“We are in a renaissance period,” founder of Mindy’s Chef Led Artisanal Edibles says of the industry
. “In my mind, I have a skill: I’m a chef. And I really wanted to change the way people thought about edibles. I wanted to normalize the industry, make it comfortable for people to experiment.”
Segal sought to elevate edibles, where the flavor components are as important as the medicinal properties. And unlike the weed brownies we might make at home, her gourmet confections are devoid of the taste of marijuana, which she felt would be important for medical patients. “If you look at the wide range of people that are partaking in edibles, the majority in Illinois were medical patients that needed to have this and the flavorless and odorless [taste] of the candies are better that way.
Segal’s edibles are being reformulated, beginning with the newly redeveloped gummies, which are now available in microdoses ranging from two to five milligrams of THC, allowing for a more precisely controlled experience, and come in six new flavors. Her reformulated taffy line will be launched in Illinois in June, with plans to roll out the brittles that launched the line, as well as hard sweets and baked goods in the near future.
Next, she invites her food and beverage team made up of around 10 people, including Cresco Director of Food Science Stephanie Gorecki, to her restaurant to eat her desserts “because it’s the only way that I can explain to people how intense I want the flavors,” Segal explains. Then, Segal teams with Gorecki, who works to capture the flavor profiles and recreate them into the respective edible forms.
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