For 12 years, I owned and operated a popular cooking school in Los Angeles. In what was perhaps our most popular class, our students gathered several times a year to make candy. In 2011, after falling in love with a Portlander, I sold my business and moved to the Pacific Northwest.

It’s serendipity that brought a food-focused entrepreneur, still consumed by candy making, to a city that embraces culinary artisans. With only a basic understanding of tempering chocolate and cooking with sugar, I had an idea to make a chocolate bark with toffee running through it. It was great, and then I went nuts. Or rather, in 2015 I decided that as an environmentalist, I wanted to try to make something just as special without using animal products. I started playing around with peanut butter and an organic cane sugar syrup and dreamed Tom Bumble into existence.

We’ve now added new flavors and textures to our confection line, and of our candies are vegan, gluten free and made with as many organic ingredients as possible.

This is Oregon Bark. I think you’ll enjoy it as much as I enjoyed making it for you.

— Anne Smith

Oregon Bark