Peter and Liz Anderson started Hawaiian Nougat Company in March 2008. Liz is a graduate of Ecole de Cuisine LaVarenne in Paris, France. She worked in the pastry departments at Hotel Sofitel in Serve, France; Alice Medrich’s Chocolat, Berkeley, California, and was part of the opening teams of Wolfgang Pucks’ Postrio, San Francisco, California and Ritz-Carlton in Marina Del Rey, California. Chef Anderson has further education in confectionary from Ecole Gregoire-Ferrandi, Valrhona En Route, and Richardson Researches.
We experimented making French nougat by using local Hawaiian ingredients and using the French style methods. The result was a soft, smooth textured nougat with a unique flavor.
We incorporate fresh island ingredients into our unique nougat. It begins with natural cane sugar from Maui. White honey from Kiawe (Kee-ah-vay) or Ohi’a Lehua (O·hee·ah Lay·who·ah) flowers are added to fresh local egg whites, and Hawaii macadamia nuts. Big Island vanilla bean enhances all the flavors.
Hawaiian Nougat Company is in partnership with Hawaii School for the Deaf and Blind work-study program. Students are responsible for labeling, weighing, counting, sealing and inspecting each package prior to delivery to retailers.
The Hawaiian Nougat Company is a member of the “Seal of Quality” program with the State of Hawaii Department of Agriculture. The program only recognizes “Hawaii-grown or Hawaii-made premium products”.