Gourmet marshmallow company, The Marshmallowist will be launching a new innovative flavour pairings range to coincide with their first listing with John Lewis, supporting the growing trend of natural ingredients and spicy flavours as confectionary trends for 2018.
Available instore from 16th May, the latest listing cements their position as the luxury sweet treat alternative to chocolate and will still be available in luxury retailers Harrod’s and Selfridges and www.themarshmallowist.com.
Following a re-imagining of their retail packaging, reflecting the creativity and playfulness of the product, the sweet treats now have a shelf life of four months and will be sold in a pack of six on a presentation tray.
Each stylish colourful gold embossed opulent box comes complete with a presentation try and now holds six marshmallows. The new experimental flavourings in the core range reflected by the packaging include:
Blueberry & Gin
Raspberry & Champagne
Passionfruit & Ginger
Spiced Tomato and Vodka – The World’s first Bloody Mary marshmallow!
Speaking on the quality of the product, Emma Issimdar buying assistant at John Lewis says “Oonagh and her team work very hard to produce the best, most exciting flavour combinations using natural ingredients.”
The Marshmallowist, Oonagh Simms said of the new range: “I was the first gourmet marshmallow brand in the UK and I want to retain that commitment to creativity. I want the brand to be synonymous with progressiveness and I love how that’s reflected in the packaging and new flavours.”
The brand will also be launching a new revolving range each season with more playful and suprising flavourings. Previously only available to luxury brands and restaurants and after huge popular demand, The Marshmallowist’s will be releasing bespoke favourite flavours for the first time. The lucky general public can now get their mittens on limited edition combos such as Tequila Lime & Chilli, Scorched Peach & Star Anise and Earl Grey & Butterfly Pea.
Founder and head chef Oonagh Simms, who trained as a chocolatier in Paris, has evolved the artisanal French methods, by combining classic confectionary with experimental flavours. Whipped up from fruit, organic herbs and boutique alcohol. These boundary pushing mallows are the only to use real ingredients