Sweet Corn & Black Raspberries is an extremely labor-intensive flavor to make.
We don't use anything from cans or pre-made mixes. We shuck the corn, cut it from the cob, make it into creamed corn, blend it with grass-grazed cream and honey, and then swirl in our made-from-scratch black raspberry sauce.
500 lbs of corn a week, 60 to 70 ears per batch.
We don't cut any corners, we don't take any shortcuts. There are no fillers.
Take a peek into our kitchen and see how it's done.