Coddle & Cosset is closed

As of May 2024, Coddle & Cosset has ceased operations.

For 10 years (!) Coddle & Cosset has morphed and evolved and taken small breaks while I reorient myself to whatever current chapter of my life's story I'm writing; this is the beauty of small business.  And I now find myself at yet another chapter break.  With time, effort, reward, and the balance of self and family all in the equation, the current sum indicates the need to put this business on the shelf. 

Maybe temporarily?  Maybe permanently?  That part is yet to be written. 

Coddle:  1. treat in an indulgent or overprotective way.  2. cook (an egg) in water below the boiling point.

CODDLE & COSSET started in January, 2014 by Lindsay Clark in Vermont and continues today in Anchorage.  Lindsay grew up in Wisconsin and later earned a BA in Human Ecology in Maine; her culinary education is largely of the learn-as-you-earn variety.  A 2002 stint making and selling home-made bread at the Missoula farmers' market launched years of food work: organic vegetable farming, baking, cheesemaking, goat husbandry, more baking, a twirl in NYC working in non-profit food justice, a life-changing handful of years chocolatiering in Alaska, goat milk caramels on a Vermont mountain top, and specialty coffee and floral design in Pittsburgh. A decade’s worth of chocolate work continues today in Anchorage.

The truffles of Coddle & Cosset reflect each of these chapters, as well as their creator, their home, and the season. 

SO WHY "Coddle & Cosset"?  One is for the philosophy and technique Lindsay brings to her truffling, in which each is an individual, a work of art, a little bird.  The other speaks to the act of eating and/or gifting a bundle of chocolate borne of such attention and affection.