No Campfire Necessary
Chocolate. Marshmallow. Graham cracker. When combined, these three ingredients really need no introduction. But everyone has an opinion on the perfect s’more technique. Take your gear. The evolving tools of the trade range from knife-hewn sticks (from caveman days, and still the choice of diehards everywhere) to tailor-made Boy Scout regulation roasting sticks. Next, there are the ingredients. There are those who carefully roast their ’mallows to golden-brown and those who prefer them blackened. There are those that wouldn’t dream of using anything other than the classic Hershey’s bar and those who go rogue, those who eschew the graham cracker and reach for ginger snaps instead. And then there are Tim Laxton, head baker and owner of Early Bird Biscuit Co. & Bakery and pastry chef Isabel Eckrosh of The Dog and Pig Show and, both in Richmond, Virginia, who say to hell with all convention, ditch the campfire, and build their own (indoor) s’mores recipes from the ground up.
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Hannah Lee Leidy
Hannah Lee Leidy is a food writer and editor based in the Carolinas. She is currently the digital content editor for Our State magazine, a position she came into following her time at The Local Palate. Her contributions have appeared in Condé Nast Traveler, Bon Appétit, Epicurious, Culture, and Eater. She’s spent time working in restaurants in both front and back of house positions, doing everything from burning gateaux to expediting to shaking a Manhattan (don’t worry, this only happened once). An avid curd nerd, her favorite beat is reporting on boutique cheese makers; she’ll sniff out every creamery near and far whenever traveling. When not parenting a Bernese mountain pup named Ava, you’ll find her running or working on her lamination technique.
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