Many movie-goers (myself included) can’t sit down to catch a flick without one or more treats at the ready. Popcorn and boxes of candy are popular options at the theater, with concession stands upping their game and offering a broader range of gourmet creations. However, there are scores of cinematic treats where food isn’t just playing a supporting role—they’re the star of the show.

Are you in the mood for a movie? If so, consider the titles on this list, just a taste of the films featuring snacks, bakery goods, and candy.

The Baker: Titular character Pappi (Ron Perlman) finds his adorable daughter threatened by gangsters. As you might expect from a film starring Perlman, Harvey Keitel, and other rough-and-tumble actors, things do not go smoothly, and there’s as much blood flying around as there is flour—IMDB’s one-word content guidance under “violence and gore” is “severe” in case you’re squeamish. Streaming on Prime Video, Hulu, Disney+

Chocolat: The cast is as delicious as the candies in this sweet Oscar-winning movie—Juliette Binoche leads the way as chocolatier Vianne, with castmates including Judi Dench, Alfred Molina, Johnny Depp, and other notable thespians. The shop shakes up the conservative French town, and more than one villager finds their lives transformed by the delicacies. Streaming on Paramount+, MGM+, Prime Video

Snack Shack: In the early 1990s, two best pals are given the enviable job of running the concessions counter at the local public pool. Because they’re teen boys, shenanigans ensue, but along with the naughty escapades (it is rated R, after all), they and their fellow kids up end up swallowing as many life lessons as they do Doritos. Streaming on Apple TV, Prime Video, MGM+

Potato chips are a delicacy enjoyed around the globe in various forms, but as Americans, we really love the snack. According to Smithsonian magazine, we gobble up about 1.9 million pounds of chips each year—that’s around 6.6 lbs of potato slivers annually, per person.

One question that’s occurred to me is, what culinary genius do we have to thank for the glorious savory morsel that is the potato chip? Well, just like chips come in many versions—kettle, wavy, sweet potato, baked, fried, etc.—so do tales of chip’s invention.

Most commonly credited is a restauranteur of Black and First Nations descent, named George Crum. In the 1850s, he worked as the chef at popular eatery Moon’s Lake House, situated in the resort town of Saratoga Springs, NY. The spot entertained more than its share of well-to-do vacationers, many of which who could be pretty particular about the food they were served. One such persnickety patron was railroad tycoon Cornelius Vanderbilt—when his order of French fries arrived and he bit in, Cornelius complained that the potato strips were too soft and mushy and sent them back. Frustrated, Chef George cut the replacement spuds incredibly thin and narrow, then fried them until crispy as a prank, sent them back out to the grumpy diner and waited.

Fortunately, the tycoon was thrilled with his new dish. He and other diners sang the praises of the item, which Crum christened “Saratoga Chips” and continued serving up to patrons who raved about the snack. Crum built up his name enough upon that simple but ingenious treat that he later opened his own restaurant, where diners munched on the chips before their meals.

However, Crum’s widely acknowledged status as the chip’s inventor has an asterisk or two on it. Historians point out that cookbooks predating the encounter with Vanderbilt offer recipes for thinly sliced, crisply cooked potato slices. Another cook working in the area around the same time—a woman remembered only as Eliza, no last name—also reportedly served crispy tater slices to appreciative diners. There were others, but it turns out their names are partially or totally forgotten, and Crum is most closely associated with the creation of potato chips and the wildfire-like spread of their popularity.

Snack and bakery history is fascinating—if you know of any stories about potato chips, cakes, candies, or other treats we cover in Snack Food & Wholesale Bakery and its sister publication Candy Industry, send them to me at spinnerj@bnpmedia.com. I’d love to hear the tales of treats—especially if they’re the snacks or baked goods you make! SF&WB

• Senior Editor Liz Parker Kuhn suggested The Accidentals, from her home state of Michigan—the acoustic guitar and harmonies soothed my soul immediately (thanks, Liz)
• Senior Art Director Sarah Zagacki offered up Lady Gaga’s newest album Mayhem (solid choice—in true Gaga fashion, it’s all bangers, especially “Abracadabra”), another solid suggestion.
• Group Publisher Doug Peckenpaugh shared his fondness for Side One of George Harrison’s All Things Must Pass, saying the songs remind us that “We face continual challenges, but if we remember to keep things in perspective, always with a heart that seeks to give back, everything will work out all right.”

• Work hard: Nathan showed up every danged day to Highland’s facilities, industry events, and wherever else he was needed and gave 100%
• Make connections: Rather than just sticking to the duties of his job description, he made a point to bond with Highland employees at every level, on a professional and personal level
• Build a network: A fixture at scores of industry events (American Society of Baking, American Bakers Association, and others), he didn’t just show up—he connected with producers, suppliers, execs, and people at every level as friends.

As a woman over 50 who’s pretty active and also living with diabetes, I need more protein than the average American. However, but with a diminished appetite from the drugs I take, I don’t always feel like eating much, I appreciate the protein-boosted bars and bites that l help me keep my energy and muscle mass up.

What’s your take on protein intake? I’d love to hear about your personal levels, and what your company is doing to fuel consumers’ need for more. Drop a line at spinnerj@bnpmedia.com and let’s talk. SF&WB