By Sarah Fritsche
The back wall of the Good Food Awards office in Fort Mason is plastered with past successes on Tuesday Dec. 23, 2014 in San Francisco, Calif.Now in its eighth year, the Good Food Awards announced their newest batch of winners on Friday evening.
Alice Waters and Nell Newman were once again on-hand at the San Francisco War Memorial Herbst Theater to hand out medals to this year’s top picks, which were selected from 2,057 entries from nearly 300 craft food makers around the country. Cookbook author Madhur Jaffrey served as the keynote speaker.
Winners will showcase their wares over the weekend at the Good Food Awards Mercantile (Sat., Jan. 20 from noon-5 p.m. at Fort Mason Center Festival Pavilion; $35 entry; open to food industry only) and the Good Food Awards Marketplace (Sun., Jan. 21 from 9 a.m.-2 p.m.; $5 entry; open to the general public).
Castronovo Chocolate, Signature Collection Tumaco Dark Milk 60%, Florida
Charm School Chocolate, Cafe Mocha, Maryland
Chokola Bean To Bar, Guatemala, Verapaz 70% & Maya Mountain, Belize 70%, New Mexico
Creo Chocolate, Brown Butter Bar, Oregon
Dick Taylor Craft Chocolate , 73% Northerner Blend, California
Fresh Coast Chocolate Co., Tanzania 70%, Michigan
Fruition Chocolate, Milk Chocolate Quinoa Crunch, Brown Butter Milk 43% & Wild Bolivia 74%, New York
Goodnow Farms Chocolate, Esmeraldas 70%, Massachusetts
Maverick Chocolate Company, Big Island, Ohio
Patric Chocolate, 70% Signature Blend, The Salty Cow & 67% Madagascar, Missouri
Ritual Chocolate, Vanilla Bar 70%, Utah
Stone Grindz Chocolate, Coffee and Coconut Milk 55%, Arizona
Xocolatl Small Batch Chocolate, Peru 70%, Georgia
Sarah Fritsche is a San Francisco Chronicle staff writer. Email: firstname.lastname@example.org Twitter/Instagram: @foodcentric