Thursday, April 11, 2013

Meet Ben!

Ben Fogt joined our Artisan Foodworks team in November, 2012. Ben grew up in Marysville, Ohio, home of Scott's fertilizer and Honda. Spent a decade in Columbus, Ohio, starting college in Music Industry Business Management and finishing with degrees in Philosophy and World Religions. He married his lovely wife Deborah and moved to Fort Wayne, IN. He joined the Hawkins Family Farm CSA in 2006 and have been seekers of local food ever since. They have two active boys sons - Tristan (3) and Duncan, who will be 5 at the end of April!

Ben is the proprietor and chef of The Flatrock Flatbread Company (named after the river). He makes gourmet pizzas, breads, and desserts in the FFC's mobile, brick, wood-fired oven at farmers markets and festivals as well as private events around the Midwest.

His favorite 240sweet marshmallow flavor is Salty Caramel Swirl. He even puts them on his pizzas!

Recipe: Magic Cookie Bars

Chocolate, coconut, butterscotch, shortbread, and toasted salty caramel marshmallow all in one bite? It must be magic!


  • 1 1/2 cup shortbread crumbs
  • 6 Tbsp butter
  • 14 oz can sweetened condensed milk
  • 10 oz bag bittersweet chocolate chips (or 14 oz bag semi sweet chips)
  • 1 1/2 cup flaked unsweetened coconut
  • 1 cup butterscotch chips
  • 2 treat bag-sized 240sweet salty caramel marshmallows, cut into quarters (or a bag of petites!)

Preheat oven to 350F. Melt butter in a 9x13 pan. Pour shortbread crumbs over melted butter, mix well with fork and press into pan to form a crust.  Drizzle 1/2 can of sweetened condensed milk over the crust. Sprinkle chocolate chips, coconut, then butterscotch chips. Scatter 240sweet marshmallow pieces over the pan. Drizzle with remaining sweetened condensed milk. Bake 25-30 minutes until golden brown on top. Cool completely, cut, enjoy! :)

Thanks to Shaune Clark Bridgford for this marvelous recipe & photos!