The Group Travel Leader

JAN 2017

The online home of The Group Travel Leader, America's leading publication for the group travel industry. Articles on hot destinations, attractions, news and travel trends from across the country and around the world.

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2 0 1 7 T R A V E L S O U T H T O U R P L A N N E R 62 offered with such a long shelf life. "It actually tastes better the older it gets," said Templin. "Like wine, the fl avors are enhanced with time." The shop bakes around 100,000 pounds of cookies each year. Groups are encouraged to call in advance to tour the build- ing and production area. WWW.HANESCOOKIES.COM RIVER S TREET S WEET S Charleston and Myrtle Beach, South Carolina No one makes pralines like River Street Sweets. Composed of cream, sugar, butter and Geor- gia pecans, these mouthwatering candies are made hot and fresh every 20 minutes. "We actually make more pralines than anybody in the country," said Jennifer Strick- land, who helps manage the business with her family. Pralines are native to New Or- leans and the surrounding region, so when River Street opened new locations in Charleston and Myrtle Beach, many people had never heard of them. "When we fi rst moved to Myrtle Beach in 1997, no one knew what pralines were, but they do now," said Strickland. Other River Street products include glazed pecans, salted-cara- mel dark chocolates, saltwater taffy, log rolls and bear claws, which are similar to chocolate turtles with caramel and pecans. Customers are welcome to sample many of these items before purchase as well. "What sets us apart is that we Cour tesy River Street Sweets PRALINES AT RIVER STREET SWEETS

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