We’ve saved some of the nice things said about us on tv, print, and online. We’ve even saved some of your nice comments. If you’d like to share your kind words, we’d love to hear it. Send us a comment on the Contact Us page and let us know if we can publish your feedback!
Olde Colony Bakery Benne Wafer Tin
Did someone say snacks? These benne wafers are like no other. Made in Mt. Pleasant, I once walked into the factory instead of the store front, trying to purchase some treats for our wedding. The smell was so intoxicating, I almost stole an entire pan. The good news is, they deliver to your doorstep.
View our gift tin options in our online store!
Thanks Southern Weddings for including our Benne Wafers in your V8 magazine! Lovely people and a lovely magazine!
Thank you to our shopping cart vendor for featuring us in your Thanksgiving Showcase!
MSN Business Insider named us the best dessert for South Carolina! Thank you so much, we are proud to represent our state with our Original Charleston Benne Wafer!
The Benne Wafer is a thin, sweet and savory cookie made with flavorful toasted sesame. Charleston’s Olde Colony is famous for the treat, and has been serving the wafers for over 100 years.
Thanks so much to the Post & Courier for writing this great article about the history of the Olde Colony Bakery, how Benne Wafers became the signature cookie of Charleston, and the Kikos family who founded the Colony Bake shop! It was such a wonderful walk down memory lane to see how far we’ve come. It makes us very proud to help represent all that is great about Charleston!
Benne wafers from the Olde Colony Bakery, which originally was known as Colony Bake Shop and the driving force that made the cookies a signature food of Charleston.
Nic Butler with the Charleston County Public Library wrote a great article about the benne seeds that are used to make our famous Charleston Benne Wafers! We enjoyed working with Nic on the article and even gave him some Benne Wafers, so those showing up to hear the lecture could sample the history!
Excerpts from the article –
The benne (or sesame) seed has long been a staple in the traditional foodways of the South Carolina lowcountry. Most people here, especially tourists, first encounter this delicious seed in the benne wafer—sweet, crunchy, bite-sized discs that one finds everywhere in and around Charleston. In recent years, however, historically-minded chefs have been using benne in a wide variety of dishes, from pastries to main courses, in the effort to restore the tiny seed to its former place as a staple of lowcountry cuisine.
As tourism began to emerge as a viable local industry in the early twentieth century, visitors embraced the small, sweet benne wafer as a deliciously curious souvenir of the lowcountry experience. In fact, for many tourists, the benne wafer, especially those crafted by our friends at Olde Colony Bakery, is the signature taste representing Charleston in their memories.
The Moultrie News, a local Charleston newspaper focusing on the cities East of the Cooper River, wrote a nice article about one of our favorite wholesale customers, Charleston Cooks!
We love working with all the Charleston Cooks! stores to provide our Olde Colony Bakery goods! Congrats to them on a successful 10 years!
Charleston Cooks! focuses on sourcing many locally made products, including Middleton Made Knives, Carolina Plantation grits and rice, Red Clay Southern Hot Sauce, and Olde Colony Bakery foods. In addition, Charleston Cooks! boasts a large library of cookbooks written by local authors, such as Nathalie Dupree, Sean Brock, Holly Herrick, and Frank McMahon.
Thanks to Food Network Magazine for recognizing us in their December 2013 Holiday Issue!
Thanks to Richard Sommerfeld for his wonderful write-up about our Original Charleston Benne Wafers a couple years back. It was a wonderfully written piece!
“One of the pleasant and enduring side benefits of moving to Daniel Island and the lowcountry was my discovery of Benne Wafers. This is an inch to inch and a half, thin wafer. The principle ingredient is of course Benne, which is the Bantu word for sesame. The plant was brought to the U.S. by East Africans who involuntarily emigrated to the U.S. Thoughtfully they also brought peanuts, sweet potatoes, okra, black eyed peas and collard greens. All these are mainstays in the South to this day.
But back to Benne Wafers. The sesame seeds are toasted, ground and mixed with staples such as flour, sugar (brown or white), butter and a few other things. The recipe for Benne Wafers is akin to that for barbeque and barbeque sauce. Everyone has his or her secret ingredient that supposedly makes his or her product both special and outstanding.
Whatever the recipe, the mixture is baked and the result is that succulent wafer that is crisp and also tender to the point that it will melt in your mouth. In addition to the almost erotic gratification associated with nibbling a wafer there is the dietary benefit. Sesame seeds are high in calcium, vitamins B and E, iron and zinc. There’s more. Sesame is high in protein while being devoid of cholesterol. True, there is sugar in the wafers but nobody ever presented sesame wafers as food for monks. Sesame has a prominent place in Asian, Middle Eastern and Mediterranean cuisines. In America, sadly, you are most likely to find sesame seeds topping a hamburger bun.
I should caution you that sesame wafers are highly addictive. Part of the allure comes from the size of the wafer, which makes inhaling another three or four easy to do and hard to resist. Fortunately there is no negative after-effect like that of even the most mild of drugs.
It’s important to keep your Benne Wafers in an air-tight container. Exposure to the air results in the wafers becoming limp and soft. No loss of taste but a limp wafer lacks the tactile pleasure of a crisp wafer.
I first encountered Benne Wafers via the Olde Colony Bakery in Mt. Pleasant. The bakery has been producing sesame wafers as well as a few specialized cookies and breads since the late 1940s. Now owned and operated by the Rix family, in a 5-day work week the bakery produces 2000 pounds and more of wafers. A ton! That’s a lot of wafers, as I found out in a test I ran. It took fifteen average size wafers to make an ounce on my postal scale, about two grams per wafer. That means Olde Colony is producing half a million wafers per week for distribution throughout the lowcountry and by shipment almost anywhere all the way to California.
I’d like to tell you more but I’m having trouble controlling my salivating. I’m going to have to take a Benne break. It’s definitely not an accident that I always have an ample supply on hand. Olde Colony is so handy and I’m a regular.”