got questions? we got answers.
q: why don't you offer a sampler pack?
a: that's easy...cost. mallows love other mallows and readily take on their aromas and flavors, so putting them next to each other in a sealed bag/box results in very weird taste combinations. so, to do a sampler pack, we'd have to wrap each one individually. that means they'd cost more and, even though we use compostable cellophane, it would also mean more waste. we're continuing to search for cost-effective, sustainable options, so it's likely we'll offer a sampler sooner rather than later.
q: does mallow handle events like weddings, conventions, etc.?
a: yes, we do! please contact us via our events page!
q: how do you ship mallows once i order?
a: primarily through USPS priority mail or a variety of UPS options, though we do offer the option of faster shipping if you choose..you'll have to contact us directly if you need them in a serious hurry. more information on shipping can be found here.
q: do you ship outside of the usa?
a: we currently ship to australia, canada, ireland, and great britain! if you're in another country and are interested in purchasing mallows, please contact us - we can make it happen.
q: what methods of payment do you accept?
a: we accept the following credit cards: visa, mastercard, discover, and american express. you can also pay via PayPal.
q: nom nom nom. those photos make me want to eat my monitor. who took them?
a: photos of cookies and cream, peanut butter cup, strawberry balsamic, and toasted coconut are courtesy of Brian Nagata Photography. photos of french toast, ginger, and chai were shot by the lovely and talented Anne Marie Zarba. Black black forest cake, yucatan, the sweetheart pack, and tangerine dream photos are © Jason Novak, A Studio With A View. Many thanks to all three talented photographers for their time, help, and patience!
q: do you use any artificial ingredients or high fructose corn syrup in your mallows?
q: are your mallows suitable for vegetarians/vegans?
a: no, they contain gelatin.
however, as of december, 2012, we are developing a vegetarian version that can provide the same high quality tastes as our "regular" mallows and will start conducting testing in the first half of 2013. Update! As of May 12th, we have begun our "alpha testing" at the Fremont Sunday Market! Stay tuned as we tighten the bolts on what's been a year and a half of work perfecting this...we will give you one spoiler, though...yes, you can toast them!
q: are your mallows kosher/halal?
a: they are prepared in a non-kosher kitchen by gentiles. however, we only use certified kosher gelatin.
q: should your mallows be avoided by people with food allergies?
a: very few of our mallows contain ingredients that are considered common allergens (click here for details on those that do). however, all mallows are produced in a facility that processes all major allergens, so we defer to your good judgement in making a decision regarding your own health and safety.
q: does mallow use sustainable practices?
a: we sure try! all of our packaging is made of recycled paper or 100% compostable cellophane, with soy ink printing. we make every attempt to procure ingredients from certified organic sources and, when possible, locally as well. if, in fact, if you represent a source of local (greater puget sound area) ingredients, such as fruits, nuts, or chocolate, we'd love to hear from you.
q: what's the shelf life of mallows?
a: mallows contain no preservatives and have a shelf life of roughly six weeks. they do not need to be refrigerated, but they won't suffer from it, either. we encourage you to store them in an airtight container to preserve the ideal taste and texture.
q: do you sell wholesale?
a: yes, we accept inquiries regarding wholesale accounts, but please understand that we do have a predetermined monthly production capacity due to the handmade nature of our mallows and our desire to maintain consistency and quality, so not all such inquiries can be accomodated. please feel free to contact us.
q: i keep seeing references to you being from renton...aren't you a seattle company?!
a: we are a seattle business, yes, but our main production facility is in renton - creative kitchen works - we chose this location because of its affordability and, more importantly, the fantastic owner/manager. it's our opinion that you'd be hard pressed to find a more supportive "incubator" environment and we'd recommend it to anyone looking to start their own food business.
q: the last time I saw you at the fremont sunday market, you didn't have my favorite mallow and i was very sad. how do i know you won't break my heart a second time?
a: we post our upcoming market menu every wednesday on facebook, twitter, and on this page of our site.