Goo Goo Cluster
Mike Colón is an experienced culinary professional currently serving as General Manager and Executive Pastry Chef at Goo Goo Cluster since April 2019. Previously, Mike held the position of Chocolatier at QED Hospitality from October 2018 to August 2019, contributing to the Thompson Hotel, Marsh House Restaurant, and Killebrew Coffee. Prior roles include Assistant Pastry Chef at BRG Hospitality, specializing in Restaurant August, and a Pastry Cook at Willa Jean. Mike was also the Pastry Chef at Noodle & Pie from May 2014 to July 2015 and worked as a Pastry Cook at Sonesta Hotels, particularly in Restaurant R'evolution. Educational qualifications include ongoing studies at Loyola University New Orleans, alongside degrees from Tulane University and Virginia College, where an Associate of Arts in Culinary Arts was obtained.
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Goo Goo Cluster
As the creators of America’s first combination candy bar, the Goo Goo Cluster legacy is over 100 years strong, and counting. We provide a taste and experience of the South from the Goo Goo Chocolate Co. in downtown Nashville as well as with wholesale partnerships all across the country. The Original Goo Goo, invented in 1912 was so special because it was the first time multiple ingredients had been combined into one candy bar. The mix of roasted peanuts, caramel, nougat, and real milk chocolate was so delicious they say babies would ask for it from birth, hence the name: Goo Goo! These days the confectionery family has grown to include a Pecan and Peanut Butter classic Cluster as well as bite-sized Lil' Goos and large handmade Premium Goo Goos. From the flagship Goo Goo Chocolate Co. in Nashville, visitors can enjoy the legacy, hands-on candy making experiences, and a number of small batch chocolates.