We have settled in to our new kitchen and warehouse and already the spaces are filling up. With a bigger kitchen we have been able to triple our production size from cooking with two pots to six. To give you an idea of what this means, our batches of preserves have increased from 240 jars to over 700. And our amazing kitchen team is doing this 3-5 times a week! Our new warehouse can fit … Read more »
What’s Happening at Q&A?
The Good Food Awards celebrates food that is “tasty, authentic and responsibly produced.” In 2014, 130 products from around the country were recognized for this award and we are so excited and proud to announce that our Tart Cherry Grenadine was one of those chosen! Our Tart Cherry Grenadine is made with local Door County montmorency cherries and sugar that is GMO free.
Quince & Apple was one of five Wisconsin products to win this … Read more »
The holidays are our favorite time of year, and we have lots of great gift items to share! Our selection ranges from delicious stocking stuffers to large gift boxes, check out our full shop here.
Last minute news: Today our cocktail syrups are featured in the Wall Street Journal!
“Love a good cocktail but struggle to find mixers worthy of your top-shelf hooch? Consider Quince & Apple, the Madison, Wis.-based producer of syrups and preserves.”
… Read more »
Fall/Winter Seasonal Preserve: Apples and Cranberry
Looking for new ways to update your holiday menu? Look no further! Our Apples and Cranberry preserve provides flavors that are perfect for this season. Order it here!
Our favorite pairings:
* Roast turkey
* Goat Cheese
* Brie or Camembert
* Aged cheddar
Holiday Gift Boxes
The holidays are sneaking up on us, let us take care of your gifts! We put together a … Read more »
Honey Lemon, our newest cocktail syrup, is now available to order on our shop page! Honey Lemon is a combination of local honey, fresh lemon juice, ginger and warm spices. It’s a perfect addition to beverages for the Fall and Winter months. We love this syrup mixed into warm, dark spirits like bourbon or brandy or chilled and shaken with gin.
Spiced Thyme Toddy
makes two cocktails
4 oz Q&A Honey Lemon syrup
2 … Read more »
Just this past week the American Cheese Society was in town for their 30th Anniversary conference. We couldn’t have been more lucky that it was right here in Madison and this is the first year that Quince & Apple attended. The conference includes many events that bring together cheese mongers, buyers, media, and all-things-cheese related. The team went to a pig roast, a pub crawl, and a variety of other events that led up to … Read more »
The weather has warmed, the strawberry fields have flourished and the long awaited Strawberry Rosemary preserve is ready to be enjoyed. Strawberry season for us is always an unpredictable adventure. This year, we received 500 lbs of strawberries and hulled them all by hand just for this preserve. The result is a flavorful bite of strawberry balanced by aromatic rosemary and lemon zest. Perfect with fresh mascarpone or triple-creme brie. We also love it with LaClare Farms’ … Read more »
June has officially arrived and it is one of the most exciting months for Quince & Apple. It includes the release of our next seasonal cocktail box and, of course, strawberry season begins. We have also been busy in the kitchen creating a brand new cocktail syrup that will be featured in our next cocktail box! We’re super excited about this new flavor, details below!
The newest addition to Quince & Apple syrups…
Inspired by … Read more »
What we’ve been up to…
This past weekend we were honored to be a part of the 3rd annual Pastoral Artisan Producer Festival held at the Chicago French Market. Each year, Pastoral brings together almost 70 of their artisan producers to show off their products to over 10,000 passionate Chicago foodies. As always, we had a wonderful time. We couldn’t pick a better crowd to spend a Saturday with and we’re already looking forward to … Read more »
We made it through another crazy holiday season and want to thank you all for supporting us and making every day exciting.
Quince & Apple now has three awesome year-round employees! The first month of the new year has been filled with days of planning and brainstorming with our team. We have some fun new ideas for 2013 – teaming up with other great artisans, creating new gift boxes, and definitely new syrup flavors.
Valentine’s … Read more »
Quince & Apple has been very busy this year. We released our brand new line of cocktail syrups, built a strong team of Q&A leaders to take on new challenges, redesigned our gift box collection, and collaborated with restaurants like Bar Pastoral and Kopp’s Frozen Custard to make custom flavors for their menus. And even after all of that, the busy holiday season has just begun!
This time of year may bring some snowy weather but … Read more »
Strawberry Rosemary has returned to the Quince and Apple summer lineup!
The strange weather this spring made buying strawberries a little unpredictable, but we were prepared. We started making contacts in March and April, scoured local farmers’ markets every week and even made a trip to a tiny farm across the border in Illinois – all in pursuit of the delicate, heirloom berries we use to make our strawberry preserves.
It was a whirlwind of … Read more »
We recently released our newest preserve, Tart Cherry and White Tea. It’s been a long time in development and we’re really excited about it! Floral and delicate with whole, plump cherries in a ruby red jelly, we can’t stop eating it here at Q&A. A few photos we took of our first batches:… Read more »
In the months after our big holiday push, we like to take advantage of our lighter production schedule to do some deep cleaning in the kitchen. This week we’re not just cleaning, but totally rearranging, reorganizing and repainting the floor as well! Sarah, Lindsey and Matt worked for several days to get things spruced up and we’re really happy with the results!
You probably know that when you support a small, artisan company like Quince and Apple, you’re actually supporting a whole network of small, local businesses that you never see. Well, we thought that we’d give you a chance to “meet” some of the awesome businesses and people that you are helping to support indirectly and without whom our delicious preserves wouldn’t be possible. Check them out and next time you take a bite of preserves, take … Read more »
We are shipping out a million boxes. Yes. One million.… Read more »
Matt’s mom emailed us this tasty idea. Thanks Holly!
“I made stuffed acorn squash for dinner tonight and as I was sauteing the apples, onions, garlic and celery on the stove I thought it needed more flavor and moisture so I added in a half jar of Pear with Honey and Ginger. It was perfect. Then I added the bread crumbs and the whole thing had a great new flavor. So delicious! Just what it … Read more »
In our efforts to understand the art of preserve-making, we spend a fair amount of time eating tasty jams made by other people in other places. So, recently, when Clare’s cousin Greg got in touch with us from South America asking if we wanted him to bring us back some Peruvian preserves, we obviously said “Yes, please!” We got them in the mail and the first thing we noticed was that all of the preserves … Read more »
We’ve been wringing our hands over the cold, slow, strawberry-less season for about four weeks, and I (Matt) finally decided to take matters into my own hands. Last Tuesday, I drove up to the Growers’ Produce Auction in Cashton, Wisconsin, to bid on berries. That’s right, a real auction.
I’ve pretty much only seen auctions in movies and had no idea what I was doing, so I was hoping the organizers were willing to take … Read more »
Fun! A recent write up in the amazingly-named Poor Taste magazine mentions our Apples in Sparkling Wine preserve, exclusively available from Pastoral Artisan in Chicago.
A little background: inspired by the vast array of artisanal cheeses from our home state, we began Quince and Apple so we could make the perfect cheese-pairing preserves. We always keep our recipes slightly savory and the texture a little loose. The end result is a collaboration that brings out … Read more »
Q&A is officially fancy! We’ve partnered with Birchbox, an awesome company that sends out curated monthly samples of the best beauty products. It’s an awesome concept – in fact, I’m already a subscriber and can attest to the excellence.
This month, they’ve put together their inaugural Just Because Box – full of makeup, hair serum, sweets and even some beautiful paper cards and coasters. And we’re in it! One tiny jar of our Pear with … Read more »
We spent last weekend at one of the coolest events we’ve ever attended. Pastoral, Chicago’s premier fromagerie and sandwich shop, gathered over thirty of the country’s best artisan producers to come sample their wares at the Chicago French Market. The event was free, and over 5500 foodies showed up to sample everything from honey to crackers to salumi to, of course, cheese.
We were tasting out the custom flavor we sell exclusively at Pastoral, Apples … Read more »
Midwest Roots is our sales broker – they give us the person power to maintain close relationships with our stores. They love to travel around meeting foodies and sampling local delights at all the country’s best specialty shops. This allows Matt and I to hold down the fort in Madison, focusing on creating new recipes, making lots of small batches of our year-round flavors and sourcing seasonal produce.
A new MidwestRoots employee came up recently … Read more »
We’re excited, and honored, to be part of the first annual Pastoral Artisan Producer Festival happening this Saturday at the Chicago French Market. From 11-3, you can stop by, meet a wide selection of the country’s best artisan producers, and taste all their samples for free. It’s a pretty unique and incredible opportunity! Check out the promo video to find out who you’ll meet:
We love to get down to Chicago, it’s kind of a second home to us. Lots of friends and family! Last weekend was a tour-de-force of what seemed like every cheese store ever. But really it was just seven.
Here’s Matt sampling at one of our favorite Chicago stores, Whole Foods South Loop. Here’s how cool they are: Kristin, who’s getting married this fall, is currently preserving lots of jars of Cherry Basil preserves as … Read more »
New to the Q&A repertoire… cupcakes! To be exact, filling up other people’s cupcakes – we’ll leave the baking to the experts.
We’ve just started working with Bloom Bake Shop, an adorable store out in Middleton. Their extensive cupcake list emphasizes the local and organic, alongside a variety of whoopie pies, cakes, brownies and cookies.
The Lady Marmalade cupcakes are filled with our Orange Marmalade with Lemons (but of course) and topped with delicious cream … Read more »
Just wanted to say that!
Matt and I are back from our relaxing and glorious Caribbean cruise, highly recommended if you need a break from the multiple feet of snow piling up around here. This week’s weather is a little summer-like, and it’s got us thinking about Wisconsin produce season right around the corner. Strawberries, tart cherries, red currants, apples, pears and ground cherries, to name a few we’re hoping will make it into our … Read more »
Happy New Year, Q&A friends. What’s your resolution? Ours is “The Year of the Upgrade”. I guess you could call it more of a philosophy. We’ll be feng shui-ing our warehouse, lining up some for-real investors in our business, and niftifying our personal lives.
Kicking off the New Year nicely was a flattering mention in Imbibe’s “A Few of Our Favorite Things” column. This magazine is all things drinkable, and they tried a sample of … Read more »
Starting with our Deluxe Wisconsin Gift Box on down to our adorable Tiny Jar stocking stuffers, give preserves this Christmas and satisfy every foodie on your list. Individual jars make great hostess gifts for holiday parties.
Also in the spirit of the holidays, we’d like to thank you with stocking stuffers. From now through Christmas, we’ll throw in an adorable tiny jar with every shipment. We’re even thinking there’s going to be some red ribbon … Read more »
This summer, we branched out to Minneapolis, and I think we landed in the best store there! In fact, I was poking around on their website today, and discovered that they recently won both the Best Cheese Shop and the Best Wine Shop awards. That is impressive, both in one store!
So we were pretty excited when France 44 started using our Pear with Honey and Ginger on their lunch menu. It’s a prosciutto and … Read more »
For the month of November it’s all about New York! We’ve been selling on the East Coast for a few months, and have already found three great shops that are a perfect fit for our preserves.
We started at Lucy’s Whey, a beautiful little fromagerie that sells limited-supply cheeses shipped directly from the producer. We’re in their Chelsea Market store right in the heart of Manhattan. They stock our regular size, of course, and also … Read more »
Well, hello again Chicago, always nice to see you! The Logan Square Kitchen kicks off a series of Illinois events happening in November. We’ll be heading down before Thanksgiving to stop in at Pastoral Artisan – hopefully with a new custom flavor in tow! – and a few of our other stores. This weekend finds us at the beautiful LSK community space, part of a high-end pastry market that was extremely busy and fun last … Read more »
How cute is the name of this new touring wood-fired pizza company from Madison? It came to Jen in a dream, and she and hubby Scott, along with their daughter Evie, have been driving from party to festival with a custom-built-oven-on-wheels in tow.
The whole family was hard at work at last Saturday’s Food For Thought Festival. Scott’s at the oven while Jen and Evie make dough in the screened-in kitchen.
And here’s the Q&A … Read more »
So we just got in our first seasonal shipment of local, organic, heirloom pears and apples from Wisconsin, and we’re using all that delicious fruit to make our Pear with Honey and Ginger preserves. This fall, we’ll jar up as much of the local stuff as we can, and hopefully those jars will last us through the winter!
Matt has refined the recipe to one we absolutely love, so now the production mainly involves a … Read more »
When we met the owners of City Provisions at a fun Chicago Green City Market event, they told us that one night they saw An Inconvenient Truth, and the next day they sold their car and came up with the idea for their business. Or something like that! Anyway, their catering company is super-eco and super cool (I just wish we lived in Chicago so we could hire them for something!).
This week, they opened … Read more »
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 our produce delivered, but we just couldn’t wait to get started!
But Matt returned with plenty of berries! We started … Read more »
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 work of that goes into developing and refining a new preserve.
The first step, of course, is to come up … Read more »
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 other local deliciousness: Nice Cream, chocolates, candies, tea, gluten-free bread, you name it. I’m guessing there will be macarons. How … Read more »
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, long after sampling them and cannot wait to dive back into them again. These are definitely going to be on … Read more »
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: “Music to the ears.” Okay!… Read more »
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. Check it out… Read more »
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, an excellent and stylish fundraiser for research on a cure for Multiple Myeloma. You really can’t go wrong here!… Read more »
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 then both Matt and I, inspired by our passion for local food, ended up on the Board of Directors there. … Read more »
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 food photo received a grand prize from Facebook’s Cheese & Burger Society Photo Challenge. Nice!… Read more »
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 (100 South Baldwin)
Drop in anytime!
Email email@example.com for more details.… Read more »
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 Day and our collaboration with Foodzie, we recorded a video of us talking about what it’s like to be a … Read more »
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 in. It turns out they also write and take photos for a blog out of Minneapolis, heavytable.com, and we ended … Read more »
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 thing or two about photography, though to be a real photographer you should know at least 3,500 things. Andrew and … Read more »
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!… Read more »
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 love the internets. And it looks amazing. A big shout out to Foodzie for bringing us along!… Read more »
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 the Pear with Honey and Ginger sometime in October so stay tuned! The Decider is featuring the Happy Hour in … Read more »
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 the recipe exactly right.
We did ten or so test batches of this one before hitting on exactly the right … Read more »
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 you wouldn’t stumble across otherwise. My personal favorite thing I’ve found so far are these ladybug chocolates. Tell me they … Read more »
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 locally produced Figs and Black Tea preserves from Quince & Apple raises the bar forever on the lowly cheese sandwich. … Read more »
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!… Read more »
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. They say:
“10 Mail-Order Treats: Stuff we want to eat right now.If you want to send a summer indulgence to someone special (or even to yourself), then treat yourself to a look at some of our deliverable favorites.”… Read more »
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 the ever-growing ranks of other young people going to work for themselves and focusing on local, sustainable business models. Matt … Read more »
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. I julienned 15 pounds of shallots on this day to make 60 jars of our Shallot Confit with Red Wine.… Read more »
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!… Read more »
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 and Thyme Chevre Cheesecake with Figs and Black Tea Preserves and the Roasted Vegetable Salad with Shallot Confit Dressing.
Enjoy! … Read more »
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 a truly outstanding cheese shop and our preserves should fit in perfectly with their emphasis on top-notch artisan products.
So, … Read more »
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 and full and robust but not overpowering. Dark fruit notes. Matt found one that he thinks is the winner yesterday, … Read more »
- making preserves(7)
- tastings and events(6)
- local produce(4)
- recipes and pairings(4)
- gift boxes(3)
- orange marmalade with lemons(2)
- figs and black tea(2)
- shallot confit with red wine(2)
- seasonal flavors(2)
- strawberry rosemary(2)
- new york(1)
- slow food(1)
- red currant jam(1)
- apricot almond(1)
- pear with honey and ginger(1)