tuned!
Spring is almost here and the bunnies are back at Winans! We’ve been busy at the factory making marshmallow, bagging up novelty Easter candies and of course, making lots and lots of chocolate bunnies!
Winans has been making chocolate molds for over 50 years! Chocolatiers began using chocolate molds in the mid-1830s in France. These molds were made of sheet copper, stamped with geometric shapes to make solid chocolate candies in mass quantities. Prior to the advent of chocolate molds, chocolate was consumed in liquid form only. As the popularity of molded chocolate rose, small animals and other figures were also created in mold form.
Max Winans, founder of Winans, used metal molds from Germany. Many of the metal molds that Winans owns were made by Anton Reiche. Some are just marked as being from West Germany. Anton Reiche is a famous mold manufacturer from Dresden, Germany. He founded his mold company in 1870. German mold manufacturers excelled at making chocolate molds in a variety of sizes with incredible detail and designs. Molds of sitting rabbits or bunnies are the most common of the antique chocolate molds.
We still make many of the molds that Max Winans first made at Winans in the 1960s, but we no longer use the original metal molds. Max took the metal molds and had them recast in plastic. This allows us to make more bunny molds at a time and results in a higher quality mold.
In March of 1978, the Piqua Daily Call published an article about the large collection of chocolate molds Max had acquired over the years. Check out the article, Molds / More to them than chocolate!
Chocolate picks up any imperfections in the mold. Over time metal molds lose shine and are easily scratched, both the lack of shine and scratches would show up in the chocolate. With the plastic reproduction of our original molds we are able to carry on Max’s traditions while still creating beautifully molded chocolate! Our sitting and standing bunnies, as well as our bunnies with backpacks, walking sticks, carts, baskets (as well as Race Car Bunny!) are all cast from our original metal molds. The Floppy Ear Bunny and the Big Eye Bunny are much younger than our other bunnies.
Since we no longer use most of our original metal molds, we have them on display in our Hometown Store in Piqua! If you look closely at the molds, you might notice their manufacturing mark (many of them were made in Germany by Anton Reiche) or see where Max soldered the clips onto the mold. Most molds are multiple pieces and have to be clamped together with clips. To keep track of his clips and make the molds easier to use, Max soldered the clips onto one of the pieces of the mold. Today our plastic molds are held together with magnets!
In order to make our molded bunnies today, warm, tempered chocolate is poured into each mold. Then the molds have to be shaken in order to remove bubbles and evenly distribute the chocolate. The chocolate molds sit in a cold, refrigerated room until the chocolate is solidified and can be removed from the molds. Sometimes excess chocolate has to be trimmed or shaved from the bunny before it can be packaged and sent to a store or a customer at home.
Our bunnies are available in milk, dark and white chocolate. A few of our bunnies are also made in peanut butter. Our biggest bunny is Big Max, named after Max Winans! He weighs in at 20 pounds and was first introduced in 2013.
We hope that one of our many molded bunnies will be part of your family’s Easter tradition this year!
If you want to learn more about chocolate molds, check out these resources below:
Das Schokoladenformen Museum: The Chocolate Molds Museum
Dad’s Follies: Antiques & Collectibles Metal Chocolate Molds—The Beginning
The Golden Glow of Christmas Past: Vintage Christmas Collectibles Christmas Chocolate/Candy Molds
Want to add rustic charm to your home? Would you like to proudly display how much you love coffee? Burlap coffee bags from Winans are a great way to decorate your home and showcase your love of java! After emptying them of their beans (did you know coffee beans are green before they’re roasted?!) we sell our burlap coffee bags for $5 at Miami County Winans stores.
These bags are great for creative home crafts and DIY projects. We’re going to show you how to make some burlap coffee bag art to adorn your walls. This DIY is a great introductory project for working with burlap.
Check out our Pinterest board, DIY: Burlap Coffee Bags, for more crafty ideas!
The materials you need for this project should be readily available at your local craft store. Buy your burlap coffee bags at your local Winans! 🙂
To frame one burlap coffee bag you will need:
- Large stretched canvas
- Burlap coffee bag
- Masking tape
- Staple gun
Gather your materials – let’s get crafty!
The first thing you will need to do is cut your burlap to fit your canvas frame. The frame that we used was 24 x 36 inches. We were able to cut our burlap bag down the left and right seams and the bottom seam, essentially separating the front of the bag from the back. What size you need to cut your burlap will be determined by the size of your canvas. Be sure to save your scrap burlap for other crafty projects!
To attach the burlap to the canvas frame, we started by taping the burlap to the back of the frame with masking tape. Starting in the center of the top of the frame and working out, we alternated between the top and the bottom of the frame, periodically checking to make sure we liked the placement of the burlap on the frame. While taping the burlap down, you will need to secure it with a few staples from your staple gun. Also be sure to carefully stretch the burlap before stapling so it is taut as you work back and forth. Repeat this entire process on the sides of the frame, again starting in the middle and working your way out, alternating between the left and right side. When you have the all sides attached and are sure you are happy with the placement, finish securing with more staples from your staple gun again making sure it is taut before stapling it down.
This is what your burlap should look like from the back once all of the sides are taped and stapled in place.
We frequently checked the front of the frame to make sure the text on the bag was centered.
Once the burlap is taped and stapled to the canvas frame, it’s ready to adorn your walls!
We paired two framed burlap bags with this DIY – Vintage Menu Board, the tutorial for this dry erase board can be found on This Ohio Life!
Some tips that we found helpful when creating this project:
- Burlap is a tad messy! The natural fibers shed so be prepared to do a little sweeping when you’re done with your DIY project.
- Burlap comes in a wide variety of textures. The finer the weave of the burlap, the more pliable the fabric is, which makes it easier to work with for this project.
- If there is a small tear or stretched hole in your burlap, seal it with Fray Check or a similar liquid seam sealant to prevent the hole from getting larger.
Mmmm… brownies with Winans candies? Yes, please! These fabulous brownies are super chocolate-y with a texture in between cake-y and fudge-y. They’re also full of hidden Winans deluxe Valentine’s mix in festive red, white and pink colors!
They’re super easy to make and are delicious. We’ve got the recipe for you below. Use it for any of your leftover Winans candy (we’re kidding, obviously, hide some of your Winans until you’re ready to make these brownies). We think it’s delicious with any of our seasonal deluxe mixes!
Winans Valentine’s Surprise Brownies
Makes 9×13 pan of brownies (24 individual brownies)
4 ounces unsweetened chocolate, chopped
1 cup (2 sticks) unsalted butter
1 ½ cups sugar
1 teaspoon baking powder
½ teaspoon salt
2 teaspoons vanilla extract
1 ⅓ cup all-purpose flour*
½ cup cocoa powder
1 teaspoon espresso, finely ground
½ cup Winans deluxe Valentine’s mix candies, cut larger pieces into small half-bite pieces
Preheat your oven to 350°F. Line a 9×13 baking dish with foil so that it extends up the sides and over the edges of the pan. Coat the foil generously with canola oil. Place the chopped unsweetened chocolate and butter into a small pot over medium-low heat. Stir until both the chocolate and butter are melted. Remove from heat and let cool.
In a medium bowl, whisk together the sugar, baking powder and salt until combined. Add the eggs and vanilla, whisk well. Add the melted chocolate mixture.
Stir in the all-purpose flour, cocoa powder and espresso powder until smooth. Pour half of the batter and spread evenly into the prepared pan. Arrange the candy pieces on top of the batter. cut side down. Be sure to leave a little space between each candy piece and the sides of the pan. Pour the remaining half of the batter and spread to cover the candy. Smooth the surface.
Bake for 30 minutes, or until the top of the brownie is set and the edges have pulled away from the side of the pan and an inserted toothpick comes out clean. Let cool on a wire rack for at least 1 hour. Lift the brownies from the pan using the extended foil edges and place on a cutting board. Cut the brownies into 2 inch squares. Store in an airtight container for up to 1 week (if they last that long!).
*To make this recipe gluten-free, use 1 ⅓ cup gluten-free all purpose flour (we recommend Bob’s Red Mill) and 1 teaspoon xanthan gum instead of regular wheat all-purpose flour. Follow the same directions as above.
Adapted from GF Contraband Candy Brownies from This Ohio Life.
#WinansCelebratesLove is back for another round! We were amazed by all the different ways our customers celebrated love last year — so amazed that we want to do it again!
Winans is here to help you celebrate love, not just on Valentine’s Day, but every day!
We encourage you to celebrate Valentine’s Day, as well as the little and big moments in life! Cherish time spent with friends and family, whether it’s a big birthday party, a peaceful Sunday dinner or a rousing Friday night football game. After all, we’ve been here, helping you show your loved ones how much you care for five generations. We help you show your love in the sweetest way possible!
Share your love on social media — we’re giving away Winans gift cards for our favorites! Use the hashtag, #winanscelebrateslove, and share your pictures on Facebook and Instagram. Caption your photo, or write a quick (short) story about how Winans helped you celebrate love.
#WinansCelebratesLove Contest Details
Dates: Monday January 25th – Monday February 15th
Details: Post photos to Facebook and/or Instagram, using the hashtag #winanscelebrateslove. Tag Winans too, use Winans Fine Chocolates & Coffees for Facebook and @winanscandies on Instagram. Multiple submissions are allowed!
A photo of your favorite Winans drink or chocolate.
A shared moment with your favorite person at a Winans location
A pic of you and your favorite barista.
We want you to show us how you are celebrating love any day at Winans, not just on February. 14th.
We can’t wait to see what you share!
Milk and Dark Chocolate Pecan Wurtles
What’s a Wurtle? Wurtles are Winans’ version of the whimsically named chocolate turtle.
Chocolate turtles were created by Johnson’s Candy Company in 1918 when a salesman pointed out a candy to one of the candy dippers, who said that it looked like a turtle. Johnson’s Candy Company began selling these chocolate covered pecan and caramel treats as “turtles” shortly after. Today many candy companies offer their own version of the chocolate turtle, some are even made in turtle shaped chocolate molds!
At Winans we make our wurtles the old fashioned way, by hand, with soft and chewy caramel, delicious roasted nuts and smooth milk or dark chocolate. The caramel is cooked in our original copper kettles, then poured into a depositor which drops evenly spaced dollops of caramel onto wooden trays of roasted nuts. The caramel is allowed to settle before the final step: the chocolate enrober! Each morsel of caramel and nuts is sent down the enrober to be fully enveloped in Winans rich milk or dark chocolate. The result? A delicious combination of our buttery, chewy caramel nut patty covered in chocolate: a wurtle.
Milk and Dark Chocolate Cashew Wurtles
Chocolate covered pecans have been a popular chocolate convection since the early 1900s, which might explain why our milk chocolate pecan wurtles are our most popular wurtle! In addition to pecan, Winans wurtles are also made with almonds and cashews.
To discover your favorite wurtle, we recommend trying one of each of our six wurtles, just to be sure!:
Milk Chocolate Pecan
Dark Chocolate Pecan
Milk Chocolate Cashew
Dark Chocolate Cashew
Milk Chocolate Almond
Dark Chocolate Almond
Winans loves wurtles so much we even offer an espresso, frappuccino and hot chocolate version! The next time you’re at one of our locations, ask for a wurtle, to drink! Made with chocolate, caramel and praline pecan syrups, this sweet drink can be made as a latte with espresso, a cold blended drink with toddy or as a hot chocolate drink with steamed milk. Topped with whipped cream and a chocolate caramel drizzle – this decadent treat perfectly compliments its namesake!
New this year, Winans is roasting Wurtle flavored coffee beans! These beans, flavored with chocolate, caramel and pecan are an easy way to enjoy a wurtle every day in your morning cup of joe!
Come and see us soon: it’s all about the Wurtle at Winans!
Milk and Dark Chocolate Almond Wurtles