Chelcie’s Spreads: Jams and Patés to Elevate Your Snacks to Gourmet Status

July 21, 2016

I have a deep love for preserves. Every trip to the grocery, whether familiar or not, ends up with me adding to my giant collection of jarred goods, which crowd the top shelf of my refrigerator. Savory or sweet, I’m addicted to them, and am joyous when I manage to find something off-kilter or exotic, from variants of marmalade to savory pepper jams. Finding natural local spreads has so far evaded me, with a variety of them either far too sweet, or the selection severely limited.


Chelcie’s Spreads addresses my needs with a small range of homemade goods that include tea-infused fruit butters, Filipino-inspired selections, and interesting patés. The salted egg mayo adds the distinct taste and texture of salted egg to mayonnaise, creating a new, more interesting base for people who love their egg salad sandwiches. Their Indian spiced chicken paté is both chunky and airy, combining spice and subtlety.


What really stands out at Chelcie’s however, are their sweet offerings, which are addictive and can be eaten with anything, from a breakfast waffle, to a scoop of vanilla ice cream. It is their texture which is great: instead of pureeing the ingredients until indiscernible, they make it so that the fruit still has integrity. Pineapple coconut is already a dream tropical flavor, and the addition of earl grey tea, with notes of citrusy bitterness, is a nice, soothing touch. Peach with cinnamon is assertive in its use of the spice, which makes this particular one feel like Christmas in a bottle.

Pamela Cortez Pamela Cortez

Pamela Cortez writes about food full-time, and has honed her craft while writing for publications such as Rogue, Town and Country, and The Philippine Star. She once rode on a mule for a mile just to eat mint tea and lamb in Morocco, and has eaten a block of Quickmelt in one sitting. Her attempt at food photography can be viewed online @meyarrr.

0 comments in this post SHOW

Leave a Reply

Your email address will not be published. Required fields are marked *

Keep on