GLOBAL SOURCE FOR CHOCOLATE, CONFECTIONERY AND BISCUIT INFORMATION Vol. 90, No. 11

MANUFACTURING CONFECTIONER

NOVEMBER 2010

WORLD COCOA FOUNDATION

SWEET BRAZIL RECAP CONFECTIONERY IN EMERGING MARKETS

Retail Confectioners International sponsored a fallregional event in cooperation with the Retail Con-

fectioners Association of Philadelphia. The combinedprogram included exhibits at the September Philadel-phia National Candy, Gift and Gourmet Show, seminarsat that show, and tours of area confectionery shops.Significant overlap in membership among the two

organizations meant synergistic benefits. Events co-located in Atlantic City, New Jersey, lifted attendancenumbers for the trade show.Visiting eight shops, participants in RCI’s fall regional

event saw how a variety of locations (repurposed oldbuildings, new mall tracts or on the ocean front) can beused to sell confections.

TOURSAunt Charlotte’s Candies is housed in a beautiful bou-tique that belies its former life as an 1890 feed store. Thecurrent owners showcase their merchandising expertisewith warm-toned wood focusing attention on the bountyof confections — clear toy candies, pops, canes, chocolate-covered pretzels, meltaways and butter crunch. Non-pareils and caramels are also featured. Charles Brooks Oakford, Sr., founded the company,

and laterBrooks andBunny Oak-ford contin-ued the tradi-tion ofp r o v i d i n gquality con-fections andd i s p l a y i n gthem withpride. RandyOakford andPenny Oak-

ford Trost, granddaughters of the founder, are cur-rently managing the business, although Brooks rou-tinely comes in to check in on the business, entertaincustomers and visit family — his grandson, Ryan Trost,has also joined Aunt Charlotte’s crew as a candymaker.

Wooden barrels and copper kettles display Aunt Charlotte’s candies.

Interchangeable hook-and-loop labels on the front ofwoven baskets allow the retailers to easily rearrange can-dies in the baskets each season. The displays are bothinformational and attractive. Clear bowls of colorfullywrapped hard candy allow customers freedom to choosetheir own mix. An unused stairway in the retail area is used to display

stuffed animals and other gift items.

Aunt Charlotte’s attractive displays use clear bowls for hard candies.

At more than 90 years old, Aunt Charlotte’s Candies is

The Manufacturing Confectioner • November 2010 27

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RCI Tours Jersey ShoreA review of the companies toured by Retail Confectioners International and Candy Clinic ideas.

by Gail D. Schippman

Ryan Trost of Aunt Charlotte’s discusses the cream depositing process with RCI visitors.

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a fixture in downtown Merchantville, New Jersey. Mailorders and corporate accounts enhance their signifi-cant retail business.

George’s Candies and Ice Cream on the boardwalk.

George’s Candies was founded in 1954 by GeorgeKoukoulis. The company soon became well known forits macaroons. Bill Westerman bought the company in 1995 and

remodeled the store in 2003 to also offer breakfast anda wide range of souvenirs and gifts. After observing thegrowing breakfast crowd, he noted that people willgladly shop while they wait for a table (approximately80 seats). He expanded his offer of gift items so thecustomers can shop close by.Closed October through March, George’s Candies is

focused on summer tourism. The company offers sam-ple-size caramels, coconut strips and macaroons, enticingcustomers to buy. In addition, the shop on the Ocean Cityboardwalk makes ice cream, fudge and molasses pops.

Mike Koch (Morley’s), Bill Westerman (George’s) and Fran Cox, Jr., (Dorothy Cox Candies) confer about retailing.

As he built his mail order clientele, Westerman searchedfor and later purchased the recipe for a special liquidsugar (similar to Nulomoline) to enhance the shelf lifeof macaroons. Though the macaroons are very fragile

to ship, George’s continues to sell the treats throughoutthe winter months when the store is not open.The production area is only 800 square feet, while

the retail space is 2,000 square feet.

Giambri’s Quality Sweets features an amazing varietyof chocolate-covered pretzels. They operate one retailshop, a thriving wholesale business and successful web-site. Their 51 gourmet pretzel options are hand-deco-rated with jewel-toned sprinkles, toffee bits, Reese’sPieces, chocolate chips, M&Ms, nonpareils, snowcapsand more. The company also offers candy canes, lemonsticks (Giambri’s is one of only a few remaining manu-facturers), chocolate-covered and caramel-filled Bel-gian waffles, butter creams, chocolate straws, coconuteggs and clear toy candies, among other confections.Founded in South Philadelphia by a great uncle to

current owner David Giambri, several other familymembers have managed this business. Dave has fourbrothers — Anthony, Joseph, Sal and Matthew — whohelp at the factory when needed. In 1990, Giambri’s started to wholesale their candy

canes, chocolate straws and gourmet chocolate-coveredpretzels. Approximately 80 percent of their business iswholesaling of their lemon sticks and pretzels.

Giambri’s candy cane process is labor-intensive.

During their tour RCI par-ticipants watched Dave, Mattand Sal pour, pull, roll and sizethe mass for candy canes; thenthese canes were cut, shapedand packaged.Although the company

doesn’t usually begin cane pro-➤

A special wooden hook is all that’s needed to form each

candy cane by hand at Giambri’s.

duction until October, these treats were produced forStever’s in New York, whose owners were on the tour.By producing that week the customer could get theircanes earlier and save on shipping.

Sue Foley (Chocolate Fetish), Pamela Dolle (Dolle’s Candies) and KevinStever (Stever’s Candies) help Matt and Sal of Giambri’s with the final

preparation of candy canes.

Catering to a significant population looking for naturaltreats, Giambri’s also offers candies that are gluten-free orcasein-free, candies with natural colors and flavors, organiccandy and sugarfree candy.Now located in Clementon, New Jersey, Giambri’s

also supplies a mall site during the holidays. PattyGiambri, Dave’s wife, runs the mall location, and theirthree children, Brielle, Samantha and David, help outbetween college classes and during holidays.

It’sugar has been in business since 2005 on the board-walk in Atlantic City. The company is part of aninternational retail chain. The company’s approach toretailing includes a large variety of items, includingretro items from past decades, a scale model of Lucythe Elephant (an Atlantic City attraction), a 5 lbgummi bear, ¼ lb gummi bears on a stick and an adult-themed section of items. They do not make candyon-site, but sell major brands and offer ice cream inthe upstairs parlor. The store’s retail area encompasses5,000 square feet.

James’ Candy Company, housed in a five-story build-ing from the 1920s, manufactures taffy and chocolateconfections for its retail stores, for its wholesale busi-ness, for its online presence and for mail orders. In busi-ness since 1880, it remains family owned.

Within 30,000 square-feet of production space, theprocess begins at the top of the building, where ingre-dients are mixed and cooked. Taffy is vacuum-cooked,processed, sized, rolled, packaged, sorted, weighed andpacked; chocolates such as almond butter crunch andfudge are prepared, and macaroons are readied. As theitems progress from top floor to first floor they becomecloser to the selling or shipping stage, operations thatoccur on the facility’s bottom level.

On the boardwalk at one of James’ Candy stores.

James’ Candy produces two kinds of saltwater taffy —regular and chocolate-covered saltwater taffy. Thechocolate-covered taffy is wrapped in a special foil.Fralingers is another brand of taffy produced at thisfacility. James and Fralingers boxes differ slightly inshape. Bayards was recently added to the stable of itemsmanufactured at James,’ rounding out the chocolateline with pretzels and meltaways.In process during

RCI’s visit was sug-arfree lime taffy.

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The Manufacturing Confectioner • November 2010 29

➤Processing a batch of salt water taffy.

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Janice Eismann shares some of the history and features of Lucille’s.

Lucille’s Own Make Candies in Manahawkin and LongBeach, New Jersey, manufactures confections for theirown retail facilities, wholesale customers, private label-ing and fundraising. The company has a productionarea of 4,000 square feet, kept busy with a differentfocus at different times of the year: summer tourists,wholesale, tradeshows, holidays, etc.In 1927 Lucille and Carl Eismann opened their first

candy store in Norwood, Pennsylvania. In 1947, afterthe birth of their son, Larry, they moved to Carl’s favoritefishing spot of Manahawkin, New Jersey. There theybuilt a new candy store and kitchen to make their prod-ucts. In 1965 they built a store on Long Beach Island.The second generation is retired and the third generation(siblings Janice and Karl) is now running the business.The company has a prominent display of photos,

plaques and documents; for example, the charter fromthe 1924 founding of the Retail Confectioners ofPhiladelphia is hanging in the store, as are picturesfrom the family’s generations and their leadership inthat organization. Of particular interest was the starch moulding oper-

ation to produce jellies, marshmallows, creams andcaramels. The separate room set aside for imprinting,sifting and storage of the starch and products showedtheir commitment to that part of their business.Approximately 60 percent of the business is whole-

sale and 40 percent is retail.Katherine DaSilva, Lucille’s main candymaker, was

trained at a French culinary school and has worked atLucille’s for eight years.

Fall display of confections at Reily’s.

Reily’s Candy began in 1963 when Bill Reily’s candy waswholesaled and offered by local groups for fundraisingefforts. In 1980 he opened his first retail store and hejoined RCI five years later. Today Reily’s is operated byBill’s daughter, Susan Palkon. Reily’s head candymaker isMichael Collins, who started with Reily’s in 1992 andattended the RCI/Pulakos candy school in 1996.

Lucille Ball machine gives employees and customers a smile.

Chocolate-covered pretzels, turtles, caramels, creams,clusters and jelly candy are all made on the premises.In addition, brittle, bark and crunch are produced there.Their signature summer specialty is chocolate-coveredblueberries sold June through mid-August.Within a production area of 1,400 square feet and with

an equal amount of storage space, Collins, Palkon andtheir crew manufacture more than 50 different pieces ofcandy. The Reily business is 90 percent retail and theyare selective about wholesaling some of their items. Priorto Easter they also work with some fundraising accounts.

Shriver’s is considered the oldest confectionery shopon the Ocean City boardwalk. Begun in 1898, the busi-ness continues to offer saltwater taffy, a seemingly ubiq-uitous item on any boardwalk. The business has endured

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coastal storms and a 1927 fire. During its century-plusof business Shriver’s has had a restaurant and ice creamshop too, but is now focused on confections, maca-roons, fudge, mint rolls, gifts and souvenirs. Recently,gelato was added to the mix in the building next door.Large viewing windows across the full width of the

rear of the retail area allow customers to watch the pro-duction and wrapping of taffy, as well as the pretzelenrobing process.The Glasers purchased the store from Helen Shriver

Schilling and her husband in 1959. Today, Hank Glaserand his sister, Ginny Glaser Berwick, are fourth-genera-tion candymakers operating the seasonal store.

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➤

2011 Annual Convention &

Industry Exposition

June 20 – 24, 2011

Pittsburgh, Pennsylvania

Agenda highlights include educational sessions, tradeshow, tours

and a riverboat cruise

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32 November 2010 • The Manufacturing Confectioner

CANDY CLINIC

Mary Alice Meinersman was honored by a community group.

Bon Bons Chocolatier has providedchocolates for the local Hunting-ton, New York, historical society inthe past, whether small boxedchocolates for fundraising events ora chocolate replica of one of itsbuildings for a raffle. For Hunting-ton Historical Society’s twentiethannual fundraiser, just days beforethe RCI regional, organizers choseto honor owner Mary Alice Mein-ersman. Meinersman recommendscommunity involvement as a goodidea for business exposure.

Shelving innovation by Chocolate Fetish.

Chocolate Fetish is, by its own esti-mate, a small retail space. Recently

the owners expanded their shop. Inthe packing area, adjustable shelveswere needed to angle the stock boxes.Rather than pay a carpenter to buildcustom shelving, they purchased cov-ered-steel shelves (usually intendedfor shoes in closets). They hung theseshelves upside down on brackets.They do not collect dust, do not haveto be painted and are food-safe. For$400 the owners were able to com-pletely retrofit their packing room.In addition, the owners presented

samples of their newest named truffle— Midsummer’s Dream — whitechocolate ganache center, flavoredwith lavender and a hint of honey andlemon, all enrobed in a blend of twodark chocolates.

The Chocolate Spike works withlocal restaurants and wine stores ontasting events. In coordinated sales,

four trufflesin a hangtagbox are dis-p l a y e daround theneck of thesug g e s t e dw i n e .ChocolateSpike offers alemon basilmilk choco-late ganachedipped in

dark chocolate and a milk chocolatecinnamon-basil-peach ganache dippedin dark chocolate that go well withwines.

Sporty gift baskets from Chocolate Spike.

In addition, the owners of Choco-late Spike feature area schools’ col-ors in gifting choices. Though thecandymaker is not licensed to useschool mascots or logos, they can usecolors and moulds of various choco-late balls to help in selling confec-tionery baskets for tailgating or hostgifts. Pairing one’s own products withJelly Belly mixes for variety, plusadding milk chocolate nonpareilsdecorated with sprinkles in schoolcolors, help make a festive package.

Special packages of Coblentz treats.

Coblentz Chocolate Companyoffers its almond butter crunch, darkchocolate mint squares, large peanutbutter cups and 2 oz turtles (milk anddark) in individually wrapped piecesplaced by store registers in local busi-nesses. Changemaker-style boxes andin-house labeling help to identify andbuild the Coblentz brand with thesetreats.

Hot Chocolate’s owner Jorden Mar-shall shared many ideas as a newRCI member. One involved cuttingone’s own 15-inch wooden dowel

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Wine pairings with Chocolate Spike truffles.

sticks for chocolate pops and call-ing the decorated result “MagicWands.” Another idea focused onthe current interest in aromather-apy and essential oils, pairing one’sconfections with story cards aboutthe type of oil that was used, andthe possible beneficial effects. Exam-ples are lavender and peppermint.

Candied ginger sea-salt caramels from Kakao Chocolates.

Kakao Chocolates notes that sam-pling sells and that premise holds truefor the recent focus on sea-saltcaramels. This confectioner now offerscandied ginger in sea-salt caramels.

Unique designer shoe prototypes used as containers for Life’s So Sweet chocolate treats.

Life’s So Sweet Chocolates learnedthat designer shoe prototypes oftenend up in the landfill because theyhave no match. Nina Shoes in NewYork and Life’s So Sweet worktogether to repurpose these one-of-a-kind high heels as nontraditionalpackaging for chocolates. These shoesare free to Life’s So Sweet. Customerscan choose which wrapped choco-

lates will be packaged inside the shoe.Included with each sale is a list ofideas for what to do with the shoeafter the chocolates are gone. Theseunique packages are attention-get-ters and conversation-starters. Theshoe can be returned for discountsoff chocolate refills.

Confectionery gift items with monetary connection to the fight against cancer.

Morley Brands has developed a“pink” line of products, includingheart-shaped chocolates with caramelcenters, pink nonpareils, etc. If anitem is pink, then $1 from its pur-chase goes to Detroit’s KarmanosCancer Center. These items are gift-appropriate for mothers, daughters,sisters and wives. It also extends thegift to support a good cause.

Harvest Bark from Wahl’s features flavors of the season.

Wahl’s offers Harvest Bark as aneasy way to make money: “bypassthe enrobers!” This bark is madeusing milk chocolate and cinna-mon-drenched dried apples, driedcranberries and pecans. It sells wellfrom Labor Day through Christ-mas, as does Wahl’s cranberry applecaramel corn.

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The Manufacturing Confectioner • November 2010 33

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