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October 19, 2017

Here’s What People Are Sending Their College Students This Exam Season

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Send A College Care Package Just In Time For Finals This time of year, we see an uptick in college care packages flying out our doors. College students love to receive care packages year-round (after all, what college student will turn down free food?), but parents in particular tend to send them in early November to arrive just before final exams. The gift messages on these packages are designed to provide encouragement…

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October 6, 2017

What To Give When Life Gives Us Lemons

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This has been a difficult few weeks here in the U.S. Disasters – of both the natural and man-made variety – seem to be coming at us hard and fast. Just when we had wrapped our heads around Hurricane Harvey relief there came Hurricane Irma, then Maria, and then the tragedy in Las Vegas… It’s a truism that when circumstances are at their worst, people are at their best. And right now, most…

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September 1, 2017

A Letter From Our Founder: Hurricane Harvey Relief

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Every day at Knack we have the privilege of seeing compassion and altruism pass through our doors. We read the messages of thanks, congratulations and love that our customers write to their family, friends, and business partners and we derive great joy from playing a small role in bringing people closer together. Like all of you, our hearts are broken witnessing the devastation faced by those in the path of Hurricane Harvey….

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August 28, 2017

Gourmondo & Knack “Celebrate Seattle” Crossword Puzzle Answers

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Sometimes thinking out of the box means thinking about what should go IN the box. When we decided to partner with Gourmondo, one of Seattle’s most delicious catering companies, we told founder Alissa Leinonen we wanted to make the experience fun for everyone who was about to enjoy Gourmondo’s fresh, delicious boxed lunches. We borrowed our mom’s thoughtful habit of leaving notes in our school lunchboxes, with a twist: because Seattle is…

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January 20, 2017

Salted Caramel’s Slick Success

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The French Confection Brittany, France, 1981. Pastry chef Henri Le Roux flouts one tradition while paying homage to another: while it’s customary in the pastry world to use unsalted butter in baking and confectionery, Le Roux couldn’t resist experimenting with Bretagne’s famously rich salted butter. He swirled it into a batch of caramel and studded the mixture with chopped walnuts, almonds, and hazelnuts. His “Caramel-Beurre-Salé” transfixed customers as the idea spread across…

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