Eat Boutique: Spoonable Caramel Giveaway




This giveaway is over and a winner was chosen!

So much of what we love about small batch food is knowing who is making each delicious bite. And we want you to get to know the makers, too. We kicked off this maker series by introducing you to Tonewood in Vermont and now we head south, to Brooklyn, New York, the home base for Michelle Lewis and Spoonable handcrafted caramel sauces.  We’re talking flavors like classic salty (called one of the best food gifts under $20 by BuzzFeed), spicy chili, chewy sesame, peppered orange and flowery lavender.  Oh, and butterscotch!  

The best part? Spoonable pairs with sweet and savory dishes.  Michelle suggests a Boston butt slow cooked in a glaze that includes Spoonable chili caramel or pairing the classic salty caramel with artisan cheeses. Meet the maker below and then enter to win your own sample of all five caramel flavors. Can’t wait for the giveaway? Do some Spoonable shopping on Eat Boutique now.

Q:  When did you start making food and what inspired your food? 

A: My Mom is French from Morocco and a very great cook so wonderful food was the norm growing up. Talking about food and thinking of menus was just everyday talk. My sister and I watched and helped my Mom in the kitchen so the constant exposure made it easy to segue into our own kitchens as adults.

My style foundation is definitely Mediterranean – heavy on the vegetables, very comfortable cooking fish, in love with lentils and a preference for rare. Lots of travel and living overseas, particularly five years in China, has also influenced my style and flavor choices.

Q:  What is a great way to use your small batch food item or a favorite recipe that uses it?

A: I’m really enjoying trying it as a marinade on meats and in savory dishes these days. For sweets my current favorite is caramel apple balls. I shred Granny Smith apples, crush pecans, add some lemon zest and heat whichever of the caramel sauces I want to make it thicker. Then I mix it all together and roll balls finished with a coating of powdered almonds or pecans. They’re beautiful with an espresso at the end of dinner.


Q:  Where is your boutique food business located and what are some of the tastiest local or nearby eats (or drinks!)?

A: The Spoonable kitchen is in an industrial section of a Brooklyn neighborhood called Sunset Park. I’m more knowledgeable about the neighborhood where the Spoonable office is (my apartment in Clinton Hill!)

Beny’s Delice at 903 Fulton St. has the best croissants in all of New York. They’re the perfect size with a firm, flaky crust, a generous buttery flavor and a soft, but not mushy, center.

Il Porto on Washington near the Navy Yard has a delicious simple pizza with prosciutto, arugula, mozzarella and shaved Parmesan pizza. The cheese is on the light side and the fresh arugula gives it a fabulous tang.

For a small but inventive menu as well as really excellent classic martinis I like No. 7 at 7 Greene Ave.

Q:  What other small batch food items do you love to eat?

A:  I’m partial to the pickles from Gordy’s Pickles out of D.C. (not with caramel sauce!), the pretzels from Pelzer’s (works with our caramel sauce but also on their own), NuNu’s chocolates and Granola Lab’s granolas (any of them). But that’s just a short list!

Q:  What’s most important to you (handmade, small batch or local ingredients)?

A: Most important to me is the quality and taste of the ingredients we use. Chemical preservatives, additives, corn syrup etc are out obviously. But I may choose a non-organic butter over an organic one if the taste or texture of the organic one is not as good. For instance Spoonable uses Plugra butter. It’s a European style butter made in the U.S. and has 83% butterfat. Plugra is more expensive than most high-end butters but it is mass produced and it is not organic. However its fat content is higher than most butters and, more importantly, it has an incredibly rich, robust, buttery flavor. So that’s the one that goes into Spoonable.

All answers provided by Michelle Lewis.


This giveaway is over and a winner was chosen!

Craving some Spoonable? We don’t blame you. Enter to win the full line of caramel sauces in 4 oz size plus a Valentine’s Spoonable tote bag.  Try all four ways to enter by Friday January 25, we’ll pick a winner, and Michelle at Spoonable will get you those sauces in time to whip up a treat for Valentine’s Day! Pick up the classic salty caramel from Eat Boutique today!

1) Enter once by leaving a comment on this post answering this question: What sweet or savory treat will you make using Spoonable caramel sauces?

2) Enter again (two times could be your charm!) by following @eatboutique on Twitter and tweeting: I entered to win a caramel sampler from @SaucyCaramel and @eatboutique. More here:

3) Enter a third time by “liking” Eat Boutique on Facebook and leaving a comment on the post that showcases this blog post.

4) Enter a fourth time by subscribing to the Eat Boutique email list at the very end of this post or in the right hand column and leave a message here to say that you did!

All entries must be made by Friday, January 25 at 11:59pm, and a winner will be chosen and notified by Monday, January 28. Spoonable can only ship to US residents. There’s not much time so leave your comment now!

Photos courtesy of Spoonable and Eat Boutique.

Eat Boutique  discovers the best small batch foods by boutique food makers. We share recipes, maker stories and city guides to eating boutique. We host tasting events and markets for food makers, cookbook authors and food fans.  We craft seasonal, regional gift and tasting boxes and sell individual items that you can order in our new shop.

Eat Boutique is an award-winning shop and story-driven recipe site created by Maggie Battista. After hosting pop-up markets for 25,000+ guests, Maggie is now focused on opening her first permanent Eat Boutique​–​a food​-​retail concept space ​with a new way to the very best food. Her second cookbook, A New Way to Food: Recipes That Revamped My Pantry & Made Me Love Me, At Last, will be published by Roost Books/Penguin Random House in 2019. Her first cookbook, Food Gift Love, features more than 100 food gift recipes to make, wrap, and share and is available wherever you find favorite cookbooks.

Follow Eat Boutique’s founder Maggie here: Instagram, Twitter, Facebook, and Pinterest.

Follow Eat Boutique here: Instagram, Twitter, Facebook, Tumblr, and Pinterest.


  • Sarah

    Dark chocolate brownies with salted caramel topping!

  • Liz L

    Oh! I would use the caramel to drizzle over homemade cinnamon buns, as well as add to apple cider to make a caramel apple spice drink. Yum! Liz L

  • Kathy inozarks

    I think this would be a tasty topper over homemade vanilla ice cream, or even my belgian wafftles

  • Oh these sound delicious. I made a caramel-banana bread pudding recently which I could definitely stand to have again…

  • I’m also a subscriber. Cheers!

  • chocolate!

  • I am in LOVE with the suggestion to make those caramel apple balls. Sounds right up my alley and I’m ALL over it!

  • And I subscribed! (How was I NOT subscribed before? Shame on me…)

  • Kate

    Salted caramel brownies!

  • Maureen

    A dark chocolate brownie with the sauce in it.

  • A lovely caramel sauce would add a lot of punch to my cherry brown rice crispy squares!

  • Eric

    Ahhhh, a fun caramel flavor and a macchiato!!

  • The flowery lavender one with lemon poppy seed waffles. Sunday Morning heaven!

  • I like you on FB

  • following on Twitter!

  • I want to try the Spoonable Caramel over some homemade vanilla bean ice cream and warm chocolate chip cookies! Sounds like heaven!!

  • I liked you on FB!

  • rachel

    I’d make caramel popcorn or caramel brownies. Or just plain eat it 😉

  • Kristin M.

    Honestly, I’d take a spoon to each one first, and go from there! Kristinmik at gmail

  • Kristin M.

    I like you on FB! Kristinmik at gmail

  • Kristin M.

    Subscribed! Kristinmik at gmail

  • MaryB

    I put some spoonable caramel over homemade vanilla ice cream and also bread pudding!

  • MaryB

    I like Eat Boutique on Facebook and left a comment on the spoonable caramel page.

  • MaryB

    I am an email subscriber.

  • If I don’t eat this all right out of the jar I’ll spoon it over vanilla ice cream or use it as a filling in my alfajores!

  • Renee G

    I would use it to make a caramel cheesecake.

  • Carolsue

    So many things….ice cream, bread pudding, bananas foster …. tons of things.

  • Muffin

    I would drizzle it on a chocolate pan a cotta!

  • Carolsue

    I subscribe to your newsletter via e-mail.

  • cheryl4christ

    Oh my goodness my mouth is so watering right now. I would use this delectable salty caramel sauce over a beautifully roasted acorn squash. I think it would compliment the nuttiness and round out all the flavors.

  • cheryl4christ

    I like your Facebook page (Cheryl HeartnSoulmom) and commented

  • cheryl4christ

    I am an email subscriber.

  • kate anderson

    i’d use it swirled into homemade ice cream or poured over bread pudding or brownie a la mode. i’d be interested in trying in savory dishes too.

  • kate anderson

    i’m following both of you on twitter

  • kate anderson

    i already like you on facebook and subscribe to the newsletter (different email addresses though — does that matter?)

  • Jennifer Doss

    I would like to try my hand at a salted caramel, bacon, and vanilla ice cream!

  • LostInCheeseland

    Salted caramel blondies, for starters, and then drizzled atop a flush bowl of ice cream! The possibilities really are endless 🙂

  • Amy L

    I would have a hard time not just devouring the sauce from the jar! But Inthink I would try it with roasted pears.

  • Amy L

    I already subscribe to your email list 🙂

  • Julie

    Just drizzled on vanilla ice cream or even some cobbler!

  • LostInCheeseland


  • LostInCheeseland

    Already like the page 🙂

  • LostInCheeseland

    Loyal subscriber!

  • Melissa

    I would definitely put this on ice cream…and I would love to try those caramel apple balls!

  • Melissa

    Already subscribe to the email newsletter!

  • Tanya

    Sundae with roasted pears and vanilla ice cream.

  • I would love to try the apple caramel ball recipe they gave in the email!

  • What would I make? You mean just a spoon to my mouth is not enough?! 😉 That, and maybe the salty caramel as some kind of filling or frosting for a banana cake…

    Oh yeah, Tweeted, FB’d and subscribed too! Can’t wait to read more. *stomach grumbling*

  • Liz

    Salted caramel for cajeta pears would be amazing. Sounds like a great product!

  • Jaqi Holland

    I’d splurge on a pint of Jeni’s ice cream–something vanilla-y to feature the caramel–and wolf it down. Essentially, the ice cream would be the proverbial vessel. : ) I’d love to try it on homemade chocolate bread pudding, but I know it wouldn’t last that long. Just give me a spoon!

  • Liz

    Following on Twitter & tweeted (via @EatingPlaces)

  • Liz

    Liked on Facebook and commented (Liz Looker).

  • Liz

    And already on the email list! Thank you! 🙂

  • Jennifer Sparling

    I think I’d just put it on my spoon and eat it.

  • Flynn

    I’m already on the email list

  • Flynn

    I already like on FB too.

  • Amber

    I’d definitely go the brownie route with this caramel sauce – yum!

  • Helene

    I would take a teaspoon of the sauce, put it in a rolled out slice of white bread and soak it in 1 egg and some milk and cook it like french toast.

  • Maj-le

    Simple is best – caramel over vanilla bean ice cream. Devine!!

  • Maj-le

    Already subscribe to the newsletter!

  • Sarah

    I’d dip apples in it.

  • Leigh

    Looks amazing! I’m partial to carmel drizzled over raspberry preserves and a nice hard cheese on a hearty cracker. Yum!

  • Spritely Stephanie

    Caramel with apples is a quick go-to snack, but even better is shortbread, dunked in dark chocolate served up with a caramel drizzle 😀

  • Michele

    My first try would be on some sliced apples, which are so fresh and crisp right now.

  • Michele

    I am a subscriber and would like another entry in the contest.

  • Lauren

    On some homemade ice cream for a lovely sundae.

  • sharon wilson

    My favorite recipe for Spoonable caramel.
    Take one table spoon.
    Stick it in the jar.
    Scoop out a hearty spoonful.

  • bobbie c

    I would use it in a brownies recipe.

  • I would probably be lazy and just put it ontop of yummy ice cream!

  • I like Eat Boutique on Facebook

  • Janet T.

    I would eat this straight from the jar with my favorite silver spoon!

  • c n

    i would use it in brownies

  • c n

    i subscribed to your newsletter

  • c n

    i liked your facebook page

  • Heather Hionides

    I would make pear sauce with a spoon or two of caramel. Soo Good.

  • Mmmmm, I would make my boozy brownie recipe and brown butter ice cream and top it off with spoonable caramel to make the sundae to end all sundaes!

  • I’m an email subscriber!

  • Julia

    I would eat it with apple crisp- and I’m an email subscriber!

  • Maureen


  • Sue

    I would make a caramel cheesecake with my handmade Eastleigh Fresh cheese!

  • Simon Hayter

    I’d used biscuit crumbs and dark chocolate – Yummy.