Sweet Hazel & Co.
Bakeshop & Bistro
Beyond being delicious, Sweet Hazel & Co candy bars are inclusive. The entire product range is dairy-free and egg-free with multiple options for gluten-free, nut-free, and sugar-free. One of Chef Fee’s goals, as an LGBTQ+ woman, is to work as hard as possible to make sure as many people as possible never feel left out. Sweet Hazel & Co was founded on the principle of inclusion. It doesn’t matter if you’re not vegan, you can still eat the candy bars and genuinely enjoy them—inclusive eating.
IT ALL BEGAN
My name is Felicia aka "Fee" and my love of animals and baking has collided. Sweet Hazel is named after my special polydactyl cat named "Hazel", who has since passed. She came into my life when I most needed love and support. She gave me a sense of purpose and will forever be in my heart. I now pass along that love and purpose to my baking and candy making.
It all began with a local Salt Lake City vegan group on Facebook. Group members would post in the feed asking where they could locate a certain item or if someone had a tried-and-true recipe for something the original poster (OP) hadn't had since going vegan. Chef Fee, with her plant-based lifestyle and culinary arts background, began offering to the OP, "I can make that for you!"
Being plant-based herself, Chef Fee didn't want to settle for plant-based alternatives that tasted heavily of coconut or didn't have a nice taste at all. So, she began dedicating her time to concocting plant-based sweets and treats that tasted just like, if not better, than the non-plant-based alternatives. And she was wildly successful.
Then the question came of how Chef Fee would turn her plant-based baking into a full-time gig. She began making plant-based candy bars in her kitchen.
After some trial, mixed with a little bit of error, Chef Fee cultivated the proprietary recipe that became her plant-based Snix bar, which consists of plant-based nougat, caramel and peanuts dipped in semi-sweet traceable chocolate. Her Snix was immediately successful.
Chef Fee has fond memories of feeling like she was dealing crack out of the back of her car as people lined up to meet her in grocery store parking lots to pick up their candy. Chef Fee realized right then and there that there was a bigger demand than she originally anticipated, and she was going to fulfill it.