Sweeten your day with...


Our focus is on celebrating confections – whether chocolate covered bon bons or gloriously simple caramels – produced using locally grown, natural, minimally processed ingredients that celebrate regional culture and tradition, highlight American terroir and exemplify excellence in the candy making craft.


The Good Food Awards rely on the expertise of the confections community to create the tasting, determine judges and set standards for the category. Read on to learn who has been integral to building the category, as well as what the confections standard are and who will be judging this year.



Leah Hammerman

Culinary Liaison at Dandelion Chocolate – San Francisco, CA

Leah Hammerman is the Culinary Liaison at Dandelion Chocolate, where she shares her enthusiasm about single-origin chocolate with all types of food & beverage professionals. Prior to discovering the dynamic world of chocolate, Leah lived in New York, where she was on the marketing team at StarChefs and was a restaurant manager with AvroKO Hospitality Group. Leah’s deep love for all things food began at a young age, when she cooked weekly Shabbat dinners alongside her mom. She now pines for a non-SF or NY kitchen to keep up the tradition.

Christina Skonberg

Senior Sustainability Analyst at Annie’s Organic – Berkeley, CA

Christina Skonberg is a Senior Sustainability Analyst at General Mills, where she leads the sustainable ingredient sourcing strategy for Annie’s, Cascadian Farm, Epic Provisions and Muir Glen. She focuses on farm-level metrics related to soil health, biodiversity, and farmer economic resilience with an eye toward driving continuous improvement in agricultural outcomes both within and beyond the General Mills supply chain. Prior to joining General Mills, Christina worked with the Good Food Foundation and SCS Global Services, where she coordinated the Starbucks responsible coffee sourcing verification program in Latin America, Asia, and Africa.

Christina holds degrees in Agricultural Science and Brazilian Studies from Brown University, and a MS in Agriculture, Food, and Environment from the Friedman School at Tufts University.

Committee Members

Sara Allan, Sustainability Analyst, General Mills
Carly Grob
, Housing Implementation Planner, City and County of San Francisco
Anna Lee, Operations Manager, Lazy Bear
Michelle Ticknor, Sales, Merchandising and Events Specialist, Heath Ceramics


In order to be eligible for a Good Food Award, confections entries must meet the following standards:

  • Made in the USA or US territories.
  • Free of artificial ingredients, including colors, flavors and preservatives.
  • Free of genetically modified ingredients.
  • Free of high fructose corn syrup.
  • If made with chocolate, it must be premium couverture and may not be made with substitute fats as alternatives to cocoa butter. Additionally this chocolate cannot be made with GM sugar, GM lecithin or alternatives to real vanilla (ie flavoring).
  • If made with dairy and other animal-derived ingredients, these are locally sourced and/or certified organic; free range; hormone-free; and from animals raised using good animal husbandry.*
  • If made with inclusions and flavorings that are grown domestically, they are locally sourced wherever possible; traceable; and grown without the use of synthetic herbicides, pesticides, fungicides or fertilizers.**
  • If made with inclusions and flavorings that are not grown domestically on a commercial scale, they are farm-direct, certified organic or Fair Trade certified.**
  • Made by a crafter that is an upstanding member of the good food community, oriented toward growing their business in harmony with a better food system.

*The Good Food Foundation will refer to GAP Level 5 guidelines to define “good animal husbandry” should there be any questions as to eligibility based on this criterion.

** If less than 2% of ingredients in the product do not meet this stipulation, the entry will not be disqualified.


Additionally, confections entries must fit within one of the following subcategories:

  • Marshmallows, Nougats, Torrones
  • Caramels, wrapped
  • Caramels, chocolate covered
  • Brittles & Toffees
  • Chocolates: Truffles, Creams, Bon-bons, Pralines
  • Fruit: Pate De Fruit, Candied Fruit and Peel, Fruit Gelee
  • Sweet Snacks: Dragees
  • Candy Bars
  • Flavored & Inclusion Bars*
  • Sauces & Spreads

*Bean-to-bar makers may enter flavored or inclusion bars in their choice of the Chocolate or Confections category.



Note that we encourage but do not require that Confections entrants use domestically produced craft chocolate that is made with beans from a traceable source, purchased at a price above Fair Trade standard pricing, with focus on sustainable farming.


Amy Guittard

Director of Marketing, Guittard Chocolate Company

Gwyneth Borden

Founder, Ground Floor Experiences

Todd Pelman

Vice Fermentor, Slow Brine

Kai Kronfield

Owner, Nosh This

Cristina Arantes De Sousa

Product Manager, Dandelion Chocolate

Blaise Bertrand

Executive Design Director, Heath Ceramics

Jonathan Glassman

Co-Founder, Alma Superfoods

Harry Flager

Pastry Chef, Birdsong

Joe Hou

Pastry Chef, Angler

Ryan Rodrigues

Grocery Manager/Buyer, The Real Food Company

Mark Bitterman

CEO, The Meadow

Tehran Clark

Farmer and Photographer, Fresh to Farming

Jess Pierce

Director of Marketing and Sales, Twin Cities Co-op Partners

Suzanne Dumaine

Founder and Chef, Three Owls Market

Nicole Lewis

Tour Guide, Gourmet Walks

Janelle Bitker

Food Enterprise Reporter, San Francisco Chronicle

Sallie Miller

Co-Owner, Miracle Plum