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NewswireToday - /newswire/ -
San Francisco, CA, United States, 10/29/2008 - Boutique confectionery lands second place awards in the “Best Toffee in Salon” and “New Product Award” categories, placing San Francisco-based Rushburn Toffee above all other Bay Area toffee makers.
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Being recognized as the best English Toffee maker in the San Francisco Bay Area is an experience Stephanie Rush describes as “divine.”
Earlier this month, Rush’s Rushburn Toffee landed two “Silver Medals” out of 21 categories at the Second Annual Los Angeles Chocolate Salon: one for “New Product Award” and another for “Best Toffee in Salon.”
This was the first time Rushburn Toffee has participated in any competition with a toffee category for the firm’s 90-year-old family recipe for English Toffee. But given the results, Rush plans to share the chocolate wealth of the Rushburn brand toffee at future salons and competitions.
“It’s always flattering to be told that people like what you’re doing or the product you’ve made,” Rush said. “It’s absolutely divine to land two awards from the Los Angeles Chocolate Salon. I know my Grandmother Betty would be very proud.”
Judging for the Los Angeles Chocolate Salon was performed by a panel of 24 distinguished judges. These ranged from Betty Hallock, assistant food editor for the Los Angeles Times to Carole Bloom, pastry chef/confectioner and author of eight books (including the bestselling Truffles, Candies & Confections) and from Jason Middleton, editor-in-chief of LA.com to Anne Smith, director and owner of The New School of Cooking, among others.
Rushburn Toffee’s 90-Year-Old Roots
Rushburn Toffee traces its genealogy back to the 1920s where Betty (Royce) Burns was a girl and her mother, Jane, made homemade English Toffee in their St. Joseph, Missouri home.
Fast-forward more than 90 years to 200X and you find great-granddaughter Stephanie Rush has now resurrected Grammer Betty’s recipe and launched Rushburn Toffee as an online retailer of English Toffee based on the old family recipe.
Rushburn Toffee currently has four flavors of toffee:
• English Toffee (made with semi-sweet chocolate and almonds),
• Espresso Toffee (made with espresso-flavored semi-sweet chocolate and almond pieces),
• Milk Chocolate Toffee Clusters (semi-sweet chocolate and almonds English Toffee covered in milk chocolate), and
• Dark Chocolate Toffee Clusters (semi-sweet chocolate and almonds English Toffee covered in dark chocolate).
“Most people love chocolate, but there’s definitely something special about chocolate that’s been specially made into a toffee treat,” Rush said. “And that’s the case whether you’re into milk, semi-sweet or dark chocolates or a combination of two or more flavors and textures into one delectable delight.”
Rushburn Toffee (both English and Espresso) is available in stylish gift tins in half-pound or one-pound sizes, as well as in decorative gift boxes in three-ounce, half-pound and one-pound sizes.
In addition, the company is also offering two sampler tin options. The Toffee Sampler Gift Tin – 0.5 Pound carries four ounces each of the English Toffee and the Espresso Toffee and is priced at $17.50. Conversely, the Toffee Sampler Tin – 1 Pound carries four ounces of each toffee and toffee cluster flavor combined into a one-pound toffee extravaganza.
Rushburn Toffee can be ordered online, by fax or by mail. Wholesalers and retailers are welcome.
About Rushburn Toffee
For four generations, the Burns and Rush (Rushburn.com) families have delighted relatives and friends alike with a magical English toffee recipe every holiday season. Now available year-round, Rushburn Toffee is a boutique confectionery dedicated to capturing the taste buds of chocolate lovers around the world. For more information, please visit the website or call 415-647-7902.
MEDIA Contact:
Stephanie Rush, 415-647-7902, srush[.]rushburn.com
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dpolitis[.]politis.com 
