I'm going to be in Sonoma this week. Where would I find these? Are they any good?
In the article below it says some are filled with Syrah grape jelly and others are dippped in Dagoba chocolate.
Carter was pastry chef in Los Angeles, working at Scandia, L'Hermitage and the Biltmore Hotel.
The article was written in March last year. Did these catch on? Are they still being made?