Laura, a Culinary Institute of America grad, was working as a research and development chef in New York when she came up with that first magenta, tangy-sweet, raspberry hibiscus marshmallow and sandwiched it between two dark chocolate shortbread cookies. Her husband, Paris, suggested they call the square marshmallow-cookie sandwich a “Malvi”, short for the Spanish word for marshmallow, malvavisco.
They moved to Atlanta to team up with the family, and their creation blossomed into a business with funding from a Kickstarter campaign. Malvi’s attention to flavor and quality sets it apart from other marshmallows. Malvi Marshmallows are infused with whole ingredients, like dried hibiscus, whole vanilla beans, and fair trade cocoa. The results are amply fluffy cubes that reference classic American confections with upgraded design and a bold new flavor profile.