Sweet Start Smackdown 2019 | Slideshows | Seven Days | Vermont's Independent Voice

Sweet Start Smackdown 2019 

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Stephen Mease
All the desserts!
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The scene at Higher Ground
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Birchgrove Baking, Montpelier
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New Moon Café, Burlington
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My Little Cupcake, Burlington
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Sweet Alchemy Bakery & Café, Essex
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Nutty Steph's, Middlesex
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Evelyne's on Center, St. Albans
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Laura Johnson and Amber Corey of the Essex, Culinary Resort & Spa
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Sampling the "Sugarhouse Cake" from Evelyne's on Center
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Trying the "Chocolate Vulvas" from Nutty Steph's
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The crew from My Little Cupcake in Burlington
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New Moon Café, Burlington
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Steve Obranovich and Chris Guzon from City Market, Onion River Co-op
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Shana Goldberger of Sweet Babu in Winooski
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Bhava Carr from Sweet Alchemy Bakery & Café in Essex Junction
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Caroline Demers and "Luke" from Red House Sweets in St. Albans
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The Sweet Start host, Seven Days music editor Jordan Adams
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Kylie Webster from Vermont Federal Credit Union
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A blind frosting competition featuring some brave audience volunteers
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We have a winner!
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Steve Obranovich wins "Best Display" for City Market, Onion River Co-op
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The judges: Celine McArthur (WCAX), Andrew LeStourgeon (Monarch & The Milkweed) and Susan Reid (King Arthur Flour)
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Finalists and friends: Kylie Webster from Vermont Federal Credit Union, Jennifer Toce (2nd place) from Birchgrove Baking, Amber Corey & Laura Johnson (1st place) from The Essex, Culinary Resort & Spa, Evelyn Martin (3rd place) from Evelyne's on Center in St. Albans, John Sayles from Vermont Food Bank
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The Winners: Laura Johnson & Amber Corey from The Essex, Culinary Resort & Spa
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Triple Citrus Mascarpone Mousse Bite (GF): Orange-infused mascarpone mousse, with a lemon curd core, on a basil lime cookie. The winning dish from Laura Johnson & Amber Corey of The Essex, Culinary Resort & Spa.
Stephen Mease
Salted Caramel Almond Cake. The second-place dish from Jennifer Toce of Birchgrove Baking, Montpelier.
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Sugarhouse Cake: Baked in a maple sauce, garnished with mascarpone whipped cream and topped with a pastry maple leaf. The third-place dish from Evelyn Martin of Evelyne's on Center in St. Albans.
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Chocolate Stout Cupcake: Vermont Creamery mascarpone frosting and salty caramel. Made by Shana Goldberg of Sweet Babu in Winooski.
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Lavender Shortbread Sandwich Cookie: Blueberry marzipan compote, lavender-infused chocolate ganache. Made by Bhava Carr of Sweet Alchemy Bakery and Café in Essex Junction.
Stephen Mease
Salted Caramel Mocha Cupcake. Made by Matt Labare, Michelle Trudell Ogle, Sarah Cutler of My Little Cupcake in Burlington.
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Chocolate Vulvas from Nutty Steph's in Middlesex.
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Spring Whistle: Peanut butter, chocolate and WhistlePig rhubarb balls with chocolate shortbread, bacon, popcorn and maple fluff. Made by Steven Obranovich of City Market, Onion River Co-op in Burlington.
Stephen Mease
Chocolate Mont Blanc: Chocolate tart shell, blueberry compote, chocolate mousse cream center. Made by Caroline Demers of Red House Sweets in St. Albans.
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Blueberry Buzz Buckle: Blueberry coffee cake topped with a decadent cinnamon spice streusel and a velvety espresso mousse for an extra kick. Made by Janina Kotulich of New Moon Café in Burlington.
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I happy (and full) crowd of dessert fans at Higher Ground
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Stephen Mease
All the desserts!

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