Frittle & Beyond: The Culinary Innovations of Carrie Abbott

This article was originally published in the 2025 issue of Ivy Indy. 

Abbott has made a name for herself in the confections world, and her roots trace back to her time at Ivy Tech Indianapolis. After graduating in 2010 with an Associate of Applied Science in Hospitality: Pastry & Baking Arts, Abbott has built a national brand and become a force for advocacy and mentorship within the industry.

Abbott’s introduction to Ivy Tech was serendipitous. After earning a degree from Ball State University in 1996, she didn’t initially plan on pursuing a new path in culinary arts. 

“My friend bought me a ‘cooking class,’ and I didn’t realize I was enrolling into a culinary program,” Abbott laughs. What began as a fun experience quickly became a passion. “I had so much fun; I just kept chipping away at a degree.” It’s this kind of spontaneity, mixed with commitment, that set her on a course for success.

Abbott looks back fondly on her time in Ivy Tech’s Pastry & Baking Arts program.

“Our donut lab and seeing how apple fritters were made of donut scraps—that was genius. I buy them every time I’m at a bakery,” she shares, highlighting how the practical, hands-on experience at Ivy Tech Indy shaped her mindset as both a baker and an entrepreneur. 

Abbott also credits her time at Ivy Tech for teaching her how to scale recipes and work efficiently—an invaluable skill as she’s grown her business, Newfangled Confections. “The key to scaling is operating from an efficiency mindset. Reverse engineering. Where do you want to end, and how do we get there without too much handling of product or packaging?”

Newfangled Confections is known for its signature product, Frittle—a unique take on classic peanut brittle that merges the smoothness of fudge with the crunch of brittle—a recipe that has brought national acclaim and loyal customers. From local beginnings, Frittle has expanded into national distribution channels, cementing its place in the world of artisan confections. 

In addition to Frittle, the successful acquisition of legacy brands like The Best Chocolate in Town and Fudge in a Cup underscores Abbott’s business strategy of preserving local flavors while scaling her operations nationally.

Reflecting on such acquisitions, Abbott explains, “All three acquisitions were companies that were going to become extinct. I didn’t approach any of them. When they were ready to exit the industry, they asked if we had an interest in keeping their legacy going. There was financial upside to two of them, and we have a heart for all three founders.”

A milestone in her career came when Abbott was invited to speak at Visit Indy’s State of Tourism event at the Indiana Convention Center. In front of hundreds of esteemed attendees, Abbott shared her remarkable story, detailing her rise in the confections industry. Attendees, including New York Times bestselling author John Green, were treated to Abbott’s famous Classic Frittle. It was a full-circle moment for Abbott, who now owns The Best Chocolate in Town, where she interned over a decade ago while enrolled at Ivy Tech.

As someone who returned to school later in life, Abbott is a champion for lifelong learning and encourages others to embrace new opportunities. 

“My message and encouragement is to do it! Learn something new, have fun, and it’s never too late,” she says. “Just be humble, though, because whether you like it or not, you are now a role model to the other students even though you are learning alongside them.” 

Her advice to current students is both practical and inspirational: “Be a kind professional. The industry has plenty of knuckleheads. Don’t jump into business ownership. Work in the area of interest and learn as much as you can. Don’t steal people, things, and recipes, but ask LOTS of questions.”

Abbott’s work goes beyond running a successful business; she is also a vocal advocate for small businesses, women, and minority voices. Serving on the board of Visit Indy and the National Confections Association, Abbott strives to amplify these underrepresented groups. As a Korean adoptee, she brings a personal perspective to her advocacy work.

“Adoption starts from grief and loss. It’s not something that is considered by most not adopted or is adoption adjacent. I advocate for anyone or groups who have suffered from grief or loss,” Abbott shares. Her message for those who feel underrepresented in their industries? “Hang out with more people in your underrepresented groups and be the light or be with others that lift you up.”

Looking toward the future, Abbott plans to continue growing Newfangled Confections while staying connected to her Indianapolis roots. 

“Over the last 12-13 years, I’ve pivoted from taking one product (Frittle) to national distribution and wholesale pre-COVID to acquisitions, retail, and co-manufacturing post-COVID.” Despite the challenges posed by rising costs and supply chain pressures, Abbott remains optimistic about what’s ahead: “As long as the opportunities are there to keep making candy and sustainably run a business, I’ll stay in it. I’ll continue to contribute to the community, my Indy roots, and bringing joy no matter what.”

Being named a Distinguished Alumni by Ivy Tech is a meaningful recognition for Abbott. 

“It’s such an honor to be recognized by the school and by organizations that are really important to Ivy Tech. Personally and professionally, it means that ‘I did something!’ and that’s validating and a great feeling,” she reflects. 

For Abbott, the honor is more than just an award—it’s a call to continue paying it forward, creating opportunities for others, and contributing to the community she loves.

Carrie Abbott’s story is a sweet reminder that with passion, perseverance, and a willingness to embrace new opportunities, the possibilities are endless. From her days in Ivy Tech’s kitchens to leading a nationally recognized confectionery, Abbott’s journey is an inspiration to students and entrepreneurs alike.