The Native

The culinary experiments of Irish Nashvillian Sarah Souther churn out some of the best things you've ever put in your mouth.

Written By: GILLIS BERNARD

Photos by: Ashley Hylbert and Tiffany Clapp

From Native August 2012

Written By: GILLIS BERNARD

Photos by: Ashley Hylbert and Tiffany Clapp

From Native August 2012

Everyone loves a good old fashioned duo. Peanut butter and jelly. Starsky and Hutch. Hipsters and skinny jeans. Marshmallows and guns. If you're questioning that last combo, you clearly haven't heard of Bang Candy Company. If this happens to be the case, let me be the first to tell you that you have been missing out, my friend. On what exactly? Let me try to explain.

Imagine a cloud. Imagine reaching up and plucking that fluffy, light cloud out of the sky, holding it softly between the tender pads of your thumb and forefinger. Looks tasty, eh? I know it does. It's tempting, so just give in already. The anticipation of its cottony layers of water droplets melting on your tongue, refreshing your entire being, is killing you. But then imagine that the very instant that your little atmospheric snack introduces itself to those tingling taste buds, the fuzzy cloud transforms into a delicious puffed marshmallow cube of sugar and spice—and not only everything nice, because, well, that paltry adjective doesn't even begin to cover the torrid, rose-cardamom love affair you are about to fall into. And you'll have none other than Nashville's culinary Cupid, Sarah Souther to thank.

Ful article unfortunately no longer available on The Native's site.