The Footes have a feel for Nova Scotia.
“The lifestyle in Nova Scotia is much more laid-back; it’s mostly a slower pace of life. We take the time to enjoy everything. We get to know our neighbours, we take the time to listen, share, and experience other people’s inter- ests. I guess the mantra is that it’s more about the quality than the quantity,” Michael explained. “Visitors – and consumers – from outside the province get that immedi- ate view that we’re going to take the time to get it right. People envision a country kitchen feel where everything is hands-on and done with care. It’s going to be a recipe passed down through the generations – a kind of ‘I used to make them at home, but now I make them for everyone else feel.” “Our cranberry supplier in Lunenburg knows us quite well. They know what we’re looking for and they set things aside for us.” “We’re very hands-on. The fondant we make is a maple syrup-based fondant that Alan created. He actually got the original recipe from The Joy of Cooking and adapted it and adapted it to make it work for what he, and we, were It’s a feel that couldn’t be more genuine.
looking for. He was also very good friends with local maple syrup producers – actually the same people we continue to get our maple syrup through. He really studied the product by talking to his friends, the producers here in the Wentworth Valley, and figured out a way to make it completely smooth. It has an amazing texture and taste and it’s fairly simple to make. From there, my wife usually does the rolling of the centres and then we hand-dip them into the chocolate and then use a small wire tool to extract them. We really need to understand the look, the feel, the smell, the taste of properly tempered chocolate.” Chocolate dips – whether they’re Belgian Callebaut (milk or white) or French dark – and maple fondants are only parts of a whole at Appleton Chocolates. “We realized we needed to find more than a job. What we wanted was a lifestyle where the people you interact with are happy; you make them happy.” Michael and Heather use only the best, locally-sourced blueberries and cranberries. “Our cranberries come from the people at Terra Beata Farms in Lunenburg – the home of the Bluenose,” he explained. “Things we can’t source locally like walnuts and ginger, we use a source that’s just into New Brunswick. Everything we can have produced in
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SPOTLIGHT ON BUSINESS • OCTOBER 2016
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