It's a Sweet World After All: Kiki's Konfections

Kiki's Konfections' signature Lemon Lavender Sugar Cookie

It's a Small World After All
Close your eyes, and imagine your most coveted childhood sweet. Depending on how young at heart your sweet tooth is, you could envision Chuckles and Chick-O-Sticks, Big Cherry and Boston Baked Beans, or Lemonheads and lollipops. For Jayme and Vicky, candy queens of Kiki's Konfections in the historic Niles district, much of their childhood revolved around their favorite neighborhood sweet shop in Hayward: "The Gourmet House."

Vicky remembers saving her weekly allowance of 25 cents for an entire month so she could splurge on her favorites: Soda Can Fizzy, miniature soda cans that hold tiny carbonated candies in classic soda flavors like grape, cola, orange, and lemon-lime; Big Cherry, a candy bar with a shell of chocolate covered peanuts and a gooey maraschino cherry center; and Lemonheads, hard candy with a sour lemon coating and a sweet center. Meanwhile, Jayme delighted in BB Bats, chewy taffy suckers flavored with chocolate, peanut butter, banana, and strawberry. When their pocket change was low, each girl would press her nose against the shop's window and fantasize about the freshly popped caramel corn, shimmering stacks of candy apples, and spinning threads of pink cotton candy.

Although this candy shop was a beacon to all ages, Vicky and Jayme were not destined to meet as children. It wasn't until they became coworkers in Silicon Valley that they discovered their shared childhood memory and love of sweets.

An array of candy jars invite you to help yourself to your favorite flavors

It's a Sweet World After All

Caffe Latte Fudge

With nostalgic visions of "The Gourmet House" still in their memory, Vicky and Jayme daydreamed of bringing the joy of sweet treasures to a new generation. They toyed with the idea of a candy shop hosted by "Kiki," a clown with fluffy, pink cotton candy hair and a face whitened from powdered sugar. Strolling down Main Street in Niles one weekend, Jayme stumbled upon what would become "Kiki's Konfections": nestled among the many antique shops was a vacant yet cozy storefront that was just right for fulfilling their wish.

White Chocolate Lemon Pecan Fudge

In homage to the era of penny candies, rows of glass jars overflowing with rare retro confections beckon you to grab the sweets by the fistful. Once the candy time warp was achieved, Vicky and Jayme turned their attention to creating one of a kind fudge. The ladies' fudge philosophy is drawn from a blend of pleasing the palates of family as well as a desire to craft exciting flavors. For her son, Jayme whipped up White Chocolate Cinnamon Roll Fudge. To honor her mother, Vicky concocted a sticky Dulce de Leche Fudge kissed with a caramel ribbon. Inspired by the ubiquity of gourmet coffee drinks, they created a new way to get your caffeine-fix: Caffe Latte Fudge and Chocolate Espresso Fudge Truffles. With their kitchen creativity, the list of fudge options is a candy lover's wish list!

Rocky Road Cookies and Dark Chocolate Fudge Cupcakes with Cream Cheese Frosting

Fudge fans are delighted with the sweet squares, but if you're not in the mood for this creamy candy you can take part in the Dark Chocolate Fudge Cupcake crowned with fluffy Cream Cheese Frosting, or the crunchy cocoa goodness of the Rocky Road Cookie. Speaking of cookies, perhaps the most unique flavor combo is the best-selling Lemon Lavender Sugar Cookie. With a crisp exterior contrasting a moist interior, the lavender-infused sugar and bright citrus flavor make this cookie sparkle. At Kiki's Konfections, you can relive the glory days of your childhood and create sweet new memories at the same time.

Melt in your mouth goodness:  Pure Dark Chocolate Fudge

Store Details
Kiki's Konfections
37635 Niles Boulevard
Fremont, CA 94536

Phone
(510) 794-8477

Hours
Saturday and Sunday, 12:30 p.m.-5:30 p.m.

Web Address
http://kikiskonfections.com/

Dulce de Leche Caramel Fudge

Stopping to Smell the Roses: Homemade Gelato at "Sweet Orchid"

"X" Marks the Spot
If you're looking for treasure, it's usually hard to find. In some cases, if it's hidden behind the sloping roof of der Wienerschnitzel, you may drive right past without realizing it. And instead of an "X" marking the pay dirt, you'd be well advised to look for the giant fiberglass waffle cone. This is where you will find  "Sweet Orchid," a small shop that specializes in frozen confections made from scratch, and made from the imagination of Leslie, its proprietor.

Sweet Orchid, named for Leslie's love of both the eponymous flower and the gratification of sweet-tooths everywhere, is a trove of gelato, sorbetto (also known as sorbet), and the obligatory frozen yogurt. Leslie calls upon her knowledge of dietetics, food science, nutrition, decades of cooking experience, and a heavy pinch of curiosity to make her artisanal delights. While the frozen treats she offers are relatively healthier than traditional ice cream, Leslie's philosophy is "...to strike a balance, being as healthy as I can be. But if something tastes good, why not?"


An Orchid in Bloom
The store is nearing its one-year anniversary, yet the seeds of this orchid were planted many years ago. As a young couple, Leslie and her husband often spoke of owning an ice cream shop when they retired. After raising a family and welcoming grandchildren into the world, their vision slowly became reality.

The Quest for New Flavors
Seated across the dessert case of whole-wheat brownies and creme puffs, FeedMe conversed with Leslie like she was an old, familiar friend. She was most animated when discussing her trials with novel ingredients, and infusing their true essence into frozen form.

Lavender gelato with a yellow
sponge cake base.

Classic gelato flavors pay homage to their Italian roots, including Tiramisu, Zabaione, Pistachio, and Chocolate. What makes this store unique, though, is the fusion of global fare: the Funfetti gelato will bring to mind the vanilla frosting that you greedily licked off the tops of spongy cupcakes as a child; Red Bean and Sesame flavored gelatos reflect ingredients endemic to Asian confections; Pistachio Kulfi, Rose gelato, and Mango sorbetto summon the aromas of South Asia and the Middle East; Lychee, Banana, and Pandan gelatos briefly transport you to a tropical heaven where the fruit is lush and freshly plucked from the vine.

Owner Leslie's quest for exciting tastes has even led her to spend an entire morning hunting for the perfect edible rose. After smelling countless varieties at Fremont's own Regan Nursery, two rose bushes with the perfect balance of floral notes and crimson blush now grow in her backyard for the sole purpose of flavoring gelato.

If for some reason you can't find a flavor to pique your interest, Leslie also takes requests. When bacon fans came knocking on Sweet Orchid's door, it was only a matter of time before Chocolate Bacon gelato was added to the lineup. Says Leslie, "Some flavors, I have to do trial and error, over again, but when you got it, it's so exciting!" FeedMe's palate was certainly excited, by the flavors as well as the passion for good friends, good food, and good fun at Sweet Orchid.

Art to Eat: Mango and Cookies n' Cream gelatos
sit atop chocolate sponge cake.

Chips Galore
Sweet Orchid and Leslie have this special Chocolate Chip Cookie recipe to share with you. Enjoy!

Ingredients
2 2/3 cups (16 ounces) semisweet chocolate chips
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter
1/2 cup light brown sugar, firmly packed
1/4 cup granulated sugar
1 large egg, cold
1 teaspoon vanilla extract

Directions
Preheat oven to 325 degrees F.

Melt 2/3 cup (4 ounces) of the chocolate chips in a double boiler, or in the microwave.
(For tips on how to melt chocolate quickly and easily in the microwave, click here). Set aside.

Sift the flour, cocoa powder, baking soda, and salt in a medium bowl.
In a separate bowl, use a mixer to beat the butter with the brown sugar and granulated sugar until creamy. In this same bowl, beat in the egg and vanilla extract. Gradually beat in the flour mixture.
Gently fold in the remaining chocolate chips.

Scoop rounded mounds of dough (about 1/4 cup) onto the baking sheets, about 3 inches apart. Bake for about 18 minutes or until the edges are crisp and the center is moist. Cool in the pan on a wire rack.

Makes about 1 dozen large cookies.

 

Store Details
Sweet Orchid
34460 Fremont Boulevard
Suite D
Fremont, CA 94555

Phone
(510) 739-6300

Hours
Daily
12:00 pm-11:00 pm

Website
http://sweetorchiddesserts.com/

These gelato cakes may be mini, but the flavor is big.