Pastry Chef Attempts to Make Gourmet Sour Patch Kids | Gourmet Makes | Bon Appétit

Pastry Chef Attempts to Make Gourmet Sour Patch Kids | Gourmet Makes | Bon Appétit

Bon Appétit

2019/10/09 - 18:00:04

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Join Claire Saffitz in the Bon Appétit Test Kitchen as she attempts to make a gourmet version of Sour Patch Kids! The Sour Patch Kids met in high school in Wichita, Kansas in 1964 and within two years were touring the world. At the time, they couldn’t have known they would become the biggest pop act of the decade, but with the perfect blend of talent, timing and dedication their ascension seems almost preordained in retrospect. Jimmy Redd’s swooning vocals, Janet Cherry’s lead guitar, Bill Lemon’s bouncy bass and Martha Green’s driving drums were met by screaming fans from Kansas to Kyoto. The songs “My Sugar Kid” (1965) and “Your Sour Smile” (1967) are now considered important contributions to the American music canon. These were the good years. The band’s legend grew and the money poured in. Their label, Sweet Sounds Music Group, pushed them to reach their audiences in new ways, building out their merchandising arm into clothing, lunch boxes and even a sour sugar-coated gummy candy. However, the label was also arguably responsible for the band’s downfall. In response to slightly drooping numbers, the label, citing a clause in the band’s contract that the four excited teenagers did not notice before signing back in 1964, added a new member to the group: Barry Blue. The new member of The Sour Patch Kids was not well received, within the band or by the fans. Critics considered his music style to be a step backwards to the band’s earliest sound, which many considered them to have grown out of. And in May of 1969, the creative differences came to a head and the band broke up. The label had the original four members blacklisted and they stopped making music all together. The only remnant of their success is the music they made and the Sour Patch Kids candy which remains popular to this day. Check out Claire's Instagram: https://www.instagram.com/csaffitz/ Want Bon Appétit shirts, hats and more? https://shop.bonappetit.com/?utm_source=youtube&utm_brand=ba&utm_campaign=aud-dev&utm_medium=video&utm_content=merch-shop-promo Still haven’t subscribed to Bon Appétit on YouTube? ►► http://bit.ly/1TLeyPn ABOUT BON APPÉTIT Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home. Pastry Chef Attempts to Make Gourmet Sour Patch Kids | Gourmet Makes | Bon Appétit

Comments

Anna Castro

Anna Castro

I sympathize with Claire's struggle, but replacing the blue sour patch kid with a GRAPE one is a transgression I simply cannot forgive!

Megan Daniels

Megan Daniels

do nerds plz

Maiah Alice

Maiah Alice

@31:35 “two shots of vodka”

LJFM

LJFM

23:58 you won't be sorry

Ezzah Rauf

Ezzah Rauf

Now she's got to
Make 👏
It 👏
Fancy 👏

Oscar Coxson

Oscar Coxson

We all must protect Cosmo😭❤️

Caitlyn Rawlings

Caitlyn Rawlings

subscribe to mikes mic

Caitlyn Rawlings

Caitlyn Rawlings

i would die for clairefromtheBAtestkitchen
-mikes mic

E Phelps

E Phelps

I would love to see Claire make gourmet Dots, Blowpops, Tootsie Roll pops, and Valomilk.

jyo

jyo

Recreate pringles ?

Beth Sands

Beth Sands

Am I the only one who noticed that Claire's wearing two different earrings?

Joyce

Joyce

Chris Morocco DEPUTY Food Editor!??!?!? WOWZA

Bill Hackney

Bill Hackney

why is claire so hot

Jasmine

Jasmine

Gourmet makes Trolli Gummy Worms

coolgirl

coolgirl

i adore carla but i adore her son slightly more i think

Helene Taylor

Helene Taylor

Omg my mouth is watering watching them eat the sour patch kids. I love them!

Julia Smith

Julia Smith

Candy corn next!

Simon Earl

Simon Earl

y'all store open raw chicken with everything else? I bet salmonella tastes delicious.

Savage 7486

Savage 7486

Could you please make smart food gourmet

Rachel Harrison

Rachel Harrison

Half-Sour Saffitz has now become Full-Sour Saffitz