Less than a dozen machines with gleaming copper bowls are lined up against the wall, and some of the popcorn is made in the shops, too. But because they’re so popular, the kitchen here has to handle the overload and the popcorn that’s shipped to various places Flower shop.


Scott explained there are two types of popcorn: “mushroom” and “butterfly.” The mushroom has a rounded head, and he told me that movie theatres like to use that kind because it takes up more space. (Next time you go to the movie, check and see. And thinking about it now, I think those boxed caramel corn that don’t have all that much flavor must use that mushroom-shaped popcorn Port wine.)


The butterfly popcorn has lots of divots and crannies, which provide places for the caramelized sugar and butter to rest and harden in. The combination of both gives each handful an interesting lightness along with the full-on buttery caramel flavor.



Once the caramel is finished, the popcorn is added and everything is stirred up. Some of the blends include pecans, cashews, and almonds iPhone cover.