Before recreational weed was legalized in Chicago earlier this year, the only edibles we could get our hands on were dodgy pot brownies and stale rice krispies treats with an unsavory, hempy aftertaste.
While the rest of us muddled through off-market treats, award-winning Chicago pastry chef Mindy Segal was concocting a line of edibles that would raise the bar. In partnership with local cannabis company Cresco Labs, her dream manifested into Mindy’s Chef Led Artisanal Edibles, a line of THC-infused gummies, hard sweets, chocolates and fruit chews.
Rather than invent in a sterile laboratory stocked with flavor extracts, Segal invited the Cresco team to her storied Bucktown restaurant, Mindy’s HotChocolate, where they sat around the time-worn communal table and embarked on a Willy Wonka-style tasting of her favorite desserts, from kiwi-tinged key-lime cheesecake and chocolate-peanut butter brittle to macerated melon sorbet. Eventually, 20 flavors dwindled to six, which the group workshopped into their final gummy forms, featuring a flavorless cannabis distillate and low (5mg) and micro (2mg) doses of THC and CBD—meaning you don’t have to divvy them into 12 pieces, or pop one and pray.
“I wanted Cresco to really understand where each flavor comes from, how it began and how my flavor journey happens,” Segal says. “I’m so, so proud of what we created.”
Seated at the same table where it all began, I too took the flavor journey through the beloved desserts that inspired these one-of-a-kind edibles. Peek into Segal's sugar-obsessed brain and explore the treats that started it all.
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