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I have the fondest Texas Hill Country memories of Fischer and Wieser flavors. When raspberry-chipotle blends came out, I had to educate people on how to pronounce the pepper and convince them that sweet and hot is a valid taste sensation. Look how far we’ve come.

Now in their 50s, they’re spending a season on peaches, boasting a line of 12 peach-based products, also the Gillespie County peach season, mid-May through mid-August, and the bounty from about 600 acres of trees.

Jalapeno Peach Preserves are now my jam, but Amaretto Peach Pecan Preserves should not get jealous. I just have to leave Old-Fashioned Peach Preserves on the shelf a while. I’m telling that jar to be patient. I’ll come back to it! Das Peach Hous Peach Salsa, for fish tacos, grilled chicken or tortilla dipping became a side for my tamale dinner and my husband emptied the jar behind my back.

I’m sticking the Harvest Peach & Hatch Pepper Sauce behind something in the fridge to hide it. A culinary thrill seeker would immediately see amazing possibilities for breakfast and beyond with these knockout favors. But the old standbys are kept at the ready for a reason.

I attended Tiger Landry and Christy Brown’s art opening at The Music Studio at the art deco “Kyle Building” in Beaumont and, hey, I spotted Fischer and Wieser flavors spread over a block of cream cheese with crackers. Classic and popular. See, I’m not the only one who lights up when she sees this brand.

Everything’s gone gourmet

Who thought of putting pretzels and white chocolate into the peanut butter? And the toffee? It’s nearly too much. No, it’s just right. B.Nutty is so sure you’ll like flavors such as Crazy Cocoa and Raspberry White Chocolate that you’ll for sure want a logo coffee mug or apple slicer from their web site. One taste of something like Blissful Blueberries will make you wonder how you could have overlooked the humble peanut butter for so long. These flavors and crunches are memorable. This gourmet is real. Your artfully sliced apples will be so happy to be paired with these sensations.

Mikey’s

Grain-free English muffins have just eight ingredients and fit into four diet situations, presenting a breakfast/snack canvas for those who can’t eat grain, gluten, dairy or soy. I enjoyed an “original” slowly and felt it was moist and had a soft, eggy texture. The simple ingredients list: Water, eggs, almond flour, coconut flour, apple cider vinegar, egg whites, baking soda and sea salt.

Mikey just didn’t want to mislead customers into thinking a gluten-free label meant you were getting a better-for-you product. He nixes artificial stuff to make grain-free, Paleo, soy-free, milk and lactose-free, gluten-free products that he wants you to love. There’s a great big Mikey’s line and they sent me a crate full to taste for you readers. Pockets come filled varieties such as “Cauliflower & Broccoli Cheddar Cheese Style Pockets.” Note the wording, as this is a plant-based cheddar cheese in a toasted crust. It was the top pick of those who tasted it with me. “Buffalo Style Chicken Pockets” and “Cheese Pizza Pockets” were also on the table. I did especially enjoy the gran-free crust. These were satisfying choices. Cassava flour tortillas would be a new venture for us here in Southeast Texas. If the nutritional substitute gets you eating more like you’re craving, please, go for it!

Darragh Doiron is a Port Arthur area foodie always ready for a new adventure. Share yours with her at darraghcastillo@icloud.com