We did it! We made our first 2010 seasonal flavor, Strawberry Rosemary, and let us tell you, friends, it was an adventure! It all started innocently enough. Matt jumped in the car to pick up some of the first strawberries of the season, at a farm about an hour outside of Madison. Usually we have [...]

Spring is here and we’re not far from the first fruits of the season in Wisconsin, so we’ve been hard at work in the kitchen perfecting new flavors. As we go, we’ll be posting about our experiments with lots of photos and videos. Today, I, Matt, want to give you a sense of the actual [...]

We’ll be in Chicago this Saturday, April 10th, for the second round of Logan Square Kitchen’s upscale indoor farmer’s market! Stop by between 10am-3pm. This weekend, the focus is on all things pastry – we’ll be sharing a table with Chicago bread-maker Crumb, and you will also be able to find an insane variety of [...]

The nice lady who writes the blog “A Year in the Life of June Cleaver” – detailing her triumphs and travails as a stay-at-home mom – featured our preserves as a “must have” for Easter brunch! She says, “Heaven-sent jars of the best jams ever…to die for. I found myself dreaming about them all day, [...]

Wow, we were featured on TastingTable and DailyCandy all in one swell week. Hello, Chicago! We love the city, probably the majority of our friends live in it, and now we have even more excuses to come down all the time. But don’t worry – Madison, WI still holds our hearts. The DailyCandy article says: [...]

We don’t subscribe to a ton of food blogs, so when we do, you can bet they’re amazing. Tasting Table is one of Matt’s favorites and they wrote us up in yesterday’s Chicago edition! Thanks, guys! These people know their food – they give some great descriptions of our jam flavors and suggestions for uses. [...]

Our nifty friend Laurie, the brains and brawn behind the best-named internet boutique ever, has created a gift set featuring our Original Wisconsin Gift Box and an I ♥ Wisconsin T-Shirt, aptly named The Wisco. The site is hellofoxy.com and for the month of March, 20% of all profits go to the Love Harder Fund, [...]

We here at Quince and Apple have been co-opers for a long time. When we met, I (Clare) lived at Nottingham Co-op, a 21 person student consortium down by the UW campus, and Matt became a member soon after. His first job out of college was as produce buyer at the Mifflin St. Co-op, and [...]

We were honored to discover our inclusion in the grand-prize-winning All-Wisco burger! This delicious burger is topped with Q&A’s Shallot Confit with Red Wine and Carr Valley Billy Blue goat cheese. Mix those tasty treats with Fountain Prairie grass-fed ground beef and a Fayze’s Talame Bun and you got yerself one serious burger. This delectable [...]

Join Potter’s Crackers, Terra Source Chocolates and Quince and Apple for a delicious evening of samples, pairings, kitchen tours, and Valentine’s gift ideas! Hosted at the Madison Enterprise Center, where our kitchens reside, this event will give you a chance to see how small-batch foods are really made! Tuesday, February 9, 4-7pm Madison Enterprise Center [...]

We’ve put together some beautiful Valentine’s Day Boxes filled with Potter’s Graham Crackers, our most aphrodisiac preserves and Gail Ambrosius chocolates and confections. Yum! All of the products featured in this box can also be found on Foodzie, an online consortium of artisan producers selling delicious goods from across the country. In honor of Valentine’s [...]

Hello 2010! Since our last blog post, we’ve moved into a new kitchen and had our first holiday season, which went great. In the midst of the craziness, we ran into James Norton and Becca Dilley, authors of The Master Cheesemakers of Wisconsin, doing a book signing at one of the cheese shops we sell [...]

So, for the last month, we’ve been putting together a bunch of really nice holiday gift boxes. I can’t wait to show them off! So I won’t! Our friends at Yonda Photography did a marathon photo session of nine different images. Here’s me in front of the pro setup. Pretty crazy, no? I learned a [...]

This nifty lady, who makes some really beautiful pottery, mentioned us on her Slow Food in a Modern Kitchen blog. She also gives some excellent pairing suggestions. Thanks, lillyella!

Obviously it’s meant to be, look at their names! Our friends at Foodzie are stuffing our cute mini-jars (sets of three coming out very soon!) into schwag-bags and sampling our new Pear with Honey and Ginger preserves at this weekend’s Foodbuzz Blogger Festival in San Francisco. It’s the first annual national gathering of foodies who [...]

We’ve been invited to participate in a fun event, the Ferment Happy Hour at the Orpheum here in Madison. Wednesday night from 5:30-7:30 we’ll be sampling our new Pear with Honey and Ginger (sneak preview!) and this summer’s Organic Red Currant Jam, both made with local fruit sourced directly from the farm. We’ll be releasing [...]

We’ve just released our first seasonal flavor this last week, Apricot Almond. It has been an adventure! Every time we create a new preserve, there’s so much that goes into it. We’ve got to get a photo, description, pairings, recipes, label…and that’s just the marketing side. What really takes a lot of time is getting [...]

We here at Quince and Apple are part of an online food boutique called Foodzie, kind of like Etsy but for food! They feature small, artisan producers from all over the country who are building sustainable, high-quality food businesses. Foodzie is a great place to shop for gifts for friends and to find little producers [...]

Calling our Figs and Black Tea preserves “ambrosial”, 77 Square, Madison’s weekly Arts and Entertainment rag, features us in this week’s “Recent Obsessions” column! Here’s what they say: Grilled cheese sandwich as haute cuisine? A heavenly combination — and recent obsession — that combines cheesemaker Brenda Jensen’s brilliant new Bohemian Blue (Hidden Springs Creamery) with [...]

An end of summer special and our first ever sale! Pick out your favorite 4 jars at the store and we’ll send you one of ‘em for free!

Wow! We’re having an exciting day! We just found out about this post on Chow, a national food blog, featuring our Orange Marmalade with Lemons.

Quince and Apple is featured on dane101.com, Madison’s everything-interesting blog, in an article written by Emily Mills. “Clare and Matt Stoner Fehsenfeld have a simple—but delicious—idea: Bring fresh preserves to the upper Midwest. And that’s exactly what they’re doing with Quince & Apple, their recently launched small business based right here in Madison. They’re joining [...]

Now that all of our recipes are finalized, we are starting to do production for real. Lots of chopping, mixing and boiling means lots of tasty jars of preserves for you! I, Matt, do most of the knife work because I’ve got a lot of experience cooking professionally and can make quick work of it. [...]

Our next door neighbors and friends Graham and Rhea helped us out after we did our initial big prodution run by hosting a little label party at their house. They helped us put all the labels on the newly made jars, some of which were still hot to the touch from the jarring process!

Hey everyone, I just wanted to let you know that we’ve got a fun new section up on the site – Recipes and Pairings! We’ve got a lot of ideas about how to use the preserves beyond what’s suggested on the jar, and some recipes to get you cooking. I’m particularly fond of the Rosemary [...]

It’s official everyone: we’re launched! . After weeks of revising labels, tweaking recipes and preparing preserves, Clare and I delivered our first order to Fromagination on Madison’s Capitol Square today. They’re stocking three flavors, the same ones available online: Figs and Black Tea, Orange Marmalade with Lemons and Shallot Confit with Red Wine. Fromagination is [...]

We’re in the final stages of product development and we plan to start turning out preserves May 1! We’ve been working on Figs and Black Tea – we are drinking tea until it comes out of our ears, trying to find exactly the right blend to go with the figs. It has to be earthy [...]