4

There's a New Marzipan Company in Phoenix and Tammie Coe's a Fan

^
Keep New Times Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Phoenix and help keep the future of New Times free.

Danish-born Charlotte Wetche stayed in Arizona for love, but her family's 103-year-old marzipan company remained in Denmark. Not a good thing for Wetche, who missed the flavors she remembered from home. So, in November, she obtained the rights to sell marzipan -- the confection made from ground almonds and sugar -- in the U.S. from the company her great grandfather founded in 1909 called Odense Marcipan.

See also: Tammie Coe Opens New Shop in Central Phoenix

It wasn't long before her marzipan started becoming popular with the Valley's community of pastry chefs -- most notably, sweet treat queen Tammie Coe.

In an interview with the Phoenix Business Journal, Coe said the Odense Marcipan line has better consistency than previous marzipans she has used in the past, citing the use of more finely ground nuts making for a better quality product. Coe went on to add that she likes the idea of working with a Valley-based company and admires how Wetche is carrying on her family's tradition.

Other product lines of Odense Marcipan are sold via another distributor to retail stores such as Walmart and Fry's, but Wetche's marzipan is a more Euopean version that has not been available until now and will be limited to the Internet and specialty bakeries.

Odense Marcipan is different from what most Americans think of as marzipan. It is not a sugary, paste-like product used to create flowers and other figures. Odense Marcipan is 60% almonds providing for a rich and versatile flavor whether by itself or in recipes.

You can buy Wetche's Odense Marcipan products online via their website.

Follow Chow Bella on Facebook and Twitter and Pinterest.

Keep Phoenix New Times Free... Since we started Phoenix New Times, it has been defined as the free, independent voice of Phoenix, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Phoenix with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.

 

Join the New Times community and help support independent local journalism in Phoenix.

 

Join the New Times community and help support independent local journalism in Phoenix.