Das Foods: Gourmet cooking salts and delicious Fleur de Sel Caramels…..Das Carmelini, Salted French Caramel, Hawaiian Salt, Hawaiian Red Salt, Hawaiian Black Lava Salt, Fleur de Sel, Sel Gris, Chocolate Caramel, Salted Caramels, French Caramels, All natural Caramels

Katie Das started Das Foods in 2006 in Chicago, IL. Katie's original vision was to introduce others to wonderful gourmet salts that she has located all over the world. The first line of products that Das Foods introduced was a line of six gourmet cooking and finishing salts. Katie was excited to promote her new line and signed up to participate for a World of Chocolate philanthropic event in November 2006, organized by the AIDS Foundation of Chicago. When Katie found out that she was accepted as a vendor for the event she was ecstatic. That's when she suddenly realized that as name suggests, World of Chocolate is a celebration of sweets and most of all, chocolate. Never fear: as resourceful as ever, Katie has dug up an old recipe for the caramels with Fleur De Sel French sea salt that was given to her by an inn keeper in Guerande, France. The idea behind making caramels was to showcase Fleur De Sel sea salt, which is traditionally used in caramels from Brittany. After two months of kitchen experimentation, Das Caramelini Caramels were born! Katie presented four flavors of caramels (Classic, Chocolate and Walnut, Orange and Honey and Lemon and Honey) each small piece crowned with Fleur De Sel to the crowd and the caramels were an overnight success.

Since 2006 Katie has expanded the line to include eight unique and indulgent flavors. All caramels use only natural and sustainable ingredients such as Midwestern cream, butter and honey all procured from small farmers. She also donates 10% of profits to AIDS Foundation of Chicago and collaborates with the Foundation on many events each year.

Katie runs Das Foods from a small manufacturing facility in Wauconda IL. For her creative ideas she relies on both her own extensive experiences as a food scientist (she spent five years working for Kraft Foods Research and Development division), her past in marketing management at Wm. Wrigley Jr Company and on her production manager and pastry chef extraordinaire Kristi Loucks who holds a prestigious pastry chef degree from Cordon bleu culinary school in Chicago.