In the weeks leading up to Dish Fest, we’re presenting our readers with exclusive chef interviews so they can learn the stories behind the Best Dishes being served at the third annual food festival.
Tricia Arce opened Toasted Mallow in 2014 with a vision to create a unique experience for marshmallow lovers. After her grandmother’s passing, she found an outlet to find happiness in the grieving process.
“I was really struggling mentally and emotionally,” she says. “When I made the marshmallow, I wasn’t thinking of her passing, I was just looking at the science of the marshmallow.”
A decade later, that message is still tangible in her Gilbert storefront. “When we opened up this location, I would see grandmas and grandpas come in with their grandkids, or moms and dads coming with their kids,” she says. “The kids are so excited about the marshmallows or the smell of marshmallows. I think that’s what really motivates me to continue to keep doing what I do because I love watching the customers enthusiasm and excitement when they walk in and see what we make.”
We sat down with Arce to discuss the sweet treats she’ll be bringing to Dish Fest on Sunday, March 17.
What is your favorite marshmallow flavor?
I enjoy the peppermint during the holidays. I can eat that and be happy, and then churro marshmallows, especially when they’re toasted because the sugar crystallizes on the outside of the marshmallow.
What makes Toasted Mallow unique?
When I started, I saw cake shops. I saw cupcake shops. I saw ice cream shops [and] candy shops. Well, there’s no marshmallow shop. It’s funny, because when we first started, people thought we sold marshmallows from other countries. I think the fact that I make them all from scratch, and we have such an array of flavors makes us unique. They’re flavors that people can’t purchase at the grocery stores or elsewhere. I think that’s what makes us stand out amongst other dessert shops.
What are you planning on bringing to Dish Fest?
Fluff cups – it’s peanut butter with our marshmallow fluff that we make from scratch, and it’s covered in chocolate. It’s like a Reese’s Peanut Butter Cup, but 10 times better. A lot of our customers love our oatmeal cream pies. Last week we tried it on a stick, like a pop. I think we’re gonna bring those also to the event. And then, of course, the marshmallow pops to toast there at the event for people to try.
Name another restaurant you’d like to highlight.
Tres Leches [Cafe] down on Van Buren. It’s a coffee shop. That business itself is just intense [and] hardworking, like he has a drive to make that community and the business work for what it’s doing. It’s really good.
