Greer's OC

20qs

Betsy Thagard

12.21.15

1. What makes B. Toffee special?
First and foremost the packaging. Our sleek sophisticated canister draws the customer to our product. Once that happens it is the taste and consistency of our toffee that brings them back. It doesn’t stick to your teeth-very forgiving. We recently won the Gold Award for ‘Top Toffee’ and ‘Best Packaging” at the Taste Awards in San Francisco.

2. What are your biggest challenges in running a business?
The continued growth of B. toffee and supporting the supply and demand for our product-especially during this busy holiday season. We are constantly managing the vast growth of the markets we are pursuing, whether it’s new specialty stores and resorts, corporate accounts or high influential countries overseas. We are learning as we go!

3. Do you have any role models?
My biggest role model would have to be my mom. Coming from a Greek background, my mom learned so much about the kitchen from my Yia Yia who passed down her cooking and entertaining skills to my sisters and I. The most important detail I've taken away was that you always should have an abundance of food when you are entertaining family and friends.

4. What advice would you give a young person starting a business?
Find something you are passionate about, don’t just do it for the money. Also, test out your product or idea with family and friends - they can be your biggest critics and support team.

5. What’s your most prized possession?
Although they aren’t exactly a “possession" per se, my greatest joy are my children and husband.

6. What can’t you live without?
Chocolate, the love and support of my family, and my B. toffee team…not necessarily in that order.

7. What’s next on your “to do” list?
Find a bigger location for our B. toffee manufacturing as we are continuing to expand our production and team.

8. Biggest regret?
Not starting my company sooner.

9. Cause that you’re most interested/involved in?
Because giving back is a large part of what we do, we’ve created our own ‘B. Giving Initiative’ where we can work in conjunction with many charities throughout our community. Most recently supporting the Pediatric Cancer Research Foundation. Through the end of December, proceeds from sales raised by our special limited edition gold holiday toffee canister will benefit PCRF. They provide funds toward cutting edge research, education, and lifesaving advancements for children with cancer.

10. Your dream day in Orange County?
In the summer time lounging by the pool with a good book. Maybe a bike ride down to the ocean or a Duffy boat cruise in the afternoon, followed by dinner with a view.

11. Favorite place for breakfast?
3-Thirty-3 in Newport Beach, you can build your own breakfast burrito and create your own Bloody Mary cocktail.

12. What was the best day of your life?
The day I married my husband, and the day my children were born.

13. Fantasy purchase?
A Bentley convertible. The B was made for B. (toffee). Wouldn’t it make the perfect B. toffee mobile?!

14. Favorite vacation spot?
Europe, or any tropical beach.

15. If you had to live somewhere else, where would you like to move?
The desert.

16. If you had to choose a different career, what would it be?
Fashion/interior design.

17. Favorite restaurants in Orange County?
Fig & Olive, 370 Common, Sapori, and A Restaurant to name a few.

18. Biggest accomplishment?
Creating my company and managing its continued growth and success.

19. What’s your biggest fear?
Losing someone I love.

20. Secret most people don’t know about you?
I was an army brat and lived in Germany as a child.

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Blog

FIG & OLIVE, The Cookbook

12.18.15

Need a great gift idea for the home cook in your life? Fig & Olive’s founder and owner Laurent Halasz just launched the first-ever cookbook, "Fig & Olive, The Cuisine of the French Riviera" ($50) in collaboration with Assouline.

The beautiful illustrated book explores the Mediterranean table as seen through the eyes of Halasz who was raised in the South of France and developed a passion for seasonal ingredients and olive oil as he and his mother Francine, frequented local markets. It features more than sixty simple recipes, including the restaurant’s signature Zucchini Carpaccio, Fig & Gorgonzola Tart, Whole Branzino with Rosemary, and Green Apple and Olive Oil Sorbet, accompanied by stunning photographs set against the provençal landscape of Mougins.

“The best cooking is like my mother’s: simple, fresh, flavorful, and colorful on the plate and on one’s palate,” Halasz said. “Similar to an evening at our home in Mougins, we hope readers enjoy these recipes with their family and friends, and use them, just like my family has enjoyed for years, to gather with loved ones around the table.”

Halasz shares his passion for olive oil and the cuisine of the South of France with insider’s tips, from simple techniques and seasonal ingredients to pairing the right olive oils with each dish. Recommendations range from a fruity and delicate varietal from Château Léoube in Provence; a green fruit and herbal olive oil from Marqués de Griñon, Spain; or a peppery Tuscan olive oil from the Mugelli family

"Fig & Olive: Cuisine of The French Riviera" is available for purchase at Assouline South Coast Plaza and at Fig & Olive at Fashion Island and through assouline.com.

Fig & Olive is at Fashion Island in Newport Beach. 949.877.3005.

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